In-Flight Meals

The Story of In-Flight Meals: A Journey from Luxury to Necessity

The concept of serving meals in the sky dates back to the early 20th century, shortly after commercial aviation took off. The very first recorded in-flight meal was served in 1919 by Handley Page Transport on a flight from London to Paris. It was a simple packed lunch – a sandwich, fruit, and a beverage – costing a few shillings. At that time, air travel was considered a luxury. The idea of eating above the clouds was nothing short of remarkable. In the following decades, especially through the 1930s and 40s, full-service meals became a hallmark of premium air travel, with white-linen service, multiple courses, and even fine wine offered to first-class passengers.

As aircraft technology improved and flights became longer, the importance of in-flight meals grew. During the jet age of the 1950s and 60s, airlines began standardizing meal service. Food was cooked on the ground, chilled or frozen, and then reheated in the air. Airlines hired gourmet chefs and partnered with luxury hotels to craft menus that reflected both elegance and international taste. For many, the in-flight meal was part of the overall travel experience – a way to begin their journey with a touch of hospitality.

However, the nature of airline meals began to change in the late 20th century as cost-cutting, deregulation, and the rise of low-cost carriers led to simplified services. In economy class, complimentary meals were gradually replaced with buy-on-board models, especially for short-haul flights. Nonetheless, for medium and long-haul international routes, especially in full-service airlines, hot meals remain standard. First and business class passengers today still enjoy gourmet options, including multi-course meals, curated wines, and even celebrity-chef-designed menus.

Meals are usually served based on the duration and time of the flight. On short flights, passengers may receive snacks or light meals, while on long-haul or overnight flights, airlines offer full-course meals with a choice of entrees, sides, desserts, and drinks. Most meals are heated in convection ovens onboard and served by trained cabin crew at designated service times, often an hour or two after takeoff and once more before landing on long flights. Special dietary meals, such as vegetarian, vegan, Jain, diabetic-friendly, halal, or gluten-free, can be requested in advance – typically at the time of booking.

Interestingly, food tastes different in the air due to cabin pressure and low humidity, which dulls taste buds. To combat this, airline meals are often seasoned more heavily than ground-level food. Modern airlines work with food scientists and chefs to create recipes that maintain their flavor at high altitudes.

In-flight meals have evolved from a novelty to a necessity – blending logistics, food science, and hospitality. While not all passengers receive the same service today, the idea of being served a warm meal midair remains one of the most recognizable aspects of commercial aviation.

Below is the list of airline meal types with standard codes and detailed descriptions, as used by IATA (International Air Transport Association). These meals are offered to accommodate dietary, medical, religious, and cultural requirements.

Meal Code	Meal Type	Description
AVML	Asian Vegetarian Meal	Vegetarian Indian meal, typically spicy, containing no meat, fish, or eggs, but may contain dairy (milk, paneer, etc.)
VGML	Vegan Meal	No animal products at all – excludes meat, fish, dairy, eggs, or honey. Made from vegetables, grains, fruits, and legumes.
VLML	Vegetarian Lacto-Ovo Meal	Vegetarian meal that includes dairy products and eggs but no meat, poultry, or fish.
HNML	Hindu (Non-Vegetarian) Meal	Prepared as per Hindu customs; typically includes meat (not beef/pork), fish, and spices. Often resembles Indian cuisine.
KSML	Kosher Meal	Prepared according to Jewish dietary laws. Usually sourced from certified kosher caterers.
MOML	Muslim Meal	Halal-certified meal with no pork or alcohol. All meat is slaughtered according to Islamic law.
VJNL or VJML	Jain Meal	Strict Indian vegetarian meal – excludes root vegetables (potatoes, onions, garlic, etc.), dairy, and animal by-products.
DBML	Diabetic Meal	Low sugar and low carbohydrate content; suitable for diabetics. Avoids sugar-rich desserts and sweetened beverages.
GFML	Gluten-Free Meal	Excludes wheat, rye, barley, oats, and any gluten-containing ingredients.
LFML	Low-Fat Meal	Contains minimal fat, cholesterol, and saturated fats. Avoids fried food and fatty meats.
LSML	Low-Salt Meal	Contains limited sodium; excludes salt-cured meats, cheese, and snacks.
LCML	Low-Calorie Meal	Designed for those seeking a lower calorie intake. Portion-controlled, low-fat, and low-sugar ingredients.
BLML	Bland Meal	Mild food for passengers with digestive disorders. Avoids strong spices, caffeine, and fried foods.
FRML	Fruit Meal	Includes only fresh fruit items. Sometimes served as a snack or dessert option.
CHML	Child Meal	Designed for children (usually 2-12 years). Includes child-friendly items like pasta, chicken nuggets, etc.
BBML	Baby Meal	Jarred or soft baby food suitable for infants (up to 2 years). May include formula or milk (must be pre-ordered).
NLML	No Lactose Meal	Excludes milk and dairy products (cheese, yogurt, cream). Suitable for lactose-intolerant passengers.
ORML	Oriental Meal	Typically includes Asian-style cuisine, such as Chinese or Japanese, not necessarily vegetarian.
SFML	Seafood Meal	A meal primarily made with fish and/or seafood, no other meats included.
RVML	Raw Vegetarian Meal	Includes only raw vegetables, fruits, and nuts – nothing cooked or processed.

Important Notes:

• Pre-Order Required: Most special meals must be requested at least 24–48 hours before departure.
• Availability varies by airline and route.
• Meal codes may differ slightly between airlines, but these are the IATA standard abbreviations.