On this episode we’re going to tuck in to a portion of the flying experience that you might be surprised to hear about: food.

In this episode, host Rebecca Tobin, aviation editor Robert Silk and Joe Leader, the CEO of the International Flight Services Association, talk about the growth of good eating in all cabins, tech developments that make food service more efficient and more interesting, and why food tastes different at cruising altitude. Plus: Pre-ordering and new complimentary meal service on transcontinental routes.

Winter series:

This episode is part of our annual Winter Series, where we feature some of our favorite recent Folo by Travel Weekly discussions. This episode was originally published Sept. 29 and has been edited for length and clarity. 

Related links:

Airline food innovators have high aspirations: https://www.travelweekly.com/Travel-News/Airline-News/Airline-food-innovators-have-high-aspirations

International Flight Services Association: https://ifsa.aero/

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