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We are not entirely sure why, but Thai Airways
International’s inflight menu now features the carbon footprint
information on its Thai Signature Dishes served on board.
The new
feature starts with two Thai Signature dishes, Chicken Mussaman
Curry with steamed Thai Hom Mali Rice (13.6 kg CO2 e per 250g
serving), and Green Curry with steamed Thai Hom Mali Rice (13.9 kg
CO2 e per 250g serving).
Carbon Footprint labeling is actually the result of
THAI’s participation in the “Carbon Footprint Technical
Cooperation Project for Thai Products”, in cooperation with the
Thai Greenhouse Gas Management Organization (TGO) and the National
Metal and Materials Technology Center (MTEC).
This project
utilizes the Thai National NCI Database and Life Cycle Assessment
(LCA) to increase production capabilities and boost
competitiveness amongst Thai industries through assessment of
greenhouse gases (carbon footprint) emitted from these pilot
products with the aim to lower energy consumption and maximize
product efficiency, allowing consumers to participate in
greenhouse gas management and further increasing competitive edge
in global markets through global warming reduction.
Carbon Footprint is the quantity of greenhouse gas emissions
from each production unit for the whole life cycle (cradle to
grave) of a particular product. Carbon Footprint thus calculates
the carbon dioxide equivalent of the emissions issuing from the
extraction of raw materials, transportation and parts for assembly
all the way to waste management for end of product life.
It is not clear how much the airline would save
from doing away with the menus altogether, or better yet, creating
an e-menu and putting
the information in the inflight entertainment system.
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