Aussies love to travel. Stats from Tourism Research Australia show that we took about 40 million flights in the past year alone; that’s an annual average of almost 2 flights per capita, not to mention a whole lot of jetlag – the unfortunate side effect of the vast distance of Down Under from anywhere else.

In a world-first, Qantas – whose Frequent Flyer program reaches half the population – is bringing to life the possibility of non-stop international routes that combat the disruptive effect of travel on our body’s circadian rhythms, aka jetlag. As the airline launches its first Boeing 787 Dreamliner flight from Perth to London this month – with a Sydney to London leg slated for 2022 – they have teamed up with The University of Sydney’s Charles Perkins Centre to reshape the travel experience.

“By taking a wholistic view, our partnership will examine everything from reducing the impact of jetlag, through to health, nutrition and sleep through the entire journey,” says Qantas Group CEO Alan Joyce. “The centre’s research has already influenced what meals and beverages we’ll be serving and when, cabin lighting and temperature, as well as the airport lounge experience.”

The Dreamliners have game-changing features, including higher humidity to combat dehydration – the enemy of wellbeing when you’re in the air – plus new coloured lighting, sound effects, meal and sleep schedules, and even fresh-air and exercise zones in lounges to transition travellers into the desired time zone.

What you eat and drink has a serious impact says Qantas Food and Beverage Creative Director Neil Perry, whose new anti-jetlag menu includes health-conscious breakfast bowls loaded with grains, seeds, supergreens and healthy proteins; sleep-promoting dinners (lower in spice and higher in complex carbs to calm the parasympathetic nervous system); as well as a new ‘Quench’ program to encourage rehydration with the likes of kombucha, herbal teas, fresh juices, flavoured waters and vegetable crudité snacks.

Perry, famous for his big-flavoured mod-Cantonese cuisine says research into the effects of certain foods on the body has greatly influenced his new Qantas menus. “Spice stimulates digestion, which goes against sitting back and getting your sleep,” he says. “If you have a curry before you go to sleep, it will boost your metabolism and make it hard to wind down, so we want to give travellers the choice. By the same token, if you want a steak or a stir-fry with chilli and ginger we want to offer that.”

This all sounds great, but does it mean we can no longer enjoy a celebratory glass of wine after take-off if we want to avoid jetlag? “I would hate to fly to London without at least three glasses of wine, it would be a tragedy!” Perry assures me. “So, if you drink wine, match every glass with one of water.”