Turkish Airlines has developed a new onboard dining concept for its business and economy class passengers.

The carrier said the new range of menus “focus on fine flavours and delicious dishes” for both international and domestic services.

Guests can choose from authentic Turkish local and seasonal cuisine. The Turkish flag carrier said 80% of ingredients come from local producers.

Turkish Airlines’ research and development team and Flying Chefs worked with airline catering experts, Turkish Do&Co, on the research to create the new menus.

Dr Ahmet Bolat, chairman of the board and executive committee member, said: “As the flag carrier that offers the world’s finest flavours to its guests through privileged concepts, we have prepared a menu that features traces of both traditional Turkish cuisine and world cuisines in our renewed menus.

“With this new concept, we have also initiated practices aimed at reducing plastic use and packaging waste within the scope of Turkish Airlines’ sustainability principle.

“While presenting Turkish flavours to our guests, we also intend to upload our paper menu cards to digital platforms for the sake of sustainability, allowing future generations to experience these tastes as well.

“We hope that our new menus will be appreciated by our guests, and we believe that we will continue our award-winning leadership in the field of inflight dining.”

Sustainability was at the forefront of the new menu development plan to ensure Turkish Airlines places an emphasis on recycling and reusing renewable resources wherever possible.

Guests will use reusable porcelain crockery and stainless-steel cutlery to cut down on single use materials, such as packaging, while the focus on using local and seasonal ingredients in multiple dishes will help reduce food wastage.

By working with local producers on seasonal produce, Turkish Airlines is also cutting down on harmful CO2 emissions by avoiding having to import out-of-season ingredients.