Singapore Airlines has faced the wrath of its passengers after trying to introduce more environmentally friendly meal practices.
The airline is now considering customer feedback after it dropped details of its new plate plans.
"Travelling soon? Look out for our all-new serviceware, which will be on trial in Premium Economy Class and Economy Class on selected medium-and long-haul flights from 1 to 25 March," a Facebook post from the company read.
"Made of Forest Stewardship Council-certified paper and finished with the distinctive SIA look, the unique design of the new serviceware allows it to retain heat and moisture better than the current casserole dish.
"It also means we can now offer soupy and gravy-rich main courses, including long-time favourites such as laksa, mee siam, and congee on these routes. As a result, customers can look forward to tastier meals and a wider variety of options on these medium- and long-haul flights."
While the intention may have been good, some customers were less than impressed with the new meal containers.
"Just wondering if anybody at HQ actually tested having laksa out of that paper box while hunched over in short haul economy," one person wrote.
"The side lids get in the way and the wooden spoon is almost flat which results in a frustrating experience trying to scoop anything and avoiding any gravy getting onto myself."
Another raged: "“This is horrible and cheap looking! Sorry, Singapore Airlines just NO.”
One outraged passenger was staggered that the airline would provide higher-spending customers with a material they felt belonged in economy.
“Premium Economy is supposed to be the bridge between Economy and Business Class. Having paper serviceware does not spell premium or belong in that cabin class," they stormed. "At minimum there should at least have metal cutlery."
Another flabbergasted passenger chimed in: "This paper serviceware is totally unacceptable. Regardless of the sustainability efforts behind this, the image of this is the same as we would take a budget airline."
There were those who recognised that the move might be a sensible one.
"All you self-entitled, pampered, sheltered folks, who still dwell in that 20th century mental model that flight has to be associated with lux living, WAKE UP," one person wrote.
"Sustainability isn’t just about going green. Our planet is obviously dying, and here we are lamenting that paper is.. CHEAP!?"
Another added: "This is a great idea and good for environment."
A spokesperson for Singapore Airlines told The Independent that the trial was “part of SIA’s continuous efforts to enhance the in-flight experience by offering more main course options on medium and long-haul flights”.
They added: “We understand that some of our customers may not immediately be comfortable with the change in serviceware.
“We would like to assure them that we have put plenty of thought, and invested in several months of research and development into the design of the new serviceware.”
A spokesperson for Singapore Airlines said it was conducting a trial, whcih was part of an effort to enhance the inflight experience by offering more main course options.
"We understand that some of our customers may not immediately be comfortable with the change in serviceware," they said .
"We would like to assure them that we have put plenty of thought, and invested in several months of research and development into the design of the new serviceware."
