The Insider Scoop on Airplane Food: What Flight Attendants Really Think

Airplane food is a polarizing topic among travelers. While some appreciate the convenience and variety, others turn their noses up at the idea of eating anything that's been pre-cooked and reheated. But what do the people responsible for serving these onboard meals really think about them? HuffPost spoke with three experienced flight attendants to get the inside scoop on the good, the bad, and the downright unpalatable when it comes to airplane cuisine.

Revealing the Secrets of Airplane Catering

The Truth About Airplane Water, Coffee, and Tea

Tap water on airplanes has long been a source of concern for many passengers, and flight attendants are well aware of the potential issues. As Whytney, a flight attendant with a major US airline, explains, "The issue isn't so much within the United States, but across other countries, similar regulations aren't in place." A 2019 study found that while Alaska Airlines and Allegiant Air offered the safest water, JetBlue and Spirit Air ranked last. This has led many flight attendants to steer clear of tap water, as well as coffee and tea brewed with it, due to concerns about cleanliness and potential contaminants.Dehydration is another issue that flight attendants are mindful of when it comes to airplane beverages. Jasmine King, a flight attendant since 2015, suggests avoiding salty snacks like nuts and pretzels, which can exacerbate the problem. Instead, she recommends opting for water or electrolyte-rich drinks to stay hydrated during the flight.

The Challenges of Serving Hearty Meals

When it comes to main dishes, flight attendants often avoid items like steaks and fillets, as they are almost always overcooked. As Dennis, a Delta Air Lines flight attendant, explains, "The ovens are only so big, and there is only so much food that can fit in it. If you are particular about how your steak should be prepared, don't eat it." This is a common issue with larger, denser protein-based entrees, which must be properly heated to ensure food safety.According to a German study commissioned by Lufthansa, factors like low cabin pressure can also affect the taste of certain foods, leading aviation catering companies to heavily salt their offerings. This is particularly true for dishes like pasta, soups, and sandwiches with deli meats. Registered dietitian Vanessa Rissetto warns that this excess sodium can exacerbate issues like water retention, dehydration-related headaches, and fatigue.

Avoiding the Pitfalls of Airplane Cheese Trays

One item that flight attendants consistently steer clear of is the humble cheese tray. As Jasmine King explains, "Stay away from cheese trays, as they aren't too fresh. They are [made of] cheese, sure, but they're basically shelf-stable products." This is due to the fact that the cheeses used in these trays are typically processed varieties that don't require refrigeration, rather than the more perishable, flavorful options passengers might expect.In general, flight attendants advise caution when it comes to any food item that needs to be kept cold. As King notes, "Anything that needs refrigeration may not be very fresh when served on an airplane." While the regulatory process ensures that all airplane food is safe to consume, the flight attendants' firsthand experience and insider knowledge can provide valuable insights for discerning travelers.Ultimately, the advice from these seasoned professionals suggests that when it comes to airplane meals, it's often best to approach with cautious optimism. By heeding the warnings about water, alcohol, and heavily processed foods, passengers can better navigate the culinary challenges of air travel and perhaps even find a few hidden gems along the way.