Singapore Airlines has today 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 include using fish from fisheries certified by the Marine Stewardship Council for their sustainable fishing practices, and obtaining produce 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 in-flight meals. The Airline will 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 create in-flight menus using more sustainable ingredients and local produce from farms at the Airline’s destinations, such as cherry 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.