Amsterdam’s Schiphol Airport, the Netherlands’ main international airport and the third-largest in Europe, has announced plans to reduce emissions by expanding its plant-based food and beverage offerings.
By 2030, 60% of the airport’s food offerings (measured by ingredient volume) will be plant-based, with appealing product presentations encouraging consumers to choose the new sustainable options. It is hoped that the measures will reduce emissions by 50% across the entire food offering compared to 2023. The menu changes will take place step-by-step in order to keep prices stable.
The airport will also introduce other ethical food standards by 2025 — for example, coffee and cocoa will be FairTrade and all products offered will be certified deforestation-free. Food and beverage outlets will be expected to take responsibility for the entire F&B chain, meaning they must avoid adverse impacts on people, animals, and the planet.
Additionally, Schiphol aims to be a zero-waste airport by 2030, with resource loss of less than 1%. This will be achieved by using recycled and reusable packaging, reducing food waste during preparation, and making it easier for consumers to prevent waste. The airport will also work towards more circular and sustainable design and construction, including making F&B outlets modular so that parts can be easily replaced.
“Committed to reducing emissions”
The news comes after the UK’s largest airport group, MAG, announced that vegan dishes and milk alternatives had significantly risen in popularity since last year. With travellers increasingly opting for plant-based options, Schiphol’s initiative seems likely to see success.
The commitment made by the airport echoes pledges made by numerous Dutch supermarkets and caterers, who are working to make 60% of the proteins they sell plant-based by 2030.
“As a central hub for world travelers, Schiphol connects people with the world,” says the airport on its website. “Together with our F&B Business Partners, we have the objective to offer a high-quality, diverse, recognisable, and increasingly sustainable Food & Beverage experience. We are committed to reducing emissions in the supply chain by expanding the plant-based F&B offerings, prioritising people, animals, and nature in our food and beverage procurement, and working towards a waste-free airport by 2030.”
