Has The Food Gotten Worse On Planes?

In 2025, the Inflight Catering Market size is estimated at USD 18.62 billion 2025, and is expected to reach USD 28.09 billion by 2030. Clearly, business is booming, and it’s only looking up from here.

But if you’ve flown recently, you might have noticed that airline food has gotten much worse. No, you’re not imagining things. With cases of E. coli popping up and claims being thrown around, people are ready for pitchforks and plates to fight for their money’s worth. But how much of the bad food can be chalked up to your own taste buds, and how much is the fault of the airlines?

We’ll be giving a detailed breakdown of evidence to support that there’s something going on with airline food, and spoiler alert, you’re not going to like it.

If there's any evidence to support that airlines just don’t care anymore, it's what happened on Delta Air Lines Flight 136 from Detroit to Amsterdam, back in July 2024.

Shortly after takeoff, passengers began noticing their chicken meals were, well… moldy.

Delta confirmed that some meals were spoiled and diverted the plane to JFK Airport in New York, where emergency medical services met the flight. More than a dozen passengers felt unwell, although no one was hospitalized.

Don’t get us wrong, incidents can happen, but there may be a pattern of negligence on the part of the airlines as well. That said, the airline immediately pulled meals from 75 international flights in response, and launched an investigation into the external catering company.

And this isn’t the only incident either! In the last year alone, there have been many many problems which will make you raise your eyebrows or spill your guts next time you take a bite of the bad pasta.

Recent food fails have included:

A dead cockroach in an omelet on an Air India flight in September of last year.

A mouse enjoying a meal tray on Scandinavian Airlines, also in September. Something tells us this isn’t exactly ratatouille.

In October, a Food and Drug Administration inspection cited food safety concerns at Delta’s catering facility at Detroit Metro Airport in Michigan.

Spoiler alert: it’s not glamorous.

Most airline meals are:

Prepared on the ground by industrial-scale catering companies

Flash-frozen or chilled to survive transit and pre-boarding

Delivered to the plane in sealed trays

Reheated mid-flight by the cabin crew—no seasoning, no adjustments, no culinary finesse

Sure, some airlines have “executive chefs” who design menus in test kitchens, but once the recipe leaves the drawing board, it’s out of their hands. The bulk production process prioritizes safety, shelf life, and efficiency, not taste.

And it gets worse. Several major catering companies have been called out for food safety issues. The FDA only requires inspections every three years, and that’s barely scratching the surface in an industry that churns out tens of thousands of meals a day. Big names like LSG Sky Chefs and Gate Gourmet have faced warnings for pest issues, improper food storage, and cross-contamination risks. And let’s be honest—once the moldy chicken hits the tray, it’s already too late.

It is worth noting that it’s not all the fault of the airline. If your food tastes bland, it's because in the dry cabin air and reduced pressure, the sensitivity of your taste buds decreases by up to 30%. The bland pasta might actually be semi-decent…if you ate it on the ground.

However, that doesn’t explain the recent incidents with hygiene, or why the quality has dropped even more. The actual reason? Airline just doesn’t care.

Let’s not sugarcoat it. They’ve been slicing and dicing their food budgets. With rising fuel costs, operational constraints, and post-COVID recovery measures, catering has become one of the first places they trim the fat.

Airlines know that most people don’t really choose them based on food. The two main decision-makers? Price and schedule. So, from a business standpoint, airlines often treat food as a “hygiene factor”—just enough to keep people from rioting, but not enough to make headlines.

In fact, many airlines have shifted to “hybrid” models, offering basic meals for free, then upselling better options onboard (snacks, desserts, upgraded entrees). This allows them to minimize cost while turning food into a new revenue stream.

It’s all business at the end, folks. So how should you deal with it?

Look, most in-flight meals aren’t going to kill you—but if you want to play it safe (or just avoid disappointment), here’s what the experts say:

Play It Safe:

Skip raw seafood or anything that’s supposed to be cold

Avoid undercooked meats (just don’t risk it)

Opt for pasta, vegetarian dishes, or anything spice-heavy (better odds for flavor)

Bring Your Own Game:

Shelf-stable snacks like granola bars, trail mix, and nuts

Hydrate with water (yes, even if you’re eyeing the free wine)

Stick to high-acid drinks like apple or orange juice—your taste buds will thank you

If you're truly worried, pack a shelf-stable meal from home—or eat before the flight. Just maybe skip that mystery chicken tray.

The next time you're poking at a rubbery chicken breast or wondering if your roll is older than your passport, remember: it's not just your taste buds. Airplane food was never five-star, but lately? It’s circling the drain.

Sure, business class still gets champagne and cheese plates, but the rest of us are left peeling foil off meals that taste ike a school lunch gone wrong.

Still, with a little planning, a snack stash, and a healthy dose of skepticism, you can survive the in-flight menu without losing your appetite (or your faith in humanity).

Until then, we’ll be over here... ordering the pasta.