Qantas has unveiled a new range of inflight tableware by Australian Industrial Designer and lead designer, David Caon that will save the airline around 535k litres of jet fuel a year.
When it comes to airline efficiency, its all about weight. Because weight = fuel cost and well, you know the rest.
Almost 30 years ago, American Airlines determined that eliminating one olive from each passenger’s salad plate would reduce costs by US$40,000. The story became famous because people were so surprised that a simple garnish could have such a profound effect on the bottom line.
Fast forward to 2017, and based on a quick napkin calculation of around AUD$1.71 per gallon of jet fuel, these new tableware changes alone will save Qantas around AUD$241,678 per annum, as well as create yet another unique passenger wow moment on the new 787 Dreamliner long haul routes including Perth-London direct and Melbourne-Los Angeles.
Why? Because aside from the efficiency and environmental savings, this new tableware range will actually be a beautiful thing to use.
The Dreamliner 787 Premium Economy seat
In collaboration with Qantas Creative Director Food, Beverage & Service Neil Perry, David Caon designed the new tableware to be modern, lightweight and practical for customers dining in First, Business and Premium Economy and the Qantas lounge network.
The result is an elegant, 16-piece crockery set crafted from Fine Bone China, a five-piece brush finished stainless steel cutlery setting and a sophisticated collection of modern glassware.
Caon’s objective when designing the new tableware was to combine minimal, classic elegance with quality and functionality.
“There is a fine balance between finding ingenious ways of making a product lighter and compromising its utility or quality,” said Mr Caon.
“Over many months we sought feedback from cabin crew, customers and Neil and the Rockpool team around the functionality of tableware at 40,000 feet. The new crockery in particular, will allow Neil and the Rockpool team to be more creative when designing the inflight menus, give cabin crew more opportunities to interact with customers as well as modernise the dining experience for travellers.
“We’ve taken key design cues from the 787 interiors as our inspiration for the tableware. Straight lines were minimised in the design with the same 800mm curve applied to each object in a way to soften and humanise. This organically geometric aesthetic lends continuity of design across the range and to the aircraft,” he added.
Qantas Group Executive Brand Marketing & Corporate Affairs Olivia Wirth said the 787 Dreamliner had given Qantas the opportunity to re-design the entire travel experience.
“We have considered everything from cabin lighting, revolutionary new seats and scientific studies to reduce jetlag. We’re now pleased to be bringing together our expert in food and wine with our expert in design to modernise the in-flight dining experience and make it even more special,” she said.
“Aside from aesthetics and functionality, we also tasked David to help minimise our carbon footprint by reducing the weight of the new range by eleven percent, resulting in an annual saving of up to 535,000 kilograms in fuel.”
The Dreamliner Business Class Seat
The range of crockery, cutlery and glassware will be used inflight in International First, Business and Premium Economy, Domestic Business as well as the First and Business Lounges, and Qantas Clubs.
The range will be on board Qantas flights from the first 787 Dreamliner service from Melbourne to Los Angeles on 15 December, and will progressively roll out to the remainder of the Qantas fleet.