IN Air Travel Experience and The Aviation Nutritionist are helping airlines revolutionise the passenger travel experience with a dining concept that prioritises wellness and sustainability along with operational efficiency. The ground-breaking approach combines expertise in in-flight nutrition, catering, environmental sustainability and fine cuisine - with a game-changing dining experience designed to promote healthy flying and increase passenger satisfaction. The FIT.bowl offers a nourishing range of delicious one-dish meals curated by The Aviation Nutritionist, designed to boost immunity and combat the negative effects of air travel. The revitalising, fresh, nutritionally-balanced bowls represent a paradigm shift for cabin food, stimulating body and mind while providing airlines with an efficient and environmentally sustainable in-flight service.
Developed by The Aviation Nutritionist experts, the FIT.bowl menu reflects the company's deep understanding of nutritional principles and the effects of air travel on the body. The ingredients are carefully selected to balance immunity and body function while ensuring passengers maintain peak physical and mental performance during and after their flight.
On top of positively impacting the passenger experience, the FIT.bowl also addresses the current needs of airlines to reduce costs, optimise operational efficiency (simplified service and storage onboard, low-touch for crew) and minimise packaging and food waste (up to 55-100% reduction in single-use plastics). It’s a fully-sustainable and holistic game-changer that is tailored for the airline industry’s in-flight operations, removing unnecessary catering costs. Sustainable, delicious and ultra-efficient in both space and handling, the FIT.bowl is a win-win-win for passengers, airlines and our planet. The service has been designed for long-haul complimentary dining but is also suitable for pre-ordering or buy-on-board.
Bowls are the new plates Anne De Hauw, Founder of IN Air Travel Experience and creator of the IN.bowl and says: "The scale of inflight catering today is astonishing, as is its waste problem. Half-eaten meals, discarded packaging, empty plastic water bottles. The FIT.bowl not only minimizes cabin waste, it also reduces [catering] costs substantially.
Your journey to better health The Aviation Nutritionist CEO Sarah Anderson says: "Who would have thought of putting the words ‘aviation’ and ‘nutrition’ together back in 2015? Menus served at 30,000ft should be every bit as nourishing as the meals we eat on the ground. Mouth-watering, nutritionally-tailored meals are no longer the preserve of private aviation - our aim is to serve invigorating, balanced, restaurant-quality meals to all passengers, from First to Economy.”
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