Most airlines no longer serve meals to passengers, especially on short-haul or economy flights, due to cost considerations, operational efficiency, and consumer preferences. These decisions reflect economic changes, industry competition, and the desire to meet the diverse needs of travelers. Here is a detailed analysis of the main reasons behind this trend:

1. Cost Reduction

Providing meals on board involves significant expenses, including purchasing ingredients, preparation, packaging, transportation, and onboard storage. Additionally, there are costs related to specialized equipment, such as onboard ovens, and the staff required to serve meals. By eliminating or reducing meal service, airlines can lower ticket prices and attract more customers.

2. Low-Cost Business Models

Low-cost airlines, such as Ryanair and Wizz Air, have popularized the model of selling only basic services and offering additional options for a fee. This strategy allows for very low fares and gives passengers flexibility, as they pay only for what they want. Many traditional carriers have adopted this model for short-haul flights in an effort to remain competitive.

3. Competition and Revenue Diversification

The airline industry is highly competitive, with many companies operating on thin profit margins. Instead of including meals in the ticket price, airlines prefer to sell them separately, generating additional revenue. Meals purchased onboard are usually priced higher than their actual cost, contributing to profitability.

4. Flight Duration

On short-haul flights lasting less than three hours, serving a full meal can be logistically challenging and unnecessary. Passengers often prefer to eat before or after their flight. Instead, airlines offer snacks or beverages for purchase to save time and resources.

5. Changes in Consumer Preferences

Some passengers prefer to choose their meals based on specific dietary needs (special diets, cultural preferences, etc.). By eliminating included meals, airlines offer greater personalization and avoid food waste. In some cases, passengers can pre-order special meals, ensuring customer satisfaction.

6. Impact of the COVID-19 Pandemic

The pandemic accelerated the decline of traditional in-flight catering services to minimize physical contact between crew and passengers and to reduce risks associated with food handling. While many airlines have resumed these services, some have chosen to maintain cost-cutting measures.

7. Environmental Impact and Sustainability

Airlines are increasingly aware of their environmental impact. Eliminating standard meals reduces the amount of waste produced on board, such as packaging and uneaten food, contributing to sustainability goals.

Conclusion

The decision to stop serving free meals on many flights reflects an adaptation to economic realities and passenger preferences. While this may seem like a downgrade in the flying experience, many airlines argue that the flexibility provided by selling food separately benefits both them and their customers. In the end, passengers enjoy lower fares and more varied options.