Qantas operated two charter flights to bring the NFL teams to Melbourne ahead of the league’s first regular-season match in Australia, loading more than 2,000 meals in total and producing special-edition pyjamas for the trip.

Qantas flew the San Francisco 49ers to Melbourne a week before Friday’s match at the Melbourne Cricket Ground. The Los Angeles Rams arrived on a separate charter, landing closer to kick-off.

Each team’s nutrition staff helped develop the menus. Qantas loaded more protein than on almost any other flight. Steak sandwiches came with extra steak, alongside double portions of cheeseburgers and sides.

The self-serve snack bar included Archer grass-fed beef jerky, Sabra Smart Snackers, Doritos Nacho Cheese, David’s Cookies gluten-free chocolate chip cookies, SunRich apple slices, grapes, Jif To Go peanut butter cups, and cheese and charcuterie trays, alongside Dr Pepper, Diet Coke, and Vita Coco coconut water.

The galley also carried Gatorade, Boom Chicka Pop, Lay’s Baked chips, and SkinnyPop white cheddar popcorn.

Qantas produced pyjamas for the charters, with a matching pillow set.

Danielle Keighery, Qantas Group Chief Brand and Corporate Affairs Officer, said: “As Official Airline Partner of the NFL in Australia and New Zealand, our teams have spent months working with the clubs to make the flight part of the experience, from menus designed alongside team nutrition staff to bespoke Qantas pyjamas in each club’s colours. For many of the athletes and staff, this is their first visit to Australia, and we wanted to give them a taste of the country from the moment they stepped on board.”

Photos: Qantas

Japan Airlines has expanded its Torizen-supervised vegetarian menu to Asian Vegetarian Meals (AVML) on international flights departing Japan, effective September 1, 2026.

The new menu extends the vegetarian option that JAL first made available as a standard option for Economy Class on the Narita–Delhi and Narita–Bengaluru routes on June 1, 2026, under Torizen’s supervision.

The AVML special meal option, supervised by Torizen, will be available in First Class, Business Class, Premium Economy Class, and Economy Class on select international departures from Japan, with some routes excluded.

Torizen, a culinary institution and food manufacturer founded in the Meiji period, previously developed spice mixtures for the Indian workforce of a large automobile manufacturer before applying that knowledge to the JAL menu.

“It is a privilege to partner with Japan Airlines in delivering thoughtfully crafted meals and new culinary delights to vegetarian travellers around the world,” said Yoshitaka Date, President & Representative Director of Torizen Co., Ltd. “The goal is to make every journey in the skies even more memorable and satisfying through this special meal.”

Photos: Japan Airlines

EVA Air is partnering with FORMIA and Hunter on a second amenity kit collection, launching alongside the airline’s new Taipei–Washington D.C. route for long-haul Premium Economy passengers.

The collection features two crossbody bag designs in lemon yellow and sky blue. Both are made from ripstop material and have adjustable, detachable straps.

Hunter, established in Britain and famous for introducing the Original Wellington Boot in 1956, has extended its range from footwear to include outerwear, bags, and accessories.

Recycled or renewable materials make up 44% of the kit’s total weight.

The kit includes Hunter-branded lip balm and body cream in packaging with over 40% post-consumer recycled materials, an eye mask made from recycled PET, and a dental kit and earplugs wrapped in FSC-certified kraft paper.

The collaboration between EVA Air, Hunter, and FORMIA follows an earlier amenity kit rotation between the three partners.

“We’re proud to continue our collaboration with EVA Air and Hunter, bringing together a leading airline and a globally recognised lifestyle brand to create a thoughtful Premium Economy amenity experience,” said Wilbert De Louw, Co-CEO at FORMIA. “This second collection blends considered design with more responsible material choices, offering passengers something distinctive they’ll want to keep long after they’ve landed.”

Photos: FORMIA

SWISS is expanding its Pre-Select meal ordering service to include Economy Class, so passengers on long-haul flights leaving Switzerland can choose between a meat and a vegetarian main course from Hiltl before their flight.

Selections open six weeks before departure and close 24 hours before departure, and can be arranged via the SWISS Culinary Journey on swiss.com/menu or through the SWISS app.

Pre-Select has been available on the SWISS First and SWISS Business products since 2022, and SWISS Premium Economy passengers obtained access to the service in December 2025, with three meal options to choose from.

