Vietnam Airlines and Heineken Launch Zero Beer in Business Class

Vietnam Airlines Partners with Heineken

Vietnam Airlines has launched Heineken 0.0 in their business class cabins for flights between Hanoi and Ho Chi Minh City.

The airline operates a mix of A321, A350 and Boeing 787 services between the cities up to 26 times a day. Heineken 0.0 offers the same fruity notes as regular Heineken but with a softer, maltier body. It uses the same high-quality ingredients—water, malted barley, hop extracts, and A-yeast—enhanced by a natural flavour

A hand in a glove holds a bottle of Heineken 0.0 amidst rows of similar green bottles on a conveyor belt in a production facility.

Airline meal tray with food, a Heineken keg can, and a glass of beer in front of an in-flight entertainment screen. Text promoting Heineken on Vietnam Airlines.

Collaborations

Heineken 0.0 has been featured on Ryanair flights, is currently available in British Airways business class, and is offered in KLM lounges and onboard KLM flights.

Vietnam Airlines also plans to serve the product at the Golden Lotus Lounge at Noi Bai and Da Nang.

Heineken 0.0’s Rise and Market Trends

Heineken’s latest research shows that low and no-alcohol drinks are becoming more popular. Over the past five years, the 0.0 beer category has grown by 10% annually, outpacing the growth of the overall beverage market.

Despite this success, social stigmas around alcohol-free choices persist, particularly among Gen Z, who report feeling pressure to justify their non-alcoholic choices.

Heineken launched the ‘0.0 Reasons Needed’ campaign to combat this, promoting a regular, respectable choice of alcohol-free options.

Consumer Preferences

Positioning Heineken 0.0 as a refined, health-conscious option aligns with shifting consumer preferences. This strategy is comparable to Singapore Airlines’ premium collaborations, like its partnership with Le Labo.

Including Heineken 0.0 in Vietnam Airlines‘ offerings could cater to the increasing demand for non-alcoholic choices during flights.

(All photos courtesy of Vietnam Airlines and Heineken Media Team)

Nik founded Inflight Feed in 2012, blending his passion for inflight dining with over a decade of experience in the airline industry. For the past 13 years, he has travelled the world, exploring and reviewing airline meals across countless carriers.

CNN Travel, The New York Times, and BBC World News have featured Nik’s expertise. When he’s not on the ground, you’ll find him at 35,000 feet, camera in hand, capturing the unique flavours of air travel. Follow his inflight meal adventures on Instagram: @InflightFeed.

dnata Catering Expands Partnership with Turkish Airlines

dnata is now the exclusive inflight caterer for Turkish Airlines in Australia.

This new agreement will see dnata Catering delivering high-quality meals to Turkish Airlines passengers departing from Sydney International Airport (SYD), enhancing the onboard experience for travelers flying between Australia and Türkiye.

The partnership is set to uplift over 125,000 meals annually for more than 60,000 passengers on Turkish Airlines’ 200+ flights out of Sydney. This extension strengthens dnata’s relationship with the airline across the Asia-Pacific region, complementing existing catering services in Melbourne (MEL) and Singapore (SIN).

Chef in a white uniform and tall hat plating food on six dishes in a professional kitchen.

Chef in a white uniform and hat prepares a dish in a professional kitchen, using precise techniques to garnish the food on a white plate.

Across all three airports, dnata will provide a total of 710,000 meals across 1,250 flights per year, ensuring consistent quality and premium service for Turkish Airlines passengers.

Hiranjan Aloysius, dnata Catering & Retail’s Regional CEO for Asia Pacific, commented:

“Being chosen as Turkish Airlines’ exclusive inflight catering provider in Australia and Singapore is a testament to the dedication and expertise of our culinary teams. We take pride in creating exceptional onboard dining experiences that reflect both quality and consistency.”

dnata’s catering division operates at 11 airports in Australia and Singapore, serving over 40 airline customers and preparing more than 70 million meals annually. With a workforce of over 4,500 culinary professionals, dnata ensures an elevated dining experience on more than 250,000 flights each year.

For those curious to see Turkish Airlines’ inflight meal experience in action, explore this review of their onboard catering to get a closer look at the premium quality and presentation passengers can expect.

This partnership further cements dnata’s reputation as a trusted name in airline catering, continually raising the bar for inflight dining excellence.

(All photos courtesy of dnata Australia)

Nik founded Inflight Feed in 2012, blending his passion for inflight dining with over a decade of experience in the airline industry. For the past 13 years, he has travelled the world, exploring and reviewing airline meals across countless carriers.

