We’ve all heard the line “What’s the deal with airplane food?” thanks to Seinfeld, but the old jokes about airplane meals are mostly becoming a thing of the past as airlines step up their game to stay competitive. During the COVID-19 pandemic, airlines cut back on meal services to save money, but they’re now investing again to bring back and even improve their offerings.
Many airlines are collaborating with celebrity chefs or introducing more plant-based and sustainable menu items. Worldwide, the money airlines allocate for onboard experiences varies, often reflecting their brand image, and typically correlates with ticket prices—economy sees less investment compared to premium classes.
For instance, Austrian Airlines and Turkish Airlines have chefs onboard who prepare meals and offer an elaborate coffee service, reviving signature dishes after a pause during the pandemic. These airlines partner with the catering company Do & Co, enhancing their appeal to passengers.
The power of social media today means that passengers often promote airline brands by sharing their in-flight experiences on platforms like TikTok and YouTube. For airlines that spend less on catering, this social media exposure can work against them.
Inflight dining provides not only nourishment but also entertainment for travelers. Airlines compete by collaborating with renowned chefs to elevate their meal offerings. Air France, for example, features dishes in its premium cabins crafted by Chefs Michel Roth and Anne-Sophie Pic, with luxurious meals like beef with foie gras and chicken with black truffles. Even in economy class, Air France maintains its French touch as the only airline offering complimentary Champagne to all passengers.
Dutch chef Jonnie Boer showcases his culinary skills in KLM’s World Business Class, offering changing menus with seasonal dishes such as salmon with broccolini. The service ware is designed by Marcel Wanders to be eco-friendly and stylish.
Qatar Airways boasts extensive catering facilities and partnerships with prominent chefs like Chef Wan, Nobu Matsuhisa, and Vineet Bhatia, providing top-tier meals in business class. Passengers enjoy hand-prepared meals and a wide variety of special dining options. This commitment to quality has helped Qatar Airways earn the Skytrax Airline of the Year award six times.
Even in economy class, airlines are innovating. British Airways offers a buy-on-board menu by Michelin star chef Tom Kerridge on short flights. JetBlue launched transatlantic flights with customizable menus from New York’s Dig restaurant.
Singapore Airlines collaborates with Golden Door Spa to offer healthy and hydrating meals on its long-haul U.S. flights, featuring locally sourced produce. Delta’s new menu, designed by award-winning chef Mashama Bailey, includes regional and vegan dishes made with fresh, local ingredients.
Airlines are also working on eco-friendly initiatives. By the end of the year, Air France plans to serve only French-sourced meat and sustainably caught fish on all flights. Many airlines now offer plant-based options, with Alaska Airlines and Delta introducing vegan meals.
Though progress is evident, the impact of COVID-19 still lingers. United hasn’t fully reinstated its Polaris meal service, and Delta has simplified its menus. But innovations like meal pre-ordering at airlines such as Air France, American, Delta, and Finnair reduce food waste and enhance the travel experience. Whether you’re enjoying a simple snack or high-end delicacies, dining in the sky is improving, making trips more enjoyable.
