Deliciously Sustainable

Taking freshness and sustainability into consideration, Singapore Airlines continues to raise the bar for inflight gastronomy and the premium travel experience

- Marga Manlapig

When it comes to gastronomy, freshness and quality have long been key points of consideration in the global food and beverage industry. However, at a time when climate change and the decreasing amount of arable land have significant impact on the world’s food supply, it is imperative that F&B professionals come up with solutions centred on environmental sustainability without compromising the quality of their products.

With its “From Farm to Plane” concept, Singapore Airlines (SIA) leads the way to sustainable gastronomy in flight. Known for its commitment to delivering an exceptional customer experience, SIA’s sustainability practices for its F&B services are raising the bar throughout the international airline and catering industries.

Says SIA Senior Vice-President for Products and Services Marvin Tan, “Our food and beverage sustainability practices will further reinforce our ongoing efforts to reduce our carbon footprint and ensure a greener environment.”