CNN Travel, The New York Times, and BBC World News have featured Nik’s expertise. When he’s not on the ground, you’ll find him at 35,000 feet, camera in hand, capturing the unique flavours of air travel. Follow his inflight meal adventures on Instagram: @InflightFeed.

Air France Partners with Michelin-Starred Chef

An enhanced inflight dining experience for La Première and Business Class passengers flying from Tokyo-Haneda.

Starting January 2025, Air France will offer an exclusive and enhanced inflight dining experience for La Première and Business Class passengers flying from Tokyo-Haneda and Osaka-Kansai to Paris-Charles de Gaulle.

The airline has partnered with Olivier Chaignon, head chef at the restaurant L’Osier in Tokyo, to create menus that blend French cuisine with Japan’s seasonal ingredients.

In La Première, passengers can indulge in maki-style seabass delicately wrapped in nori and finished with a luxurious champagne sauce. This standout dish is served alongside potatoes garnished with shiso flowers and fresh cheese gnocchi, combining creamy textures with subtle floral notes.

A plated gourmet dish featuring fish with greens, garnished vegetables, creamy sauce, and a side of shredded cabbage. A small pitcher of yellow sauce is beside the plate on a white surface.

A plated dish of sliced meat with vegetables and sauce on a white plate. A small pitcher of sauce is beside the plate.

A white plate with salmon, carrots, mashed potato, sauce, and herbs. A glass of water is beside it.

Another highlight is his blanquette-style veal, a rich and comforting French classic, elevated with truffle Yukitsubaki rice and seasonal vegetables – showcasing the best French and Japanese culinary traditions.

Twelve exclusive dishes for the La Première cabin and twelve for the Business cabin, all available on board during 2025 in various rotations to keep things interesting for regular travellers.

In Business Class, guests can enjoy potato gnocchi paired with aubergine caviar, stuffed grilled courgettes and prawns served with a lobster jus infused with aniseed, and vegetables and green pasta.

A plated dish with a piece of grilled meat, sliced vegetables on a yellow puree, a small sauce dish, and a fork and knife beside the plate.

A plated dish with sliced grilled chicken and a rectangular piece of omelette, accompanied by a small white jug of dark sauce, placed on a table with a rolled napkin.

Plate of roasted chicken with gnocchi and vegetables, accompanied by a small bowl of brown sauce on the side, and a napkin with a bow.

A First

This collaboration, the first of its kind for flights out of Japan, underscores the airline’s commitment to culinary excellence inflight. Chaignon joins Emmanuel Renaut and Jérôme Banctel, who have curated menus for Air France’s long-haul flights.

Air France’s ongoing partnerships with renowned chefs are part of its effort to provide passengers with world-class dining at 35,000 feet. The airline continues to highlight regional flavours while maintaining the essence of French gastronomy, offering dishes that reflect the sophistication and quality expected of Michelin-starred dining.

Air France allows Business Class passengers to pre-select their main dish before departure, reducing food waste and ensuring their preferred meal is available.

For those flying from Japan, this new menu offers a culinary experience that celebrates French and Japanese cuisine, transforming passengers’ inflight meal experience.

(All photos courtesy of Air France)

Nik founded Inflight Feed in 2012, blending his passion for inflight dining with over a decade of experience in the airline industry. For the past 13 years, he has travelled the world, exploring and reviewing airline meals across countless carriers.

CNN Travel, The New York Times, and BBC World News have featured Nik’s expertise. When he’s not on the ground, you’ll find him at 35,000 feet, camera in hand, capturing the unique flavours of air travel. Follow his inflight meal adventures on Instagram: @InflightFeed.

Singapore Airlines and Le Labo Launch Amenity Kit

Singapore Airlines Partners with Le Labo

Singapore Airlines has elevated its amenity kits to a new level of sophistication and style by partnering with Le Labo, a luxury fragrance company based in New York.

Business Class passengers on flights longer than six hours can enjoy the kit. Passengers should request the kit from the cabin crew, as it is not part of the usual inflight service.

This collaboration highlights that SIA remains dedicated to providing top-tier services to its elite travellers while paying close attention to the burgeoning trend of hyper-personalised, premium travel products.

The kit consists of three products by Le Labo: hand pomade, face mist, and lip balm. These high-end, vegan-friendly items are made with such luxurious ingredients as shea butter, almond oil, and aloe vera.

