Inflight catering is the next frontier of airline innovation

For decades, airline catering has largely been a one-size-fits-all operation. Passengers order “chicken or pasta” and hope for the best. Airlines make educated guesses on how much provisions to load, knowing that much of it will go to waste. The result is unnecessary catering and fuel costs, and less-than-satisfied fliers.

But the status quo is quickly changing, driven by shifting passenger expectations and a wave of digital innovation that is enabling airlines to make data-driven decisions and offer more customized options.

The future of inflight catering is more personal, more sustainable, and more efficient for airlines.

By capturing passenger preferences in advance, airlines can cut waste, control costs, and ensure that customers are satisfied with the food that lands on their tray tables. AI is emerging as one of the most powerful tools for airlines to gain a deeper understanding of customer preferences and plan accordingly. 

Consider the following data points:

• 68% of passengers now expect customized meal options

• 74% of long-haul travellers want gourmet options over standard meals

• Untouched meals currently account for 18% of cabin waste, underscoring the opportunity for greater efficiency

• AI could boost revenue per passenger by 10-15%, while cutting customer service costs by up to 30%

These are big numbers in an industry where margins are tight. The case for a digital transformation of catering operations could not be more compelling. The only question is: Which airlines will grasp this opportunity to move from generic to personalized meal planning, and which ones will be left behind?

Lufthansa, for example, recently introduced a “Tray Tracker” system at its hubs in Frankfurt and Munich. This AI-powered tool scans and analyzes returned meal trays to see precisely what passengers ate and what they didn’t. That information feeds back into future menu planning, allowing caterers to fine-tune portion sizes and offerings for specific routes, cabin classes, and passenger segments. The airline expects the system to help reduce carbon emissions by preventing waste and cutting fuel usage.

The power of personalization

Airlines are also exploring how AI can be used to more accurately forecast meal demand by analyzing booking data, route trends, and even seasonal dietary patterns. 

Personalization is about more than just portion control. It’s also about airlines’ ability to meet the diverse preferences and values of travelers. The rapid rise of high-quality vegan and vegetarian options is a notable example of this trend. 

At the recent WTCE Expo in Hamburg, Madrid-based BeanStalk Foods showcased its new plant-based lineup, including pulled pork-style tacos, meat-free burgers, and no-meatballs that genuinely impressed taste testers. These meals aren’t just for vegans; they cater to the growing wave of “flexitarians” — passengers who want to reduce meat intake for health or sustainability reasons.

AI can even help airlines on the production and supply side. Emirates Flight Catering’s vertical farm in Dubai now uses machine learning and AI to optimize hydroponic systems. This reduces water use by up to 95% compared to conventional farming and gives the airline its own source of fresh, diverse ingredients. 

When airlines combine pre-ordering, AI-enabled meal planning, and a more diverse menu, everyone wins. Passengers feel seen and cared for. Airlines build brand loyalty while gaining more control over cost and waste. 

We’re only at the beginning of this transformation. Imagine a fully integrated system where a passenger’s meal preferences are remembered and refined over time. An AI-powered app could suggest options they’re most likely to enjoy on each trip, coordinate with catering partners, and even adapt menus dynamically based on real-time demand. Airlines would have precise data on what to load, where, and when — all while offering passengers an experience that feels more like eating at their favorite restaurant than ordering from a cart.

For airlines and catering partners, now’s the time to embrace the technology that makes it possible. Because it makes financial sense and because passengers will increasingly favor those who do.