The airline knows that many people are yearning for something – anything – to remind them of the excitement of flying somewhere on a plane.
So the airline is feeding that hunger by putting some of its unneeded in-flight service items on sale. Just in time for holiday shopping.
What’s up for sale?
Plates, soup bowls, butter plates, champagne flutes, blankets, bread baskets, and other meal service items as well as collectors’ items from the airline’s retired Boeing 747 aircraft.
The British Airways items for sale are listed – by cabin – on a special page of the WhataBuy site.
These pictures make all the items look very appealing. But keep in mind: food is not included.
And while those little bread baskets are cute, we’ve got our hearts set on a British Airways bar trolley that was used on a Boeing 747. The price? About $266.00.
Where is the food and produce you eat on a plane grown?
Starting in September, the answer for passengers on Singapore Airlines’ passengers leaving Newark for Singapore will be “indoors, nearby.”
Singapore Airlines is working with indoor vertical farming company
AeroFarms, which has reclaimed an abandoned steel mill in an industrial area
near Newark International Airport and transformed it into a 1-acre, indoor
vertical farm.
The farm, which grows produce ‘aeroponically’ without soil,
pesticides or sunlight, can produce the equivalent of 390 acres of locally
grown produce with up to 30 harvests each year and will grow a customized blend
of fresh produce for SIA’s Newark-to-Singapore flights starting in September
2019.
“Imagine boarding a plane and enjoying a salad harvested only a
few hours before takeoff — literally the world’s freshest airline food,” said
Antony McNeil, director of food and beverage for Singapore Airlines. “The
only way to get fresher greens inflight is to pick them from your own garden.”
Singapore Airlines shared examples of farm-to-flight
dished business class and premium economy class passengers might be able to
choose from on Newark to Singapore flights:
Soy Poached Chicken:Pickled Ginger Vinaigrette, Zucchini Ribbons, with Sweet Potato Roesti, Soy Beans and AeroFarms Baby Pac Choi
The Garden Green: Poached Asparagus, Broccolini, Avocado with Shaved Fennel & Flaked Hot Smoked Salmon, with AeroFarms medley of Baby Ruby Streaks,
Watercress and Arugula, with Lemon Vinaigrette
As I reported last year in a
farm-to-flight feature for USA TODAY, Singapore Airlines’ joins several
other airlines in being super creative and eco about the food served on its flights.
Korean Air has its own company farm.
Jedong Ranch sits on 3,700 acres of South Korea’s lush Jeju
Island and has been operating since 1972, when it was purchased by the former
chairman of the airline’s parent company, the Hanjin Group.
Back then, South Korea had a beef shortage, so breeding livestock
was the first order of business. Early on, the herd was made up exclusively of
imported Angus cattle. Today the ranch is home to more than 2,200 head of prized,
grass-fed Korean native cattle known as Hanwoo.
The organic, antibiotic-free meat from these animals, and
from the farm’s flock of approximately 6000 free-range chickens, is sent to Korean
Air’s flight catering kitchens in Seoul for use in meals served to first and
business-class passengers. Some of the meat and eggs from the farm are also available,
at premium prices, for purchase locally.
In addition to raising cows and chickens, the ranch’s hydroponic
greenhouse also produces more than 210 tons of fruit and vegetables, including
red peppers, cherry tomatoes and blueberries for first
and business class in-flight meals.
JetBlue’s garden at
JFK
In 2015 JetBlue created a 24,000 square-foot milk-crate garden
outside Terminal 5 at New York’s John F Kennedy International Airport. Designed
to both create a welcoming green space and promote local agriculture, the
garden generates more than 2,000 pounds of blue potatoes, kale, carrots, leeks,
arugula, garlic, mint, basic and other herbs for local food banks.
Japan Air Lines agritourism
attraction
In 2010, Japan Air
Lines is scheduled to open an agritourism attraction on land near Tokyo’s Narita
International Airport. The ‘JAL Agriport’ will
offer visitors a chance to pick strawberries, harvest sweet potatoes, picnic,
or purchase fresh produce grown in the region. JAL says it also plans to use
some agriport produce in lounge menus and in-flight meals.