Travellers will be given a pouch made of waxed cotton canvas; Le Labo’s lab aprons inspire its design.

Three skincare tubes, including a spray bottle, are displayed on two wooden blocks against a white background.

A brown Singapore Airlines travel kit with a Le Labo label, containing three white skincare products, is placed on a white surface.

A Meeting of Two Brands

Founded 2006 in New York’s Nolita district, Le Labo has a dedicated following that adores its artisanal approach to fragrance. Known for hand-blended, made-to-order products, the company has expanded into skincare and home essentials.

Throughout its growth, Le Labo has sprinkled a little of its signature quality and authenticity into every product it makes.

The partnership reflects a broader industry trend whereby airlines seek to partner with luxury brands to stand apart and offer inflight experiences that feel, well, special.

A brown, folded canvas pouch with a strap, featuring a small label that reads "Le Labo" on the front.

(All photos courtesy of Singapore Airlines)

Nik founded Inflight Feed in 2012, blending his passion for inflight dining with over a decade of experience in the airline industry. For the past 13 years, he has travelled the world, exploring and reviewing airline meals across countless carriers.

CNN Travel, The New York Times, and BBC World News have featured Nik’s expertise. When he’s not on the ground, you’ll find him at 35,000 feet, camera in hand, capturing the unique flavours of air travel. Follow his inflight meal adventures on Instagram: @InflightFeed.

China Airlines Takes Inflight Cocktails to New Heights

A taste of elegance at 30,000 feet – the promise of China Airlines’ latest inflight innovation.

Starting January 1, 2025, passengers across all cabin classes will experience cocktails crafted in partnership with SUNMAI and the trendy BLAH BLAH Bar.

This collaboration introduces two bespoke beverages, the Passionfruit Lemon Cocktail and the Oolong Blackcurrant Cocktail, reflecting the airline’s commitment to elevating inflight dining.

The Cocktails

Passionfruit Lemon Cocktail (Served on flights departing Taipei)

Inspired by the soft hues of clouds and the plum blossom emblem in China Airlines’ logo, it combines passionfruit liqueur, vodka, and fresh lemon juice.

Oolong Blackcurrant Cocktail (Served on flights to Taipei)

This elegant drink marries the tart richness of blackcurrant liqueur with the earthy notes of Dongding Oolong tea. Its multi-layered sweetness pairs well with meat dishes, adding depth to the inflight dining experience.

From February 2025, both drinks will be available on flights departing from and returning to Songshan and Kaohsiung airports.

Colorful drinks and cocktail cans grace the table, adorned with lemon slices and grapes, reminiscent of Cathay Pacific economy meals. A small plane model sits in the background. Warning: alcohol not for under 18.

A gathering of individuals stands in front of a building, holding signs and drinks, dressed in formal attire. Their spirited expressions suggest intriguing discussions—and perhaps even debates—over topics like Cathay Pacific economy meals.

Four flight attendants in red and blue uniforms stand before a backdrop displaying flight destinations. They hold cocktail-themed signs, promoting the newly enhanced Cathay Pacific economy meals with a tantalizing beverage selection.

Beyond the Flight

China Airlines has made this launch interactive with a special social media campaign. Passengers can share photos of their inflight cocktails on China Airlines, BLAH BLAH Bar, or SUNMAI’s Facebook pages to win Economy Class return tickets to any regional destination.

Innovation in Inflight Dining

China Airlines has a history of elevating inflight cuisine through collaborations with culinary icons. Previous partnerships include Michelin-starred restaurants like Yangming Spring, Les Palais, and Toutouan in Tokyo.

The airline also introduced bespoke desserts, beverages, and bread crafted by boutique patisseries and world-class bakers like Le Ruban Pâtisserie and Chen Yao-Chun.

(All photos courtesy of China Airlines)

Nik founded Inflight Feed in 2012, blending his passion for inflight dining with over a decade of experience in the airline industry. For the past 13 years, he has travelled the world, exploring and reviewing airline meals across countless carriers.

CNN Travel, The New York Times, and BBC World News have featured Nik’s expertise. When he’s not on the ground, you’ll find him at 35,000 feet, camera in hand, capturing the unique flavours of air travel. Follow his inflight meal adventures on Instagram: @InflightFeed.

Virgin Australia Unveils New Menus

Nik founded Inflight Feed in 2012, blending his passion for inflight dining with over a decade of experience in the airline industry. For the past 13 years, he has travelled the world, exploring and reviewing airline meals across countless carriers.

