Environmental Sustainability

EVA Air also strives to reduce generation of single-use plastic products by replacing them with biodegradable or recyclable plastics. We have committed to reduce 90% of single-use plastic product consumptions by 2030, as compared with the base year of 2019. We believe that through product improvement, we can not only provide passengers with better services, but also exert our corporate influence to aid in environmental protection. We have also joined hands with suppliers in investing in development of cabin supplies and products; We are actively exploring the adoption of recyclable and reusable materials for service items and product planning to reduce the use of packaging materials. In 2024, several sustainable initiatives have been implemented, including replacing plastic straws in Tetra Pak juice boxes with paper straws, switching economy class headphone pouches to recyclable plastic, adopting paper band packaging for business class headphone pouches, and substituting plastic trays and salad bowls/lids in children’s meal boxes with tableware made from bagasse (sugarcane fiber). We are putting great emphasis on the concepts of recyclability, repulpability, and being plastic-free in our cabin supplies.

In terms of non-plastic packaging, we use naturally-colored recyclable paper boxes and environmentally-friendly ink for carton printing. We have also fully switched to environmentally-friendly packing tape made of 100% recycled PET film and hydrogels for our online purchases. EVA Air also commits to collaborating with suppliers to explore the use of sustainable packaging materials. Plastic packaging for in-flight meals is gradually being phased out, with non-plastic packaging used with yogurt for destinations such as Bangkok, Amsterdam, Paris, and London in 2024. Butter provided at Bangkok, Amsterdam, Los Angeles, San Francisco, and New York no longer uses plastic packaging. By requesting suppliers to adjust the composition of supplied items, we aim to reduce the use of plastic products and thereby lessen the environmental impact. In recent years, we have been monitoring the usage status of packaging materials for self-sold products, in order to stay on top of our resource usage status and trends. We have also printed recycling labels on non-woven tote bags to ensure that packaging materials are recycled and recycling rates climb. We are committed to exploring the new possibilities for recyclable plastics with our suppliers.

In order to reduce carbon emissions and natural risks associated with in-flight meals, EVA Air continues to launch plant-based meat meals. The meals feature plant-based meat as an alternative to animal protein, aiming to reduce carbon emissions from livestock and avoiding ecological damage that may be caused by livestock farms. In addition to designing a meal menu that minimizes environmental impacts, we also actively source low-carbon and ecologically-friendly food suppliers. Using natural farming processes helps mitigate the negative impacts on climate and nature at the source of food production. By implementing the strategies of low-carbon in-flight meal and ingredient purchasing, EVA Air hopes that our meals can be delicious while also protecting the environment, promoting an economic transformation toward natural farming, and improving farmers’ quality of life.

In order to provide in-flight meals with food safety, we use the hygiene standards assessment form for airline catering established by the International Flight Service Association (IFSA) to do assessments. Every year, airline caterers that offer full-year in-flight meals are inspected for food safety. Our 2024 inspection rate was 100%. Inspections are done on airline caterers in line with local regulations. EVA Air encourages caterers to continue implementing environmental/occupational safety & health/energy management systems, such as those specified in ISO 14001, ISO 45001, and ISO 50001, in order to enhance sustainability. In 2024, there was no violation of laws by EVA Air related to food safety or health concerns.

We commit to collaborating with our suppliers to reduce food loss throughout the life cycle stages, including sourcing, transportation, preparation, in-flight service, and post-flight processes. We also encourage the measurement and tracking of food waste quantities. For the in-flight food safety control, there are 7 steps: raw material testing, delivery truck control, low temperature preservation, food and tableware cleaning, cooking control, meal quality control, temperature control of aircraft loading. With the insistence on quality control and service enthusiasm, we provide tasty in-flight meals that are hygienic, safe, and convenient. In addition, EVA Air also conducted a survey on the food waste generated by the Evergreen Sky Catering Corporation during the meal preparation process in 2024. According to the preparation process, it was divided into preparation, hot kitchen, cold kitchen, and bakery. We ensure that 100% of the kitchen waste generated during the cooking process is converted into animal feed.
The statistical results are as follows:

In terms of food loss management strategy, in addition to utilizing big data analysis and leveraging the expertise of our professionals to predict passenger check-in rates, we adjust the meal order reduction rate on different flight routes to continuously reduce food waste. Furthermore, by utilizing the CM (Amadeus Altéa Departure Control Customer Management) system, we track the number of no-show passengers and the status of connecting flights to estimate the check-in status of passengers and adjust meal quantities accordingly, thus minimizing food waste. Our catering staff worldwide undergo regular annual training to continuously improve their meal control skills. Combined with the implementation of online check-in and early access to passenger check-in data, we ensure timely information on passenger check-ins to avoid unnecessary food waste. Moreover, through the food loss monitoring feature of the Global Catering System (GCS), the food loss status of each station is monitored. The system will automatically inform the station with higher food loss percentages to conduct an investigation food loss control, and achieve the strategic goal of global meal loss management.

In terms of our collaboration mechanism, we implement an operations process with our upstream catering suppliers. 72, 48, and 24 hours before a flight takes off, the system provides updated reservation numbers, which serves as a reference for caterers as they prepare ingredients. 24 hours prior to the flight, based on the estimated passenger check-in rate, we implement a meal order reduction. This reduces both waste of the caterers’meal ingredients and food losses for the airline.
Many countries have passed strict limits on the amount of food waste that can be produced on international flights, in order to protect their agriculture and to fight the pandemic. As a result, uneaten meals must all be incinerated, and cannot be used for other purposes or recycled. Currently, the food waste collected from return flights between Taipei and Songshan, as well as flights departing to Vienna, Paris, London, Amsterdam, Munich, Milan, Jakarta, Ho Chi Minh City, Narita, New Chitose, Hong Kong and Macau is incinerated in dedicated incinerators. Through the incineration process, the heat produced is converted via cogeneration into reusable energy.