From The Los Angeles Times:
On Singapore Airlines’ Newark, New Jersey, to Singapore flights starting in September, business- and first-class passengers will be served leafy greens harvested in AeroFarms’ former steel-mill-turned-vertical-farm. The produce will be taken 4½ miles to the airline’s catering kitchen and readied for outbound passengers in as little as a day.
The result will be “the world’s freshest airline food,” Anthony McNeil, director of food and beverage for the airline, said in a Singapore Airlines statement. “The only way to get fresher greens in flight is to pick them from our own garden.”
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