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The adoption of a responsible approach to people and the planet also extends to the food choices we make. It goes without saying that anyone who is serving approximately 40 million meals a year will sometimes be able to make a big difference just by making a number of minor adjustments.
In the aviation industry, we enjoy a leading position in the field of sustainable catering. Where possible, we opt for environmentally friendly foods and proactively look for products that contribute to nature-related and environmental objectives.
Sustainable in-flight catering is one of the aspects of our partnership with the World Wide Fund for Nature. We give particular consideration to the use of fish, palm oil and soya.
Take our tea which is bought from plantations that have chosen to adopt a socially responsible approach. The same applies to our coffee, which is obtained solely from UTZ certified coffee plantations. Besides responsibly produced coffee and tea, we use organic eggs, bread, wine and ‘better life’ products. Do you ever buy chocolate on board our
flights? This has been produced honestly by Fairtrade. Fish? We will only use it if it meets the criteria of the VISwijzer (the fish guide) produced by WWF and/or is MSC-certified. Read more about this at MSC.
Organic? What else?
Where organic milk and chicken is concerned, sustainability depends on the food that these cows and chickens are fed. Soya beans are fine as long as they have been grown on the basis of a sustainable approach. If they have not, the production of soya beans will result in excessive deforestation. These are all factors that we need to take into consideration and which we are very pleased to do.