New research shows that nearly half of UK flyers now prioritise health and wellbeing over indulgence when selecting in-flight meals and drinks, from hydration-focused menus to immune-supporting snacks. Olivia Palamountain reports

UK travellers are bringing healthy habits into the skies, with a new survey revealing a significant shift towards wellness-focused in-flight dining.

Research by dnata Catering & Retail finds that 47% of UK flyers are more conscious of wellness when choosing onboard food and drinks than they were five years ago.

The nationwide poll of 2,000 adults shows that more than half (56%) want fresh, minimally processed ingredients, whilst 50% say airlines should offer low-sugar or low-carb options to better reflect modern eating habits.

Functional nutrition takes off

Health and wellbeing are increasingly shaping how passengers approach flying, with inflight food and drink now seen as part of a broader self-care routine. 53% are calling for more hydrating food and drink options such as electrolyte water and vitamin-infused beverages, 45% are looking for more protein-rich meals, and 46% want low-calorie or portion-controlled meals.

The appetite for functional nutrition is growing, with nearly one in five passengers (19%) saying they would pay extra for inflight meals or drinks that support gut health or immunity. Around 41% say they have already swapped alcohol for juices or vitamin-infused beverages when flying.

Younger travellers are leading this shift, steering the inflight experience towards a balance of health and enjoyment, favouring protein-forward meals, plant-based dishes and beverages designed to hydrate and revitalise.

Robin Padgett, chief executive of Catering & Retail at dnata, says: "In-flight dining is evolving just as fast as the passengers it serves. Passengers are paying more attention to how meals make them feel during a journey, and wellness is becoming part of what a good travel experience looks like."

Room for improvement

Whilst 46% agree airline food has improved in recent years, 41% believe wellness options still lag behind, highlighting an opportunity for airlines to continue evolving their menus.

With the UK's functional food market now valued at more than £1.6 billion, consumer expectations are rising beyond taste alone to include nutrition, transparency and provenance. Airline meals are increasingly being judged through the lens of everyday eating habits, from gut-friendly kombucha to balanced grain bowls and protein snacks.

As passenger expectations continue to change, inflight catering is being shaped by a growing focus on balance, freshness and function, alongside the operational demands of serving food at altitude and at scale.

In the UK, dnata Catering & Retail operates at significant scale, serving 22 airline customers and producing around 20.5 million meals annually. The business supports more than 1,000 flights a day, with meals prepared by a team of 225 UK-based chefs working across dnata's catering facilities nationwide.

Padgett says: "Our research backs what we're hearing across the industry. Passengers are embracing lighter, fresher, more functional meals, and airlines are increasingly thinking about how inflight food fits into the wider travel experience."

Triple Michelin-starred chefs Arnaud Lallement and Régis Marcon lead the latest culinary partnerships across Air France long-haul cabins, with focus on seasonal French ingredients and sustainable sourcing. Olivia Palamountain reports

Air France has renewed its collaboration with leading French chefs to create exclusive menus for customers in long-haul cabins departing from Paris, featuring triple Michelin-starred culinary talent across its premium offerings.

In the airline's La Première suites, triple Michelin-starred chef Arnaud Lallement has created four starters and eight main courses for the à la carte menu, working alongside Angelo Musa, recognised as the world's best pastry chef.

The collaboration includes dishes such as langoustine with creamy court-bouillon and lemon caviar as a starter, and ravioli with parmesan sauce, spinach and mushrooms as a main course."For Air France, I wanted to remember the seasons, to let my unconscious speak, and share with travellers a gourmet pleasure marked by emotion and indulgence," explains Lallement, who has created four starters and eight main dishes for the service.

Angelo Musa has created four desserts for La Première, including ode chocolate-caramel and cake with candied citrus fruits from Corsica, bringing what the airline describes as "a sweet, elegant touch to a menu worthy of the finest restaurants."

In Business class, triple Michelin-starred chef and Bocuse d'Or winner Régis Marcon has developed the new onboard menu, drawing inspiration from the Auvergne-Rhône-Alpes region.His sixteen dishes include Camargue rice trio with lemon, carrot and orange sauce, butternut and red beans, and royale of salmon and prawns in tangy sauce with snow peas and yellow carrots.

"Cuisine is always delicious when it's close to nature. It's this emotion that I wanted to convey to Air France customers," says MarconPastry chef Nina Métayer continues her dessert collaboration with Air France, which began in April 2024, creating desserts such as Raspberry lemon delight and a Tatin-style "crunchy delight" for Business class passengers.

