1.46 billion people travelled internationally in 2024 according to the United Nations Tourism Board. That means 1.45 billion hungry, dry mouths to feed, often two times a flight. Through decades of air travel, the aircraft itself has often been the forefront and focus of innovation, yet food service has been along for the ride just as long; however, it is only noticed when it is not present. From the earliest days of boxed lunches served in small aircraft to today’s gourmet chef-curated menus in premium, three-class cabins, airline meals have been both a logistical challenge and a symbol of service quality.
The first airline meals were found in 1919 on Hadley Page Transport flights from London to Paris, consisting of simple boxed sandwiches and fruit. More and more airlines followed by adding meal services to their international and domestic flights throughout the 1920s. Pan-American Airways. Trans World Airlines. Imperial Airways. Prepared by hotel kitchens and loaded onto planes, multi-course airline meals became a sign of luxury and prestige by the 1930s. With fewer passengers and more space on early aircraft, meals were often served with silverware and ceramic plates, reflecting the elegance of the era.
From the 1940s to the 1960s, in-flight dining entered its “Golden Age.” Transatlantic aircraft like the Boeing 707 and the Douglas DC-7C expanded the possibilities of long-distance travel, allowing for meals featuring steak and lobster to become key selling points for air travel. Meals were sometimes partially prepared on board by flight attendants in small galleys, and menus highlighting destination cuisines gave passengers a sense of preparation and adventure. During this period, food was not just nourishment, but a core part of the luxury brand of air travel.
With the introduction of jumbo jets, such as the Boeing 747 and the L-1011 Tristar, and the deregulation of airlines in the United States in 1978, the airline industry shifted from exclusivity and luxury to mass transportation. Numerous catering companies expanded to meet the logistical challenges of feeding hundreds of passengers on a single flight. Meals were now prepared in centralized catering kitchens located near major airports, chilled, and reheated in-flight. While business and first-class passengers continued to enjoy higher-quality service, economy passengers typically received standardized meals, similar to the economy meals of today, consisting of a hot entrée, bread roll, small salad, and dessert. Efficiency and consistency, along with accessibility to air travel in general, began to take precedence over luxury.
By the 1990s and 2000s, cost-cutting measures further transformed in-flight dining. Many of today’s airline catering giants were founded in the 90s, like gategroup/Gate Gourmet, LSG Sky Chefs, and Do & Co. In addition to security changes, 9/11 also reshaped the catering industry, with many U.S. airlines eliminating free meals on short-haul/domestic economy flights in an effort to recoup profits from dramatically decreased air travel. Instead, they adopted buy-on-board options, offering snacks and simple meals for purchase. September 11th also reshaped catering logistics, with the Federal Aviation Administration enforcing stricter regulations on what could be transported and loaded onto planes. Despite these reductions, airlines continued to emphasize premium dining in business and first class, often partnering with globally-renowned chefs and sommeliers to maintain prestige.
In recent years, airline catering has taken on a more nuanced role, balancing efficiency with brand differentiation. Premium cabins have become showcases for fine dining, with airlines like Emirates and Singapore Airlines collaborating with Michelin-starred chefs and food scientists to craft meals perfected to be tasted in the air, often with extra sodium due to dulling of senses with increasing altitude. With new pressurization chambers that imitate aircraft altitude, chefs are able to taste and tweak their meals without having to spend hours in the air. Dietary diversity has also recently shaped catering, with airlines expanding options for vegan, kosher, halal, and gluten-free meals. Sustainability concerns now influence decisions as well, with efforts to reduce food waste, use eco-friendly packaging, and source local ingredients.
The history of airline food catering mirrors the history of commercial aviation itself: beginning as a luxury, adapting to the demands of mass travel, and constantly balancing cost and passenger satisfaction. What began as a simple boxed lunch fit for a schoolkid in 1919 has grown into a multi-billion dollar global industry where meals serve not only to nourish but also to represent an airline’s brand and values. As sustainability and personalization become more important to travelers, airline food catering will continue to evolve as the unsung hero of air travel.
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