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    Cathay Pacific

    Conscious use of resources

    When it comes to the resources we use, we care about every stage of the journey. From how raw materials are produced, to how we recycle waste products, we are constantly improving our operations and procedures.

    Rethinking the use of plastic

    Plastic is versatile, cost-effective and light, which is useful for the aviation industry because the reduction of in-flight weight leads to less fuel use and carbon emissions. However, plastics take a long time to degrade and are clearly harmful to the environment if treated irresponsibly.

    That’s why we’re committed to decreasing the amount of plastic waste we generate. Watch the video below for a behind-the-scenes look at the sustainable changes we’ve made on board, and explore our YouTube playlist to stay up-to-date on our journey towards a greener future. 

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    We adopt the 4R approach to plastic:


    how we use plastics


    plastic consumption


    items where possible


    used plastic into new items

    • Phasing out single-use plastic beverage cups, formerly our most numerous plastic items, and replacing them with certified Flustix paper cups with minimal plastic lining.
    • Replacing single-use salad bowl lids with reusable lids.
    • Phasing out economy class reusable plastic cutlery and replacing it with lightweight metal cutlery.
    • Removing plastic straws and stirrers from all flights, lounges and offices globally.
    • Carrying out product lifecycle analysis to develop guidelines for choosing inflight equipment.
    • Introducing paper bags for duty-free purchases.
    • Changing to biodegradable plastic wrapping for blankets, cutlery, and inflight magazines.
    • Replacing Styrofoam boxes with reusable inflight cooler bags.
    • Removing single-use plastic cutlery, straws and stirrers from our employee canteens. 
    • Launching a rebate programme for returning plastic hangers to our subsidiary Vogue Laundry.


    We will announce a new reduction target later this year.

    Reducing food waste

    We strive to provide top quality meals to our passengers and customers. At the same time, we aim to manage this process in a way that supports local producers and minimises waste and carbon footprints.

    Last-minute meals

    Meals are delivered as close to departure as possible to minimise waste.

    Digital planning

    We’ve introduced Choose My Meal to digitally manage meal choices.

    Hong Kong charities

    We redistribute surplus food through Feeding Hong Kong and Food Angel. In 2022, we donated 114 tonnes of surplus food to those in need.

    Harnessing surplus power

    Inconsumable food waste is sent for food recovery.

    Food to fuel

    We turn our used food processing oil into vehicle biofuel.

    Sustainable inflight dining

    Beyond rethinking inflight utensils and packaging, we're also committed to providing a more sustainable culinary experience for our customers. That’s why we’ve partnered with Hong Kong’s leading vegetarian restaurant, Veda, to create delicious plant-based meals that are good for you and the planet. Here’s a look at what’s on the menu. 

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    Sustainable considerations in the cabin

    1. Flustix paper cups with minimal plastic lining.
    2. Snacks produced using certified sustainable palm oil to help minimise environmental impact.
    3. Certified sustainable seafood in inflight meals.
    4. Napkins sustainably produced from sugarcane and wood pulp.
    5. Lightweight metal cutlery and reusable plastic cutlery across economy class cabins.
    6. Recyclable paper snack bags.
    7. Economy class blankets made from recycled plastic bottles.
    8. Pillowcases and duvet covers in First Class and Business made from 100 per cent sustainable cotton.
    9. Reusable Business class duvet and blanket packaging.