With the travel industry making a concerted effort to be more conscious of both travelers’ health and environmental impact, airlines are reassessing their food sourcing for local, fresh and low-waste offerings.
Singapore Airlines is leading the charge in developing healthy, fresh airline food. As part of their wellness cuisine initiative, the airline announced a partnership with vertical farm company AeroFarms in September 2019 to launch a menu incorporating hyper-fresh ingredients grown and picked plane-side. Arugula, baby bok choi and mixed greens grown in AeroFarm’s hydroponic gardening facility will be featured on the “farm-to-plane” menu aboard Singapore Airline flights from New Jersey’s Newark Liberty International Airport to Singapore’s Changi Airport. “Our goal is to give our passengers the option of enjoying the freshest produce in the skies, grown and delivered in a more environmentally sustainable way,” said James Boyd, US Head of Communications for Singapore Airlines.