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era of air travel were extremely noisy and uncomfortable with passengers often anxious about flying for the first time in the late 1920s western air express was one of the first airlines to serve in flight meals in the united states 7 beginning with flights between los angeles and san francisco food served included fried chicken cake fruits and sandwiches 8 mealtimes served as a distraction from the unpleasant flight experience and helped ease nerves 1930s romanticising in flight dining edit dining areas got increasingly spacious providing passengers with the freedom to move around and mingle while having their meals and for that reason the 1930s were described as the most romantic era of air travel 9 aircraft lounges were elaborately designed accompanied with posh chinaware and white tablecloths united airlines set up the first dedicated in flight catering kitchen based in oakland california this initiative provided passengers with a choice of either scrambled eggs or fried chicken as the main course 10 at the same time improvements in flight technologies and aircraft capabilities posed a new set of problems for meal service flying at higher altitudes meant that eggs took a longer time to cook and bread would spoil much faster 11 pan am is known to be the first airline to heat food in flight on board a sikorsky s 42 12 the delivery of bigger aircraft like the boeing 247s and douglas dc 3s meant more space for hot stoves and fridges to be fitted on board such an upgrade of the flight experience was a way to differentiate themselves from competitors 1940s rise of the pre packed meal edit new aircraft built after the end of world war ii were more advanced than those of the early 1940s but food heating and service technology had not quite caught up however passengers came to expect food to be served on almost every flight even on ultra short haul ones between nearby cities one eastern airline flight crew recalled having to serve sandwiches and drinks within the twenty minute flight between washington dc to richmond virginia 13 william maxson s brainchild the sky plate could be frozen and then heated up mid flight wwii us navy veteran and founder of the w l maxson corporation william maxson introduced the idea of heating up frozen food in flight parallel to the post war surge in the development of refrigerators citation needed his famous sky plate was first meant as an option for naval troops to have hot meals but soon found its way into pan am as a legitimate way of serving pre made food 14 pan am started serving pre made frozen meals which in turn inspired the tv dinners sold in american supermarkets and these are still offered today in modern day commercial flights for economy class the service of frozen food was well received and encouraged by airline management since it greatly reduced food waste when flights were cancelled 15 in 1946 the number of flyers increased to the point where flight attendants had to serve twice the number of passengers in two thirds the amount of time 16 there was increasing pressure to serve food fast during meal service as flight times gradually became shorter passengers were expected to consume their meals quickly especially when tray tables had to be stowed for landing 1950s class differentiation and the flight attendant as familiar icon edit the cabin galley began to develop and passengers came to expect their meals to be served from the back of the aircraft 17 newer jetliners had at least three galleys with at least one serving each travel class 18 airlines would sometimes offer special menus on special occasions for example when the british royal family came to australia in 1954 qantas passengers were served fish topped with hollandaise sauce and lamb cutlets paired with potatoes 19 in 1958 the international air transport association iata officially recognised economy as a distinct travel class this gave rise to what is known as the sandwich war where iata issued an agreement with airlines that they were only allowed to serve simple and low cost food in economy class european and north american airlines interpreted this ruling differently the latter serving conventional sandwiches while the former group of airlines offered more elaborate open faced sandwiches featuring expensive ingredients like asparagus and ox tongue 20 after rounds of meetings and negotiations iata ruled that sandwiches should not be overly elaborate and should look more like what airlines in the us serve eventually airlines did begin serving higher quality food to economy class passengers due to increased competition the 1950s was also a decade where the female flight attendant began to be seen as an icon of air travel particularly through the imagery of flight attendants as waitresses in the air japan airlines jal would serve american dishes such as roast chicken and pineapple salad alongside a few exotic japanese foods on board their tokyo san francisco route 21 the decision to serve american style meals was made by jal s upper management in order to cater to the tastes of foreign passengers 1960s rapid industrialisation edit as jets began to fly at higher altitudes in flight meal caterers faced the problem of decreased taste bud sensitivity amongst passengers 22 the low humidity in cabins would affect passengers sense of smell thus affecting ability to taste 23 thus menus with stronger tasting food and beverages had to be devised and served cheaper wines were found to be tastier than more expensive varieties when consumed at cruising altitude 24 cathay pacific was one of the first international airlines to pivot from solely serving traditional cuisines which were long seen as comfort food for the stress and unfamiliarity of travel the airline had shark fin soup kangaroo tail soup and even flaming baked alaska on its menu 25 aviation observers note that cathay might have had the liberty to make this decision due to its non membership in the iata 26 regardless the hong kong carrier has since stopped serving and shipping shark fin on board their flights 27 in 1969 the boeing 747 jetliner was introduced to commercial aviation 362 passengers were serviced by a total of six galleys 28 rolling carts also made their maiden appearance and although these carts were first thought to increase the efficiency of meal service the increased number of passengers meant that there was no significant decrease in meal service times rapid industrialisation also forced airlines to come up with strategies to serve the most number of passengers in the shortest possible time economy classes across the board switched from glassware to plastic to minimise the need for washing and cleaning while smaller bite size food like sandwiches were frequently served so that passengers would finish their meals quicker 24 1970s budget offerings celebrity chefs and transnational foodways edit in the 1970s business class started to be seen as a travel class of its own with airlines often adopting unique sets of cutlery and plating services to distinguish it from economy class 29 at the same time budget airlines began to increase in popularity as a low cost travel option meals were usually not served unless pre ordered and paid for although packets of peanuts would usually be distributed to passengers 24 southwest airlines started this practice of serving peanuts mid flight although the budget carrier removed this option in 2018 after concerns over peanuts being an allergen surfaced 