The carrier optimised fuel use for the flight operation by working with the various air traffic services to achieve the shortest routes across the various airspaces, selecting eco-friendly menu prepared in partnership NAS Servair and sourcings for the meals from local farmers
By EB Content Studio
Kenya Airways (KQ) continued to exhibit its green credentials when it recently joined 16 SkyTeam Alliance member airlines as part of The Sustainable Flight Challenge (TSFC). During the contest, the Kenyan national carrier flew an environmentally sustainable B787-800 Dreamliner flight from Nairobi to Amsterdam on May 14, 2022.
The 16 airlines participated in a friendly contest to demonstrate and implement environmental and carbon reduction initiatives for sustainable aviation for the future.
KQ Chief Executive Officer and Group Managing Director, noted that sustainability was becoming an progressively pressing issue, and ascertained that legitimate change would only happen if the entire aviation ecosystem works together to transform our industry.
“For Africa, we want to raise the bar on sustainability and this challenge has given us the opportunity to collaborate and compete for real change while accelerating solutions and technologies for a better tomorrow.”
KQ’s participation focused on environmental conservation and worked closely with its partners, suppliers, and guests across the customer journey to support the reduction of carbon emissions during this flight. The challenge was a clear demonstration that the success of sustainable aviation will be dependent on partnerships and synergies from all aviation stakeholders.
From the planning stage, the airline optimised fuel use for the flight operation by; selecting an optimal route for the planned operation based on the most efficient climb and cruise speeds, planning at the optimum cruise flight levels, and working with the various air traffic services to achieve the shortest routes across the various airspaces.
Guest on board were served with a vigilantly selected eco-friendly menu prepared in partnership with its catering partner, NAS Servair. The ingredients for the meals were sourced from local Kenyan farmers who specialise in growing organic vegetables and fruits, organic chicken and supplemented with fresh herbs from NAS in-house green house.
The head beads worn by the female cabin crew on the flight were recycled from discarded KQ Msafiri inflight magazines by a women’s group in Kibera, Nairobi, while the business class blankets were produced from plastic bottles by The Megh Group who recycle plastic bottles and convert them into textiles.
