London-based On Air Dining has launched a “farm to flight” initiative with a new menu featuring locally sourced meats, seafood, and vegetables, and is also now encouraging flight crews to visit farms and kitchens to meet the business aircraft caterer's suppliers. This builds on the broader farm-to-fork movement, which has been growing over the past few years and aims to get people interested in learning more about the source of their food.

“This is the next natural step for us, and we are happy to open our doors and invite our customers to join us on this journey,” said On Air Dining CEO Daniel Hulme. “We not only have a responsibility to our customers to provide the highest-quality cuisine, but an obligation to the planet to do what we can with regards to using local, organic, and sustainably sourced products, as well as doing what we can to reduce our carbon footprint.”

On Air’s local food sources for its new menu items include Trenchmore in Sussex for Wagyu beef, Dingley Dell pork from the east coast of Suffolk, and Cornish monkfish, Cromer crab, and line-caught seabass from the UK’s south coast, as well as micro cress and herbs from Nurtured in Norfolk.