This performance study provided the basis for the development of a new global design standard for commercial air travel that will enhance every aspect of in-flight food service, including logistics, menu planning, ground-based food preparation and handling, aircraft catering, and the activities and experiences of flight attendants and passengers.

Credits: Joyce Tan and Andreas Baatz of Airbus Deutschland GmbH (Germany), Robert Henshaw, IDSA, Mark Londborg, Russell Kroll, Phil Palermo, IDSA, Suzuko Hisata of Formation Design Group and Steven Casey, IDSA of Ergonomic Systems Design
Contact: Russell Kroll: [email protected]