How an inflight meal is made: Finnair Kitchen's Development Chef Sami Oksava on his work
Sami Oksava and his team design the meals you eat on Finnair flights. His career began with a summer job and continues today as Development Chef at Finnair Kitchen. He explains why food needs bolder seasoning in the air, what doesn't survive reheating and what happens to a meal when turbulence interrupts the service.
Recycling above the clouds
Millions of people fly with us every year, and each journey leaves something behind: paper cups, juice cartons, packaging, the remains of a meal. Cutting that waste and recycling as much of it as possible is work that carries on even at an altitude of 10 kilometres. Small choices add up fast when they're repeated across around 100,000 flights a year, so even minor improvements carry real weight.