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
- OHP expands sales team with new hire and internal promotion
- New internship data empowers horticulture employers
- Resource Innovation Institute and The Ohio State University launch first national CEA training certificate for design and construction professionals
- Farm Bill passes out of House Committee on Agriculture
- Gotham Greens celebrates 15-year anniversary in CEA industry
- [WATCH] Taking root: The green industry’s guide to successful internships
- The Growth Industry podcast Episode 10: State of the Horticulture Industry
- BM2 Automation