CNN Travel, The New York Times, and BBC World News have featured Nik’s expertise. When he’s not on the ground, you’ll find him at 35,000 feet, camera in hand, capturing the unique flavours of air travel. Follow his inflight meal adventures on Instagram: @InflightFeed.

Brussels Airlines Partners with Michelin-Starred Chef

Brussels Airlines Partners with Michelin-Starred Chef Arabelle Meirlaen for New Business Class Menu

Starting January 2025, Brussels Airlines will elevate its Business Class dining experience with menus crafted by Michelin-starred chef Arabelle Meirlaen.

Known for her seasonal, vegetable-focused cuisine, Chef Meirlaen will design exclusive dishes for long-haul flights, continuing the airline’s commitment to showcasing Belgium’s rich culinary heritage.

A woman speaks to a seated group at a table set with wine glasses and bottles, while a man stands nearby. A colorful artwork and lamp are in the background.

Meirlaen, the first woman to be named Gault&Millau’s Chef of the Year in 2014, is considered Belgium’s longest-standing female Michelin-starred chef.

Her restaurant in Marchin, Liège restaurant reflects her philosophy of creating fresh, vibrant dishes inspired by nature and the seasons.

In addition to her Michelin star, Meirlaen has been awarded a Green Star for her dedication to sustainability, promoting biodiversity and minimizing food waste.

Passengers can look forward to a rotating seasonal menu every three months, featuring thoughtfully curated dishes that bring the flavours of Belgium to the skies.

Brussels Airlines will offer a selection of regional Belgian beers, wines, and an exclusive seasonal brew developed by Chef Meirlaen herself to complement the meals.

Sliced chicken breast served with sauce, garnished with herbs, on a white plate.

A variety of dishes and drinks arranged on a round table, featuring wine bottles, appetizers, desserts, and a miniature airplane model.

Philip Mortier, Inflight Product Manager at Brussels Airlines, expressed excitement about the partnership:

“We’re thrilled to collaborate with Chef Arabelle Meirlaen. Her intuitive, creative approach to cuisine aligns perfectly with our mission to bring authentic Belgian flavours to our guests. This partnership reflects our pride in representing Belgium’s culinary excellence worldwide.”

Brussels Airlines’ Star Chef program has been a hallmark of its long-haul Business Class experience since 2013, bringing top Belgian chefs onboard to curate inflight menus.

Meirlaen follows in the footsteps of acclaimed chefs like Michaël Vrijmoed and Geert Van Hecke, further reinforcing the airline’s role as Belgium’s ambassador in the skies.

View a sample inflight menu here:

Menu cover for Brussels Airlines Business Class, featuring chef Arabelle Meirlaen, Michelin star chef with Gault & Millau rating of 18/20. Brown dot pattern on a white background.

Airline menu featuring starters, main course options, a cheese selection, and dessert. Choices include crab remoulade, veal blanquette, cheese assortment, and fig cream dessert. Additional meals available.

For travellers flying in 2025, the new menu promises exceptional taste and a glimpse into Belgium’s gastronomic artistry – crafted with passion, inspired by nature, and served at 35,000 feet.

(All photos courtesy of Brussels Airlines)

Nik founded Inflight Feed in 2012, blending his passion for inflight dining with over a decade of experience in the airline industry. For the past 13 years, he has travelled the world, exploring and reviewing airline meals across countless carriers.

CNN Travel, The New York Times, and BBC World News have featured Nik’s expertise. When he’s not on the ground, you’ll find him at 35,000 feet, camera in hand, capturing the unique flavours of air travel. Follow his inflight meal adventures on Instagram: @InflightFeed.

BA & MICHELIN-STARRED CHEF TOM KERRIDGE LAUNCH NEW PRE ORDER MENU

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British Airways today unveiled its new Speedbird Café pre-order menu for customers in Euro Traveller which has been created in collaboration with Michelin-starred chef, Tom Kerridge who hails from Rhodes in the Square and Adlards.

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The airline will continue to offer complimentary refreshments that were introduced due to the pandemic. Therefore, passengers can still expect to receive complimentary refreshments on all fights, including a bottle of water and a snack, such as a breakfast bar or crisps.

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Carolina Martinoli, British Airways’ Director of Brand and Customer Experience, said: “Over the last few months we know that our customers have valued the complimentary refreshments offered, so they’re here to stay. But in addition, we also wanted to offer more choice and the ability to buy something more substantial. After a successful partnership with M&S, we have teamed up with another British favourite, chef Tom Kerridge.

