Specifically, the carrier flies its Airbus A350 nonstop between Singapore and John F. Kennedy International Airport in New York and Newark Liberty International Airport in New Jersey.
Meals are specially designed to improve taste, help passengers feel full and reduce indigestion and insulin spikes on 19-hour journeys.
Singapore sources most of the ingredients from AeroFarms, an indoor vertical farm located near New York-JFK and Newark airports. AeroFarm food is also part of the regular menu served on board Singapore’s A380 flights.
Wellness meals on the A350s and regular menu on the A380 also use “tank-to-plane” Steelhead fish sourced from Hudson Valley Fisheries in New York.
Insider joined Singapore’s Global Food and Beverage Director Antony McNeil and Farm CEO John Ng to learn about the process and sample some of the airline’s meals. Looked.
Hudson Valley Fisheries is located 130 miles from New York, which makes transporting fish faster and more environmentally friendly than shipping it from countries with large fishing operations, such as Norway and Chile.
Concretely, transport emits 43 tonnes of CO2, according to the company. This compares to 3420 tonnes from Norway and 5035 tonnes from Chile.
All fish on the farm, which has 80 employees, is raised in a ‘closed loop’ system rather than in open water, which means there is no risk of contamination. Additionally, the system negates the harmful side effects of open-water aquaculture, such as overfishing, bycatch of other animals like turtles, and destruction of coral reefs.
Ng told Insider there is rarely contamination at the facility and only a few tanks have been compromised in its history.
The fishery uses six different systems to raise fish, from egg incubation to ‘grow-out’ in 54 tanks in a controlled environment, which means the health and welfare of the fish is monitored every day until they are ready for harvest.
The company uses all-natural fish feed, which is dispensed from a rotating mechanism attached to the middle of each tank, according to Ng.
“Feed costs us a lot more, but we don’t use GMOs on our farm, so we can’t build all of that and run out of feed, that’s why we use all-natural feeds,” he said. Ng to Insider.
Fish are given small meals throughout the day so they are less hungry and therefore less aggressive during feeding, which can cause fish to damage each other, Ng said.
Because Hudson Valley Fisheries is environmentally focused, 95% of the water is reused throughout the process and fish waste is retained and turned into organic fertilizer.
Once the fish have reached maturity, they are hand-harvested at the facility. I visited this part of the building where I, along with all the employees, had to wear boots, a coat, a hair net and a mask. Those with facial hair also had to wear a beard net.
The workers, using machines, butcher and cut the meat to the desired size, which is based on different factors like the buyer’s portion preference.
Then the meat is vacuum sealed and packed in insulated boxes. The fish is then sold to farmers markets, restaurants and other businesses, such as Singapore.
Inside the harvesting section, I noticed no fishy smell, which was surprising considering the operation. Additionally, Ng explained that nothing goes to waste, so any unwanted parts of the fish are composted or sold to a pet food manufacturer.