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PHA packaging for aviation and catering

PHA and bagasse formats for aviation catering: less plastic, lower waste burden and clearer end-of-life.

Aviation

PHA for controlled cabin waste

Aviation catering is a strong PHA use case because the buyer controls procurement, onboard use, collection and waste contracts. The target is not a generic green claim; it is a lower-burden route for visible single-use items.

Cabin problem

  • Weight: every gram travels through fuel, handling and catering logistics.
  • Safety: metal and glass alternatives are constrained by security and service rules.
  • Waste visibility: passengers see cups, cutlery, trays and wrappers immediately.
  • Mixed stream: food residue and packaging often move together after service.

Circulera solution

  • PHA cutlery: premium look, no metal route, food-service compatible.
  • PHA cups and lids: cold and selected hot-drink formats where route and temperature are validated.
  • PHA/PBAT films and bags: controlled service packaging and collection bags.
  • Coated fibre: paper or fibre formats with PHA coating where a barrier is needed.

Product set

  • Business class: transparent cups, cutlery, small bowls, lids and selected wrapped items.
  • Economy service: lightweight cups, trays, bags and wrappers with simpler procurement logic.
  • Lounge catering: HoReCa-style product set with controlled collection.
  • Airport retail: bags, cups, lids and labels for high-traffic food outlets.

Compliance logic

The route is built around food contact, airline supplier approval, weight, safety handling, airport waste contracts and country-specific single-use plastic rules. Claims are attached to SKU and route, not to the word biodegradable alone.

Buyer economics

PHA is not sold as a cheaper resin. The aviation case counts visible sustainability, plastic-tax exposure, waste contracts, brand reputation, procurement scoring and the ability to explain the route without asking passengers to understand PLA composting.

Pilot path

  1. Select one route: lounge, business class, airport retail or catering kitchen.
  2. Pick 3-5 SKUs and define annual volume.
  3. Validate food contact, geometry, temperature and waste route.
  4. Produce pilot lot and collect feedback.
  5. Move into offtake and recurring supply.