JAL to introduce new inflight meal of "RED à table" with the theme of "Inflight meals for the future" to achieve the SDGs goals will be launched on international flights starting from October 1st.
Under the theme of "Inflight meals for the future," a new menu has been
introduced for Premium Economy Class and Economy Class on international medium- and
Original video content featuring the chef's thoughts on the SDGs and the development process will be aired
JAL has been implementing various inflight meal initiatives(*1) to help achieve various SDGs. This time,
"RED U-35 - Inflight meals by young chefs" will be renewed, and a new menu will be launched as
"RED à table" with the theme of "Inflight meals for the future."
The "à table" in "RED à table" is a French word that means the beginning of a homey, warm, and fun time, as in," The food is ready, Come on, everyone,gather around the table.” a food producer Fumiko Kono, and six RED U-35(*2) finalists gathered around a table to create a menu with various perspectives, such as reducing food
loss and passing on food culture, in addition to deliciousness. In addition to deliciousness, the meal will be
designed to reduce food loss and pass on food culture. The chefs also talked about their commitment to the
menu and the secrets behind the development of the menu. In addition, an original video featuring the chefs'
menus will be shown on board.
(*1) URL reference：https://www.jal.co.jp/jp/ja/inter/service/meal/meal_skip/
(*2) URL reference：https://www.redu35.jp/
As "in-flight meals for the future," we will prepare menus based on three themes: "LOVE FOR THE PLANET," which focuses on reducing environmental impact and food culture; "LOVE FOR THE SOCIETY," which focuses on connecting with society through traditional cooking methods and ingredients; and "LOVE FOR OURSELVES," which focuses on nutritious ingredients and new challenges for chefs.
■1st edition menu: We will provide menus from the theme “LOVE FOR THE PLANTET” from 01OCT2021.
Main Dish “Grilled Tofu and Umami Chicken Miso with Gomoku Rice (Mixed Rice)” : Supervised by Chef Youhei Narita
For meat miso, minced chickens are used, which emits less CO2 and walnuts, which are selected as one of the “Future 50 Foods”. In addition, it is a menu that conveys the wisdom of Washoku to the future, by using fermented foods such as miso, pickles, dry foods.
Main Dish “Sichuan-style Boiled Beef” : Supervised by Chef Yusuke Takagi
The beef is not widely available in the market due to the difficulty in getting the grain into the meat, but traditional Chinese Sichuan cooking method and techniques that make the most of spices and aromas bring out the deep flavor and taste of the beef in this dish.
■Applicable Period : From October 1st (Fri), 2021 to January 31st (Mon), 2022 as scheduled“RED à table” is scheduled to continue until September 30th (Fri), 2022
■Applicable Classes : Premium Economy Class and Economy Class
※Menus may change on some routes.
■Applicable Routes :
From Tokyo (Haneda/Narita) to Chicago, Dallas, Boston, New York, San Francisco, Los Angeles, Seattle, San Diego, Vancouver, London, Paris, Frankfurt, Helsinki, Moscow, Sydney, Melbourne, Singapore(*3), Kuala Lumper, Delhi, Bangalore, Jakarta, Manila(*4), Bangkok(*5), Hanoi, Ho Chi Minh City
From Kansai to Los Angeles