Singapore Airlines recently unveiled its enhanced sustainability plan at its World Gourmet Forum in Singapore, an event organised in collaboration with Kranji Countryside Association.
The Airline is already using fish from Marine Stewardship Council-certified sustainable fisheries. Fresh, seasonal produce from farms in the countries it serves has also increasingly featured on inflight menus. This includes cherry tomatoes, pumpkins, green beans and lettuce from Australia, New Zealand and Thailand. Cheese is sourced from Australia, New Zealand and various European countries. Based on the feedback of its passengers, the Airline is already offering more meatless options on board as part of the its Deliciously Wholesome programme.
In Singapore, the Airline is working with Kranji Countryside Association as a partner, accessing the produce of its farmpreneur-members.
The Airline’s International Culinary Panel of eight world-renowned chefs has created new inflight menus that will be using more sustainable ingredients.The new dishes are also more flexible in nature, allowing for local ingredients at various Singapore Airlines’ destinations to be included.
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Suites passengers on selected routes will be the first to try these new menus later this year. The Farm-to-Plane menus will then gradually be served to passengers flying in other classes.
This push for sustainability isn’t just about the food served on board. Singapore Airlines’ three Wine Consultants were also present to introduce an organic French shiraz, 2016 M. Chapoutier Crozes-Hermitage Les Meysonniers from the Rhone Valley, that will be served in Business Class on selected flights from early next year.
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– TEXT BY ANNE LOH
This article was originally published by Singapore Press Holdings.