CO2 emissions from flights are virtually zero. In addition, various initiatives are being implemented.
On a clear autumn day in the south wing of Haneda Airport's Terminal 1, a large monitor displaying "JAL 2030" stands out in a corner.
Many customers stopped by to take in the unusual atmosphere.
Guests were given commemorative gifts at check-in, including a baggage tag made from recycled materials such as seat covers, "ALLIE" sunscreen cream with a beach-friendly formula that complies with beach regulations in some countries and regions, and a "forest tumbler" made from bagasse, the residue left over from sugarcane.
At the departure ceremony held at 9:30 a.m. in front of Gate 11 at Haneda Airport's Terminal 1, Executive Vice President and General Affairs Division Norimichi Aoki spoke as follows:
Aoki: "In addition to declaring carbon neutrality for 2050, the JAL Group is working to make all of its business activities sustainable, including JAL Vision 2030, which aims to create a society in which everyone can feel prosperity and hope. Today, you will be able to feel sustainability in every aspect of our operations. We are the first in Japan to achieve net-zero CO2 emissions from flights. Such efforts cannot be achieved by a single company alone. I hope that today's flight will be a meaningful time for you to think about proud air travel and the future."
The speakers who acted as guides for seeing, learning and experiencing together were Professor Kanie Norifumi, who studies the SDGs at Keio University Graduate School, Mr. Sashizu Kazumasa, Editor-in-Chief of "Sotokoto", a magazine about SDGs that creates the future, and Chef Kono Fumiko, who oversaw the first-class in-flight meals.
Professor Kanie: "Decarbonization is a major challenge. Achieving virtually zero emissions is a great opportunity. I'd like to observe specific efforts being made during the flight."
Sashide: "There are many ideas and hints hidden in this flight. It's a chance to think about what sustainability really is. I hope that people will also sense that happiness and well-being lie beyond that."
Chef Kono: "The in-flight meal you will be eating this time will use '50 ingredients of the future.' I would like to use this project as an opportunity to think about the SDGs together with everyone."
Eco-friendly ideas not only for the aircraft but also for the work vehicles that support the flight
A total of about 320 passengers were on board the A350, which was given the special flight number JL2030. Looking outside from the boarding gate, we could see the vehicle being refueled. The fuel was a mixture of regular aviation fuel and SAF (Sustainable Aviation Fuel) in a ratio of about 6:4. SAF is a sustainable alternative aviation fuel made from raw materials such as used cooking oil, animal fats and oils, and waste, and research is also underway to produce it domestically.
The A350 is already fuel-efficient, but by using SAF, and taking other measures to reduce CO2 emissions during operation, as well as carbon offsetting with the cooperation of customers, we have achieved virtually zero CO2 emissions. In addition, the towing tractor that transports customer baggage is electric, and the high-lift loader is powered by biodiesel fuel, achieving virtually zero CO2 emissions from ground vehicles.
Once on board, meals are served at each standard seat, a lunchtime treat with a sustainable twist.
The captain delivers a message to passengers in the cabin.
At departure, the plane used a method known as "one-engine taxi at departure," in which only one engine was used to move the plane close to the runway, and then the other engine was started just before takeoff. Delaying the start of one engine by just three minutes saves fuel equivalent to a full tank of fuel for a car. There was also a little ingenuity involved when taking off. After takeoff, the plane accelerated early to reduce fuel consumption, and maintained an altitude of 12,200 meters, which is optimal for energy conservation, when cruising at top speed. This flight was the culmination of many small energy-saving ideas.
Captain Sugimoto: "This is the first time I've used the microphone to give a speech like this on board an aircraft. I feel that there are limitless possibilities in being able to unite everyone in the pursuit of sustainability at this altitude of 10,000 meters."
It is extremely rare for a pilot to hold a microphone in the cabin himself, and after this, he patrols the cabin, greeting passengers and answering questions about the flight. Staff from overseas bases and staff with hearing impairments provided hospitality on board. The active participation of diverse human resources is also an important aspect of realizing a sustainable society.