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It will be possible for those wanting something substantial to pre-order from the airlines new online Speedbird Café www.highlifeshop.com. Customers wanting to order from the Speedbird Café must pre-purchase their meal up to 12 hours before their flight. Onboard sales will not be permitted.

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The Buy Before You Fly program includes a range of gourmet food items, including signature pies and sandwiches, and includes vegans and vegetarians’ options. Menu items created by Kerridge have been designed with a focus on British provenance and include items such as:

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The Ham Hock & Smoked Cheddar Sandwich by Tom Kerridge

£4.10

The Spiced Cauliflower Tortilla Wrap by Tom Kerridge (Vegan)

£4.20

The Chicken & Bacon Brioche by Tom Kerridge

£4.50

The Brie Ploughman’s Sandwich by Tom Kerridge (Vegetarian)

£4.20

Steak & Ale Pie by Tom Kerridge

£4.50

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The airline will also be introducing another BrewDog IPA, exclusively available for British Airways’ customers. The Scottish craft brewery has developed another exciting blend for the airline called JetSteam, following on from the popular limited edition Speedbird 100. The entire inflight menu can be viewed here.

[/vc_column_text][vc_column_text]https://youtu.be/LbIkz77nk-M[/vc_column_text][vc_column_text]

“Our expert teams have worked closely with Tom to create delicious British staples for our short-haul menu. We know how popular the menus that Tom designed for our centenary were with our customers, so we are delighted to be working with him again and can’t wait for our customers to experience his fantastic new food at 35,000ft.” said Martinoli.

[/vc_column_text][vc_column_text]Tom Kerridge, Michelin starred chef, said: “I am truly happy to be working with British Airways again, and to have the opportunity to champion the best of British to so many people. A sandwich, made with care and great flavours, can be a perfect meal and I hope the passengers enjoy my short-haul menu.”

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Nik founded Inflight Feed in 2012, blending his passion for inflight dining with over a decade of experience in the airline industry. For the past 13 years, he has travelled the world, exploring and reviewing airline meals across countless carriers.

CNN Travel, The New York Times, and BBC World News have featured Nik’s expertise. When he’s not on the ground, you’ll find him at 35,000 feet, camera in hand, capturing the unique flavours of air travel. Follow his inflight meal adventures on Instagram: @InflightFeed.

Transavia & Just Eat To Offer Inflight Food Delivery Service

[vc_row][vc_column][vc_column_text]Just Eat and Transavia has teamed up to create an inflight delivery meal service for passengers ex Amsterdam. Passengers can order their favourite meal via Just Eat up to 90 minutes before their flight, the meal is freshly prepared by the team at iFleat and delivered directly to the aircraft. iFleat first launched a similar program with Air Berlin back in October 2016 exclusively for long haul economy class customers.[/vc_column_text][vc_column_text]The programme was developed in cooperation with Amsterdam Airport Schiphol and iFleat, a Dutch caterer that aims to make a plane seat feel like a table at your favourite restaurant. The service is currently available on four flights from Amsterdam to destinations in Greece, Portugal and Italy. The programme is expected to roll out across additional cities where Transavia operates, such as Rotterdam The Hague Airport and Eindhoven Airport.[/vc_column_text][vc_column_text]

It is important to keep innovating and further improving service for our customers, especially in these unprecedented times. We’re starting modestly by offering this meal service on four flights. However, we have confidence in this great concept and hope to expand it further as opportunities allow, said Marcel de Nooijer, CEO of Transavia.

[/vc_column_text][vc_column_text]If the service is available passengers will receive an email notification allowing them to choose from ten different meals at the Transavia Restaurant. iFleat is responsible for logistics and culinary innovation. Passengers can choose from vegan salads, fresh sushi and authentic Indonesian rendang, with payment taken during the booking process.

