Airplane Food Etiquette

I recently trekked to Stockholm, Sweden and then to the Arctic and realized a few things about travel in the process. These revelations had a bit to do with other cultures and broadening one’s horizons of course, but mainly they related to one big problem in the airport/airplane system. It has nothing to do with turning off electronic devices, emergency exit row responsibilities or even joining the mile high club; it has to do with a little something we like to coin airplane food etiquette. Do you know where we’re going with this?

Believe me, we’re as adventurous food wise as they come, but there’s a time and place for David Chang’s pork belly buns and it doesn’t include a sealed flying vehicle. I had a few flights for this trip, and each time I found myself trapped in the scent of a food whose destiny should not have included an aircraft carrier. Lo Mein, bacon, egg and cheeses, garlic crusted roast beef – you name it, I smelled it. That’s why we comprised a little guide to what we think are inappropriate foods to fly with, accompanied by their appropriate alternatives. Think of us as the FAA for food…Food Aviation Administration if you will. You can hate, but whether you like it or not, the green curry from your favorite restaurant isn’t translating well to your 14-hour flight to China…

Food-Chart

– Laura Kosann