BusinessWeek had an article covering airplane food served for the various airlines in both business and economy classes. The gist of the article foretells of a future upgrade to the food quality on the airlines (November 1st 2007). If you are planning to fly a long segment, you can probably expect some positive changes to airline meals.
The highlights for some airlines:
AMERICAN
FRONT OF PLANE: A trio of chefs designs international first-class menus that include entrées such as mojito shrimp with pineapple. Business class on Boeing 767s gets similarly enhanced fare.
MAIN CABIN: The buy-onboard service offers $2 to $4 snack options. “Fresh Light Meals” for $5, such as an Asian chicken wrap, are available on U.S., Caribbean, and Mexico flights of three hours or longer.
CONTINENTAL
FRONT OF PLANE: A “Congress of Chefs” highlights international flavors. For the Oct. 1 inaugural flight from New York to Mumbai, gosht pasanda (lamb chops in yogurt-cream sauce) will be served.
MAIN CABIN: It offers a rarity in 21st century domestic flying: complimentary coach meals. Sandwiches and salads are prepared by Continental’s own division, Chelsea Food Services.
DELTA
FRONT OF PLANE: Miami chef Michelle Bernstein’s menu items have been featured in international BusinessElite since August, 2006. She just moved into U.S. first class.
MAIN CABIN: Delta re-instituted a food-for-sale menu in September after offering only snacks since 2003. Todd English’s entrées will appear on Nov. 1 for $7 to $10 each.
JETBLUE
FRONT OF PLANE: Passengers get a choice of snacks, including cashews, biscotti, munchies mix, and the carrier’s signature Terra Blues potato chips. Wash it down with a cup of Dunkin’ Donuts coffee.
MAIN CABIN: This is a one-class airline, so everyone gets the same food.
LUFTHANSA
FRONT OF PLANE: “Connoisseurs on Board” appoints renowned chefs to design menus for first and business classes. In October, David Bouley is the featured culinary master for all long-haul flights.
MAIN CABIN: Economy cabin has full complimentary service, with the number of meals depending on the length of the flight.
MIDWEST
FRONT OF PLANE: Chef Shawn Monroe of Mader’s restaurant in Milwaukee helped develop the Best Care Cuisine program in 2005. October’s menu includes a hot pulled-pork panini lunch for $10.
MAIN CABIN: This is a one-class airline, so everyone gets the same food.
I find it’s better to be safe than sorry (and eat before boarding) if you’re not sure the airline food will complement your palette. I also find there’s an inverse relationship between hunger and finickiness so you may enjoy the meals better if you don’t eat beforehand. :-)