Das Kraftfuttermischwerk Beiträge

Bei Singapore Airlines werden jährlich 19 Millionen Bordmahlzeiten ausgegeben. Diese werden natürlich nicht im Flieger zubereitet, was eine nicht nur logistische Herausforderung ist. Aber die Kundschaft will und muss ja trotzdem essen. Business Insider war mal vor Ort und hat sich das alles genauer angesehen.

With a whopping $500 million food budget, catering chefs for Singapore Airlines pump out 19 million in-flight meals a year. But cooking food for 30,000 feet is anything but easy. Airplane meals, like us, can’t miss their flights. So chefs move with military clockwork to stay within flight schedules and food safety requirements. Then there’s the added issue that food can taste differently in the sky because of pressure, engine noise, and dryness on the plane. It’s a phenomenon airlines and manufacturers have been working for decades to fix. Food and beverage director Antony McNeil develops meals that can regenerate well in small aircraft ovens while still tasting good.

(Direktlink)