March 24, 2020
YATES+ has unveiled a new InfiniteLives closed loop system for airlines, focused on a service designed for waste reduction, recycling and repurposing
The initiative recognises that plastic pollution has become one of the great challenges of our time and responds to present trends which suggest that by 2050 there will be 12 billion tonnes of plastic in landfills worldwide. “It’s time to do things differently”, that is the call from Craig Devoy, operations director of YATES+ initiative InfiniteLives, and Werner Kimmeringer, head of culinary practice for YATES+, as they launch the new InfiniteLives system for airlines designed to tackle this topic head-on.
In 2018 they calculate airline passengers alone used one trillion single-use plastic cups. “So it is perhaps little wonder that airports, including Chatrapati Shivaji International Airport (Mumbai), are locking their bins to airlines, and authorities like the European Union Parliament are banning single-use plastic cutlery, straws and stirrers,” says Devoy.
But there are possible solutions and the two are currently presenting their revolutionary vision for sustainable catering to airlines worldwide.
“InfiniteLives, has been set up specifically to facilitate the best of both worlds: the convenience of plastic products, which are light, hygienic, durable and versatile, and the sustainability provided by a closed loop system, created by repurposed products, says Devoy. “The initiative takes the plastic products used on flights and repurposes them. The waste reduction and energy consumption savings are astonishing,” says Devoy.
The initiative uses a forensic system for sorting products for repurposing quickly and it is already being trialled with major airlines. “We are setting up onboard separating processes for crews, so this can begin right away, saving time, effort and energy. Both passengers and crew can feel positive about the initiative,” adds Devoy.
The programme diverts plastic waste away from landfill and back into use as ‘new’ products, significantly reducing carbon emissions. Kimmeringer adds: “The waste starts with the design, so if you get the design right – you build-in a smart, flexible system that makes a big difference. There are real energy and waste savings to be made in loading and packing – linking equipment and meal ratios, reviewing and customising packing by aircraft type, and at off-loading we can salvage efficiencies at catering units too.”