The golden age of air travel is well behind us. Some would argue that it is so far behind us that anyone under the age of fifty missed the brief era of relative luxury and “service” that was requisite on each departing flight (in my limited years of experience, “luxury and service” constituted the outmoded practice of awarding delayed travelers free flights and upgrades as a way of saving face with beleaguered customers).
It is arguable whether or not airline food was ever all that good (on the whole) but most of us could say with overwhelming confidence that it sure isn’t now.
Over the past decade airline food (especially after September 11, 2001) saw a steep decline in both quality and availability, with many carriers opting to not offer any meal service at all (except for a few salty snacks to keep you paying for drinks). This left hungry travelers either out of luck, or motivated to adopt a “bring your own” approach to air travel. This development forced passengers to pack meals and snacks for the long haul (which left a wake of sticky trash and half-eaten food in the seat back pocket) or pay through the nose for the substandard offerings of hero sandwiches and aged Mediterranean plates. While I don’t have hard numbers, a general estimate would gather that more than 60 percent of travelers opt to eat whatever is available onboard. That is likely about to change.
According to a USA Today report from earlier this week, Inspectors for the Food and Drug Administration (FDA) discovered live roaches, dead roach carcasses “too numerous to count,” ants, flies, debris, bacteria, and employees preparing food with their bare hands in numerous catering facilities responsible for preparing a huge chunk of the country’s airline meals. This information, drawn from approximately two years of observation, implicated two of the world’s biggest airline caterers, LSG Sky Chefs and Gate Gourmet, and another large caterer, Flying Food Group, which services such popular carriers as Delta, American, United, US Airways, and Continental and operate 91 kitchens that provide more than 100 million meals annually to U.S. and foreign airlines at U.S. airports. The FDA report goes on to document poor hygiene, vermin, and general unclean conditions, but enough said.
So when things get this bad, the only thing left to do is to take things into your own hands and join the other 40 percent of passengers and join the mile high diners club. But for many travelers, who are already sufficiently weighted down, stressed out, or clueless when it comes to packing a meal that will maintain its integrity, going hungry might seem like a better option. Rather than buying pre-made food at the airport food court, I usually throw together a salad, some nuts, and some fruit for my in flight nourishment (I choose to eat on the lighter side of things, as sitting for hours on end with a full belly is only conducive to gas pains). I pack light, and throw in a few cold packs when necessary (or convenient) and hope for no delays.
How do you deal with in flight meals? Is it worth the trouble of packing it in, or do you just give in to whatever is being offered? Will the latest FDA report influence your eating habits one way or another? If you do choose the DIY approach, what are your most trusted items to bring, and what are your most trusted tricks to keeping the meal intact and edible?
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