Emirates serves 149 meals per minute on flights
2,200 diverse recipes served up each month
In a tantalising peek into the intricate operations of the world’s largest international airline, Emirates has unveiled statistics about the colossal effort required to deliver fine dining experiences to over 77 million passengers annually.
Emirates caters for a mind-boggling 490 flights each day, serving an impressive 149 meals per minute, totalling a jaw-dropping 215,000 meals worldwide daily.
This culinary extravaganza is made possible by a team of 1,400 dedicated chefs stationed at the expansive Emirates Flight Catering Facility in Dubai and collaborating with partner caterers globally.
Over a year, Emirates passengers are treated to 2,200 diverse recipes each month, carefully crafted to balance essential nutrients.
The airline goes through an astonishing six million kilograms of fresh chicken, 350,000 kilograms of beef, 266,000 kilograms of Atlantic salmon fillets, 2.2 million kilograms of whole potatoes, 1.7 million kilograms of eggs, and 3.1 million kilograms of freshly baked bread and pastries.
For those seeking epicurean delights, Emirates uses over 938,000 kilograms of fresh cream, 32,000 kilograms of Masala cashew nuts, 98,000 kilograms of fresh strawberries, and 42,000 kilograms of salads from Bustanica – the world’s largest vertical farm.
Premium offerings
First and Business Class passengers are treated to premium offerings, including 3.5 million single-serve bottles of olive oil and balsamic vinegar from Italian artisan Monte Vibiano, 14,000 kilograms of Australian Yarra Valley feta cheese, and a staggering 1.2 million beef tenderloin steaks in a year. First Class passengers even enjoyed an opulent 10,350 kilograms of caviar.
To rival top restaurants, Emirates incorporates world-renowned premium ingredients and regional specialities.
The menu features truffles, foie gras, black cod, Canadian lobster, corn-fed chicken breast, Japanese nori seaweed, handmade pasta, sushi, and Glacier 51 fish. Gourmet garnishes such as Bzar spices, Beurre D’Isigny butter, gold and silver leaf, Himalayan pink salt, saffron, and edible flowers are used for delicate and fragrant presentation.
Economy Class passengers are not left behind, as Emirates introduces individual pots of Marshfield’s ice cream, sourced from a family farm in the Cotswolds, UK. Rich yoghurt from Killowen Farm, a single-origin dairy yoghurt producer, is served on routes from Ireland.
Snacks on board are carefully curated, with passengers relishing two million packages of mixed nuts, 250,000 dates, 22,000 kilograms of Kalamata olives, and over 40 million pieces of gourmet chocolate.
The beverage selection is equally impressive, with passengers consuming 1.2 million litres of orange juice, 2.3 million tea bags, and 70,300 kilograms of ground coffee, complementing a world-class wine and champagne selection.
Emirates’ cabin crew undergo extensive training in service best practices, food plating, wine pairing, and more. This commitment to excellence is part of the Emirates Hospitality strategy, focusing on delivering four pillars of service in the sky: excellence, attentiveness, innovation, and passion.
Featured image: Emirates serves its First and Business Class passengers with premium meals. Image: Emirates
