13 Oddly Compelling Facts About The Food You're Served On Airplanes

Airplane food is known for being unappetizing, though that's not necessarily the fault of the cooks. It turns out that the human body has some interesting reactions to being stuck in a pressurized tube thousands of feet above the ground.

Studies have shown that low pressure can dull the tastes buds, especially when it comes to sweet and salty foods. Airplanes also keep humidity levels low, and their engines are loud - both factors that dampen one’s ability to taste. These combination of factors mean that a person's taste buds are roughly 30% less sensitive in airplanes. Some airlines try to circumvent this issue by drastically increasing the levels of salt and sugar in their meals, but chances are, that burger just isn't going to taste the same.

Due to strict safety laws, every meal served on an airplane must be cooked on the ground. That means that your food is cooked, packaged, frozen, and reheated before it ever arrives at your seat. This extensive process doesn’t make the food taste any better, but it’s necessary; open flames are a safety hazard on an airplane.

Before the strict regulations regarding air safety were implemented, flying was a vastly different experience. Not only could you smoke during the flight, but all the food served was cooked on the plane itself. During 1950s and ‘60s air travel, many airlines had cooks on board to prepare meals.

Pan American commonly served food cooked in the air, but that service has been grounded for good - along with Pan Am itself.

While airplane food often looks and tastes like a microwaveable meal for one, you won’t actually find a microwave on any of your flights. That’s because both microwaves and conventional ovens are prohibited on planes for safety reasons. Dry-air convection ovens are the most common tool used to reheat your food on an airplane, but they aren't perfect - they tend to dry out meals.

Culinary scientists are working on ways to ensure food stays tasty after being reheated. New types of ovens are used on certain flights, and many airlines have begun steaming food to keep moisture in dishes.

Airline food has a bad rep in the United States, but gourmet dining in the sky isn't unheard of on international flights. Lobster thermidor, fresh sushi, and thick cuts of steak are served on flights from countries like Turkey and Japan. Aegean Airlines, based out of Greece, is known for serving local cuisine on trips to and from their many popular islands.

You can even call the airline ahead of time and put in a special request, so that you have a custom meal waiting for you on the plane.

In 2016, about 5.2 million tons of trash were generated by airlines around the world. In-flight meals make up a sizable portion of that waste, which is either incinerated or dumped in landfills. United Airlines has started donating unused blankets and pillows to homeless shelters, but uneaten meals are a different story. Due to strict international agriculture regulations, it's nearly impossible to donate airplane food to charity.

A few airlines are working on techniques that could make air travel more green, including recycling more waste on planes, but the food issue remains unresolved.