Turkish Airlines has recently announced its decision to start offering traditional Turkish cuisine in the new menus it will serve on its flights, with the aim of promoting Turkish gastronomy. The new menus will be prepared using 80% local products: from tea from Rize or milk from Afyonkarahisar, to honey from Erzincan. In addition, the Turkish airline has begun to introduce a series of practices to reduce the use of plastics and packaging in on-board menus; other measures have also been put in place to promote sustainability and reduce waste, such as the use of digital menus instead of printed ones.
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Pablo Gómez is a specialist in Turkey and has been editor-in-chief of Hispanatolia since 2011. He has been analysing current affairs and geopolitics in Turkey and the surrounding region since 2006.
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