The pre-order meal program reduces the amount of crew contact and additional safety measures have been implemented, such as limiting the onboard food assortment.[/vc_column_text][vc_column_text]The inflight menu includes options such as Indian Butter Chicken € 12,50, Sushi Platter € 13,50, Vegan Bulgur Salad € 12,50, Sushi Plater for two € 16,50, Ceasar Salad € 12,50, Rigatoni Bolognese € 12,50, Indonesian Rendang € 14,50, Children’s Meal € 11,50, Two different breakfast choices from € 11,50.[/vc_column_text][thb_image_slider lightbox=”mfp-gallery” thb_center=”true” thb_equal_height=”true” autoplay=”true” autoplay_speed=”2000″ images=”22106,22107,22108″][vc_column_text]Silvie Cremers, Global Sales Director at Just Eat added: “We are continuously working to improve and extend our services and products. For example, we’ve made it possible to order food at places other than at home, such as at the office and at the train station. This special cooperation, which makes it possible to serve fresh meals on a plane, is a great step forward. We are very proud to be the first to offer this service and are confidently looking forward to the further roll-out of in-flight delivery.”[/vc_column_text][/vc_column][/vc_row]

Nik founded Inflight Feed in 2012, blending his passion for inflight dining with over a decade of experience in the airline industry. For the past 13 years, he has travelled the world, exploring and reviewing airline meals across countless carriers.

CNN Travel, The New York Times, and BBC World News have featured Nik’s expertise. When he’s not on the ground, you’ll find him at 35,000 feet, camera in hand, capturing the unique flavours of air travel. Follow his inflight meal adventures on Instagram: @InflightFeed.

Thai Airways Opens Inflight Cafe

[vc_row][vc_column][vc_column_text]Thai Airways has opened an inflight restaurant operating on Wednesdays to Fridays from 7 am to 2 pm at their headquarters in Bangkok. The cafeteria has been transformed into a pop-up inflight cafe space, serving around 2000 inflight meals a day.[/vc_column_text][vc_column_text]Before the pandemic, Thai Airways Catering was producing approximately 90,000 inflight meals daily at their inflight catering kitchen in Bangkok.[/vc_column_text][vc_column_text]The Thai Airways Catering Facebook page announced the details and provided the following photos and videos of the space.

[/vc_column_text][vc_column_text]https://www.facebook.com/ThaiCateringTH/posts/1564529783734920

[/vc_column_text][vc_column_text]The airline installed ground handling stairs that passengers use to access the second-floor restaurant.[/vc_column_text][vc_single_image image=”22045″ img_size=”full”][vc_column_text]Passengers are even provided with boarding passes and welcomed by Thai Airways cabin crew and chefs.[/vc_column_text][vc_single_image image=”22050″ img_size=”large”][vc_column_text]Inside you’ll find airline seats (business and economy class) in the dining area, as well as spare plane parts and other airline memorabilia.[/vc_column_text][vc_column_text]The airline also operates restaurants at many airports across Thailand, Inflight Feed recently featured the Phuket restaurant makeover.[/vc_column_text][thb_image_slider lightbox=”mfp-gallery” thb_equal_height=”true” autoplay=”true” autoplay_speed=”2000″ images=”22052,22049,22048″][vc_column_text]Source: Thai Catering Facebook/Fox News[/vc_column_text][/vc_column][/vc_row]

Nik founded Inflight Feed in 2012, blending his passion for inflight dining with over a decade of experience in the airline industry. For the past 13 years, he has travelled the world, exploring and reviewing airline meals across countless carriers.

CNN Travel, The New York Times, and BBC World News have featured Nik’s expertise. When he’s not on the ground, you’ll find him at 35,000 feet, camera in hand, capturing the unique flavours of air travel. Follow his inflight meal adventures on Instagram: @InflightFeed.

Hk Express creates sustainable inflight meal packaging

[vc_row][vc_column][vc_column_text]HK Express is set to launch a range of sustainable inflight meal boxes and cups set to launch in September 2020. After a rigorous selection and testing process, the airline will choose which materials to use when creating its’ new inflight dining ware.[/vc_column_text][vc_column_text]

Over the years, HK Express has made continuous efforts to integrate more environmentally friendly practices and products into the travel experience.

[/vc_column_text][vc_column_text]The airline is currently evaluating bamboo and kraft paper for their meal boxes, each product has excellent benefits.[/vc_column_text][vc_column_text]

Kraft paper is exceptionally strong, is chlorine-free and biodegrades in a few weeks.
Bamboo requires zero pesticides, chemical fertilisers or irrigation to cultivate is anti-bacterial, and doubles as an air purifier.

