Aeroplane food. It really does not have the best of all reputations. It is more a way of not starving during those long-hour flights, but if there was a choice, most people would take it. However, Singapore Airlines is now looking to step up its game in terms of aeroplane food with an initiative called “From Farm To Plane”.
What’s That Supposed to Mean?
It seems that not only passengers are tired of food that only serves a functional reason. Singapore Airlines is looking for a change as well. Now obviously, not all aeroplane food is bad, but there is just a general conception that it is. Hence, “From Farm to Plane”.
Starting later this year, on selected routes, Singapore Airlines’ Suite customers will be the first to enjoy meals made up of locally sourced ingredients.
The airline is looking to source more sustainable ingredients, e.g. cherry tomatoes, pumpkins, green beans, lettuce, from local farms at the corresponding destination and will therefore build on its already established use of fish from fisheries certified by the Marine Stewardship Council and a handful of local products for reasons of sustainability.
Singapore Airlines’ International Culinary Panel (ICP) made up of high-level chefs will then go on to create a whole new menu using afore mentioned products for more enjoyable and sustainable aeroplane food.
Images: Singapore Airlines
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