The troika of FLYWELL, IN Air Travel Experience and The Aviation Nutritionist have collaborated to develop the FLYWELL IN.bowl which combines their expertise in in-flight nutrition, wellness, relaxation and fine cuisine.
FLYWELL IN.bowl is a nourishing range of one-dish meals curated by The Aviation Nutritionist, designed to boost immunity and combat the negative effects of air travel. The ingredients are carefully selected to balance immunity and body function while ensuring passengers maintain peak physical and mental performance during and after their flight.
As part of the experience, the FLYWELL in-flight entertainment programme offers a varied menu of health-focused techniques for both the mind and body, including breathing exercises, guided meditations, and gentle yoga sequences. It helps to educate travellers about the benefits of maintaining healthy digestive function, improving respiratory ability, balancing the immune system, and expanding lung capacity.
The FLYWELL IN.bowls have been designed to be sustainable, reusable and space-efficient, and are aimed primarily at improving economy class long-haul dining experience, they are also suitable for premium cabin and ideal for pre-order.
Charlotte Dodson, FLYWELL Co-founder and Ambassador says: “By working to relax and calm the body – and providing it with the right nutrients to assist in its optimal functioning – the traveller will be able to still their mind and create better conditions for internal balance. Our collaboration with IN Air Travel Experience and The Aviation Nutritionist is the perfect partnership, giving travellers a one-stop, hands-on holistic wellness guide – delicious healthy food combined with selfcare video, audio and ebook content”.
According to Anne De Hauw, Founder of IN Air Travel Experience and creator of the IN.bowl: “The scale of in-flight catering today is astonishing, as is its waste problem. Half-eaten meals, discarded packaging, empty plastic water bottles. The IN.bowl not only minimises cabin waste, it also reduces [catering] costs substantially.
The Aviation Nutritionist CEO Sarah Anderson adds: “Menus served at 30,000 ft should be every bit as nourishing as the meals we eat on the ground. Mouth-watering, nutritionally-tailored meals are no longer the preserve of private aviation – our aim is to serve invigorating, balanced, restaurant-quality meals to all passengers, from First to Economy.”