The farm to plane concept
“We wanted to be more sustainable and reduce our carbon footprint by using hyper-local produce, and we wanted the in-flight food to taste as vibrant as possible,” he says. “We’re always trying to innovate when it comes to on-board dining so AeroFarms was a great fit.” -Antony McNeil, Food and beverage director for Singapore Airlines.
This farm-to-plane concept has been in development internally at Singapore Airlines for nearly two years. This adoption has two aims: enhanced passenger experience and a lower carbon footprint.
The produce available
The route and flight
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