Airline food

Airline food refers to meals served to passengers on board commercial airlines. The quality and quantity of airline food varies widely, depending on the airline company and class of travel.

History[edit | edit source]

The first airline meals were served by Handley Page Transport, an airline company that operated flights between London and Paris, in the 1920s. These meals were relatively simple, often consisting of a sandwich and fruit. As commercial aviation grew and flights became longer, more complex meals became the norm.

Preparation[edit | edit source]

Airline food is typically prepared in large, industrial kitchens known as flight kitchens, which can produce thousands of meals each day. Meals are usually prepared 12–24 hours before departure. They are then chilled and delivered to the aircraft before departure.

Components[edit | edit source]

A typical airline meal may include a main course, a salad or vegetable, a dessert, and a bread roll. Beverages are also served, which can range from water and soft drinks to alcoholic beverages. Special meals are available on most airlines, which cater to specific dietary requirements, such as vegetarian, vegan, halal, kosher, low-salt, and gluten-free diets.

Criticism and health concerns[edit | edit source]

Airline food has been criticized for its quality and taste. This is partly due to the fact that the sense of taste is affected by the low humidity and low pressure in the aircraft cabin. Some airlines have sought to improve the quality of their food by collaborating with professional chefs.

There are also health concerns associated with airline food. The meals are often high in fat and sodium, which can contribute to health problems such as heart disease and high blood pressure. In addition, there have been instances of food poisoning from airline meals.

Future trends[edit | edit source]

In recent years, there has been a trend towards healthier and more sustainable airline food. Some airlines now offer organic food, locally sourced ingredients, and plant-based meals. There is also a growing trend towards reducing plastic waste in airline catering.