Airline food has come a long way from the golden age of aviation, when passengers dined on lobster thermidor and sipped champagne at 35,000 feet.
Today, it’s more about efficiency, cost-cutting, and ensuring meals survive the rigours of freezing, reheating, and altitude-induced taste dulling. But as airlines adapt to changing passenger expectations, the future of in-flight dining is set for another transformation.
The golden age: when flying was fine dining
Back in the 1950s and 1960s, air travel was a glamorous affair, and meals reflected that luxury. First-class passengers were treated to multi-course meals served on real China with silverware, often prepared by onboard chefs. Airlines like Pan Am and British Airways prided themselves on offering restaurant-quality dining, with fresh ingredients cooked to order. Even economy passengers enjoyed decent meals though perhaps not quite the caviar and filet mignon of their first-class counterparts.
The decline: mass catering takes over
As air travel became more accessible in the 1980s and 1990s, airlines had to rethink their approach to food. The rise of budget carriers and the need to serve more passengers efficiently led to the introduction of pre-packaged meals. Fresh ingredients gave way to mass-produced, reheated options, and the days of onboard chefs were replaced by catering giants like Gate Gourmet and LSG Sky Chefs. Business-class passengers still enjoyed premium meals, but economy travellers saw their dining experience shrink—sometimes literally, as portion sizes became a frequent complaint.
The modern challenge: taste at altitude
One of the biggest hurdles for airline food is the impact of cabin pressure on taste perception. At high altitudes, our ability to taste salt and sweetness is significantly reduced, making food seem bland. To combat this, airlines have experimented with stronger seasoning, umami-rich ingredients, and even specially designed packaging to retain flavour. Celebrity chefs like Gordon Ramsay and Alain Ducasse have lent their expertise to business-class menus, crafting dishes that remain appetising despite the challenges of air travel.
What not to eat or drink on a plane
While airline meals have improved, some foods and drinks are best avoided. Coffee, for instance, is often made using water from the plane’s onboard tanks, which may not be the cleanest. Carbonated drinks can cause bloating due to air pressure changes, making them an uncomfortable choice. Alcohol, while tempting, can lead to faster intoxication at altitude and worsen dehydration. High-fat and fried foods can be difficult to digest, leading to discomfort during the flight.
The future: sustainability, tech, and personalised dining
Looking ahead, airline food is set to evolve once again. Sustainability is a growing focus, with airlines working to reduce food waste and introduce more plant-based meals. Advances in food technology could see innovations like 3D-printed meals tailored to individual tastes, while borderless cuisine – a fusion of global flavours may become the norm. Airlines are also exploring AI-driven meal planning to optimise nutrition and reduce waste.
While we may never return to the silver-platter days of aviation, the future of airline food promises smarter, more sustainable, and tastier options. Business travellers can expect menus that balance indulgence with practicality because even at 35,000 feet, a good meal can make all the difference.