And Emirates
announced last year that it was joining with Crop One to build the world’s
largest vertical farming facility near the airport in Dubai to help create a supply chain of “high quality and locally-sourced
fresh vegetables, while significantly reducing our environmental footprint,”the airline said in a statement.
Airlines growing their own food? It’s a thing. Korean Air recently invited me to visit the company’s ranch in South Korea where they farm livestock, chicken, veggies, fruit and bottle their own water to serve to passengers.
Other airlines have farming projects underway as well.
I have story – with lots of photos- from my farm visit on USA TODAY’s Today in the Sky. Here are some highlights of the story.
Back in 1972, when beef was in short supply in South Korea, the then chairman of Korea Air’s parent group bought a 3,700 acre ranch on South Korea’s Jeju Island.
Imported Angus cattle got things started, but now the herd is about 2,200 Korean native cattle known as Hanwoo.
Meat from these animals, and from the farm’s flock of approximately 6000 free-range chickens, is sent to Korean Air’s flight catering kitchens in Seoul for use in meals served to first and business-class passengers.
In addition to raising cows and chickens, the ranch also produces fruit, vegetables – and bottled water – for Korean Air passengers.
The water bottling plant at the ranch has been operating for 35 years and there they make and fill cups and bottles of the airline’s branded ‘Hanjin Jeju Pure Water.’ The water is pumped from 1,070 feet underground and filtered through layers of the island’s volcanic rock.
Other airlines explore agriculture
In 2015 JetBlue debuted a large milk-crate garden outside Terminal 5 at New York’s John F Kennedy International Airport. Potatoes, vegetables and herbs grown there are donated to local food banks.
Japan Air Lines is creating a ‘you-pick’ agritourism attraction on land near Tokyo’s Narita International Airport that is scheduled to open in 2020. The carrier hopes to add food grown on that farm to in-flight and lounge menus.
And Emirates is having the world’s largest vertical farming facility built near the Dubai airport. At full production, the daily harvest from the the 130,000-square foot facility should be about three tons of pesticide-free leafy greens that will be used in many of the meals Emirates Flight Catering prepares for 105 airlines and 25 airport lounges.
Korean Air’s ranch on Jeju Island in Korea produces beef, chicken, vegetables and fruit for some of the meals served to passengers in first and business class. The airline also bottles its own mineral water.
I spent a day on the farm – and at the bottling plant – for a story that will appear later this month on USA TODAY, but sharing some snaps from the day here.
Jedong Ranch started raising livestock in 1973 with imported Angus. Today the herd is roughly 2000 Korean native cattle – Hanwoo – fed with on grass and grain from the ranch.
The ranch also raises about 6000 native chickens, selling fertilized eggs locally and providing chicken for in-flight meals.
Greenhouses on the ranch produce tons of bell peppers, cherry tomatoes and seasonal blueberries.
And the water plant bottles highly-regarded water that has been pumped from an underground well and filtered through basalt and volcanic stone.
Stay tuned fro more pictures and details from y day at the Korean Air ranch.
Giving way to the concerns of passengers who have peanut allergies, Southwest Airlines has announced that, as of August 1, it will stop serving those tiny little packets of peanuts during flights.
“Peanuts forever will be part of Southwest’s history and DNA,” the airline said in a statement, “However, to ensure the best on-board experience for everyone, especially for customers with peanut-related allergies, we’ve made the difficult decision to discontinue serving peanuts on all flights beginning August 1.”
On its website, Southwest has told passengers with peanut allergies that if they made a note in their reservation, an effort would be made to make sure no peanuts would be served on their flights. But that didn’t always work out.
Other airlines stopped serving peanuts long ago, but for Southwest peanuts are part of the company’s branding. The airline is often “nuts” about this or that and has a quarterly newsletter called “In a Nutshell.”
