The proposed tableware concept is designed for full-size in-flight meal tray (approximately 350 mm × 250 mm). The layout places beverages at the rear of the tray to help prevent spills, while the arrangement of the main meal and side dishes facilitates identification of their positions using the clock-face reference method.　(Image courtesy of OIT.)

A resin holder was designed to be attached to a conventional main meal container. In addition to improving grip and handling, the holder is structured to leave part of the original container exposed, allowing users to perceive the temperature and tactile characteristics of the meal through their fingertips. The holder can be attached during meal service and is designed for repeated use. (Image courtesy of OIT.)

A dumbbell-shaped side-dish bowl. The wavy texture on the exterior surface improves slip resistance when the bowl is handled. A narrowed midsection and a recessed foot ring on the base provide better finger support, making the bowl easier to grasp and hold. Distinctive relief patterns are incorporated on the lid of each bowl to facilitate tactile identification of individual side dishes. To enhance visual contrast between the food and the container, two interior visual options, light and dark, have been prepared. The bowl is intended to be washed and reused repeatedly. (Image courtesy of OIT.)

Semi-circular end caps were designed to be attached to the handles of conventional cutlery. Differences in the shape of the end caps allow users to distinguish among spoon, fork, and knife. The semi-circular and flat surfaces of the end caps also provide a tactile cue for identifying the front and back orientation of each utensil. By creating a gap between the tray surface and the cutlery handle, the end caps make it easier to pick up the utensils by inserting a finger underneath. Holding the end cap further enables stable handling with minimal gripping force, reducing the risk of accidentally dropping the cutlery. The end caps are sized to help prevent accidental ingestion and are manufactured from environmentally friendly recycled plastic. They are intended for single-use operation. (Image courtesy of OIT.)

A color-coded tray mat with tactile partitions that can be identified by touch. The use of contrasting colors for different areas helps users more easily recognize the overall layout. The foldable partitions can be raised to provide tactile boundaries, making it easier to distinguish individual areas through touch. This design helps address issues such as overlooking items like butter and also enables users to return items to their original locations more easily after handling them. Partitions positioned at the corner of the mat further help prevent beverages from tipping over. The mat is made from recycled paper to reduce environmental impact and is intended for single-use operation. (Image courtesy of OIT.)

A dining apron designed not only to protect clothing but also to provide large pockets on both sides. The pockets offer an intuitive place to store items such as side-dish lids and wet towels during the meal. Since some items may be wet or soiled with food, the apron is treated with water- and stain-resistant coatings. Because pockets are provided on both sides, the apron can be worn without regard to front or back orientation. An opening allows the apron to be slipped on over the head, making it easy to wear even in the confined space of an aircraft seat. Like the tray mat, the apron is made from recycled paper and is intended for single-use operation. (Image courtesy of OIT.)

An information tag printed with a two-dimensional matrix barcode (displayed in the black area) that can be read from several meters away using a smartphone or tablet camera. The tag is provided either on board or prior to boarding, in the form of a neck strap or wristband. This enables users to access menu information and other relevant content at their preferred timing through audio output and other accessible formats. (Image courtesy of OIT.)