Singapore Airlines (SIA) has announced at the World Gourmet Forum in Singapore that it is committed to significantly enhancing sustainability practices in its in-flight F&B offerings.
Under the new initiative, a “From Farm to Plane” concept will be introduced to promote environmental sustainability and support local farmers’ communities.
Efforts in SIA’s sustainability strategy include using fish from fisheries certified by the Marine Stewardship Council for their sustainable fishing practices, and obtaining produce – such as cherry tomatoes, pumpkins, green beans and lettuce – 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 inflight meals. The airline will work with its panel of chefs, and partners overseas and in Singapore to source for such ingredients.
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.
