Airline Food at 30,000 Feet: Tips to Improve Your Inflight Meal Experience

Food tastes different at high altitudes because of lower air pressure and dry cabin air, which can dull the senses of taste and smell. Aureliy/Shutterstock

The philosophical question of whether it’s the journey or the destination that matters most takes on new meaning within the context of flying—especially when it comes to the food served. This is because the difference in quality and quantity between what you get in an economy or a first-class seat has grown in the past few years, with no signs of changing soon. We asked some experienced travelers for some tips that might make the journey more memorable.

You Get What You Pay For

“The quality of food over time seems to be closely linked to your seating class. Food in economy class seems to be getting worse in terms of quality—when it’s offered—while the food in first class appears to be improving, but this can vary among airlines as well as the route,” Anton Radchenko, frequent flyer and CEO of airline compensation experts AirAdvisor, said.

The rule of thumb is that the more you pay for your flight ticket, the better food you can expect. Even if you are flying coach, if the flight is long enough, you can expect a decent meal aboard. If you are flying on a foreign airline, you might even get the first taste of the local cuisine on board, as the food offered often reflects the country where the airline is from or the city where the flight is destined for.

That meal will probably not do justice to the genuine cuisine, however, given the limitations of food preparation for flights.

“I'd prefer a meal at a local restaurant at the destination over any pre-cooked food—even with premium ingredients—on the plane,” Alex Veka, a passionate traveler and founder of Vibe Adventures, said.

There’s a scientific reason why airplane food doesn’t have a good reputation. Flying in a pressurized cabin, thousands of feet above sea level, affects the way we taste the food. Namely, our digestive system swells and our nostrils get dry, meaning that we lose about 30 percent of our taste buds’ function. To counteract this, sugar or salt is added, making the meals not so healthy.

Another reason why the food on planes doesn’t have the best reputation is related to the logistics. No matter the quality and the class, the food can’t be cooked on the plane, only heated. So despite the technological advancements, eating on a plane is not that different from reheating leftovers.

“My experience with airline food is mixed. While it’s nice to have, it’s not a decisive factor for me as a savvy traveler,” Mr. Veka said. “Regardless of class or ticket price, even the best lunch box remains just that.”

The major U.S. airlines no longer offer full meal services in economy class for short domestic and North American flights. However, they continue to provide this service on the majority of their intercontinental routes.

“Flights across the U.S. are somewhat limited in food options, especially compared to the international and business-class flights. But, for what it is, it’s pretty good,” Robert Brill, CEO of ad agency Brill Media and a frequent traveler, said. “Notable for me is Jet Blue’s cheese and crackers plate that can be bought. It totally hits the spot.”

The typical airline meal in economy class (that is, when included) features the classic option of meat or fish in a sauce, accompanied by some vegetables or salad, some bread, and a dessert. Business and first classes enjoy a more refined culinary experience, in many cases designed by a renowned chef and paired with carefully selected wines.

“In general, my best dining experiences were with Asian airlines (Etihad, Qatar, Turkish, Cathay). It seems Western airlines (European or North American) don’t pay the same attention to this aspect of the travel experience,” Mr. Veka said.

Airlines rankings support that statement. In its annual ranking of the world’s top airlines, Skytrax, a British consultancy firm, included only two European airlines (Air France and Virgin Atlantic) in the 2023 top 10 of best catering services in economy class, in ninth place and 10th place, respectively. No U.S. airline made it to the top 10, which was dominated by companies from the Middle East and Asia. Turkish Airlines, Qatar Airways, and Japan Airlines took the top three spots.

Healthier Options

Airlines are becoming more accommodating of different dietary requirements. From the already common vegetarian option, to gluten-free, low-calorie, kosher, and other regional or religious variations, passengers can pre-order their special meal in advance—usually at least 24 hours before the flight. Of course, not all airlines offer all of the options mentioned, so if you have a specific request, you need to do some research in advance.

Vegetarian meals are common already, but, especially when flying coach, the option might not be very appealing—if  available at all. Travel writer Soumya Gayatri has personal experiences related to this.

