JetBlue Reveals Plans to Reinvent What It’s Like to Fly in ‘Coach’ Across the Atlantic - Seite 2

JetBlue Teams with Dig to Rethink Airplane Food

JetBlue has partnered with Dig to bring its signature build-your-own dining concept to tray tables at 35,000 feet – JetBlue’s first complimentary meal in core. Unlike the traditional meals being served on other airlines today, JetBlue’s transatlantic food offering will put the customer in control, allowing them to customize their own meal right on their seatback screen.

Known for its vegetable-forward options, the Dig menu will feature a seasonal selection of proteins, vegetables and grains mindfully sourced in part from minority and women-run farms, as well as Dig’s own farm, Dig Acres. Customers will have the option to choose one of three main selections including a protein or vegetable that comes with a base, and two out of three hot and chilled side options. Menu items will feature hearty offerings, such as roasted chicken thigh over a base of brown rice with herbs and spiced eggplant over coconut cauliflower quinoa, with sides including Dig’s beloved mac and cheese and a mixed heirloom tomato salad sourced directly from Dig Acres in upstate New York. For morning departures, the menu will include a mix of sweet and savory breakfast dishes, including a mixed berry bread pudding and citrus salad with local honey.

Additional food and beverage offerings for core customers will include:

• Specially designed onboard Pantry with a self-serve grab & go snack basket for customers to enjoy throughout their flight.
• Complimentary soft drinks, coffee, tea, beer, wine and liquor.
• A dessert for a sweet treat post-meal, and a light bite prior to arrival.

Keeping true to its sustainable commitment, JetBlue will serve its meals in reusable containers and provide customers with cutlery made from a natural polymer.

“When we shook up premium travel with Mint, one of the biggest ‘wow’ moments for our customers was our fresh take on dining. Great food doesn’t have to be limited to the premium cabin, and our customers in core also deserve a dining experience that is thoughtfully prepared and offers choices,” said O’Brien. “Dig has earned a big following in New York, Boston and Philadelphia, where customers love the fresh ingredients and customizable concept. We wanted customers in the air to have the same freedom to design their own meal, just like they would if they were dining at a Dig restaurant.”