“In the 1960s, American Airlines flights offered luxurious meals even in economy class, including dishes like sautéed chicken breast in wine and beef consommé. Today, complimentary meals are rare on economy flights, primarily available on long-haul international flights or coastal domestic flights. Shorter flights typically offer light snacks like Biscoff cookies or pretzels. This decline in meal quality reflects industry-wide changes driven by cost-cutting measures, government regulations, aircraft design, entertainment options, and health concerns. Post-9/11 security protocols further restricted meal options due to limited utensils and smaller galley spaces.
Cost efficiency now takes precedence over taste. In a famous example during the 1980s, Robert Crandall, former CEO of American Airlines, boasted about saving $40,000 annually by removing just one olive from salads.
This shift highlights a departure from the past when meal service was a source of pride, raising questions about the current priorities of airline executives.”