The Japanese airline ANA will be serving the menus in economy class made from bagasse from August 2021. This is a waste product that arises during the pressing process of sugar cane. The carrier intends to reduce the use of classic plastic trays in the future.

“For ANA, sustainability is critical to what we do every day. We are continuously looking for ways to reduce our carbon footprint, ”said Chikako Miyata, ANA senior vice president and director of corporate sustainability. “We will continue to make all possible efforts to improve sustainability and thereby create a better planet. We consider all innovative technologies that allow us to work safely, efficiently and effectively. "

In 2020, ANA introduced plastic-free cutlery and straws, thereby reducing the amount of plastic used by 25 tons compared to the previous year. Plastic reduction is a central element of the ANA's sustainability strategy until 2050. The company has committed itself to the UN sustainability goals and has been recognized by the Dow Jones and S&P stock market indices for its continuous leadership role in the field of sustainability.