The Economics of Everyday Things 95. Airplane Food
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Jun 9, 2025 
Molly Brandt, Innovation Chef for North America at Gategroup, discusses the culinary challenges of serving food at 35,000 feet. She reveals why airplane food often gets a bad rap and the innovative strategies used to enhance flavor and safety in cramped spaces. Brandt dives into the evolution of in-flight meals from the 1920s to today, exploring the impact of outsourcing and cost management. She also humorously contrasts the dining experiences of first-class and economy, shedding light on how passengers' expectations shape airline cuisine.
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Scale of Modern Airline Catering
- Most airlines now outsource catering to companies like Gate Gourmet, which handle cooking and logistics for millions of meals yearly.
- Preparing airline food requires managing complex contracts and serving millions on numerous flights globally.
Cost and Environmental Challenges
- Airlines monitor food costs tightly because small price differences translate into huge savings due to scale.
- The airline environment also presents unique challenges for food preparation and quality control.
Adjusting Flavor for Cabin Conditions
- Airplane cabin conditions dry out taste buds, reducing flavor perception by up to 30% for saltiness.
- Chef Molly Brandt uses umami, acidity, sweetness, and spices instead of more salt to enhance flavor for passengers.