Emirates served more than 77m in-flight meals last year, according to new figures.
Emirates caters for 490 flights daily, with 149 meals served every minute, the equivalent of 215,000 meals every day.
It takes 1,400 chefs to make these meals, at the vast Emirates Flight Catering Facility in Dubai, and across partner caterers around the world.
Emirates in-flight meals
In the space of a year customers consumed:
- 6m kg of chicken
- 350,000 kg of beef
- 266,000 kg of Atlantic salmon fillets
- 2.2m kg of potatoes
- 1.7m kg of pasteurised eggs
- 3.1m kg of breads and pastries
- 938,000kg of cream
- 32,000kg of Masala cashew nuts
- 98,000kg of strawberries
- 42,000kg of salads
First and Business Class customers consumed 3.5m single-serve bottles of olive oil and balsamic vinegar from acclaimed Italian artisan Monte Vibiano, 14,000 kilograms of Australian Yarra Valley feta cheese, and dined on 1.2m beef tenderloin steaks in one year.
Meanwhile in First Class, customers enjoying unlimited caviar last year consumed an impressive 10,350kg of the delicacy.
To create dishes rivalling those served at top restaurants, the airline incorporates world renowned premium ingredients and regional specialities such as truffle, foie gras, black cod, Canadian lobster, corn-fed chicken breast, Japanese nori seaweed, handmade pasta, sushi and glacier 51 fish.
Dishes are further enhanced with gourmet garnishes like Bzar spices from the Gulf, Beurre D’Isigny butter, gold and silver leaf – served on more than 300 Emirates desserts, Himalayan pink salt, saffron and edible flowers for delicate and fragrant presentation.
Snacks onboard Emirates include:
- 2m packages of mixed nuts in various sizes
- 250,000 dates
- 22,000kg of Kalamata olives
- More than 40m gourmet chocolates.
Emirates customers also drank 1.2m litres of orange juice, used 2.3m teabags and 70,300kg of ground coffee.
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