Marcel Wanders has, at the behest of KLM, taken into account the wishes of its customers, the working procedures of cabin crew, as well as environmental considerations. The company wanted to lower its environmental impact by reducing the weight of the service, resulting in lower CO2 emissions. “As a frequent flyer with KLM, I found it quite easy to get a feel for the assignment and to bring about a metamorphosis of the existing service elements. Owing to the ergonomic, technical, economic and logistic guidelines for this design, the new service matches the quality standards of top restaurants”, the designer explains.