Singapore Airlines harvests “From Farm to Plane” initiative


With its new “From Farm to Plane” initiative, Singapore Airlines has committed to improving environmental sustainability practices in its in-flight food and beverage offerings.

Current efforts in the airline’s sustainability strategy include using fish from fisheries certified by the Marine Stewardship Council for their sustainable fishing practices, and obtaining produce from local farms in countries the airline serves. With the “From Farm to Plane” concept, Singapore Airlines intends to use more sustainable and meatless ingredients, as well as local produce, in its in-flight meals.

In addition, Singapore Airlines’ International Culinary Panel (ICP) of chefs will create in-flight menus using more sustainable ingredients and local produce from farms at the airline’s destinations, such as cherry tomatoes, pumpkins, green beans and lettuce. The new menus will initially be introduced to Suites customers on selected routes later this year, and will progressively be made available to customers traveling in other classes.

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Ever since his first flight on a TriStar, Adam has loved air travel, and since becoming editor of the Aircraft Interiors International brand he has really enjoyed the opportunity to be involved with the latest aircraft and airline products before they are even launched. Adam co-ordinates the running of the magazine, from commissioning articles and artwork, to ensuring that high standards of quality are maintained, as well as managing online content. Adam is proud to sit on the jury of the Crystal Cabin Awards and to have laid on the bed in Etihad's Residence.

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