This is a deign concept for in-flight cutlery for Southwest. Not entirely certain on whether it is a realised concept or fictitious.
Nevertheless, it would be interesting to know the specification for this product, in terms of saving space in its functionality with its low profile as well as points surrounding the use of materials and their sustainability and properties.
I hope this concept design is something that any keen designers or architects within the IFC, like me can enjoy and appreciate the way it segues between the airline industry in the real world and product design - a crucial part of many industries and something aviation could not exist without.
I do product design at A-Level so it was some of the work we researched, certain movements like streamlining and Philippe came up and yes me and my fellow classmates insulted that kettle for hours đ
Ahaha I do design too! Iâm more centred to architecture as opposed to product design, but I worship the Eamesâ.
As for Loewy, he seems THE icon of streamlined design.
As far as ergonomics goes, I think this could be a good idea. Traditional utensils are designed for use at a table, where there is plenty of elbow room. On planes, there is a lot less room â I usually feel hunched and have my elbows pressed to my sides on a flight (Iâm also on the upper end of normal height, so maybe itâs me). The lack of elbow room makes it difficult to get âoverâ traditional silverware with your hands. These utensils seem like they would allow for easier use with just fingers, allowing your hands to be more âaroundâ the utensils. I like it!
I was just about to say that. This cutlery looks cool, but itâs completely useless when you realize you would never use it on a Southwest flight since they donât offer any sort of meal service.
