Dining onboard flights has received a variety of mixed opinions. Most of the time, airline food has a reputation for not being appealing to the passenger, who has to look at it and eat it. Whether a chicken Chasseur or a steak as tough as old boots, there can never be a certainty that the food will be exquisite.
Airline Food In the Beginning
In the 1920’s, the calibre of the food served on flights was very basic. It would have consisted of a lunchbox-style meal, including a sandwich and other snacks, which, for obvious reasons, were unheated. In the 1930’s, ovens were installed on aircraft to ensure that food could be served warm. United Airlines was the first to implement this on its aircraft while encouraging its cabin crews to learn how food tastes on the ground and in the air.
We then come to the 1950’s and 1960’s, when luxury on a flight was more recognisable with the rise of first-class seats. The expense spared by passengers meant that they could dine on aircraft in a finer style. Passengers could enjoy dishes such as consommé, lobster, and fillet mignon. This marked the beginning of authentic fine dining on flights, with silver cutlery and tablecloths provided. Caviar and truffles were also available to add to the value of flying in first class.
From the 1970’s Through to the Present Day
In the 1970’s, a business class option became known to passengers who wanted luxury on a flight but could not purchase first-class tickets. The offerings in this class differed regarding the crockery given to the passengers before the food was presented. This decade also saw the beginning of celebrity chefs engaging with airlines to renovate their menus and provide a more satisfying offering. The partnership between Chef Raymond Oliver and Union de Transports Aeriens is a significant example of this.
Throughout the 1980’s, airlines switched priorities to ensure that low costs were the most important. Airlines like Ryanair implemented a ‘buy-on-board’ option for passengers who wanted to purchase food and drink items before the trolley was dragged down the aisle from the galley. Other airlines, such as British Airways, EasyJet, and TUI, followed suit with this option, while American Airlines took drastic action by removing one olive from each first-class salad. While this may be deemed an odd plan of saving money, it saved the airline $40,000 in outgoings.
Today, special meals have increased to cater to people who follow specific religions, including halal and kosher meals. These and all other meals can be ordered before a flight or even on the flight itself. While airlines’ primary aim to provide luxury may have become non-existent, passengers can still upgrade to either business or first class for that luxury dining experience.
From the Ground to the Aircraft
Catering companies are responsible for creating the dishes served on airlines. The airline may have a warehouse where they make the dishes before loading them onto the flight. They may also contract a manufacturer to produce the dishes before they are distributed to the aircraft’s departure airport, such as LSG Group, DO & CO, and Gate Gourmet manufacturers.
A lot of preparation is done before the airline’s passengers consume them. Protective equipment such as hairnets are worn by all those who produce these dishes, and due care and attention are given to ensure that no objects are found in them. The reheating of dishes and the atmosphere of the cabin on board the aircraft are also considered when creating these. The dishes are then packaged and ready to be delivered to the aircraft.
Once the dishes arrive at the aircraft, they are lifted to the cabin entrance. The cabin crew loads these dishes into the convection ovens, continuously heating the food throughout the flight. This process of reheating the food applies to all classes on a flight, but the preparation of the dishes differs per class in terms of the timing of when to prepare each element.
The Future of Airline Food
There has been a noticeable increase in the number of airlines using biodegradable packaging, positively affecting the environment. These environmental trends have taken shape with airlines, and they are sure to continue doing so moving forward.
Sustainability and airline food are looking to continue thanks to airlines researching new forms of technology. These technological advances provide many positives for airlines regarding improving the dining experience on a flight. The more these airlines focus their efforts on these improvements, the stronger the loyalty bond becomes between the airlines’ food and their passengers.
Of course, it has previously had a bad reputation. However, the further introduction of well-known chefs ensures that the quality of the food will improve. It shows that sophistication in airline food is a possibility that can and will continue to be achieved.
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