From Lavish Meals to Basic Snacks: How Cost-Cutting has Transformed In-Flight Dining

Instead of enjoying lavish in-flight meals like the ones offered in the 1960s, many airlines now provide basic snacks such as cookies or pretzels due to cost-cutting measures. This trend started in the late 1970s when the airline industry was deregulated, forcing airlines to compete on lower ticket prices. To make up for lost revenue, airlines began cutting back on food choices and other services. The September 11 attacks further accelerated the decline of free airline meals, as airlines reduced in-flight meal service in response to the decrease in demand. While business and first-class passengers still enjoy gourmet meals, economy class passengers on shorter flights may not receive any meals at all. This shift towards cheaper in-flight dining options is due to a combination of factors, including industry cost-cutting, changes in government regulation, reduced meal preparation times, airplane design, heightened health and safety concerns, and the desire for low fares among passengers. As a result, airlines have turned to charging passengers for food on board, which allows them to avoid paying taxes on certain items such as baggage fees and in-flight meals. Overall, the current state of in-flight dining is vastly different from the luxurious meals served on flights in the past, reflecting a broader trend towards cost-effectiveness and convenience in the airline industry.