Aeroplane meals are notorious for being bland, tasteless and mass-produced. And although some airlines offer options that are a cut above, it’s never exactly been what you’d call fine dining. But now Singapore Airlines is launching a new farm-to-plane concept that appeals to discerning passengers’ desire for sustainable fare.
The idea is being introduced to promote environmental sustainability; produce will be sourced from local farms in countries that Singapore Airlines flies to, and fish will be bought from fisheries certified by the Marine Stewardship Council for their sustainable fishing practices.
The airline will also use less meat in its meals, as well as creating menus around local produce from each route’s destination, including cherry tomatoes, pumpkins, green beans and lettuce. Singapore Airlines says it will work with partners overseas to source as many sustainable ingredients as possible.
“Our food and beverage sustainability efforts will further demonstrate and reinforce Singapore Airlines’ ongoing efforts to help reduce our carbon footprint and ensure a greener environment,” said Marvin Tan, senior vice president of products and services. “While we continue to deliver a quality in-flight dining experience, we would also like our customers to know that we are playing our part in ensuring sustainability.”
The farm-to-plane menu (playing on the popularity of the farm-to-table movement) will be introduced later this year, available to suites customers on selected routes. From there, it will gradually be rolled out to passengers in other classes.
There aren't too many details available yet on exactly how local the produce is, and how it will be transported to the aircraft; it remains to be seen whether the concept will have a tangible effect on Singapore Airlines' carbon footprint rather than paying lip service.
This comes after several top chefs admitted they would never eat plane food. When asked by Bon Appetit whether he eats plane food, Anthony Bourdain replied: “Never. No one has ever felt better after eating plane food. I think people only eat it because they're bored. I don't eat on planes. I like to arrive hungry.”
He echoed the sentiments of outspoken chef Gordon Ramsey, who told Refinery 29: “There’s no f***ing way I eat on planes. I worked for airlines for 10 years, so I know where this food’s been and where it goes, and how long it took before it got on board.”
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