Airplane food is one of life’s most unexplained phenomena.
Where does it come from? Who made it? Why am I still plotting how to get a second subpar entrée? Why is there such a strong and undeniable excitement in the air when the airplane meal service begins?
Call it boredom, call it what you will, but the blissful moment when the trolley parks in front of you is a sacred one
I think it’s time we dive into the world of pre-cooked meats and celebrity chefs to uncover some of the myths and facts about what’s being dished at 35,000 feet.
Here are some stats and figures about the meals served in everybody’s favorite airline.
1. Emirates serves more than 100 million meals to over 55 million dine- guests every year
2. It runs a round-the-clock kitchen with 1,200 chefs based in Dubai whipping up 12,450 recipes
3. The olive oil served on board is exclusively from carbon neutral producer Monte Vibiano in Italy, a partnership that is now more than 15 years old
4. The airline has 3.8 million bottles of wine currently stored in its cellar in Burgundy, France to be served in the next seven to 10 years
5. Emirates changes its onboard menu every month
6. Emirates sourced over 15,000 kilograms of Persian feta from the Yarra Valley in Australia each year
7. Coffee and tea are the two most widely consumed beverages on board. Over 9.6 million tea bags are used each year with more than 10 tea varieties on offer!
8. 3 million eggs, 110,000kg of hummus, 70 tonnes of strawberries, and 58 million baked bread rolls were consumed by customers inflight last year