New in-flight meals with sustainability in mind
Soon, an opening movie will start to play. Titled "Freedom for everyone, forever. Efforts for a future where we can encounter something new," the movie uses animation to explain the themes that JAL is working on, such as net-zero CO2 emissions, resource circulation, regional revitalization, improved accessibility, and diversity and inclusion.
Next, there was a presentation about the in-flight meals by Chef Fumiko Kono, who has worked on first class meals.
Chef Kono: "In the limited space of an airplane, we focused on making it not only delicious, but also healthy, easy to digest, and enjoyable. The '50 Future Ingredients' we used this time are all easy to grow and less susceptible to climate change. We also used gluten-free tofu noodles and ASC-certified salmon that is environmentally and resource-friendly. I hope that this dish will inspire people to think about food and the future."
Additionally, Aya Higashikuze from the Product Development Department will provide information about in-flight meals for Class J and economy class seats.
Higashikuze: "This hamburger is made with soy meat, which is attracting attention as a healthy ingredient with a low environmental impact. The bun is kneaded with nutritious superfood 'spirulina', and the mayonnaise is 'Eco Mayo'. It is a satisfying dish that is environmentally friendly. It is also served with fair trade chocolate. We offer miles to customers who choose the meal free option as an expression of our appreciation."
We also offer drinks with a twist. We provide additive-free apple juice to passengers in all classes. This is an effort to reduce food waste by using apples that are irregular and out of spec, but still taste good.
The lids of the Blue Seal purple sweet potato ice cream served as dessert were made of paper. The lids of the paper cups for drinks were also made of paper. After the meal, the flight attendants collected the paper cups for recycling.
In addition, the in-flight magazine has been digitized to reduce aircraft weight. You can read the in-flight magazine via the in-flight Wi-Fi by accessing the QR code displayed on the monitor with your smartphone or other device.
During the talk session, the sustainability of flights was discussed.
A talk session took place on board after the meal, during which the navigator, a leading expert in sustainability, shared his knowledge from the perspectives of in-flight meals, travel, and flights.
Chef Kono: "I believe that food is not just about the taste and origin, but also the story and thought that's important. I want to share the thoughts of the people who make it. When you accept the thoughts behind it, you develop an attachment to it."
Professor Kanie: "I think that eating with thought and emotion is included in the feeling of 'itadakimasu' (thank you for the meal). A flight could be a microcosm of life - eating, enjoying food, and conversation. There are many different vehicles around the aircraft, and the distribution of food leading up to the in-flight meals is complicated. There are many different elements to the sustainability of a flight."
Sashide: "I want people to realize that not only do we need to reduce our environmental impact, but we also need to enrich our own lives. Living happily together in a world that recycles locally is something that is closest to who we are. I hope that people will travel in a state of well-being, that is, in a good mood, and that it will make them think about society and their local community."
New elements will be added to the values that have been emphasized in traditional flights.
"On behalf of the people of the prefecture, I would like to offer a heartfelt welcome. Please enjoy Okinawa while experiencing its rich natural environment, diverse culture, and local charms," a surprise message from Okinawa Governor Denny Tamaki was read out, as the A350 landed under the clear blue sky of Naha Airport.
We offer programs and accommodations in Okinawa that allow you to experience the charms of the region. In addition to the environmentally friendly "Yanbaru Forest Nature Guided Tour" and "Shuri Castle 60-minute Tour," you can also experience sustainable initiatives at the hotel.
"Until now, we've only done what we could do ourselves, but it's great to see more companies taking part in this initiative. I think it's very important that transportation, which is a necessary means of transportation, becomes sustainable," said one customer.
The catchphrase for this charter flight is "Let's all go together towards a sustainable future." Our goal is not only to introduce JAL's initiatives, but also to achieve sustainability together with many customers.
Comfort and enjoyment. As new elements are being added to the traditional values that have been sought in flights, JAL continues to approach this issue in various ways. It would be our greatest pleasure if you could become aware of and learn about sustainability during your future JAL flights.
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The contents published are accurate at the time of publication and are subject to change.
