Airplane food is a topic that sparks a wide range of opinions among travelers. Some people enjoy the convenience of having a meal served to them while flying, while others are skeptical of the quality and freshness of the food. But have you ever wondered how the flight attendants, who are responsible for serving these meals, feel about the onboard dishes?
HuffPost recently interviewed three flight attendants to get their insights on the airplane meals they would never eat midflight, as well as those they would actually recommend. In the process, they also shared some interesting facts about the industry that may surprise you.
One flight attendant, Whytney, who has been working with a major US airline for seven years, revealed that many employees actually bring their own food to work. She mentioned that most people bring a large insulated lunchbox filled with a variety of items like meat, yogurt, salads, fruits, and more. This practice highlights the cautious approach that some flight attendants take towards onboard meals.
When it comes to specific food and drink items to avoid while flying, the flight attendants had some clear recommendations. One major concern is tap water, which is commonly used to brew coffee and tea on airplanes. Whytney explained that the cleanliness of the pipes can vary, especially across different countries, making tap water a risky choice. A 2019 study even ranked airlines based on water quality, with Alaska Airlines and Allegiant Air coming out on top.
In addition to tap water, flight attendants also tend to steer clear of alcohol and salty snacks like nuts and pretzels, which can contribute to dehydration at high altitudes. They also advise against ordering steaks and fillets, as these dishes are often overcooked due to limited oven space on planes.
Another interesting insight shared by the flight attendants is the impact of low pressure on the taste of certain foods. A German study commissioned by Lufthansa found that factors like low pressure can cause foods to taste less intense among airline passengers. This is why aviation catering companies heavily salt their food, leading to high sodium levels in dishes like pasta, soups, Indian meals, and deli sandwiches.
When it comes to cheese trays, flight attendant Jasmine King warned against expecting a gourmet selection. Most cheese options served on planes are processed and shelf-stable, lacking the freshness that some passengers may desire. While she occasionally indulges in these foods herself, King does not recommend them to others.
Overall, the advice from flight attendants offers valuable insights into the world of airplane food. While all meals served on planes go through rigorous regulatory processes, it’s important to consider the perspectives of those who interact with the fare on a daily basis. Whether you choose to indulge in onboard meals or bring your own snacks, being informed about the potential pitfalls of airplane food can help you make healthier choices while traveling.