Getting food on your plate at 33,000 feet is no easy feat.
You’re sitting on an airplane thousands of feet in the sky. The cabin is rocking in turbulent conditions and your snoring seatmate is blocking access to the aisle. But the worst in-flight inconvenience arrives at transatlantic dinner time, when a smiling flight attendant poses the classic no-win question: “Chicken or pasta?” As anyone who’s eaten a beige-colored meal far above the ground can tell you, in-flight food isn’t going to win a Michelin star anytime soon.
Yet for all its lack of culinary merits, that murky food on your plate took an amazing journey to get to your seat. Each tray is the product of a successful supply chain puzzle that gets the right meal on the right flight at the right time. Let’s trace the path your food takes from warehouse to in-flight convection oven -- and all the hazards it must avoid along the way.