A New Trend in Airport Hospitality
The American Farmland Trust blog had an
interesting piece today on a new trend in airport hospitality – food
service establishments that feature fresh products from the local
region. San Francisco International is one of the first to include this
kind of amenity, and other airports including Baltimore/Washington
Thurgood Marshall and LAX are following suit on a smaller scale.
Certainly any kind of fresh food is
welcome, as airports are notoriously challenging environments for the
healthful-minded traveller. It is likely that it is easier to sustain a
year-round supply of fresh food in the Bay Area than it might be in
regions where fresh food is more seasonal in nature.
I’ve always wondered however, at the extent
of flat land occupied by airports, and if there might not be a higher
and better use for the fields in between runways. If the safety issues
could be resolved, could this land be made productive and/or more
ecologically functional? Wouldn’t it be interesting to land in a
cornfield that happens to also contain an airport? Food for thought.
