Finnair is launching three new food collaborations for its onboard meals. The collaborations, which intend to promote Finland’s healthy and hearty food culture, are done in cooperation with the ELO Foundation, an association dedicated to the promotion of Finnish food culture.
Business class for long-haul flights leaving Helsinki
For business class customers flying out of Helsinki on long-haul flights between October 4 and January 9, Finnair’s Signature Menu chef, Eero Vottonen, has put together a menu featuring delicacies such as Baltic herring, a Karelian stew and a cep mushroom soup flavored with cured elk. Vottonen, supported by the ELO foundation, finished sixth out of twenty-four participants at the prestigious Bocuse d’Or competition in Lyon, France last January.
“When creating Finnair’s centennial menu, I reflected on what Finland and its food culture represent for me,” says Eero Vottonen. “It’s a big honor for me to collaborate with Finnair on this initiative and I’m excited to have the opportunity to introduce the tastes of Finland to thousands of passengers travelling through Finland with Finnair.”
Business class for long-haul flights to Helsinki
The Finland 100 years menu served on Finnair’s flights to Helsinki in business class will feature elements such as pickled salmon, rainbow trout and a Karelian stew with beef and pork. Variations of the ELO Foundation’s 100 years menu will also be served at Finnish embassies around the world to commemorate Finland’s centennial celebration.
Economy class for long-haul flights
For economy class customers on long-haul flights from July 5 to January 9, Finnair has partnered with the ELO Foundation and the Cygnaeus elementary school in Turku to create meals promoting Finland’s healthy and tasty school meals. Finland is world-renowned for its excellent school system, which also includes a free school meal for all children from grades one to nine, as well as for students in high schools and trade schools.
The meals were selected by students from the Cygnaeus school in Turku during a workshop at Finnair’s catering premises, and tailored to fit the aircraft environment. The meals selected by the students include traditional Finnish favorites such as potatoes and meatballs as well as macaroni and meat casserole.