The longstanding Nordic-focused inflight catering menu on Scandinavian Airlines (SAS) is about to change.

SAS Retires “New Nordic” And Goes Global With Inflight Dining

SAS is spicing up its onboard menus, the first major update in eight years. Starting October 1, 2025, SAS will launch a new in-flight dining program dubbed “Flavors by SAS.” The new dining concept will be a marked departure from the airline’s “New Nordic” culinary approach and embrace of a far more “global” palate.

From Nordic Minimalism to Global Fusion

Since 2017, SAS has emphasized a “New Nordic” culinary identity, with meals inspired by traditional Scandinavian ingredients and flavors, reinterpreted in sleek, modern form.

But in October, SAS will shift to a more international menu inspired by destinations across Europe, North America, the Middle East, and Asia on both longhaul and short-haul flights. While details are still emerging, the airline promises that menus will evolve frequently and reflect seasonal influences, addressing frequent flyer fatigue.

Aron Backström, Vice President Product & Loyalty at SAS, said:

“While SAS has always been about bringing Scandinavia to the world, this new concept, Flavors by SAS, brings the world to Scandinavia, incorporating bold and diverse flavors inspired by Europe, the U.S., Asia, the Middle East, and the Mediterranean.

“SAS’ innovative dining approach and rotating menu system sets a new standard in inflight dining, providing a flexible, customer-centric alternative to traditional static menus. This dynamic model positions SAS at the forefront in innovation and adaptability within airline food and beverage service.”

Ironically, it was just a few days ago I said that flying SAS in 2025 was virtually no different than in 2017…so little has changed. I don’t necessarily see that as a problem (since the food is almost always superb on SAS), but apparently, SAS felt it was time for a refresh to coincide with the return of intra-Europe business class.

What To Expect In Terms Of Meals On SAS

SAS promises five changes to its meal service:

• 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 – SAS will mix and match meal components to create “unique tray combinations, ensuring variety and freshness.”

• Rolling menu rotations – Meals change “frequently” (though no speicifc time frame was given), 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.

The Elimination Of Single-Use Items

SAS airline plans to cut back on plastics, reduce waste, and rely more on compostable and recyclable packaging. Reusable service items in business class (like those porcelain mugs and plates) may end up using more resources when they are carted away and washed, but they certainly are more visually appealing and easier to eat from.

I’d love to see SAS upgrade its longhaul Plus (premium economy class) catering to ceramics as well, but I’m happy to see the shift to porcelain in business class on intra-European flights.

> Read More: SAS Reintroducing European Business Class On October 1, 2025

CONCLUSION

To me, the best inflight dining doesn’t necessarily come from over-the-top presentations and especially from “cheffy” menus (ahem, Lufthansa). Rather, it comes from thoughtful execution, quality ingredients, and a nice presentation. To its credit, SAS has done this really well over the years on both short-haul and long-haul flights. I hope the next iteration of meal service will build upon this culinary excellence and not sacrifice it in the name of change for the sake of change…