Premium Economy features dishes from one-starred chef Frédéric Simonin, who has been working with Air France since November 2023. His latest creations include salmon with shellfish sauce, pasta and wild rice, leek and mushroom, plus prawns with tomato and squid ink rice."For Air France customers, I have carefully chosen each product from our French regions that I can transform with delicacy and precision, for a special culinary experience," says Simonin.

The chefs work with Servair, a world leader in in-flight catering, using fresh, local produce that changes seasonally. As part of Air France's commitment to responsible catering, meat, poultry, dairy products and eggs are of French origin, whilst fish is sourced from sustainable or French fisheries. Vegetarian options are available across all cabins.To combat food waste, Air France offers Business class customers the option to pre-select their main dish up to 24 hours before departure, combining guaranteed availability with more efficient consumption planning.

TV chef and restaurateur Monica Galetti has created spring and summer menus for Singapore Airlines' premium cabins, featuring slow-roasted lamb, Iberico pork and raspberry pistachio mousse. Olivia Palamountain reports

Singapore Airlines has announced a new collection of spring and summer dishes created by guest chef Monica Galetti, available on flights departing from the UK between March and August 2025.

The chef and TV personality has designed vibrant seasonal menus emphasising locally sourced British produce, drawing inspiration from her fine dining background, classical French training and South Pacific heritage.

Passengers travelling in suites, first class and business class on flights from London Heathrow, London Gatwick and Manchester will experience these exclusive menus, with a four-course offering in suites and first class, and a three-course menu in business class.
The spring menu, available from March 1 to May 31, celebrates seasonal British ingredients including asparagus, watercress, lamb and rhubarb. Suites and first class passengers can look forward to dishes such as Slow Roasted Lamb Cutlet with Gremolata and Rosemary Jus, and Blackberry Treacle Tart with Mascarpone Ripple. Business class travellers can indulge in Rhubarb Cake with Vanilla and Ginger Crème Fraiche.
From June 1 to August 31, the summer menu will feature garden-fresh produce and premium meats. Highlights for suites and first class include Slow Cooked Iberico Pork with Grilled Leeks, Potato Puree, Shallot and Nasturtium, while business class passengers can enjoy a Raspberry Pistachio Mousse in a sweet pastry tartlet.

"For my spring and summer collection for Singapore Airlines, I wanted to capture the essence of the seasons using high-quality ingredients that are in natural abundance," said Galetti. "As a frequent flier with Singapore Airlines, I was inspired to create a refined menu that offers comfort and indulgence at 35,000ft, to complement its world-class service."Mohamed Rafi Mar, Singapore Airlines general manager UK and Ireland, notes that customers have compared Chef Monica's previous menus to "restaurant quality" cuisine. "Her spring and summer menus are a continuation of this success, bringing a burst of fresh flavours and ingredients to gourmet in-flight dining," he says.

More information on Galetti's full autumn and winter menus are available to view here.
From the end of March, Singapore Airlines will operate 40 weekly flights between the UK and Singapore – more than any other carrier – including an increased daily service from London Gatwick.

In addition to Chef Monica's menu, passengers in the airline's premium cabins can select from European or Asian menus, or pre-order from the "Book the Cook" service, featuring dishes created by the Singapore Airlines International Culinary Panel.

Air France has renewed its partnership with triple Michelin-starred chef Emmanuel Renaut and appointed award-winning pastry chef Claire Heitzler to transform First Class dining on select long-haul routes. Olivia Palamountain reports

Air France has announced a complete overhaul of its La Première cabin dining experience, enlisting triple Michelin-starred chef Emmanuel Renaut and acclaimed pastry chef Claire Heitzler to create an exceptional French gastronomic journey above the clouds.

The airline's most exclusive cabin will showcase Renaut's expertise across all starters and main courses, marking his first comprehensive menu design for the carrier.

The new seasonal offerings, launched in December, 2024, reflect his passionate commitment to French culinary heritage, with a particular emphasis on his beloved Savoyard cuisine.

"Nature is a source of inspiration as infinite as it is fragile," Renaut explains. "My cuisine tells a story, one of simplicity, gourmet indulgence and comfort. This is what I wanted to share with Air France's La Première customers."

Renaut's menu features five innovative starters, including a sophisticated Beaufort PDO soufflé and a delicate foie gras with salsify, accompanied by a house-made blueberry and onion chutney.

