In the 1960s, passengers on American Airlines flights were treated to luxurious meals from the Coach-class “Royal Coachman” menu, including dishes such as sautéed breast of chicken in wine. However, today, flying coach often means needing to book a long international flight or a coast-to-coast domestic flight to receive a complimentary meal. On shorter flights, passengers may only receive a choice of Biscoff cookies or pretzels.
The decline of in-flight dining can be attributed to a variety of factors, including industry cost-cutting efforts, changes in government regulation, airplane design, in-flight entertainment, industry tax breaks, and health and safety concerns. Airline safety protocols since September 11 have restricted the types of cooking knives used on board and airlines have stopped serving certain foods, like peanuts, to protect passengers with allergies. As a result, meals are often smaller, less flavorful, or completely absent.
Airlines have prioritized cost and speed over the quality of food, leading to partnerships with catering services and celebrity chefs, who prepare meals ahead of time. Passengers are now often charged for food on board, which helps airlines reduce taxes on domestic airfares. However, this shift in the industry has led to a decrease in the overall dining experience for passengers.
Food on planes has a long history, dating back almost a century to when flight attendants handed out chewing gum to relieve ear pressure during flights. Airlines used to compete on the quality of their in-flight meals and service, but with deregulation and increased competition, many airlines began cutting back on meal choices and other services.
The decline of free airline meals accelerated after the September 11 attacks, leading to sharp reductions in meal service among major airlines. While some airlines still offer high-quality meals in first and business class, most coach passengers no longer receive complimentary meals. The era of lavish in-flight dining is reserved for premium passengers, leaving the majority of fliers missing out on the luxury of free airline meals.
