Ethiopian In-flight Catering Soars with Rapid Growth

Addis Ababa, September 20, 2025 (ENA) -- Ethiopian Airlines' in-flight catering service is experiencing unprecedented growth, with meal production and supply dramatically expanding to meet a surge in passenger traffic.

The airline’s in-flight catering director, Mesfin Abate, revealed that daily meal production has grown by over 50 percent in the last five years alone and is set for further expansion.

The numbers underscore the scale of the operation. Last year, the airline’s catering unit was preparing up to 43,000 meals per day for passengers. That figure has since jumped to 60,000 meals daily, representing a 13 - 15 percent increase.

Looking ahead, Mesfin noted that with a forecasted passenger growth of 8 - 11 percent for the coming year, daily meal production is expected to rise to between 70,000 and 80,000.

Just five years ago, the daily output was a modest 20,000 to 25,000 meals, highlighting the exponential growth of the catering operation in line with the airline's overall expansion.

According to the director, a cornerstone of the new strategy is a commitment to local sourcing and the airline has embarked on an ambitious plan to replace a significant portion of its imported ingredients—including fruits, vegetables, meat, and poultry—with locally-sourced alternatives.

This initiative is designed to not only ensure the freshest possible food for passengers but also to support the domestic agricultural market.

Mesfin stated the ultimate goal is to transition to 100 percent fresh, locally-sourced Ethiopian products within the next five years.

The immediate target is to replace 80 - 90 percent of all food ingredients with local produce and the airline is actively collaborating with local farms and suppliers to make this vision a reality, believing it will significantly boost local production and provide passengers with more organic options.

Beyond the numbers, he added that Ethiopian Airlines is enhancing its in-flight dining experience with new culinary offerings.

The latest menu for 2026 includes a focus on plant-based vegetarian meals, particularly for passengers who observe fasting periods. These new options, crafted from ingredients like soybeans and mushrooms, are designed to provide the same nutritional value and flavor as traditional meat dishes.

The airline has also introduced a new "As You Like" service to provide more meal choices and flexibility. The catering team works on a four-cycle schedule, refreshing the in-flight menu every two months to keep offerings dynamic and exciting for frequent flyers.

This focus on quality and innovation has not gone unnoticed, Mesfin noted, revealing that Ethiopian Airlines was recently named winner of the "Best Business Class Onboard Catering in Africa" at the Skytrax World Airline Awards.

The award is a testament to the airline’s state-of-the-art catering facility in Addis Ababa, which includes specialized kitchens for Halal and Kosher meals, and a team of internationally recruited chefs dedicated to creating a fine-dining experience above the clouds.