On a recent non-stop flight from Ho Chi Minh City to Paris, Vietnam Airlines showcased its commitment to sustainability by featuring U.S. Soy in its in-flight menu. The special flight commemorated the United Nations’ “International Day for the Preservation of the Ozone Layer,” emphasizing the airline’s dedication to environmentally responsible practices and innovative aviation solutions.
Passengers were treated to a variety of sustainable meal options prepared with U.S. Soy. Notable dishes included baked barramundi with lemongrass fried tofu, tamarind soy curry, Vietnamese coconut soy cake, and a soymilk flan. These meals featured Ichiban Soymilk and Vmeat, a plant-based protein derived from U.S. Soy, demonstrating the versatility of U.S. Soy in delivering nutritious, eco-friendly cuisine.
“Our ongoing collaboration with Vietnam Airlines, which began in 2021, exemplifies how U.S. Soy can contribute to sustainable food solutions that cater to the demands of today’s eco-conscious consumers,” said Timothy Loh, Regional Director for Southeast Asia and Oceania, U.S. Soybean Export Council.
Both ThaiCorp’s Ichiban Soymilk and Vmeat carry the Sustainable U.S. Soy (SUSS) logo, verifying that the soy is sustainably sourced with the U.S. Soy Sustainability Assurance Protocol (SSAP). The partnership with U.S. Soy has enabled both ThaiCorp and Vmeat to enhance product quality and align with their goals to meet increasing consumer demand for plant-based options.
The meals served on board reinforced Vietnam Airlines' commitment to offering health-conscious and eco-friendly dining options. Fish and shrimp ingredients featured in the in-flight menu were also responsibly sourced, ensuring minimal environmental impact.
In addition to the sustainable menu, Vietnam Airlines implemented several initiatives to promote environmental responsibility during the flight. Passengers were encouraged to travel lighter to help reduce CO2 emissions and the airline reduced the use of nylon and single-use plastics, opting for environmentally friendly alternatives. Digital newspapers and pre-ordering meals via electronic menus were introduced to minimize paper and food waste.
“Partnerships like these are key to building a more sustainable future for both travel and food production,” said Loh.
Watch a video of the special flight featuring U.S. Soy menu items here.
This story was partially funded by U.S. Soy farmers, their checkoff and the soy value chain.
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