Hate airline meals? Perhaps there’s a good reason. Airlines have to prepare thousands of meals well ahead of flight time, concern themselves for taste, quality and food safety; and then serve the dishes out of a miniscule kitchen on board the aircraft. Launching a new menu took Lufthansa to greater heights when the airline decided to collaborate with Germany’s Fraunhofer Institute and investigate the science behind eating at 36,000 feet. The 2-year study is revealing. For more information: check out episode #145 in the International category.
About Anne Martin
Since the mid 1970s, producer/host, Anne Martin, has been bringing stories to life through the medium of television. She thrives on tracking down the unusual and her work has encompassed history, geology, heritage and a positive outlook on the world around us. Read more about Anne Martin.