Farm-to-tray table cuisine takes flight, and more airplane food improvements this season
Airplane food may have a notoriously mediocre rep, but airline execs are taking note.
This spring, Delta began an upgraded offering of food and beverages for economy travelers on international flights. The airline had already begun pouring complimentary beer, wine, spirits, and even sparkling wine to economy passengers, and unleashed a menu of salads and appetizers last year. Now, they’re following suit with fancier entrees, like rosemary chicken with seasoned potatoes, and roasted veggie ravioli with mushrooms.
For Delta One passengers, international flights from Asia will also serve gourmet, regionally-sourced meals, and flights between Los Angeles and both Sydney, Australia and New York’s JFK will offer favorites from L.A.’s famed chefs Jon Shook and Vinny Dotolo.
Meanwhile, United’s upping their culinary game too, with “farm to (tray) table” meals on its Snack Shop and Bistro in-flight menu, along with all-new selections for U.S.-bound flights from Canada.
Passengers can munch on better-for-you snacks, like sweet chipotle grass-fed jerky from Think Jerky and ‘s organic nut mix, and can also order from an updated menu of healthier entrees for breakfast, lunch, and dinner. From a fresh berry-topped bowl of Greek yogurt and granola to a lunchtime wheat berry salad with quinoa, edamame, and sun-dried tomato and basil hummus, the options are far more appetizing than we’d ever thought imaginable at a mile high.