Starting next month, the airline hopes passengers will pleased with the pretzels that continue to be served on flights, along with the other free snacks distributed on longer flights.
“Our ultimate goal is to create an environment where all customers—including those with peanut-related allergies—feel safe and welcome on every Southwest flight,” Southwest said in its statement.
When astronauts do a stint on the International Space Station they may request and bring along “bonus” snacks and meals for special occasions.
This summer, passengers departing on Lufthansa’s long-haul flights from Germany can “Eat like an astronaut” by ordering one of the dishes, Chicken Ragout with Mushrooms, that the airline’s kitchens prepared for German European Space Agency astronaut Alexander Gerst, who set out for the International Space Station (ISS) on June 6.
Keeping in mind the special requirements of space food – i.e. that it will be consumed in zero gravity – Lufthansa says its LSG Group Culinary Excellence Team worked with the European Space Agency to provide six special meals for Gerst and the Horizons mission.
“The collection includes typical dishes from the astronaut’s home region, Swabia, such as Maultaschen and Spätzle,” said Lufthansa in a statement, “In order to ensure that the meals fulfilled the specific health and safety requirements of the mission, the LSG Group team designed them as low sodium and able to maintain a shelf life of two years.”
Not flying Lufthansa this summer? Through late October, the business premier menu on Air New Zealand flights from Los Angeles to Auckland will include the popular vegetarian hamburger called the Impossible Burger.
Courtesy Air New Zealand
“Impossible Burger’s magic ingredient is an iron-containing molecule called heme which comes from the roots of soy plants,” notes ANZ, “The heme in the Impossible Burger is the same as the heme found in animal meat. The result is a plant-based burger patty that cooks, smells and tastes like beef but contains no animal products whatsoever.”
United Airlines will open its Polaris lounge at San Francisco International Airport (at Gate G92) on April 30 to passengers traveling in the premium cabin travel.
The two-level, 28,000 square foot lounge has 440 seats, 492 power outlets and USB ports, 5 daybeds with Saks Fifth Avenue bedding, 8 shower suites, valets who will steam garments for you, a bistro-like buffet and a restaurant-style dining area.
At the bar, they’ll be serving cocktails inspired by the Bay Area including, says United, the Mai Tai, invented in Oakland in 1944, and the Pisco Punch, “featuring pisco which became all the rage during the California Gold Rush of 1849.”
Not flying through SFO? In addition to this new lounge and the existing one at Chicago O’Hare, United will open Polaris lounges at Newark Liberty International Airport in early June, George Bush Intercontinental in Houston this summer and at Los Angeles International Airport this fall.
Starting May 1, pasengers can purchase egg and chicken chorizo tacos (breakfast/$8.99) and barbecue chicken sandwiches (lunch/dinner; $9.99) from the inflight menu and some interesting new beers and ales, including Lagunitas Sumpin’ Easy Ale, New Belgium’s Citradelic Tangerine IPA and, this summer, Belgian pilsner Stella Artois ($7.99 each).
For those flying on JetBlue’s Mint flights, be sure to open and take home the limited-edition amenity kit.
In addition to a keeper pair of SuperSoft socks from Basic Outfitters, the kit includes a toothbrush and toothpaste, eye mask, screen wipe, pen, earplugs and pillow pack, and a Hudson Made New York trio of lip salve, facial mist and hand cream – all tucked in a Hayward and Hopper collaboratively designed travel bag inspired by Dennis Hopper and Brooke Hayward’s Los Angeles home circa 1963.
Here’s something we hope other airlines rush to follow.
Delta Air Lines is bringing back complimentary meals in the main cabin on some of its longest domestic flights, including transcontinental routes between New York’s JFK and Los Angeles/San Francisco.
Starting March 1, Delta will offer complimentary meals in the Main Cabin on flights between JFK and LAX/SFO.
