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A New Trend in Airport Hospitality

Jul 05, 2011

by Catherine Calvert, VIA Architecture

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.

http://blog.farmland.org/2011/06/san-francisco-airports-farm-to-flight-%E2%80%93-green-and-local/

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.