History of in-flight meals and catering

In-flight dining began on October 11, 1919, when Handley Page Transport served the first recorded meal on a flight from London to Paris. For three shillings (roughly $10 today), passengers received a pre-packed lunch box containing cold sandwiches and fruit [1].

During this era, aircraft lacked kitchens, pressurized cabins, and stability. Flights were so shaky that passengers ate off paper plates to prevent ceramic from shattering during turbulence [2]. Before the introduction of flight attendants, co-pilots would often emerge from the “dignity of the cockpit” to hand out picnic baskets and assist passengers struggling with airsickness [3].

In 1936, United Airlines revolutionized the industry by opening the world’s first flight kitchen in Oakland, California [4]. With the introduction of the Douglas DC-3, airplanes finally had enough space for electrically heated compartments.

Initial menus were simple, typically offering a choice between fried chicken or scrambled eggs. However, United began hiring Swiss-trained chefs to study the effects of altitude on flavor. They discovered that low humidity and cabin pressure dull the senses of taste and smell by up to 30%, leading to the early use of more salt and sugar in aviation recipes [3].

As we explored in our look at the history of human flight, the post-war era transformed aviation into a symbol of glamor. During this period, the U.S. government strictly regulated airfares and routes. Since airlines could not compete on price, they competed on service—specifically food.

Pan Am became the gold standard, partnering with the legendary Parisian restaurant Maxim’s to curate menus for its “Clipper” flights [2]. First-class passengers enjoyed:

• Roast meats carved seat-side from trolleys.

• Multi-course service featuring lobster Américaine, filet mignon, and duckling bigarade.

• Tableware consisting of fine china, linen tablecloths, and silver flatware.

Even economy class (then called “Tourist Class”) was mandated by law to receive a full meal including an entrée, two vegetables, a salad, and dessert [1].

The Airline Deregulation Act of 1978 changed everything. For the first time, airlines could set their own fares, shifting the industry focus from luxury to price competition [1].

To offer lower ticket prices, carriers began aggressive cost-cutting. In one of the most famous examples of aviation efficiency, American Airlines CEO Robert Crandall discovered that removing a single olive from every salad served in first class would save the company $40,000 annually [3]. This ushered in a decades-long trend of “unbundling” services.

The September 11 attacks caused a massive financial crisis for the industry. To survive, major carriers like United and American eliminated free meal service on most domestic economy flights between 2001 and 2010 [1].

Today, the industry uses a highly stratified model:

1. Economy Class: Often limited to “Buy-on-Board” snacks or small complimentary items like Biscoff cookies.

2. Premium Cabins: Airlines are reinvesting here to justify high fares. Delta and United now partner with Michelin-starred chefs and offer “farm-to-plane” programs using vertical farms near airports [4].

3. Logistics: Emirates Flight Catering currently operates the world’s largest facility, producing 225,000 meals daily in Dubai [4].

While food variety has decreased in economy, technology is improving the logistics. To learn more about how digital systems are changing the passenger experience, check out our guide on the future of in-flight entertainment technology.

• The Origins: In-flight catering began in 1919 with cold lunch boxes and evolved with the first on-board kitchen in 1936.
• The Luxury Peak: The 1950s-70s featured fine dining and multi-course meals as airlines competed on service rather than price.
• The Turning Point: The 1978 Deregulation Act shifted the focus to low fares, leading to the removal of complimentary meals on domestic routes.
• The Science: Food tastes different at 30,000 feet; successful catering requires increased seasoning and humidity-resistant recipes.

Action Plan for Travelers

• For Long Hauls: If you want to ensure a meal, always check the “flight features” section when you book direct flights to avoid layovers.
• Dietary Needs: Order “Special Meals” (Vegan, Kosher, Halal, etc.) at least 24–48 hours in advance, as these are often prepared with more oversight and served first.
• Taste Hack: Choose savory options like tomato juice or umami-rich foods (mushrooms, tomatoes, soy sauce), as these flavors hold up better under low cabin pressure.

The history of airline food mirrors the history of flight itself: what began as a high-priced adventure for the few has transformed into a mass-market utility where every olive counts toward the bottom line.