Crazy Facts About Airplane Food

Slide 1Crazy
Facts
About
Airplane
Food
Overview
Airline food can be a lazy punchline at best, and a source of anguish for disgruntled
passengers at worst. But there's actually a lot going on behind that flimsy plastic wrap.
Digging deeper into the how food service works on planes turns up a lot of weird
things about food served on airplanes - facts that are often more interesting than the
bland cuisine itself.
So, what's up with airplane food? Why is it so tasteless and strange? And why is it such a
struggle to get a good meal while traveling? There's nothing natural about eating
lasagna while zipping through the stratosphere at hundreds of miles an hour, but
airlines and food scientists have worked hard to make the experience as comfortable as
possible. Unfortunately, for every gourmet meal served in first class, there's an
airplane entree that makes passengers sick - and some have even killed people.
Airline catering is
a multibillion-
dollar industry
Airline catering is a $13 billion global industry. The market size is expected to grow to
$18 billion by 2021.
Airline food is
100 years old
On October 11, 1919, Handley-Page served the first in-flight meals on
their London to Paris route. For three shillings, passengers could purchase a pre-
packaged lunch of a sandwich and fruit.
Airlines can
fruit cut
Airlines are very precise about the requirements for their food. While many of them
cater from the same companies, their requests from said companies may differ. Not
only does this mean they order different foods, but how those foods are presented
can be different too. Airlines are even known to request that their fruit be cut in a
certain way or weigh a certain amount while still fitting into their bowls.
Flight delays
waste
Whether you’re a passenger or airline staff, it’s hard to deal with flight delays. Not
only does uneaten food get thrown out after every flight, but if the flight has been
delayed for over six to eight hours, all the food that’s already been loaded onto a plane
also gets thrown out. The entire load of food will get replaced in order to ensure food
safety and quality.
Food must be
cooked on the
ground
Airplanes don’t have proper kitchens due to safety reasons. Instead, the food is
mostly prepared on the ground prior to the flight, and it can only be reheated once
on board. The cabin crew must then use a convection oven that blows hot, dry air
over the food that needs to be heated up. Some of the newer models have steam
ovens, which are better for keeping food moist.
Food tastes
totally different
mid-air
You’re nowhere near alone if you despise airplane food. But it’s not the in-flight meal,
it’s you. Food and drink taste very different to us at 30,000 feet due to humidity and
low air pressure. At a high altitude, your ability to pick up sweet tastes drops by 15 to
20 percent, while your perception of saltiness drops by 20 to 30 percent.
Fruity wines
are preferred
The changes in your taste buds at a high altitude affect what’s on the wine menu.
Wines that are more acidic and high in tannins aren’t as enjoyable in flight, so most
airlines tend to carry fragrant and fruity wines instead.
It isn’t exactly
fresh
In-flight meals are generally prepared 10 hours before they’re supposed to be eaten.
Sometimes, however, they can be made up to 72 hours beforehand, after which they
are frozen. It’s totally safe, though. Under international food safety standards, airlines
can freeze food for up to five days and still safely serve it to passengers.
It’s even more
than you think
If you’ve flown before, you’ve likely noticed how expensive in-flight food and drink
can be. A 2013 report found that airlines actually charge over 2,600 percent
more than supermarkets. That’s not even considering the gourmet options available
on more luxurious airlines.
Be Cooked
On Planes
Before the strict regulations regarding air safety were implemented, flying was a
vastly different experience. Not only could you smoke during the flight, but all the
food served was cooked on the plane itself. During 1950s and ‘60s air travel, many
airlines had cooks on board to prepare meals.
There Are No
Microwaves
Onboard
While airplane food often looks and tastes like a microwaveable meal for one, you
won’t actually find a microwave on any of your flights. That’s because both microwaves
and conventional ovens are prohibited on planes for safety reasons. Dry-air
convection ovens are the most common tool used to reheat your food on an airplane,
but they aren't perfect - they tend to dry out meals.
Some Airlines
Steak
Airline food has a bad rep in the United States, but gourmet dining in the sky isn't
unheard of on international flights. Lobster thermidor fresh sushi, and thick cuts of
steak are served on flights from countries like Turkey and Japan. Aegean Airlines,
based out of Greece, is known for serving local cuisine on trips to and from their
many popular islands.
