Happy Valentine’s Day! While this blog is not themed around the day of love, I know some of my colleagues shared some of the great content across our brands that can help you make today a V-Day to remember. There is no better way to celebrate romance than through travel.
And speaking of travel and innovation, yesterday I had the pleasure of touring AeroFarms in Newark, New Jersey. AeroFarms is a combination of horticulture, engineering, data science and nutrition to farm. The indoor vertical gardens grow safe, nutritious, delicious food with benefits including no pesticides, locally grown, less food waste, 390 times more production than field farming and growth through special LED lighting. A recycled cloth material replaces soil, there is 95 percent less water used, and fresh food is grown year-round.
I took a tour of the facility, and you feel the love and care for the crops. I had to go through air baths; shoe cleaning; removal of all jewelry; and donned a gown, hairnet, gloves and goggles. Cleanliness and the optimal growing environment are hallmarks of AeroFarms’ dedication to transforming agriculture. Plus, the greens, including baby leafy greens, herbs and microgreens, taste amazingly fresh and delicious.
How does this tie into travel? I’m glad you asked. AeroFarms and Singapore Airlines launched a Farm-to-Plane partnership to bring the freshest in-flight produce to SIA flights from Newark and, coming soon, New York JFK. After the facility tour, I enjoyed a plating presentation with Antony McNeil, director of food and beverage, Singapore Airlines, of the business-class salads on offer using AeroFarms’ Dream Green brand. The salad is harvested just hours before the flights depart!
Here are some photos and descriptions of the SIA dishes made with the “aeroponic” greens; I am excited to see how this partnership develops in the future!
Soy-poached chicken with pickled ginger vinaigrette, zucchini ribbons, sweet potato roesti, soy beans and AeroFarms Baby Pac Choi
Poached asparagus, broccolini, avocado with shaved fennel and flaked hot smoked salmon, and AeroFarms medley of baby ruby streaks, watercress and arugula with lemon vinaigrette
Heirloom tomato ceviche with baby burrata, cured ham, palm hearts and AeroFarms arugula with spiced tomato dressing
— Kim Krol, editor in chief
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