SWISS is now receiving about 1,000 pre-orders each day, while the “Zürcher Geschnetzelte” has been chosen close to 42,000 times so far.

SWISS Business passengers travelling on short-haul routes can also choose from up to eight meals each day on routes such as Zurich to Düsseldorf and Zurich to London, since there is no menu selection on board offered.

Passengers travelling in Economy on short-haul flights can pre-order items from the SWISS Saveurs menu at a discount of 10 per cent off the normal price.

SWISS says adding the Economy long-haul option puts it among the airlines with one of the most comprehensive Pre-Select offers in the world.

Other carriers have previously provided pre-selection for economy class.

Currently, Malaysia Airlines allows economy class passengers to select from a menu of dishes, such as Nasi Lemak Chicken Rendang and Beef Japchae, on certain outgoing flights from Kuala Lumpur to various destinations in Australia, New Zealand, North Asia, Europe, Qatar, Southeast Asia, South Asia and China.

Qantas introduced the service for economy class passengers in 2015 under the name “Eat on Q,” before renaming it “Select on Q-Eat” and later “Menu Select.” Passengers could select their main course online up to seven days before departure; the service is no longer offered.

Photos: SWISS International Air Lines/Infllght Feed

Passengers at Newark Liberty International Airport can now place orders for food, drinks, and travel essentials in advance using the United app, with their items ready at the gate on certain flights departing from or connecting through any of the nine designated gates in Terminal C.

On 2 September 2026, United began the test service.

Customers receive a pre-departure push notification through the United app or by email, allowing them to choose from a range of options such as sandwiches, salads, drinks, kids’ meals, chips and candy, as well as travel essentials like selected over-the-counter medicine, travel pillows, and charging cords.

Orders are placed on a specific pickup shelf at the gate so they can be eaten there or taken on board.

The pilot covers gates C125 to C138 in Terminal C, providing service for both domestic and international flights on both narrowbody and widebody aircraft, and United is collaborating with OTG to prepare and deliver the meals, which are obtained from the participating airport restaurants Nonna’s Kitchen and Victory Grill.

“We focus on where the travel experience can be simpler for customers and innovating to remove friction along the way. The time right before boarding is one of those moments when customers want quick, easy access to food without added complexity,” said David Kinzelman, United’s Chief Customer Officer. “Newark is a high-volume connecting hub where customers often have limited time between arriving at the gate and boarding, making it an ideal place to pilot this type of service.”

In 2026, United will extend the trial to Houston by including national restaurant chains and will allow customers to choose to have food delivered directly to the gate. During the trial, the airline will collect customer feedback to assess interest and inform any future expansion to other airports.

If the service expands further, United plans to integrate ordering into its seatback inflight entertainment screens.

Photos: United

For the most recent version of its ‘SWISS Taste of Switzerland’ programme, which is launching on long-haul flights from Zurich and Geneva on 2 September, SWISS is working together with chefs Alejandro Perez Polo, Dan Rodriguez Zaugg, and Katiuska Villalba Paredes from Villa Sommerlust, the only Michelin-starred restaurant in the Canton of Schaffhausen.

The menus are available for three months in the First, Business, and Premium Economy Classes.

Sommerlust is located on the banks of the Rhine, a short distance from the old part of Schaffhausen, in a villa restored from the 17th century.

The group based its menu on strong regional traditions, along with international influences.

“Our cuisine thrives on the interplay of different ideas, cultures, and experiences,” said Alejandro Perez Polo, Head Chef at Villa Sommerlust. “For our menus on board SWISS, we wanted to reinterpret regional ingredients and combine them with influences from around the world. It is a special honour for us to serve these dishes to an international audience now.”

Heike Birlenbach, Chief Customer Officer at SWISS, said: “Just like travel, culinary creations tell stories of their own. The culinary trio at Villa Sommerlust combines classic craftsmanship with fresh ideas, taking our guests on a culinary journey that begins in Schaffhausen and extends far beyond Switzerland’s borders. I am delighted that our guests will be able to experience their distinctive culinary signature on board SWISS over the next three months.”

First class starts off with prawn salad and spicy corn soup, then offers Catalan fish soup made with clams, red snapper, and mojo rojo.

For the main course you can choose either beef short rib bourguignon with mustard jus and fried bacon crumble, served in conjunction with truffled parsnip purée, or lobster and scallops with goat cheese beurre blanc.

