Santan Pioneers Eco-Friendly Inflight Dining with Transition to Compostable PLA Packaging

Santan has announced its transition from single-use plastics to biodegradable materials, marking a significant step in reducing environmental impact. All inflight disposable items, including cups, lids, and cutlery, are now made from Polylactic Acid (PLA) a material derived from renewable sources such as corn and cassava.

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Developed in collaboration with Rightway New Material, PLA offers a key advantage over traditional plastics by breaking down much faster. Studies show that PLA decomposes at a rate of over 90% in industrial composting, compared to conventional plastics that could take hundreds of years to break down. Santan’s PLA-coated paper cups are certified for home composting, offering guests an easy and eco-conscious disposal option.

The initiative is currently being rolled out in Malaysia and Thailand with plans to gradually expand across the entire AirAsia Group of seven airlines. By adopting PLA, Santan sets a strong example for other companies in the aviation industry, showing that it’s possible to combine high-quality service with eco-friendly solutions.

Catherine Goh, Chief Executive Officer of Santan said, “At Santan, we believe in making every flight an opportunity to deliver not only exceptional inflight dining and value but also a positive impact on the environment. This strategic shift to compostable PLA packaging plays an important role in addressing the issue of plastic waste in the aviation sector. By implementing this change, AirAsia will reduce carbon emissions by 500 tonnes annually in Malaysia and Thailand and we hope it will inspire others in the industry to make meaningful changes for the planet.”

Recognising the challenges of waste management, where disposable packaging is essential for hygiene and operational efficiency, Santan is complementing its shift to compostable cutlery with artificial intelligence to optimise food resource management. By improving forecasting and reducing overproduction, this approach minimises food waste while enhancing supply chain efficiency, ultimately leading to more sustainable resource use and operations.