ANA will launch “The Premium Kitchen,” a new concept for in-flight meals in premium class on domestic flights, in December.
The concept provides the pleasure of eating and knowing by communicating the ANA chefs’ thoughts on food through menu cards and the ANA SKY WEB.
For meals, based on passenger feedback, a menu that allows passengers to enjoy the colors of the four seasons will be developed. Breakfast will consist mainly of sandwiches and other easy-to-eat meals, while lunch and dinner, which are mainly Japanese dishes, will be changed to incorporate elements of both Japanese and Western cuisine. In addition, information on allergens (7 specified items) for in-flight meals will be provided in an easy-to-understand format.
In addition, to promote global environmental initiatives, disposable plastic containers will be replaced with paper containers and reusable products. This will result in a reduction of approximately 158 tons of waste plastic per year, or about 10% of the amount of disposable plastic used on board.
© Source travel watch