The eight main courses celebrate French regional cuisine, with standout dishes including polenta with wild mushrooms, spinach and mountain cheese, and scallops quenelle with tangy cream sauce and root vegetables.

The chef has maintained his commitment to using French-sourced red and white meats and sustainably caught fish throughout the menu.

Air France has also appointed Claire Heitzler, named pastry chef of the year 2013 by the prestigious Gault & Millau guide, to oversee the dessert menu.

Heitzler's contribution includes seven signature desserts that will be introduced gradually, including a decadent triple chocolate cloud combining crunchy shortbread with creamy dark chocolate, and the innovative Castanéa, showcasing Ardèche chestnuts paired with Corsican clementines.

"For Air France, I created a selection of pastries combining gourmet delicacies, flavours and products from our French regions," says Heitzler. "It's a gourmet interlude for the company's passengers to enjoy."

The enhanced La Première dining experience will be available on select long-haul routes from Paris-Charles de Gaulle, serving destinations including Los Angeles, Miami, New York-JFK, San Francisco, Washington-DC, Singapore, Tokyo-Haneda, Dubai, São Paulo and Abidjan.

Lobster salad, caviar and confit lamb are just some of the decadent dishes now being served to Singapore Airlines' premium passengers, thanks to a new partnership with a famous chef. Olivia Palamountain reports

Singapore Airlines has partnered with BBC Masterchef and Amazing Hotels presenter and chef, Monica Galetti, for a selection of outstanding seasonal menus.

The collaboration includes a refined four-course menu for Suites and First Class customers, and an indulgent three-course menu for Business Class travellers.

Chef Monica's menu presents a fusion of flavours using locally sourced produce and draws inspiration from both her South Pacific roots and classical French training,

Passengers can look forward to four seasonal menus, each featuring Galetti's signature "Hokey Pokey" dessert – a nostalgic chocolate and honeycomb treat inspired by her childhood in New Zealand.

Chef Monica Galetti says: "After months of menu development, I am delighted to unveil my exclusive menu for Singapore Airlines. Bringing fine dining to customers at 35,000ft is my most exciting culinary journey yet. From fresh lobster to fine caviar and warming soups to locally sourced lamb, customers can expect a world-class in-flight dining experience on board Singapore Airlines flights."

Monica Galetti’s exclusive seasonal menus are available from October 2024 until November 2025 on flights departing from the UK.

The Spring menu is available from March to May, and the Summer menu from June to August. There are two separate menus, one for Suites and First Class customers, and one for Business Class customers.Mohamed Rafi Mar, Singapore Airlines general manager UK and Ireland, says: "We are excited to have Chef Monica's new seasonal menus on board our flights from October 2024. Whether you are flying out of London Heathrow, Manchester Airport, or from our latest departure point in London Gatwick, our Suites, First Class, and Business Class customers will be treated to gourmet in-flight dining from one of London's top chefs. We look forward to welcoming our customers on board to experience Singapore Airlines' hospitality at its best."

Singapore Airlines' commitment to in-flight dining excellence is further demonstrated by its collaboration with five world-renowned chefs on its  International Culinary Panel, including two Michelin-starred chefs collectively holding ten Michelin stars.

The airline also boasts an international panel of wine consultants, including Oz Clarke, who curates the onboard wine selection.In addition to Chef Monica's menu, passengers in Suites, First Class, and Business Class can choose from European or Asian menus.

For a wider selection, they may opt for the airline's "Book the Cook" service, available at least 24 hours prior to departure.

This service features dishes created by the Singapore Airlines International Culinary Panel, including globally recognised chefs Matt Moran and Georges Blanc.

The introduction of Chef Monica Galetti's exclusive menu further enhances Singapore Airlines' reputation for providing exceptional in-flight dining experiences, offering passengers a taste of gourmet cuisine at 35,000 feet.

