Fiji Airways Combats Food Waste & Jet Lag
According to research by Pacific Island carrier Fiji Airways, almost one-third of Australian passengers skip airline meals in favour of extra sleep – resulting in 38% of airline food going to waste. To combat this, it's launched a new Dine On the Ground offer for premium passengers.
Those flying in business and first class on a morning or late flight with the airline can now enjoy a full gourmet breakfast or dinner in its premium lounge before boarding. Breakfast guests have access to barista coffee, made-to-order breakfast dishes, bakery items and fresh juices. Meanwhile, dinnertime passengers are served dishes from an a la carte menu, and have access to a full bar.
In-flight food items now include a selection of lighter brunch and supper items, including fruit bowls, soups and salads.
"The movement and irregular nature of travel makes it much harder to digest food properly," says Fiji Airways' resident wellness and nutrition expert Mark Dunn. "By dining on the ground before take-off, you're giving your body enough time to digest the food – meaning you'll be more comfortable and more likely to sleep. For medium- to long-haul flights across time zones, sleeping is the best way to reduce jet lag."
The Dine on the Ground service is now available for morning flights from Nadi in Fiji to Sydney and Brisbane, and evening flights from Melbourne, Brisbane and Adelaide to Nadi.
For more on how airlines and travel brands can help passengers combat jet lag, read App for Alleviating Jet Lag, Unlocking Life's Rhythms and Elastic Airlines. For more on reducing cabin waste and increasing sustainability, read Reimagining the Flight of the Future and Ethical Travel's Mainstream Breakthrough.