Veggie Options
Update menus to reduce beef, focusing on more plant-based/vegetarian options.
Avoid using (non-certified) palm oil among the top 30 selling products.
Avoid products containing palm oil Read More »
Control food amounts based on demand.
Control food amounts based on demand Read More »
Switch from beef to chicken as lower carbon alternative
Chicken instead of Beef Read More »
Set up an energy production facility and create a biofuel heating system in collaboration with the airport, airlines, tour operators, and local companies.
Biofuel for Heating Read More »
Create a composting and anaerobic digestion program with airport stakeholders, airlines, tour operators, and local farmers and growers.
Composting and Anaerobic Digestion Read More »
Introduce a free food fridge for businesses to give away food products for customers, promoting donation by placing items in the fridge.
Impose ‘Penalties’ for non-consumption (e.g., in all-you-can-eat sushi restaurants).
Penalize Food Hoarding Read More »
Customize menus and offer different portion sizes based on demand, considering factors such as holiday seasons and destination-specific preferences.
Use dynamic pricing strategies/changes to accelerate/slow down sales and ensure depletion of stocks.