Deliciously Sustainable

Taking freshness and sustainability into consideration, continues to raise the bar for inflight gastronomy and the premium travel experience, writes

hen it comes to gastronomy, freshness and quality have long been key points of consideration in the global food and beverage industry. However, at a time when climate change and the decreasing amount of arable land have significant impact on the world’s food supply, it is imperative that F&B professionals come up with solutions centred on environmental sustainability without compromising the quality of their products.

With its “From Farm to Plane” concept, Singapore Airlines (SIA) leads the way to sustainable gastronomy in flight. Known for its commitment to delivering an exceptional customer experience, SIA’s sustainability practices for its F&B services are raising the bar throughout the international airline and catering industries.

Says SIA Senior Vice-President for Products and Services Marvin Tan, “Our food and beverage sustainability practices will further reinforce our ongoing efforts to reduce our carbon footprint and ensure a greener environment.”

Launched at the 2017 World Gourmet Forum in Singapore, the concept involves an increased use of sustainable ingredients for in-flight meals. Practices include the use of seasonal produce from local farms both in Singapore and other nations covered by SIA routes, ensuring optimal freshness and allowing for reasonable substitutions for certain ingredients depending on their regional availability. Likewise, fish served aboard SIA flights are certified by Singapore’s Marine Stewardship Council. The “Farm to Plane” principle also extends to serving an organic French Shiraz to those flying on certain Business Class routes.

The Kranji Countryside Association (KCA), a Singaporean organisation that promotes local agriculture as well as food security and sustainability, is one of SIA’s partners in its drive towards sustainability.

According to KCA President Kenny Eng, the initiative supports the local farming community and pride in local products. “This initiative is a big milestone for the KCA,” he adds. “It’s about time that local farmers are celebrated and what