Southwest Airlines Beverage
In a direct response to complications caused by rising temperatures, Southwest Airlines is rolling out new procedures aimed at preventing beverage cans from exploding on its aircraft. Over the past two summers, the airline has faced an unusual but increasingly common issue: soda, beer, and seltzer cans bursting open either before takeoff or midflight. The culprit, according to airline officials, is extreme heat—especially in cities like Phoenix, Arizona and Las Vegas, Nevada, two of Southwest’s busiest and hottest operational hubs. As ground temperatures at these airports frequently soar into the triple digits during summer months, pressurized beverage cans stored in provisioning carts can become dangerously unstable. Flight attendants have reported cans bursting with enough force to make loud popping noises, spill sticky liquids across galley floors, or in rare cases, cause minor injuries. Although these events may seem trivial at first glance, they present serious safety and operational concerns that Southwest is now working to address.
To combat the exploding can problem, Southwest has invested in a fleet of 60 refrigerated provisioning trucks specifically for use in Phoenix and Las Vegas. These specialized vehicles are designed to maintain a cold chain of custody for beverages—from storage facilities to the aircraft—keeping soda, beer, and seltzer at safe temperatures until they’re served to passengers. The airline announced that these trucks will be deployed this summer and will serve as a crucial component in preventing the pressure build-up that leads to can ruptures. “We take the safety of our crew and customers seriously, and while exploding soda cans may sound minor, they present a real risk of injury to flight attendants and even passengers,” a Southwest spokesperson said. “This investment reflects our ongoing efforts to adapt our operations in the face of climate change and extreme weather conditions.” The airline added that it will monitor results and may expand the refrigerated truck program to other hot-weather hubs if needed.
The move highlights a growing challenge facing the airline industry: the operational impact of climate change. With each passing year, heatwaves are becoming more intense, frequent, and prolonged across the U.S., particularly in the Southwest. Airport tarmacs in Phoenix and Las Vegas have reached temperatures as high as 120°F, often exceeding safe limits for both people and equipment. In addition to beverage explosions, extreme heat can also affect aircraft performance, delay boarding due to cabin overheating, and increase the need for on-the-ground cooling systems. Southwest’s investment in refrigerated trucks is one of several adaptations airlines are being forced to consider as they adjust to a hotter planet. Other carriers are reportedly re-evaluating flight schedules, baggage handling operations, and even crew rest policies to account for the physical toll that heat can take on airline personnel and infrastructure.
While exploding beverage cans may seem like a minor detail in the broader scope of airline safety, they represent the kind of real-world problem that climate change is increasingly creating for businesses. For Southwest, the issue has been more than a nuisance. Some flights have been delayed due to sticky messes in the galley, and in-flight service has occasionally been disrupted when flight attendants needed to clean up or remove damaged cans. The refrigerated trucks, which feature temperature-controlled cargo bays, are expected not only to improve safety but also reduce waste and improve the passenger experience. In the long run, this may also help Southwest lower costs associated with product loss and equipment damage. The airline has indicated that it will continue to monitor data from Phoenix and Las Vegas this summer to assess whether further action is needed.
As the country braces for yet another record-breaking heatwave season, the airline industry is under pressure to adapt swiftly. Southwest’s proactive approach to the soda can problem is a small but significant example of how even the most routine parts of air travel—like serving a cold drink—can be disrupted by environmental extremes. For now, passengers flying out of Phoenix or Las Vegas can take comfort in knowing their drinks are likely to be cooler, safer, and a lot less explosive than they were just a summer ago.