30 air france and british airways were well known for their lavish first class offerings with caviar foie gras and champagnes being the norm to be served both airlines operated the concorde supersonic airliner where passengers received menus created by celebrity chefs who even occasionally prepared food in flight with 3 6 courses including lobster and truffles served upon damask table linen with wedgewood and or royal dalton china paired with a wine selection from the airline s 12 000 bottle wine cellar thanks to the near lack of turbulence at the heights that concorde operated flight attendants could balance trays with 15 glasses and walk along the 16 inch wide aisle without a ripple the meal service upon concorde along with the faster trip justified the high ticket prices a round trip was 1 500 in 1976 and 12 000 in 2003 as well as offsetting the tight legroom and limited permitted luggage that passengers were afforded on concorde 31 32 the spread of transitional trade enabled in flight caterers to streamline their food production facilities ingredients from different parts of the world would be flown into a centralised kitchen for cooking and packing then transported to another city and loaded on board an outbound flight pan am was one such airline with kitchens in resource rich cities like new york san francisco and tokyo 33 in 1973 french airline union de transports aériens became the first air carrier to engage a chef to improve their in flight menu 34 french chef raymond oliver was tasked by the airline to overhaul their menus in light of the altered taste buds at high altitudes oliver increased the amount of salt sugar and oil used in their recipes resulting in an almost immediate improvement in taste 30 1980s present ongoing security and cost issues edit high air travel demand has meant that airlines have been forced to find new ways to cut costs citation needed in 1987 robert l crandall the president and chairman of american airlines reportedly saved the company up to 40 000 a year just by removing a single olive from their first class meals 35 in 2006 a plot to set off explosives on board ten transatlantic flights using homemade explosives was uncovered 36 this led to liquids measuring more than 100 ml being banned from all flights 34 forcing passengers to purchase pricier beverages at the airport and on board the aircraft in 2016 british airways scrapped the service of the second meal in premium economy and economy class for all short haul flights 37 passengers had to make do with snacks or purchase an extra meal should they get hungry international airlines have been working with celebrity or michelin star chefs to further elevate the mid air dining experience examples include american airlines partnership with restaurateur and judge on the food network cooking game show chopped maneet chauhanon their first and business class menus 38 and singapore airlines book the cook where passengers flying in the premium classes have the option to choose their meals from selections created by the airline s panel of chefs 39 the covid 19 pandemic saw in flight dining become an experience of nostalgia as people bought set meals to dine on the ground in 2020 singapore airlines hosted diners on their grounded a380s as part of the discover your singapore airlines restaurant a380 changi experience tickets sold out within 30 minutes of its launch 40 since 1 july 2023 there is a vending machine at shonai airport that offers microwavable frozen dishes served on all nippon airways co ana s international routes with locals buying eighty percent of these meals 41 42 a meal served on a short haul china airlines flight contents edit turkish airlines business class meal on an istanbul to cairo flight a united airlines international economy meal from washington dc to zürich the type of food and service varies depending upon the airline company and class of travel in economy class they typically consist of pre packaged frozen meals in plastic disposable containers similar to tv dinners sold in supermarkets that are heated up and are served on trays from the airline service trolley all in order to speed up meal service due to the large numbers of passengers depending upon the airline as well as length of the flight several buy on board options including premium meals subject to availability and may require preorder may be purchased by economy passengers premium economy meal service varies between different airlines usually still delivered upon a tray but on plates bowls which are later washed reused and having a higher quality than economy which may include some fresh fruit vegetables and perhaps a premium entrée similar to business class in first and business classes meals are typically served in multiple courses with a tablecloth metal cutlery plates and glassware with service similar to that delivered by a waiter in a fine dining restaurant akin to 1930s in flight dining usually eschewing the tray and trolley of economy class 43 44 the airline dinner typically includes meat most commonly chicken or beef fish rice noodles or pasta a salad or vegetable a small bread roll with butter and a dessert condiments typically salt pepper and sugar are supplied in small sachets or shakers often the food is reflective of the culture of the country the airline is based in or the country that the airplane is destined for e g indian japanese chinese or western meals braised pork rice served on a flight from seattle to taipei caterers usually produce alternative meals for passengers with restrictive diets these must usually be ordered at least 24 hours in advance sometimes when buying the ticket some of the more common examples include cultural diets such as turkish french italian chinese japanese korean or indian style infant and baby meals some airlines also offer children s meals containing foods that children will enjoy such as baked beans mini hamburgers and hot dogs medical diets including low high fiber low fat cholesterol diabetic peanut free non lactose low salt sodium low purine low calorie low protein bland non spicy and gluten free meals religious diets including kosher halal and hindu buddhist and jain vegetarian vegetarian meals typically further defined as either lacto ovo or vegan meals these meals may follow a particular cuisine such as asian cuisine or western cuisine halal food edit for several islamic and middle eastern airlines in accordance with islamic customs all classes and dishes on the plane are served a muslim meal with halal certification without pork and alcohol while emirates etihad airways oman air and qatar airways provide bottles of wine to non muslim passengers the cabin crew does not deliver alcoholic beverages lest they violate islamic customs unless those non muslim passengers specifically request it turkish airlines does not serve any meals with pork or lard but especially during international flights alcoholic beverages are served upon request 45 because iran and saudi arabia apply strict sharia regulations those countries airlines e g iran air mahan air and saudia do not deliver pork or alcoholic beverages and all flights to or from iran or saudi arabia regardless of their operating airline are prohibited from serving either 46 however garuda indonesia serves alcoholic beverages whiskey beer champagne and wine upon request kosher food edit main article kosher airline meal inflight kosher meal approved by the beth din of johannesburg in 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