What are common sources of in-flight food waste?

Common sources of in-flight food waste often include unfinished meals, snacks, and beverage leftovers. Passengers might not consume all the food provided to them for various reasons, such as portion size, personal preferences, or simply being full. This contributes significantly to the amount of food thrown away after a flight, making it a major category of waste in aviation.

Considering the other choices, while leftover luxury snacks can contribute to waste, they are generally not as significant a source as the more substantial meals and beverages that are often left unfinished. Unused entertainment materials, while they may also be discarded, fall outside the realm of food waste and pertain more to non-food items. Excessive napkins and utensils can indeed lead to waste, but they typically do not compare in volume or impact to the food that is not consumed. Thus, the primary drivers of in-flight food waste are the remnants of meals and drinks, making that the most relevant and impactful category in this context.