Airline pilots and crew enjoy several benefits, including complimentary meals during flights, a tradition upheld by most major airlines, particularly on long-haul routes. During breaks, often in designated areas on larger jets, or even in the cockpit at fold-out tray tables, pilots can eat their meals. According to FoodStorm, certain airlines ensure these specially-prepared meals are stowed in predetermined spots for ease of access by the cabin crew.
In addition to complimentary meals, pilots and flight attendants at major US airlines receive a per diem. This allowance, which is generally tax-exempt, is paid in addition to their usual salary and helps offset meal and accommodation costs when away from home. GLOBEAIR notes that these per diem allowances are vital for maintaining a “reasonable standard of living” during layovers or extended trips.
Airlines face the significant task of catering their flights efficiently and safely. This responsibility involves numerous elements, from quick provisioning to ensuring food quality and safety. Many airlines have developed comprehensive catering programs to align their in-flight dining with their brand identity. They strive to offer a variety of meal choices, including Kosher and gluten-free options, to meet diverse passenger needs.
Catering varies widely across airlines, with premium carriers like Emirates and Delta Air Lines offering an extensive selection of meals on long-haul flights. These premium meals frequently involve regional dishes prepared in collaboration with local culinary experts, as Delta highlights in their Delta One service, where passengers “treat themselves to local favorites.”
Airlines must also consider passengers’ altered taste perception at high altitudes. With diminished taste buds due to low humidity and pressure in cabins, airlines often add extra seasoning to their in-flight menu offerings to compensate.
Airline catering typically involves third-party companies, such as Air Fayre or LSG Sky Chefs. Air Fayre’s “split catering” model separates provisioning from food preparation, tailoring services to individual airline needs. Such innovative methods help airlines manage costs and logistical constraints.
Airline meals are prepared extensively in advance of a flight. According to Talia Avakian of Travel + Leisure, food is partially pre-cooked with specific safety measures and checked for temperature compliance before being stored. Onboard, it requires only reheating before serving.
American Airlines has advanced its catering capabilities with the 2023 opening of a large facility at Dallas/Fort Worth International Airport, cementing its ability to handle large-scale provisioning with the aid of LSG Sky Chefs.
