Part 7/9:
The Decline of In-Flight Cuisine Quality
Technological advancements in aviation led to the introduction of jets, drastically reducing flight times. However, this shift meant that elaborate meal services became difficult to sustain. Speedier services prompted airlines to compromise on food quality, transitioning from china and glassware to plastic trays, reinforcing an image of downgraded in-flight dining.
By the 1960s and 70s, a marked shift occurred as deregulation allowed fare wars that ultimately sacrificed quality. With economy tickets becoming more budget-friendly, airlines began cutting back on meal offerings. As a result, rubbery sandwiches and cardboard-like quiches became the norm in economy class.