[/vc_column_text][vc_column_text]“We might be suspending our flight operations due to COVID-19 situation at the moment, but that hasn’t stopped us from working hard to reduce our airline’s carbon footprint, apply circular principles and reduce waste at every opportunity,” said Mandy Ng, CEO of HK Express.[/vc_column_text][vc_single_image image=”20091″ img_size=”full”][vc_column_text]The airline is planning to replace its cups with a sustainable alternatives such as PEFC-certified paper with a PLA coating, or FSC-certified paper with PE coating.[/vc_column_text][vc_column_text]PLA is plant-based material derived from corn starch and sugar cane it can biodegrade in six months in a high-temperature environment. By choosing either PEFC- or FSC-certified products, the airline hopes to do its’ part to help protect the world’s forests from deforestation.[/vc_column_text][/vc_column][/vc_row]

Nik founded Inflight Feed in 2012, blending his passion for inflight dining with over a decade of experience in the airline industry. For the past 13 years, he has travelled the world, exploring and reviewing airline meals across countless carriers.

CNN Travel, The New York Times, and BBC World News have featured Nik’s expertise. When he’s not on the ground, you’ll find him at 35,000 feet, camera in hand, capturing the unique flavours of air travel. Follow his inflight meal adventures on Instagram: @InflightFeed.

Air Canada Service Enhancements

[vc_row][vc_column][vc_column_text]Air Canada announced a range of enhancements to their inflight service offering, including the introduction of chef-inspired meals across all cabins from 28 July. For the first time, chef-designed meals in Business Class on North American routes will be featured.[/vc_column_text][vc_column_text]Customers travelling on international flights in economy-class will enjoy an enhanced meal service, and in economy-class on North American flights over two hours the airline will re-introduce a pre-order meal program.[/vc_column_text][vc_column_text]

Departures from Canada will feature the celebrity inspired pre-packaged meal box.
Meal boxes will contain a hot main course, salad, dessert and packaged bread.
Chef David Hawksworth will feature on flights to Europe and Israel, Chef Antonio Park on flights to Asia, and Chef Vikram Vij on flights to India.
Flights to Canada will offer a premium meal box.
Mid-flight snack will offer of a cold sandwich and snack will be served in disposable packaging.
The second service will offer a cold, light refreshment served in a box.
Bar service offerings include bottled water, Perrier, Lavazza coffee, black tea, a range of soft drinks, beer, and individual-sized bottles of red, white, and Bottega sparkling wine.

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We are the first North American airline to partner with a celebrated chef to curate complimentary meals in Economy Class, affirming our ongoing commitment to customer service excellence and continuous investment in all of our products and services, said Andrew Yiu, Vice-President – Product at Air Canada.

[/vc_column_text][vc_column_text]Menu details for all cabins and flights will be made available at aircanada.com later in July and via the Air Canada App from August 2020.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_video link=”https://vimeo.com/435719429″][/vc_column][/vc_row]

Nik founded Inflight Feed in 2012, blending his passion for inflight dining with over a decade of experience in the airline industry. For the past 13 years, he has travelled the world, exploring and reviewing airline meals across countless carriers.

CNN Travel, The New York Times, and BBC World News have featured Nik’s expertise. When he’s not on the ground, you’ll find him at 35,000 feet, camera in hand, capturing the unique flavours of air travel. Follow his inflight meal adventures on Instagram: @InflightFeed.

AIR FRANCE GRADUALLY REINTRODUCES INFLIGHT SERVICE ELEMENTS

[vc_row][vc_column][vc_column_text]Air France is gradually reintroducing service elements in economy and premium economy class cabins that were reduced at the height of the Covid-19 crisis. In economy class on flights lasting less than 2hr30, passengers should expect an inflight beverage service offering water, coffee, tea, fruit juice and alcohol served with your choice of a sweet or savoury snack. On flights lasting more than 2hr30, passengers should expect a gourmet savoury or sweet snack.[/vc_column_text][vc_column_text]The airline will continue to provide a full meal service in economy and premium economy class on long haul routes including hot meals and hot/cold drink offerings. On flights between 6hr30 and 8hr30, a second service option has been reintroduced the breakfast offering named BON APPETIT is delivered to passengers in a bag. (This item was still offered during the crisis on flights lasting 8hr30)[/vc_column_text][vc_column_text]In the self serve galley area passengers may help themselves to a ‘My Little Gourmandises’ box which contains a selection of sweet and savoury biscuits.[/vc_column_text][vc_column_text]In business class, the after take-off drinks service has been reintroduced and during the main meal service, passengers can select from four main meal choices.[/vc_column_text][vc_column_text]The Air France business class meal-offering has been created by renowned Michelin-starred chefs and depending on the length of the flight, a second hot or cold gourmet meal is again served.[/vc_column_text][vc_column_text]A self-service gourmet basket is available in the business class bar and galley areas for customers and on flights longer than 10hr30 fruit is also available.[/vc_column_text][vc_column_text]

The airline has also reintroduced

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Wine
Champagne

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Nik founded Inflight Feed in 2012, blending his passion for inflight dining with over a decade of experience in the airline industry. For the past 13 years, he has travelled the world, exploring and reviewing airline meals across countless carriers.