The following month – starting April 24 – the airline will expand complimentary meals to 10 other major domestic markets from Seattle, New York, Boston and Washington, D.C. including between BOS/SFO, BOS/LAX, BOS/SEA, DCA/LAX, JFK/PDX, JFK/SAN, JFK/SEA, SEA/FLL, SEA/MCO and SEA/RDU.
Delta has strong competition on many of these routes, so competitors may be be moved to match meal service.
Delta’s meal options will vary by time of day.
In the morning, Delta says it will offer customers the choice between a Honey Maple Breakfast Sandwich, a Luvo Breakfast Medley or a fruit and cheese plate.
During the day, the choices will be a Mesquite-Smoked Turkey Combo, Luvo Mediterranean Whole Grain Veggie Wrap, or a fruit and cheese plate.
And on overnight flights, passenger will be offered a breakfast bar during the pre-arrival beverage service.
In addition to the Main Cabin meal service, customers seated in Delta Comfort+ will now get a pre-arrival snack basket on all 12 routes, along with complimentary beer, wine and spirits for customers 21+ and a mid-service Greek frozen yogurt bar on flights from JFK to/from LAX and SFO.
The airline says the meal service is part of its ongoing multi-million dollar investment in the on-board customer experience that includes upgraded main cabin snacks, better blankets, refreshed food-for-purchase options, free in-flight entertainment and – for customers on long-haul international flights – complimentary beer, wine and spirits and sleep kits.
Dallas Fort Worth International (DFW) Airport and Coca-Cola have teamed up to bring some holiday cheer to travelers this holiday season with surprise give-aways of Coke products, Coca-Cola bears and other gifts delivered by the Coca-Cola Polar bear – who will be hidden inside giant gift boxes.
Toronto Pearson International Airport (YYZ) is holding its fifth annual citizenship ceremony on Friday for 50 of the countries newest citizens and marking a milestone with the commemoration the first government-sponsored Syrian refugee flight at the airport on December 10, 2015.
Many of those refugees are now obtaining Canadian citizenship.
And good news for snack-lovers flying Delta Air Lines
Starting December 14, Delta will roll out a new, complimentary Main Cabin snack line up – with larger-size portions – of Snyder’s of Hanover pretzels, Squirrel Brand Honey Roasted peanuts and NatureBox Apple Cinnamon Yogurt Bars – along with the carrier’s signature Biscoff cookies.
The complimentary snacks will be available in the Main Cabin on all flights over 250 miles.
Passengers on shorter flights within North America from 251 to 599 miles will now receive a choice of Biscoff cookies or Snyder’s of Hanover® pretzels; before this they were only only offered one choice.
Passengers on flights over 600 miles will have four choices of snacks instead of three. And customers on international flights will receive a choice of Snyder’s of Hanover® pretzels or Squirrel Brand Honey Roasted peanuts.
To celebrate the new snacks, Delta has set up branded vending machines in Los Angeles, Seattle and New York to offer complimentary samples.
Some may see it as yet another way Delta Air Lines is trying to outdo Seattle-based Alaska Airlines in the Seattle and west coast markets, but in this case passengers flying in the first class cabin will reap the benefits.
Starting this week on “select” flights from Seattle-Tacoma International Airport, Delta Airlines will be serving First Class cabin passengers salmon and other Northwest-based food favorites.
If you live in Seattle or have visited, you’ll recognize the names of these local suppliers and products:
Pike Place Chowder,
Pike Place Fish Market
The Pike Brewing Company’s XXXXX Stout Mustard,
Uli’s Famous Sausage,
Beecher’s Handmade Cheese,
Le Panier Bakery,
Pappardelle’s Pasta.
Menus using ingredients from these suppliers (i.e. Pappardelle’s lavender fettuccine with Pike Place Fish Market’s wild Alaskan coho salmon and Northwest Seafood Seasoningar) are being served to First Class passengers on flights from Seattle to Los Angeles and San Francisco, and Delta said it plans to expand this line-up to other mainline lunch and dinner flights between 900 and 1,500 miles.
