Finland is celebrating its 100th independence anniversary. Finnair, the country’s national carrier, has decided to mark this special moment with the launch of new inflight meals. The airline has announced it is entering into partnership with a non-profit organization ELO Foundation, which is prominently engaged in promoting Finnish food culture and offering nutritious and delicious meals.
To make this joyous celebration even more special for Finnair’s business class customers, the airline is creating an elaborate menu, which will be themed in accordance to the centennial anniversary. The menu will be offered to business class passengers traveling on long-haul international flights from Helsinki between October 4, 2017 and January 9, 2018. The menu will be featuring a Karelian stew with beef and pork, rainbow trout, pickled salmon, a cep mushroom soup flavoured with cured elk and Baltic herring. Eero Vottonen, Finnair’s signature menu chef, will be creating the menu for the premium customers.
Finnair has also said that apart from business class customers, it would also be serving specially created dishes in economy class cabins as well. According to the airline, the new dishes to be served to economy class passengers include macaroni, meatballs, potatoes and meat casserole. The new inflight meals would be offered to the customers traveling on long-haul international flights from Helsinki between July 5, 2017 and January 9, 2018. The ELO Foundation as well as the Cygnaeus elementary school in the southwestern Finnish city of Turku have partnered with Finnair to create these special centennial dishes. Meanwhile, Finnair in a statement has said that apart from these new dishes it would continue serving Karelian pies and rye bread on long-haul international flights.
Maarit Keränen, Finnair’s Head of Inflight Service, said, “We want to make the year 2017 special as this is the 100th anniversary of our country’s independence. By creating new inflight meals to celebrate the occasion we also want to ensure that Finland’s delicious and healthy food culture is effectively and appropriately promoted.”