 

Monica Galetti’s Autum and Winter Menus for Singapore Airlines

Autumn Menu (September 2024 to November 2024)

Suites and First Class:

Appetiser
Yellowfin Tuna Oka served in a tin of Gem Ossetra Caviar, finished with Coconut Cream, Lime and Shiso
Soup
Caramelised Autumn Squash and Black Truffle Soup with Porcini Mushroom, Chestnuts, and Pine Nut Praline
Main
Confit Lamb on a Soft Butter Bean and Pak Choi Ragout with  Smoked Peppers, Caper, and Watercress Salsa Verde
Dessert
Monica Galetti’s Signature Hokey Pokey Honeycomb and Chocolate Dessert with Ice-cream

Business Class:

Appetiser
Yellowfin Tuna Oka Marinated in Samoan Flavours
Main
Pan Roasted Cornish Cod Fillet topped with Crispy Tempura and Sea Vegetables with warm Tartare Sauce
Dessert
Dark Chocolate Cremeux

Winter Menu (December to February)

Suites and First Class:

Appetiser
Lobster Salad with Black Garlic and Chive Mayonnaise, Espelette Pepper and Urfa Chilli
Soup
Roasted Cauliflower and Salted Almond Soup with Smoked Haddock
Main
Poached Cornish Turbot served on a Pearl Barley Ragout, infused with flavours of the sea and a creamy Crème Fraîche
Dessert
Hazelnut Paris Brest with Poached Pear and Grated Koko Samoa

Business Class:

Appetiser
Dorset Crab Salad with Black Garlic and Chive Mayonnaise, Pickled Apple and Fennel
Main
Glazed Beef Short Rib in a Rich Red and Port Sauce, Served with Burnt Butter Mash and Seasonal Winter Vegetables
Dessert
Pear and Dark Chocolate Tart with a Salted Pistachio Crumb

 

Business Class passengers on Turkish Airlines are in for a taste of a unique dough made to a historic recipe from ancient Anatolian wheats. Olivia Palamountain reports

Turkish Airlines has unveiled a unique addition to its business class in-flight dining experience, which links passengers with flavours of the past.

"The Oldest Bread", which debuted on a flight from Istanbul to New York on September 22, 2024, is made from a recipe deeply rooted in the history of Anatolian agriculture (which began approximately 12,000 years ago in the Taş Tepeler region).

It is made of einkorn and emmer wheats, which are considered the oldest  in Anatolia, a region home to some of the most ancient civilisations on record.  While ancient in its history, "The Oldest Bread" is freshly prepared by Turkish DO&CO, the airline's Istanbul-based catering company.

It will be served warm to Intercontinental Business Class passengers, accompanied by butter and olive oil, as a prelude to the main meal service.

Prof. Ahmet Bolat, Turkish Airlines chairman of the board and the executive committee, says: "As the flag carrier that offers the world's finest flavours to its guests and receiving numerous accolades for it from world renowned organisations, we are pleased to introduce our business class travellers to the world's oldest bread grown from the reproduction of ancient wheat discovered in excavations in the Anatolia region. With this bread, traditional to Turkish cuisine and significant to global culinary history, we aim to blend past and present together on our inflight guest experiences."The development of "The Oldest Bread" involved collaboration with award-winning Turkish culinary historians Ömür Akkor and academic Çetin Şenkul.

Turkish Airlines continues to maintain its reputation for excellent in-flight dining, sourcing 80% of its menu products from local producers.

The airline's commitment to fresh, boutique-style production by expert chefs has consistently earned it recognition for having some of the world's best in-flight dining concepts.

By introducing 'The Oldest Bread', Turkish Airlines not only enhances its culinary offerings but also provides passengers with a taste of history, literally connecting them to the roots of agriculture and civilisation.

This innovative approach to in-flight dining demonstrates how airlines can use cuisine as a medium to share cultural heritage and create unique travel experiences

In lieu of feeding customers on planes, Finnair is selling airline food on the ground, with dishes including reindeer meatballs and Arctic char. Olivia Palamountain reports

As with the wider airline industry, Finnair has been hit hard by the Covid-19 pandemic. Flight traffic has dropped more than 90 per cent compared to this time last year and the airline has furloughed the majority of its employees – some 7,000 people.

But this state-controlled airline has come up with a creative solution to ensure both jobs for catering staff and a taste of the skies for customers missing the thrill of mile-high dining.

Dubbed a “Taste of Finnair”, the airline is selling a range of its business class meals at K-Citymarket in the Vantaa Tammisto region of Finland, all handmade in the Finnair Kitchen. Designed by Finnair’s chefs, dishes include reindeer meatballs, arctic char and teriyaki beef, and cost between €10 to €13 each.

Two main course options are available throughout the week from Monday to Sunday, and an additional starter is on sale from Friday to Sunday. If the pilot program is successful, Finnair may increase production and start selling the meals further afield.

