SAS airline food is undergoing a flavorful transformation as Scandinavian Airlines rolls out a new inflight dining concept, “Flavors by SAS,” aimed at breaking the bland-meal stereotype. Launching on October 1, 2025, the program will debut alongside SAS’s revamped European Business Class and later extend to lounges and long-haul intercontinental flights.
Inspired by the success of the “New Nordic by SAS” initiative from 2017, which focused on modern Scandinavian cuisine, this new chapter brings the world to the tray table. “Flavors by SAS” introduces a broader culinary lens—infusing bold, globally inspired flavors from Asia, the Middle East, the Mediterranean, Europe, and the U.S. The goal? To better reflect the diversity of SAS travelers and today’s global palate.
A Fresh Take on Airline Dining
Unlike traditional airline menus that remain static for months, Flavors by SAS introduces a dynamic rotation of meals. This ensures frequent flyers won’t face the same meal twice in a season, offering a sense of surprise and freshness that’s often missing at 35,000 feet. Each menu cycle draws on local and international culinary trends, bringing variety and excitement to every flight.
Aron Backström, Vice President Product & Loyalty at SAS, explained, “While SAS has always been about bringing Scandinavia to the world, this new concept brings the world to Scandinavia, incorporating bold and diverse flavors inspired by global cuisines.”
More Flexibility, Less Waste
One of the standout features of the concept is its flexibility. The new tiered service model allows meals to be tailored to the flight length and cabin experience. From a light basket service on shorter hops to a full tray featuring hot and cold dishes on longer routes, SAS aims to match dining options with passengers’ expectations and time onboard.
Behind the scenes, the airline is also rethinking logistics. By allowing cabin crew to mix and match components—think customizable tray setups—SAS is building a more modular system that enhances variety while reducing preparation complexity. This “build-your-tray” model also helps minimize food waste, since only the necessary components are prepared and served.
Design Meets Dining in Business Class
Premium travelers can expect even more refinement. Flavors by SAS elevates the Business Class meal experience with porcelain tableware, including a custom double-walled mug, sleek stainless-steel utensils, and elegant glassware. These reusable items not only enhance presentation but also support SAS’s commitment to reducing single-use plastics and overall waste.
The change reflects a broader environmental mission. By favoring recyclable and compostable materials and sourcing locally whenever feasible, SAS aligns its dining innovations with its sustainability goals—another step toward greener skies.
Why This Matters for Global Travelers
For international travelers accustomed to flavorless inflight meals, this pivot by SAS could signal a new trend. With passengers increasingly demanding more thoughtful, flavorful, and sustainable food experiences in the air, SAS is positioning itself at the forefront of a shift long overdue in aviation dining.
Whether you’re flying from Stockholm to Berlin or connecting from Copenhagen to New York, expect to see rotating menus that reflect both destination and season. As air travel continues its post-pandemic resurgence, Flavors by SAS offers a timely upgrade—serving up comfort and culture in every bite.
Key features of the Flavors by SAS-concept:
- New menus – More globally inspired culinary offerings.
- Tiered meal service – Various service levels ensure that meal offerings align with flight length and conditions, from a simpler basket service to full tray meals with hot and cold dishes.
- Flexible dining approach – This allows SAS to mix and match meal components to create unique tray combinations, ensuring variety and freshness.
- Rolling menu rotations – Meals change frequently, ensuring frequent travelers get to experience new options.
- Elevated presentation in Business Class – SAS replaces single-use-items with porcelain, a unique double-walled porcelain mug, glass and stainless-steel utensils to elevate the onboard dining experience.
With the new food offering, SAS is reducing food waste, prioritizing local sourcing whenever possible, and minimizing plastic packaging by increasing the use of compostable and recyclable materials. A key example is the introduction of porcelain tableware—offering a durable, reusable alternative to single-use items.
And for loyal SAS flyers, the culinary refresh may be more than just a nice-to-have. It’s a sign that the airline is listening to evolving customer tastes, blending the familiar warmth of Scandinavian hospitality with a world of new culinary possibilities.
