{"id":9041,"date":"2024-02-29T11:03:53","date_gmt":"2024-02-29T03:03:53","guid":{"rendered":"http:\/\/zestmag.com\/online\/?p=9041"},"modified":"2024-02-29T11:04:16","modified_gmt":"2024-02-29T03:04:16","slug":"emirates-serves-over-77-million-moreish-meals-a-year","status":"publish","type":"post","link":"http:\/\/zestmag.com\/online\/emirates-serves-over-77-million-moreish-meals-a-year\/","title":{"rendered":"Emirates serves over 77 million moreish meals a year"},"content":{"rendered":"\n

Offering an insight into the vast scale of operation for the world\u2019s largest international airline, Emirates shares some foodie facts about the quantities of gourmet products, dedicated chefs, and attention to detail required to provide fine dining in the sky for more than 77 million customers a year.<\/strong><\/p>\n\n\n\n

Emirates caters for 490 flights daily, with 149 meals served every minute – totalling an enormous 215,000 meals every day, served across the globe. It takes 1400 dedicated chefs to make these meals, at the vast Emirates Flight Catering Facility in Dubai, and across partner caterers around the world.<\/p>\n\n\n\n

Over the course of one-year onboard Emirates, customers consumed a\nwide variety of nutritious and delicious meals from a library of 2,200 varied\nrecipes each month. Balancing essential carbohydrates, proteins and vegetables;\nEmirates served 6 million kilograms of fresh chicken, 350,000 kilograms of\nbeef, 266,000 kilograms of Atlantic salmon fillets, 2.2 million kilograms of\nwhole potatoes, 1.7 million kilograms of pasteurized eggs and 3.1 million\nkilograms of freshly baked breads and pastries, as well as thousands of vegan\nand vegetarian meals.<\/p>\n\n\n\n

Elevating Emirates cuisine with epicurean flavor and flair, chefs\nuse a vast array of ingredients to create delectable dishes across all classes.\nIn one year, Emirates\u2019 chefs use more than 938,000 kilograms of fresh cream,\n32,000 kilograms of Masala cashew nuts, 98,000 kilograms of fresh strawberries and\n42,000 kilograms of salads from Emirates-owned Bustanica \u2013 the world\u2019s largest\nvertical farm. First and Business Class customers appreciating the fine quality\nof products onboard, consumed 3.5 million single-serve bottles of olive oil and\nbalsamic vinegar from acclaimed Italian artisan Monte Vibiano, 14,000 kilograms\nof Australian Yarra Valley feta cheese, and dined on 1.2 million beef\ntenderloin steaks in one year. Meanwhile in First Class, customers enjoying\nunlimited caviar last year consumed an impressive 10,350 kilograms of the\ndelicacy.<\/p>\n\n\n\n

To create dishes rivalling those served at top restaurants,\nEmirates incorporates world renowned premium ingredients and regional specialties\nsuch as truffle, foie gras, black cod, Canadian lobster, corn-fed chicken\nbreast, Japanese nori seaweed, Emirates handmade pasta, sushi and glacier 51\nfish. Dishes are further enhanced with gourmet garnishes like Bzar spices from\nthe Gulf, Beurre D\u2019Isigny butter, gold and silver leaf – served on more than\n300 Emirates desserts, Himalayan pink salt, saffron and edible flowers for\ndelicate and fragrant presentation.<\/p>\n\n\n\n

All\nof these enable Emirates to offer inflight dining that is unmatched, featuring\nmenus inspired by different cuisines all over the world. For the Filipino\npalate specifically, Emirates serve a number of Filipino-inspired dishes\nonboard including bulalo, beef tapa, chicken tocino, bangus sisig, pancit\ncanton, and sticky rice cake with coconut caramel sauce, giving Filipinos a\ntaste of home while away from home, while allowing non-Filipinos to experience\nwhat the local cuisine can offer.<\/a><\/p>\n\n\n\n

On many European routes, Emirates is now treating Economy Class\ncustomers to individual pots of Marshfield\u2019s ice-cream, creamy organic ice\ncream with 60% dairy content from a family farm in the Cotswolds, UK. On routes\nfrom Ireland, Emirates serves rich yogurt from Killowen Farm, a single origin\ndairy yogurt producer.<\/p>\n\n\n\n

Even snacks onboard Emirates are elevated and thoughtfully\nselected. Last year, Emirates customers relished 2 million packages of mixed\nnuts in various sizes, 250,000 dates, 22,000 kilograms of Kalamata olives and\nmore than 40 million pieces of gourmet chocolate. In addition to a world-class\nwine selection and exclusive champagne, Emirates customers also drank 1.2\nmillion liters of orange juice, used 2.3 million teabags and 70,300 kilograms\nof ground coffee.<\/p>\n\n\n\n

To complete the fine dining experience and ensure all\ncustomers \u2018fly better\u2019<\/em>, Emirates\u2019 world-class cabin crew offer\nimpeccable service and hospitality in the sky. Cabin crew undergo extensive\ntraining on service best practices, plating of food, wine pairing\nrecommendations, tea and coffee service including Arabic coffee service, and\nmuch more. This is part of the Emirates Hospitality strategy, which is focused\non delivering four pillars of service in the sky – excellence, attentiveness,\ninnovation and passion.<\/p>\n","protected":false},"excerpt":{"rendered":"

Emirates caters for 490 flights daily, with 149 meals served every minute – totalling an enormous 215,000 meals every day, served across the globe. It takes 1400 dedicated chefs to make these meals, at the vast Emirates Flight Catering Facility in Dubai, and across partner caterers around the world.<\/p>\n","protected":false},"author":3,"featured_media":9046,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[1227,1908,2060,2464],"class_list":["post-9041","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-newsmakers","tag-adventure-travel","tag-business-travel","tag-eco-travel","tag-emirates"],"_links":{"self":[{"href":"http:\/\/zestmag.com\/online\/wp-json\/wp\/v2\/posts\/9041","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/zestmag.com\/online\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/zestmag.com\/online\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/zestmag.com\/online\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"http:\/\/zestmag.com\/online\/wp-json\/wp\/v2\/comments?post=9041"}],"version-history":[{"count":1,"href":"http:\/\/zestmag.com\/online\/wp-json\/wp\/v2\/posts\/9041\/revisions"}],"predecessor-version":[{"id":9047,"href":"http:\/\/zestmag.com\/online\/wp-json\/wp\/v2\/posts\/9041\/revisions\/9047"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/zestmag.com\/online\/wp-json\/wp\/v2\/media\/9046"}],"wp:attachment":[{"href":"http:\/\/zestmag.com\/online\/wp-json\/wp\/v2\/media?parent=9041"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/zestmag.com\/online\/wp-json\/wp\/v2\/categories?post=9041"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/zestmag.com\/online\/wp-json\/wp\/v2\/tags?post=9041"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}