The Evolution of Airline Meals: From Gourmet Delights to Cost-Cutting Convenience

Since the September 11 attacks, airline meals have undergone significant changes due to safety protocols and regulations. Smaller airplane galleys have been implemented to accommodate more passenger seats, leading to less space for preparing meals on board. Additionally, airlines avoid serving certain foods, such as peanuts, to mitigate allergic reactions. As a result, meals are often smaller, less flavorful, or not offered at all on shorter flights. While airlines have historically distinguished themselves through high-quality food service, deregulation and cost-cutting measures have led to decreased meal options and fewer amenities. Some carriers still provide luxurious meals to first-class passengers, with Delta and Singapore Airlines partnering with acclaimed celebrity chefs. However, most fliers in economy class must settle for Biscoff cookies or pretzels. Charging for food on board is another way airlines save money, as domestic airfares are subject to taxes for baggage fees and on-board food. The decline of free airline meals has been lamented by some, yet experts predict that coach-class meals will remain scarce in the future.