Finnair has revamped its inflight dining service onboard all of its flights, with a focus on sustainability.

The new menu intends to reduce waste and weight onboard its flights and help the airline become carbon neutral by the end of 2045. The Finnish flag carrier has provided wooden birch cutlery and paper cups, while return flights from long-haul destinations will feature locally made meals.

Business class customers on intercontinental flights are now served a small amuse-bouche and a starter, main meal, dessert and cheese. On long-haul flights, business class travellers have a choice of three main course options inspired by Scandinavian flavours with a Japanese touch.

These include the Benella rainbow trout, a Japanese-inspired chicken dish or a plant-based Indian option. They will also receive a lighter second service, snacks and refreshments including wine. Long-haul customers will also be able to opt for oat milk as the airline’s new dairy free alternative.

Those travelling in business class on European flights are instead offered a sandwich, fresh cold meal with bread, or a three-course-meal inspired by Nordic flavours, along with a selection of drinks.

Meanwhile, economy class customers on intercontinental flights will get a set menu accompanied by a complimentary glass of wine or beer. Travellers with dietary requirements are advised to notify the airline in advance of departure in order to ensure that an alternative complimentary meal is available.

Customers travelling in economy on European flights are served a glass of the airline’s “famous blueberry juice”.

The airline has also brought back its Nordic Kitchen menu, allowing travellers to purchase drinks and snacks onboard.

Maarit Keranen, Finnair Head of Inflight Food and Beverage Concept, said:

“We’re really excited to reveal our refreshed inflight menu and we’ve found that a little twist of Japanese cuisine works well with the Scandinavian flavours.

“Sustainability is a key focus for us, which is why we’ve also introduced wooden cutlery onboard and streamlined our service offering to reduce the amount of waste onboard.

“We’ve already halved the amount of food waste in our Catering/Kitchen operations and have set ourselves a new goal to reduce food waste by a further 30%.”

This comes after the airline recently successfully recycled 99.2 per cent of one of its old A319 aircraft.