KFC to send sandwich to edge of space on balloon

"The Stratollite is spearheading a new market for data collection of our planet, the environment, and human activity from a perch at the very edge of space", World View CEO Jane Poynter said in a statement.

The edge of space is about 62 miles above the ground, whereas World View's Stratollite - a new craft created to fly small payloads into Earth's stratosphere - will loft the sandwich about 15 miles up.

KFC plans to make a space pioneer out of a chicken sandwich next week when it sends it to the edge of the atmosphere with the help of high attitude balloon.

World View is also looking at marketing beyond tourists.

The Zinger Sandwich is scheduled to take flight on Wednesday, 21st June. Future flights could be used for disaster preparedness and response from predicting weather events days in advance, to monitoring ongoing or quickly arising weather and disaster events (for example, forest fire detection) ultimately assisting first responders with rapid communications and surveying capabilities. According to World View, its proprietary altitude-control technology allows it to harness stratospheric winds to steer the Stratollite to and from desired locations, hovering above them for weeks and months at a time. He said, "The Stratollite was created to deliver more routine and meaningful access to space for all, and this mission allows us to give edge-of-space access to a commercial customer that would previously deem a project like this unimaginable".

According to Space.com, KFC is financing the voyage of the Zinger chicken sandwich, which will note the rocket's first multi-day journey. "It's a double win".

In April Mission Commander Colonel Sanders announced the arrival of the KFC Zinger in the U.S.as an individual sandwich or as a $5 Fill Up combo meal. While the stratosphere's near-vacuum conditions and below-freezing temps are "actually quite optimal for preserving food", KFC said, the Zinger requires protective covering-i.e. Polyurethane-in space, to preserve the aesthetic of the food.

  • Zachary Reyes