Air New Zealand launches new menus that are anything but plane & More News Here

Air New Zealand has launched a new inflight menu to focus on the best native produce and present meals are anything but plane at 40,000ft.

The airline is unveiling its new Business Premier menu, which showcases one of the best of Aotearoa on a plate, together with native substances like Southland Lamb Prosciutto, Hawke’s Bay additional virgin olive oil and mānuka smoked free-range rooster from the Waikato.

Last week, Air New Zealand prospects flying to and from Rarotonga got a primary style of the Business Premier menu, which shall be formally launched and rolled out on all long-haul routes from October.

To welcome prospects to their eating expertise, the airline has additionally launched a Koha from the Kitchen to be served after take-off.

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The airline’s culinary group has put collectively these bite-sized morsels to hero native substances and as a token of gratitude to these flying with us.

Air New Zealand General Manager Customer Leeanne Langridge says “We all know how important food is when travelling and what a difference it makes to our customers to be served a tasty meal full of fresh, local produce while on their journey.

“Our inflight meals showcase the best of New Zealand produce to the world and also gives our Kiwi customers a taste of home from the moment they are welcomed onboard.

“Through customer research, we found our Premium customers wanted more choice in the air, so we’ve added a build your own component to the main meal service. Customers can add the likes of seared Salmon from Marlborough, free-range chicken from Waikato or bacon for greater protein, or streamed green vegetables or fresh, crisp salads picked straight from orchards and fields in Gisborne, Waikato or the Manawatū.”

Many of the meals just like the artisan pasta bowl and superfood salad are additionally vegetarian, giving passengers loads of meat-free choices.

Air New Zealand works with many well-known native suppliers on the subject of creating its menu. To sustain with altering meals tendencies, the airline switches up the menu thrice a 12 months on long-haul flights, with extra frequent modifications for its Australia and Pacific Island routes.

Air New Zealand may even be refreshing its Premium Economy and Economy providing on the identical time. Sustainability has been on the forefront of creating the new menu, and the airline may even be rolling out new sustainable service ware in all cabins, serving to to cut back weight and single-use plastic on the plane. The new serviceware within the Premium cabins can scale back weight on an plane by round 20 per cent, and switching to a extra sustainable serviceware possibility within the Economy cabin might additionally take away some 28 million single-use plastic dishes and knives, forks and spoons from inflight yearly.

“This is another step towards our sustainability goals. We have been on a journey towards reducing the impact of our serviceware on the environment and the beautiful country we call home, by moving away from single-use plastics to more sustainable options,” Ms Langridge mentioned.

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