Singapore Airlines to Boost F&B Sustainability Practices
Singapore Airlines has committed to significantly enhancing sustainability practices in its in-flight food and beverage offerings. Under the new initiative, a “From Farm to Plane” concept will be introduced to promote environmental sustainability and support local farmers’ communities.
Current efforts in Singapore Airlines’ sustainability strategy includeusingfish from fisheries certified by the Marine Stewardship Councilfor their sustainable fishing practices, and obtaining produce from localfarms in countriesthe Airline serves.
With the“From Farm to Plane” concept, Singapore Airlinesintends to use more sustainable and meatless ingredients, as well as local produce, in its in-flight meals. The Airlinewill work with partners overseas and in Singapore to source for such ingredients.
In addition, Singapore Airlines’ International Culinary Panel (ICP) of world-renowned chefs will createin-flight menus usingmore sustainable ingredients and local produce from farms at the Airline’s destinations, such ascherry tomatoes, pumpkins, green beans and lettuce.The new menus will initially be introduced to Suites customers on selected routes from later this year, and will progressively be made available to customers travelling in other classes.
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