You’ve probably chalked it up to a lack of quality, but there are reasons you haven’t considered.
According to Grant Mickels, executive chef and head of Lufthansa’s LSG Sky Chefs, the food isn’t the real problem.
As he explains, at 35,000 feet, the first thing passengers lose is their sense of taste. So it’s not the quality of the food and its ingredients that’s to blame, but the way the food is consumed.
The Fraunhofer Institute, a research organization based in Germany, conducted a study on why a dish that’s delicious in a good restaurant is so “boring” in the air. By conducting their experiment in an aircraft cabin, as well as on the ground, they found that the differences in taste were striking.
