Umami-rich farm-to-plane dining has landed on Singapore Airlines

While farm-to-table dining is now a common concept, farm-to-plane cuisine is only beginning to take off.

Starting October 1, Singapore Airlines launched a new service offering business class passengers on the 19-hour Newark to Singapore route a fresh culinary experience.

In collaboration with AeroFarms – an indoor vertical farm just a few miles from Newark-Liberty International Airport – Singapore Airlines is bringing passengers the freshest and highest-quality meals possible.

Forget wilted, bland produce – Singapore Airlines ensures only fresh, vibrant ingredients are served on board.

Nearly two years ago, Singapore Airlines introduced the farm-to-plane concept with a dual purpose, says Antony McNeil, the airline’s food and beverage director.

'Our goals were to be more sustainable by sourcing hyper-local produce and to enhance the vibrancy of in-flight meals,' McNeil explains. 'Innovation in onboard dining is always a priority, which made AeroFarms the perfect partner.'

Vertical farming

Founded in 2004, AeroFarms may not be new, but its innovative agricultural methods are truly groundbreaking. The farm grows greens from seed to package and sells them to select retailers and restaurants under the Dream Greens brand. Their indoor farming process uses 95% less water than traditional farming and yields far more produce.

The collaboration with Singapore Airlines marks the latest chapter for this eco-conscious farm.

Marc Oshima, co-founder and Chief Marketing Officer of AeroFarms, shared how the partnership came to be: 'This collaboration with Singapore Airlines stemmed from a shared vision and a mutual commitment to making a positive impact and taking responsibility for the future.'

AeroFarms, located in an industrial area just five miles from the airport, spans over 70,000 square feet across three-and-a-half acres, making it the world’s largest vertical farm.

Oshima adds, 'We’re able to grow without the need for pesticides, herbicides, or fungicides.'

AeroFarms doesn’t rely on the sun or soil like traditional farms. Instead, it cultivates crops year-round in specially designed rooms with 40-foot-tall ceilings, utilizing LED lighting and cloth made from recycled plastic bottles.

Rather than using conventional irrigation methods, AeroFarms employs a misting technique that gently moistens the roots of plants. This system enables up to 700 different varieties of fruits and vegetables to be ready for harvest in just 10 to 14 days, far quicker than the typical 30 to 45 days required by traditional farming.

Farm-to-plane

Currently, only business class passengers can enjoy these farm-to-table meals. The majority of the produce for the daily Newark to Singapore flights is sourced from California and Mexico, especially during winter when fresh produce options from the northeast are scarce.

However, McNeil from Singapore Airlines says they plan to expand the availability of AeroFarms’ fresh produce to premium economy class passengers in the near future.

Business class passengers flying from Newark to Singapore will be treated to ultra-fresh, flavor-packed meals, sourced from just miles away from their departure point.

James Boyd, a spokesperson for Singapore Airlines, explains, “The fresh produce will be incorporated into meals within hours, or at most a few days, after harvest and delivery to our kitchens. We expect to receive shipments from AeroFarms multiple times a week.”

Arugula, one of AeroFarms’ standout greens, is known for its bold, peppery flavor. Just a small bite delivers a strong punch, which is perfect for combating the muted taste buds at high altitudes. That’s why arugula is one of the first farm-to-plane offerings by Singapore Airlines.

This dish features heirloom tomatoes, cured Iberico ham (often referred to as the Wagyu of ham by McNeil), grilled palm hearts, and spiced tomato dressing. It can be pre-ordered and customized for dietary needs. McNeil recommends pairing it with a crisp, light Chardonnay or a fine sake.

In November, passengers will have the option to enjoy Champagne, a pairing McNeil suggests with the garden salad. The dish will feature AeroFarms Mixed Salad Greens, tossed in a French-inspired lemon vinaigrette, alongside asparagus for crunch, broccolini for its bitter kick, creamy avocado for richness, and hot smoked salmon.

Green envy

This farm-fresh partnership will focus on nutrient-rich, dark leafy greens such as baby arugula, kale, mustard greens, and bok choy, known for their crisp, fresh taste, in addition to the mixed greens.

December's salad will feature soy-poached chicken, a tangy pickled ginger vinaigrette, AeroFarms' Baby Pak Choi, zucchini ribbons, and either Japanese pumpkin or sweet potatoes.

McNeil emphasizes that the key to the salad is its crunchiness, aiming for a truly satisfying texture in every bite.

A culinary revolution in the skies

Singapore Airlines has long been a trailblazer in its culinary offerings, according to Zach Honig, Editor at Large for travel site The Points Guy.

Despite this latest initiative, Honig believes it won’t have a significant impact on ticket sales for the airline.

In recent years, many airlines, particularly those from Asia and the Middle East, have significantly enhanced their food and beverage offerings in an effort to attract more passengers, especially in their premium cabins.

However, with first and business class tickets costing thousands of dollars more than standard ones, passengers already expect a higher level of service.

Paul Tumpowsky, co-founder and CEO of New York-based travel agency Skylark, concurs with this trend.

“Airlines are constantly looking for ways to improve, and as chefs and carriers learn which dishes perform better at altitude, food has become an easy win,” he explains.

Other airlines are also stepping up their game with improved in-flight dining experiences.

For example, Turkish Airlines prepares eggs and steak to order for business class passengers, while Delta Air Lines offers exclusive menus on select routes, designed in collaboration with renowned chefs.

Singapore Airlines, on the other hand, may be setting a new standard with its fresh, sustainably sourced, and naturally flavorful cuisine.

The farm-to-plane meals currently being served on the Newark to Singapore route are just the beginning of what’s to come.

According to Boyd from Singapore Airlines, if the collaboration with AeroFarms proves successful, the airline hopes to partner with additional farms, both vertical and traditional, in other key US markets. San Francisco, Los Angeles, and Seattle are likely next on the list.

“Our aim is to offer passengers the freshest produce in the skies, grown and delivered in a way that’s more sustainable for the environment,” he explains.