“We want to offer the opportunity for a Finnair experience and everyday luxury at home, now that travel has been restricted in many ways,” Marika Nieminen, Finnair kitchen VP, said in a press release.

“At the same time, this is a new business opening for us and employs our chefs in Vantaa. It is especially great that at a time when most of Finnair Kitchen’s employees have been laid off, we can bring work and employment to our employees through a new experiment.”Finnair is just one of a growing number of airlines pivoting their business model to sell food to wanderlust-hungry punters. Globetrender has previously reported on a host of Asian airlines making their signature meals available on the ground.

Thai Airways kickstarted the trend back in April selling meal boxes from Bangkok airport, then began offering airline food (First, Business and walk-in, priced accordingly) at its new Royal Orchid Dining Experience restaurant.

In Hong Kong, Cathay Pacific is selling meals to airport staff (stir-fried beef strip and Indian curry fish), while low-cost carrier Santan, owned by AirAsia, sells two Malay staples, nasi lemak and beef rendang at its main hub in Kuala Lumpur. Indonesia’s national airline Garuda Indonesia is offering its food as takeaway dinners on a tray.

Singapore Airlines has experimented with new channels for its catering services. In late September, it launched meal kits that would bring first and business class dining into peoples’ homes.

The service came with cooking instructions along with a customised playlist. If you wanted to upgrade the experience, you could pay extra to buy the tableware served on-board (from Wedgwood or Lalique) and even hire a chef who could cook and plate the meal for you at home.

What’s coming next? Trend reports available to download HERE

 

In an attempt to shift stock and recoup a small portion of lost income, a number of airlines are selling in-flight meals to enjoy on the ground. Olivia Palamountain reports

While airline food generally gets a bad rap, few can resist the rumble of an in-flight meal trolley. But with so many grounded flight routes (especially in Asia-Pacific) there's now little opportunity to sample the meals most people love to hate, coupled with a growing nostalgia for the experience of air travel.

In order to satisfy hungry would-be fliers and recoup lost revenue, some airlines are offering in-flight menus for sale as a standalone product. 

Thai Airways kicked off the trend for flogging in-flight food in April when the pandemic struck. Its meal boxes contain an entree and dessert, with both Thai and international selections available – think stir fried tiger prawns or beef cheek with cumin sauce. These can be pre-ordered for collection from Bangkok airport or delivered.

More recently, it began selling time on its flight simulators for the public, and began offering airline food (First, Business and walk-in, priced accordingly) at its new Royal Orchid Dining Experience restaurant.

According to The Independent, 800 people eat there everyday. It reports: "For those who pine to dine above the clouds, it has it all: cabin crew bringing cold drinks on Thai Airways trays and superior airline food served on Thai Airways tableware to be eaten with Thai Airways cutlery in seating familiar to every aircraft passenger."

In Hong Kong, Cathay Pacific is selling meals to airport staff (stir-fried beef strip and Indian curry fish), while low-cost carrier Santan, owned by AirAsia, sells two Malay staples, nasi lemak and beef rendang at its main hub in Kuala Lumpur.

Indonesia’s national airline Garuda is offering its food as takeaway dinners on a tray.

"It’s served just as if you’re on a flight", Rubi Haliman, from Tangerang, Indonesia told The Guardian. Having already ordered four meals from Aerofood ACS, the catering company for Garuda he's clearly a fan of the concept.

“We get the whole set [of potted dishes]. My favourite was nasi daun jeruk: rice with lemon flavour,” he said. On the side, he was served an egg tofu, and for dessert, jongkong, a traditional Indonesian sticky rice pudding.

Australians missing the in-flight meal experience can choose from Gate Gourmet's meat or veggie bulk packs of microwave-ready frozen meals or select food from rival airline caterer SnapFresh.

When they're not offering "flights to nowhere", national carrier Qantas is in on the surplus action too, selling "care packs" of business-class pyjamas, packets of Tim Tams, tea bags and handcream for A$25 (£19).

Meanwhile, Singapore Airlines, which experienced a 99.5% drop in passengers during its first quarter, is turning a pair of planes into pop-up restaurants for two weekends in October and November 2020. Tickets sold out in 30 minutes.

 

 

[dropcap size=big]W[/dropcap]hatever cabin you are travelling in, there is always room for improvement in what you're eating. At the front of the plane, top-paying customers have been served champagne and smoked salmon for decades, but nowadays luxury is perceived to come in the form of ingredients that are locally sourced, just as they are in trendy restaurants.

