Abstract
Airline food waste is a critical issue which is affected by passenger behaviour. In parallel with the unexpected advent of COVID-19, passengers have exhibited changes in eating behaviour, generating more food waste during flights. In this paper, the authors explore and reflect on the use of participatory design workshops conducted with designers and airline passengers with the aim to develop behaviour change interventions towards reducing airline food waste. This paper identifies seven types of behaviour change intervention, whilst empirically evidencing the effectiveness of participatory design in facilitating the development of behaviour change interventions, towards achieving airline food waste reduction.
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