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The decades-long food fight — 30,000 feet in the air
Airlines cut food costs by eliminating garnishes and switching to paid snacks, saving millions annually amid rising expenses and competition, while luxury meals disappeared after deregulation.
- At 30,000 feet, commercial carriers now sell snacks or $10 snack boxes instead of free meals, with some airlines offering small complimentary items.
- Deregulation in the 1970s sparked fierce competition that lowered fares while rising food costs worried airline executives despite food accounting for about 5% of operating costs.
- Dating back to 1929, early in-flight meals on Paris–London and Transcontinental Air Transport flights began service as a competitive perk, while Northwest Orient promoted the Fujiyama Room and Concorde passengers enjoyed Champagne and caviar.
- Cost-Cutting moves deepened, prompting passenger outcry as airline cost-cutting measures eliminated magazines, pillows, blankets and free economy meals while premium passengers remained less affected.
- Branded partnerships with McDonald's, Starbucks and Subway refreshed menus by the 1990s, while psychophysics research on taste at altitude led airline catering directors and dietitians to add more salt and sugar.
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The decades-long food fight — 30,000 feet in the air
EAGEN, Minn. — At the dawn of the jet age and commercial flights in the early 20th century, there were no first-class seats. And while flying in the 1930s was a luxury most could not afford, all on-board stomachs were fed the same, with butter-roasted chicken, mashed potatoes, freshly cooked golden French toast, sushi, sashimi and even caviar. “Only one kind of airline travel existed in the 1930s and 1940s — first class,” the Post-Bulletin repor…
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Total News Sources16
Leaning Left0Leaning Right7Center5Last UpdatedBias Distribution58% Right
Bias Distribution
- 58% of the sources lean Right
58% Right
C 42%
R 58%
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