Abstract
A multidisciplinary research team from the College of Design and Innovation, Tongji University in Shanghai, in collaboration with Boeing, developed research on the future of in-flight Food & Beverage (F&B). The goal was to outline four possible scenarios, illustrating distinct product-service systems and highlighting how Boeing could help airlines create value for passengers. The research addresses three questions: How to guarantee F&B health and safety while reducing disposable packaging and food waste? How to optimize the aisle use during service without making the cabin crew's work more cumbersome? How to meet passengers' demands while staying on a budget? Dorst's (2015) frame innovation methodology guides the whole exploration. The Product-Service System Design approach ensures multidisciplinary coordination of product design, AI & algorithms, Business, Data Visualization, and Open Design. The result is a radical product-service system innovation that can inspire Boeing's management in exploring new long-term directions.
Keywords
in-flight F&B product-service system, in-flight waste reduction, in-flight services personalization, cabin space optimization.
DOI
https://doi.org/10.21606/drs.2022.751
Citation
Trapani, P.M., MO, J., and MA, K. (2022) A product-service system design approach for the frame innovation of food and beverage on board of civil aviation aircraft, in Lockton, D., Lenzi, S., Hekkert, P., Oak, A., Sádaba, J., Lloyd, P. (eds.), DRS2022: Bilbao, 25 June - 3 July, Bilbao, Spain. https://doi.org/10.21606/drs.2022.751
Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License
Conference Track
Research Paper
Included in
A product-service system design approach for the frame innovation of food and beverage on board of civil aviation aircraft
A multidisciplinary research team from the College of Design and Innovation, Tongji University in Shanghai, in collaboration with Boeing, developed research on the future of in-flight Food & Beverage (F&B). The goal was to outline four possible scenarios, illustrating distinct product-service systems and highlighting how Boeing could help airlines create value for passengers. The research addresses three questions: How to guarantee F&B health and safety while reducing disposable packaging and food waste? How to optimize the aisle use during service without making the cabin crew's work more cumbersome? How to meet passengers' demands while staying on a budget? Dorst's (2015) frame innovation methodology guides the whole exploration. The Product-Service System Design approach ensures multidisciplinary coordination of product design, AI & algorithms, Business, Data Visualization, and Open Design. The result is a radical product-service system innovation that can inspire Boeing's management in exploring new long-term directions.