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.”
Latest from Produce Grower
- The Growth Industry Episode 3: Across the Pond with Neville Stein
- PG CEA HERB Part 2: Analyzing basil nutrient disorders
- University of Evansville launches 'We Grow Aces!' to tackle food insecurity with anu, eko Solutions
- LettUs Grow, KG Systems partner on Advanced Aeroponics technology
- Find out what's in FMI's Power of Produce 2025 report
- The Growth Industry Episode 2: Emily Showalter on how Willoway Nurseries transformed its business
- 80 Acres Farms expands to Georgia, Texas and Colorado
- How BrightFarms quadrupled capacity in six months
