This post was originally published by The Tailwind blog by Hipmunk on January 21, 2016.
This post is in cooperation with the Hipmunk Tailwind campaign.
While some airlines have distinguished themselves with awesome in-flight entertainment options or stellar amenities in first, business, and economy class, for the most part airline food has failed to keep up with these new high-end innovations. Until now.
That’s right: Airlines are officially improving their menus, especially on domestic flights. From using fresh ingredients, to offering healthier options, to recruiting talented chefs to revamp their menus, airlines are going out of their way to make their food better, reports USA Today.
It’s hard to say exactly why airlines have suddenly started to up their food game, but odds are good that the increasing presence of higher-end eateries in airports and consumer pressure are big factors. Airlines are finding that better food options result in higher online ratings and can offer a competitive edge in a review-happy marketplace. Here’s how that translates into better options for you.
The Arrival of Better Food
Who benefits the most from improvements to airline food? Travelers, of course, in the form of fresher, more diverse, and more flavorful fare. Here’s an airline-by-airline preview of what hungry travelers can expect.
In an effort to provide healthier food options to passengers, American Airlines has added seasonal vegetables to its food options on several domestic, first-class flights. (The new dishes are inspired by restaurateur Sam Choy.) The airline is also in the process of revamping its first-class menus on other domestic flights by adding options like beef filet, shrimp and grits, and mac ‘n cheese. To top things off, American is featuring snacks from gourmet grocer Dean & Deluca—think raw almonds and spicy Cajun snack mix.
In order to reflect and celebrate the airline’s home city of Seattle, Alaska Airlines now invites economy passengers to purchase Vietnamese banh mi sandwiches or other multi-ethnic offerings during their flights. The airline has also recruited acclaimed chef Tom Douglas to develop its hot meals (which are available for sale on any flight longer than 2 ½ hours), and works to source local ingredients from its many destinations.
In November, Delta doubled the number of menu items offered to its first-class passengers on domestic flights. Entrée choices now include restaurant-worthy dishes such as grilled shrimp with roasted corn and tomato salad and lemongrass chicken with a Japanese Cobb salad. Delta is also upgrading its fare on transoceanic flights by introducing a seasonal rotation of menus influenced by various regions.
JetBlue is taking fresh in-flight food to a whole new level. The airline has gone so far as to open its own farm and garden at JFK’s Terminal Five, dubbed T5 Farm. The farm has been developed in partnership with GrowNYC, an NYC-based nonprofit that works to support the development of gardens and farmers markets throughout the city. The goal is for the farm to provide food that’s ultimately incorporated into the airline’s in-flight meal options, such as potato chips made from the farm’s own blue potatoes. In addition to potatoes, the farm will also grow herbs, leafy greens, carrots, and beets. If all goes according to plan, these items will make their way into JetBlue’s edible fare over the next few years.
United has decided to offer fancier menu items, such as roasted duck and flatiron steak, in its first-class cabins. The airline is also using cage-free eggs in its economy-class entrees on domestic flights (as well as on international flights that depart from airports in the U.S.), and it’s attempting to add more flavor to its lunch and dinner options for first- and business class customers by infusing dishes with spices and aromatic herbs. To top things off, the airline has started to serve food in first-class cabins on a larger number of flights (even those that don’t take place over traditional meal times).
In addition to their custom initiatives, many of these airlines have also begun offering a healthier paid food option to passengers in the form of snack boxes. Delta’s Eat Tapas, JetBlue’s Pump Up box, and United’s Tapas Snackbox all contain hummus, crackers, olives, and perhaps some nuts. The airlines then put their own twist on the tapas concept by adding in supplements like pepper and artichoke dip (Delta) or roasted fava beans (JetBlue).
It’s not only U.S. carriers that are getting in on the action. Take just two international examples: Aer Lingus allows its passengers to pre-order traditional foods and meals, including Irish Breakfast. And British Airways is committed to offering a fresh snack or meal on every flight within Europe.
So rest easy, travelers: Your plane ride is likely to come with better food options in the (very) near future.