Most of us will board a plane at some point over the next few months. Maybe you're off on holiday for a bit of rest and relaxation or perhaps you fly on business. Whatever your reasons for flying you will no doubt experience In-flight food. Here, we take a look at some facts and figures...

• Singapore Airlines spend approximately $700 million on food every year and around $16 million on wine each year. First class passengers consume 20,000 bottles of alcohol every month and Singapore Airlines is the second largest buyer of Dom Perignon champagne in the world.

• Cathay Pacific started a promotion in 2001 that offers the ‘Best Chinese Food in the Air’, offering passengers more than 60 dishes from some of Hong Kong’s most famous restaurants. The airline takes their in-flight cuisine ery seriously and all Cathay Pacific aircraft are equipped with toasters, cappuccino makers, rice cookers and skillets – to make freshly scrambled eggs.

• Quantities of wine KLM Airlines use in a year – 46 million quarter litre bottles (Tourist Class), 80,000 bottles of Champagne, 380,000 whole bottles (Business Class)

• American Airlines saved $40,000 a year in 1987 by eliminating one olive from each salad served in first class.

• British Airways passengers consume in one year – 40.5 tons of Chicken, 6 tons of Caviar, 22 tons of Smoked Salmon, 557,507 boxes of chocolates and 90,000 cases of Champagne.

• In-flight catering is an $18 billion worldwide industry employing up to 200,000 people. Virgin Atlantic says that catering is its third biggest cost after fuel and engineering maintenance. A business class meal with wine costs an airline approximately £30 in raw materials.