Industrial design studio PriestmanGoode swaps single-use plastic for ground coffee beans and rice husk in its overhaul of throwaway cabin service goods from meal trays to toiletries.
Developed as part of a new exhibition at London's Design Museum titled Get Onboard: Reduce. Reuse. Rethink, PriestmanGoode has redesigned various elements of the on-board cabin service in a bid to reduce the amount of plastic waste produced.
"We all travel, whether for work or for leisure - it's an integral part of our lives," explained Jo Rowan, associate strategy director at PriestmanGoode.
"But what we don't realise is the waste we, as individuals, create in that process."

The studio found that an average of 500 grams of single-use plastic waste is produced per person on every long-haul flight. This amounts to an estimated 5.7 million tonnes of cabin waste on global passenger flights each year, from earphones and eye-masks to toiletries and food waste.
The starting point of the project and exhibition was to rethink the meal service given on flights.
In a bid to reduce weight and eliminate plastic waste, the studio replaced the materials used to make the meal tray and its various components with other edible and commercially compostable materials.

The tray itself has been made from coffee grounds and husks mixed with a lignin binder, and the base containers that fit into the tray have been made from wheat bran.
Coconut wood has been used to make the spork ? a spoon and a...