CNN Travel, The New York Times, and BBC World News have featured Nik’s expertise. When he’s not on the ground, you’ll find him at 35,000 feet, camera in hand, capturing the unique flavours of air travel. Follow his inflight meal adventures on Instagram: @InflightFeed.

Complimentary Beer and Wine for Delta First and Comfort class passengers

[vc_row][vc_column][vc_column_text]Beginning July 2, domestic First Class and Delta Comfort+ customers will begin to see complimentary beer and wine on all flights greater than 500 miles as Delta begins reintroducing adult beverage offerings after adjustments were made in March.[/vc_column_text][vc_column_text]Delta teams took feedback onboard from customers and consulted with health professionals before reintroducing single-serve red and white wine, as well as Heineken, Miller Lite, SweetWater 420 and SweetWater IPA.[/vc_column_text][vc_column_text]“Our goal is to serve all of our food and beverage offerings in the safest way possible – both for our customers and employees,” said Allison Ausband, Delta’s Senior Vice President of In-Flight Service.[/vc_column_text][vc_column_text]Flight attendants will pass the cans and single-serve bottles – which are complimentary in both First Class and Delta Comfort+ – using serving trays to minimise contact. Since beer and wine selections have fewer touchpoints than other adult beverage options and are individually contained, they are the first to be reintroduced on-board as Delta.[/vc_column_text][vc_column_text]

We take pride in always listening to our customers, and we know beer and wine are the adult beverages our customers want most.

[/vc_column_text][vc_column_text]Delta’s onboard food and beverages continue to evolve based on customer feedback and guidance from health professionals.[/vc_column_text][vc_column_text]

The following products remain available on long-haul international routes

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Beer
Wine
Cocktails
Top-shelf liquor and wines for customers seated in Delta One

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Nik founded Inflight Feed in 2012, blending his passion for inflight dining with over a decade of experience in the airline industry. For the past 13 years, he has travelled the world, exploring and reviewing airline meals across countless carriers.

CNN Travel, The New York Times, and BBC World News have featured Nik’s expertise. When he’s not on the ground, you’ll find him at 35,000 feet, camera in hand, capturing the unique flavours of air travel. Follow his inflight meal adventures on Instagram: @InflightFeed.

China Airlines Adopts Single Tray Policy

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China Airlines, Taiwan, is preparing their inflight service offering for a pandemic world by continuing to adhere to the regulations issued by Taiwan’s Central Epidemic Command Center. The inflight catering service offered has been adjusted to protect the health and safety of passengers and crew throughout their journey.

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From July 6th, the “One Tray hot meals” service will be offered on flights of three hours or more that depart from or arrive at Taipei. A limited beverage service offering beer and fruit juices is available on demand. The “Sandwich box” service will continue to be provided for flights of three hours or less, and only bottled water will be provided in all cabin classes on return flights to all China and Hong Kong routes.

[/vc_column_text][vc_column_text]The “One Tray hot meal” will offer a hot meal featuring chicken, and the airline hopes to introduce pork, beef, seafood and vegetarian options for Business Class passengers on flights departing from Taipei in August. In addition, Business Class travellers will be able to select up to four meals online. [/vc_column_text][vc_column_text]For flights that serve “One Tray hot meals”, welcome beverages in Business Class will switch to a bottled all-natural fruit and vegetable juice. The changes aim to protect travellers health through better quarantine practices.[/vc_column_text][vc_column_text]The airline has modified the inflight service in accordance with quarantine principles, which includes moving to single-use disposable products.[/vc_column_text][vc_column_text]

The policy on China Airlines adopted in all cabin classes includes

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Single meal tray
Single main course
No table cloth
No beverage menu

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Nik founded Inflight Feed in 2012, blending his passion for inflight dining with over a decade of experience in the airline industry. For the past 13 years, he has travelled the world, exploring and reviewing airline meals across countless carriers.

CNN Travel, The New York Times, and BBC World News have featured Nik’s expertise. When he’s not on the ground, you’ll find him at 35,000 feet, camera in hand, capturing the unique flavours of air travel. Follow his inflight meal adventures on Instagram: @InflightFeed.