Fiji Airways has launched a new dining experience called
‘Dine on the Ground’, offering passengers on select flights a pre-flight gourmet
meal so that they can maximise rest while traveling.
The initiative follows research by the airline which found
that almost a
third (31%) of Australian passengers regularly skip in-flight meals in favour of some extra shut-eye. As a result, as much as 38% of food
was being discarded.
As part of the new experience, Business
Class and Premier guests taking either a morning or late evening
flight out of Nadi will now be invited to enjoy a
breakfast/dinner at the Fiji Airways Premier Lounge
shortly before boarding.
Breakfast guests can enjoy barista-made
coffee, made-to-order breakfast items, a full bakery and a wide
selection of fresh fruit juices.
For dinner, signature dishes
designed by Fiji Airways executive in-house and guest chefs are on
offer. Meals are complemented by signature cocktails, mocktails, a
full service bar and the exclusive ‘Fiji Bean Cart’.
inflight experience has improved dramatically over the years
across all airlines, the way in which food is served hasn’t
changed too much,” said Fiji Airways’ Managing Director and CEO,
Andre Viljoen. “As an airline, Fiji Airways is all about
delivering the best customer experience, so we started to analyse
things like food consumption, sleep patterns, and of course
feedback from passengers themselves. By moving the dining
experience pre-flight, we’re not only able to offer a premium
experience but we’re also able to reduce food waste, while
maintaining our excellent in-flight catering.”
Onboard, guests will still have access to a light brunch or
supper, such as fruit bowls, gourmet panini, fresh salads,
international style tapas and soups. However, by dining
pre-flight, onboard meals better reflect the time of day and allow
guests more time for rest and relaxation.
Health and Wellness
expert Mark Bunn believes the initiative has the potential to
knock hours off jet-lag, especially for Aussie passengers
traveling long-haul to places such as the US.
“Most of us find
it hard enough to sleep on flights but eating large meals onboard
will only make that worse due to bloating and indigestion,” said
Bunn. “The movement and irregular nature of travel makes it
much harder to digest food properly. Try to eat a decent meal a
good 1-2 hours before travelling. Once on the flight, eat very
lightly. 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. So any initiative that addresses that, is welcomed.”
The Dine on the Ground experience is now being
served up across the following flights out of Nadi:
la carte brunch
• Nadi – Christchurch
• Nadi – Hong Kong
• Nadi – Wellington (mid-morning service)
• Nadi – Sydney
• Nadi – Brisbane (mid-morning service)
Supper (flights over 6 hours):
À la carte light dining,
followed by a full breakfast.
• Nadi – Los Angeles
• Nadi –
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