Joyce emphasises Qantas' culinary commitment

Providing fresh and healthy inflight meals to customers has been highlighted as a priority for Qantas by chief executive Alan Joyce as the airline officially opened a new $80 million catering centre in Brisbane.

The flagship facility produces over 7 million meals each year for business and economy passengers which breaks down to 20,000 meals a day for approximately 120 flights.

"Food is an important part of the travelling experience for many of our customers,” Joyce said. 

"This facility showcases the very latest in technology, environmental and operational efficiency. We've also implemented the very best in safety and food quality standards."

Meals designed by the airline’s consulting chef Neil Perry will be prepared at the new flagship centre before being delivered using a “just-in-time” model which incorporates automated procedures to trim preparation time in order to maximise freshness, he revealed.

The airline’s commitment to provide meals to customers across all cabins sets it apart from rival airline Virgin Australia, Joyce added.

"Unlike our domestic competitor, Qantas provides meals to all customers – regardless of which cabin they are flying in – so it is vital that we have world-class facilities to cook and prepare these meals."

The centre will employ more than 300 people and replaces the old facility located of Dryandra Rd, required by Brisbane Airport for its future expansion.