In cheaper premium economy and economy cabins, the shift is towards guaranteeing your meal preference in advance so you aren't stuck with the beef when you wanted the chicken, but also the option to pay extra for an "enhanced" tray that will make you the envy of your fellow travellers.

Artisan, seasonal and local ingredients

It may seem counter-intuitive to go to the effort of sourcing local ingredients when the carbon footprint of travelling by air is vast. However, a new three-month concept from Delta Air Lines that began on December 1, saw people flying the premium Delta One cabin class to London Heathrow from New York JFK and Atlanta experience improved meals designed by chefs and using premium, local ingredients.

The menu on the New York route has been designed by Nick Anderer, executive chef and partner of NYC's Marta and Maialino restaurants. Food includes a starter of cured beef bresaola with Paffenroth Farms fingerling potatoes and horseradish crema; a white bean and sage soup; and a main course of braised lamb shoulder slow-cooked with white wine, rosemary, and polenta alongside wilted chard.

Anderer says: “Who says you can't source great local ingredients for an international flight? The meals we've created for Delta challenge this notion. In collaboration with the Delta team, and many of my favorite suppliers, farmers, and artisan producers, we've created a menu that highlights some of the classics from Marta's wood-fired kitchen.”

Delta says: "The introduction of Marta dishes marks the next step in a broader evolution in Delta’s culinary partnership with Union Square Hospitality Group that will feature new menus from other USHG eateries on a rotating basis and introduce customers to fresh and innovative dining options on select trans-Atlantic flights out of New York."

On Atlanta-London, the menu has been designed by award-winning chef Linton Hopkins and includes an appetiser of chickpea salad with chorizo spinach and lemon confit; a main of braised peppered bistro steak, served with root vegetables and a gruyere gratin; and a dessert of chocolate bread pudding with whiskey caramel sauce.

Sometimes meals will also incorporate seasonal, local-harvest produce to create the likes of tarragon chicken pot pie served with sweet potatoes and savoy cabbage from the US to London.

Cathay Pacific also says it uses locally sourced and sustainable ingredients "whenever possible", as does Emirates, which highlights dishes such as lamb brochette with Arabic spices or grilled chicken breast with caramelised plums. South African Airlines and Ethiopian Airlines are also following this trend, with the latter serving national dish "Injera bǝ wot".

It says wot is a spicy stew accompanied by injera, which is a leavened flat bread made from an ancient, gluten free Ethiopian grain called teff.

Booking meals in advance

Unless you're sitting in 1A, there is always the risk of not getting your first choice of meal, but an increasing number of airlines are offering the chance to order your food in ahead of departure so you have it guaranteed.

American Airlines claims to be the first US carrier to give first and business class traveller the option to “reserve your entrée before you fly”, while in spring 2015, Singapore Airlines extended its business and first class pre-order “Book the Cook” service to premium economy passengers.

Long-haul business class passengers travelling from Helsinki with Finnair, meanwhile, can request one of three “Meals designed for you” options – “Wellness and Energy”, “Food Lover’s Treat” and “Chef’s Gourmet”. It also offers economy passengers the chance to pay €12 for a pre-ordered plate of chicken breast with mashed potatoes or Indian vegetable masala, for example.

In April, British Airways will extend its free pre-order meal option (from the normal in-flight menu) for premium economy, business and first to those travelling out of Gatwick, and from London City to JFK. (It was made available to those travelling long-haul out of Heathrow in 2013.)

Enhanced economy class trays

If you're fed up with eating bad economy class food, and don't want to make do with a sandwich from the airport Pret, some airlines are beginning to offer paid-for enhanced meals to be served on board.

Air France is giving premium economy and economy passengers not only the chance of guaranteeing their choice for free from the standard in-flight menu, but of paying for an "edible upgrade" from its “A la Carte” menu. There are four options including “Tradition” for €18, “Italia” for €12 and “Ocean” for €15. You can also pay with Flying Blue miles. (Business and first class passengers can book “A la Carte” choices for free.)

British Airways is also hopping on the band-wagon. Its pre-paid meals are available to order online on outbound flights from London Heathrow to most long-haul destinations. There are six trays to choose from, priced between £15 and £18, and include a full English breakfast, a healthy option of steamed fish and a "Taste of Britain" tray with Loch Fyne smoked salmon and Wiltshire pork belly. BA plans to extend the offering to outbound flights from Gatwick in 2016, as well as to various inbound flights.

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