For dessert, it is caramel flan with caramelised popcorn and espresso ice cream.

Business class starters include smoked salmon tartare with Andalusian gazpacho, kimchi mayonnaise, and a quail egg.

Main course options include beef short rib with mustard jus and mojo verde, Anna potatoes, and sautéed baby zucchini, or hake with green sauce, fried rice, and furikake.

Dessert is a pistachio tartlet with berries and pistachio crumble.

The three-course premium economy menu features “Fleischvogel,” a beef roulade stuffed with vegetables, served with polenta bramata and glazed chestnut, alongside regional cheese specialities “Holzhofer” and “Tannhütte Chäsli” with Swiss pear bread.

Dessert is chestnut cake with vanilla whipped cream.

Photos: SWISS

From early October, American Airlines will be introducing new snacks from Tate’s Bake Shop and Peterson’s to its Main Cabin snack service, in addition to the existing offerings of Biscoff cookies and Goldfish on certain flights.

On the morning flights Biscoff cookies will still be served together with Lavazza coffee and Goldfish will also be available on these flights to provide a sweet and savoury combination.

During the rest of the day customers will still be able to get Goldfish, together with the choice of chocolate chip cookies from Tate’s Bake Shop and Peterson’s savoury and sweet snack mix.

This update comes after American Airlines recently introduced inflight menus inspired by its centennial and added new wines from California.

The airline says it will change the snacks over time based on customer feedback, with further changes planned for 2027.

“Small details can make a meaningful difference in the travel experience, especially the familiar touches customers look forward to throughout their journey,” said Heather Garboden, American’s Chief Customer Officer.

“As we looked at our snack offerings, we wanted to take the time to get this refresh right by listening to customer feedback and understanding what customers value most. This updated lineup brings together beloved favourites and new choices in a way that feels familiar, elevated and enjoyable.”

Photos: American Airlines

From 15 September, American Airlines is expanding Flagship Dining access to customers travelling in Flagship Business Plus or Flagship Business on qualifying long-haul international, transcontinental and Hawaii Flagship routes.

American will offer the sit-down dining service at Dallas Fort Worth International Airport and Miami International Airport; the dining room will also reopen at Los Angeles International Airport in late 2026.

Previously, access to Flagship Dining was only available to customers travelling in Flagship First.

“By expanding access to Flagship Dining and introducing new menu enhancements, including an exclusive wine and chocolate pairing from KHK Wines and K+M Extravirgin Chocolate curated by Chef Thomas Keller, we’re delivering an even more elevated hospitality experience that begins well before customers step on board,” said Rhonda Crawford, American’s senior vice president of Customer Experience and Design.

American is launching a refreshed four-course Flagship Dining menu created by its culinary team, with regionally inspired entrées including roasted purple cauliflower steak, the Flagship burger, churro bread pudding, a Texas pear and burrata salad, mesquite-grilled beef filet, and a California artisan board.

For Flagship Dining guests and visitors to The Chelsea Lounge club at John F. Kennedy International Airport, Chef Thomas Keller has created a wine and chocolate pairing featuring KHK Hillside Cabernet Sauvignon, K+M Extravirgin Chocolate, and K+M hazelnut dragées.

Keller co-founded K+M Extravirgin Chocolate with Italian olive oil producer Armando Manni and is a founding ambassador of KHK Wines.

The pairing was originally served at The French Laundry, Keller’s three-Michelin-starred restaurant in Yountville, California.

The KHK Hillside Cabernet Sauvignon was crafted in collaboration with Napa Valley winemaker Thomas Rivers Brown, who has produced more than 60 cabernet sauvignons that received 100 points over his career.

KHK Cabernet Sauvignon will also be available in all Flagship lounges and The Chelsea Lounge club.

Flagship Dining operates on a space-available basis. Customers check in with the host team inside the Flagship lounge on arrival; if no table is immediately free, they are added to an electronic waitlist and notified when one is ready.

“KHK is a vineyard partnership and a tribute to the longtime friendships among Jim Keller, a fourth-generation Napan with no relation to me, and the Hall family, of Hall’s Chophouse. My role is to lend a chef’s palate and guidance. We all share deep roots in wine, food and memorable experiences, and our vision for the perfect everyday Cabernet has come together,” said Keller, founding ambassador, KHK Wines.

Photos: American Airlines