There's A Black
Market For In-
Flight Meals
There is a black market for everything, and in-flight meals are no exception. In
markets all across India, you can find airplane food at very reasonable prices. Some of
the contraband is sold by airline employees sneaky enough to get it off the plane.
People will even raid the dumpsters around airports to scour for unused food and
drinks to sell.
A Bad In-Flight
Passengers
Cholera
Some passengers have experienced more than just a bland meal on a flight. In one
case, cholera felled multiple passengers on Aerolineas Argentinas Flight 386 in 1992.
Officials believed that tainted shrimp served by the airline was responsible.
At least five people were sickened by the food, and one woman died.
Loud cabin
noise can
affect how
your food
tastes
In addition to taste and smell, your hearing can also affect how you experience
food.According to recent studies, constantly hearing loud noises while you’re eating
can cause your food to taste less sweet and less salty to you. Listening to music on
your headphones can counter this, however.
Meat is not
fully cooked
Beef is cooked only 30 percent to completion, and chicken only 60 percent, before
being brought on board. Not to worry, however. The meat is then cooked the rest of
the way on board in the airplane’s convection or steam oven after getting blast-chilled
in special fridges before transfer.
Menus are
planned up
advance
Airlines plan their in-flight menus at least six months in advance, and sometimes
up to a full year ahead of time.
Passengers
accumulate
According to the International Air Transport Association, flight passengers generated
a total of 5.7 million tons of trash in 2017. This statistic includes amenities such as
toothbrushes, magazines and more, as well as toilet waste, but a significant portion
comes from waste from in-flight meals. The waste is either incinerated or sent to
landfills, rarely being recycled.
health
Make sure you don’t go hungry during your flight. Neglecting to eat during your
journey could cause your blood sugar levels to drop, making you feel weak and shaky.
This can also lead to headaches and changes in mood. It won’t help you fight jet lag,
either, if you’re traveling to a different time zone; it can actually worsen its effects.
Pilots have
different
meals
Co-pilots on a flight are given different meals. It’s rare for in-flight meals to give
you food poisoning, but this is done as an added precaution to make sure both pilots
don’t get sick!
dining
The terrorist attacks on 9/11 not only affected airline costs and security measures at
airports — they changed in-flight dining as well. As a result, airline carriers started
to use plastic utensils instead of reusable cutlery, costing some airlines financially. This
was the reason why many of them, particularly in the U.S., stopped offering full
meals and began giving out peanuts and soft drinks instead. Luckily, however, some
airlines have started to bring back free meals.
Snacks are
actually
unlimited
Your flight crew might not tell you this, but the snacks on a plane are actually totally
unlimited. As long as everyone has already had theirs, feel free to politely ask one of
the cabin crew for seconds.
Tomato juice
the air
As a result of the differences in taste perception, a study found that most people
who order tomato juice on a flight would never order it otherwise. Tomato juice has
a nice, fruity taste on an airplane, as opposed to the earthy taste observed on the
ground. In fact, it’s such a popular drink that when United Airlines decided to take it
off their shorter flights in 2018, the widespread backlash forced them to reverse
their decision.
recognizable
Airline food is planned so that it is recognizable to the average passenger, particularly
in economy class. The menu tends to consist of foods that most people will be willing
to eat, even if it’s not their favorite. As a result, international airlines also have
different menus for different routes, so as to cater to different taste buds and cuisines
from around the world.
is disgusting
When the flight attendant asks if you would like some tea or coffee, we recommend
you skip it. The water on board comes from a tank that isn’t cleaned as often as it
should be, resulting in dirty and stale water. In fact, the Environmental Protection
Agency found that one in eight American airplanes did not meet their standards for
water safety, and that the tap water supply on 12 percent of commercial planes tested
positive for fecal bacteria.
Conclusion
Most airlines work hard to make sure their passengers are as comfortable as possible,
and food is a big part of that. Decent food can be key to helping you survive a long
flight, and airline catering has such importance to the overall business that a lot of
thought and money goes into it. If you care about what you eat mid-air, you may find
these crazy facts about airplane food to be of interest.