“My husband, who prefers eating vegetarian food on flights because of a sensitive tummy, usually runs into problems even after pre-booking vegetarian meals. Usually, the vegetarian meal is just greens and salads! Sometimes, there are operational misses, and his selected meals are unavailable,” she said.

A popular vegetarian option that is offered by some U.S. carriers such as United Airlines, American Airlines, and Delta Air Lines, is the Asian vegetarian meal, which is cooked Indian style. The curry and herbs used really enhance the flavor, making this meal a favorite among frequent travelers.

Unsurprisingly, Middle East and Far East airlines are the best options if you prefer a typical vegetarian meal, as their local cuisines incorporate more vegetables than the Western counterparts. If that’s not an option for you and you are stuck with a U.S. carrier, on the other hand, it’s a good idea to pack a few snacks for the flight.

That could be the best decision if you pre-order any of the special meals in economy class.

“If you go with that option, make sure to bring additional food to supplement your airline meal. The caloric density of all the low-carb options is so low, you will otherwise go hungry,” Niels Bohrmann, an accountability coach who travels a lot as a digital nomad, suggested.

Bring Your Own Snacks

Carrying your favorite snacks on board is a good idea even for short flights. Inflight meals and snacks are loaded with salt, which can dehydrate you and make you feel bloated. So keep that in mind when packing your snacks and avoid salty options, so as to not make the situation worse.

One important point to consider when packing a snack is if it will get through airport security. The 100 milliliter (about 3.8 fluid ounces) liquid limit applies to dips, smoothies, and anything that can be spread. You should also be mindful of other passengers’ potential allergies, so it’s better to avoid anything that includes peanuts, just in case. And as part of flight courtesy, make sure not to stink up the entire plane by packing smelly foods!

Bringing some veggies with a dipping sauce is a good option (just remember to keep the dip under the limit). Vegetables with high water content, such as cucumber and tomatoes, are a good combination with others more nutritious, such as carrots or green peas. Remember that they won’t taste much while up in the air, so using different spices can help with the flavor while avoiding the nasty effects of salt.

Fresh or dried fruit is another good option. You can also try some baked goods, and even popcorn. And of course, a homemade sandwich is a great alternative; just remember to keep the sodium levels low.

Is It Worth Upgrading?

We’ve basically covered the food service in economy class. If your budget permits, though, upgrading to business or first class can dramatically improve the quality of inflight food.

Some airlines have partnered with renowned chefs to design their first- and business-class menus as a way to convince more passengers to upgrade. Especially for those looking for special-requirements meals, flying in those seats can really make a difference, as some airlines mention on their websites that they don’t guarantee that the special requests will be fulfilled for passengers flying in economy.

An airline that is consistently mentioned for the food service it offers in its premium classes is Singapore Airlines. Its program called “Book the Cook” allows passengers to choose their meals from a menu created by their International Culinary Panel, composed of five celebrated chefs.

The menu depends on the city where you are flying from and your seating class. If you are departing from Los Angeles, for example, in either suites or first class, you could order an Angus beef burger with applewood smoked bacon, lettuce, tomatoes, pickles, Thousand Island dressing, and cheddar cheese. Departing from JFK in New York, on the other hand, includes the option of Maine lobster, served with garlic confit potatoes and vegetable medley.

This strategy succeeded in elevating Singapore Airlines to the pinnacle of consumer rankings, resulting in it being named the best first-class airline of 2023 by Skytrax.

But is it worth it to pay more just for the food? Most experienced travelers don’t think so.

“100 percent no. It’s the overall experience that makes a difference. Space and serenity are valuable,” Mr. Brill said.

“Business-class fares are usually triple the coach fares, and I would not just pay so much extra money to get one or two better meals. I can save that money and indulge in a few Michelin-starred meals on the ground instead. However, I am OK with paying that much for a lie-flat experience on a long flight. Comfort, and not food, wins in this case,” Ms. Gayatri said.

The disparity in quality between flying economy or one of the upper classes is only growing, as many airlines are trending toward separating the meals from the ticket price, especially on lower-cost flights. So how much you’re willing to pay for a good inflight meal could be an indicator of whether you want a memorable journey or to just get to the destination. In any case, the act of eating during a flight remains an essential part of the journey.