Farm to tray table: How airline meals went gourmet

As the airline industry grew and gave way to the economy class, providing high-quality in-flight dining became unsustainable. Complimentary meals in the US -- even the drab old "chicken or beef" we once laughed at -- have disappeared altogether from most economy class cabins on domestic flights. On international flights where the hours are longer than our stomachs can go without food, plane food is served whether we like it or not. But in recent years, many airlines have recognized that the best way to a customer's heart, and wallet, is through their stomach. So in came the celebrity chefs, exotic ingredients and nutritious, delicious options. JetBlue's Mint class passengers can now enjoy food from renowned New York restaurant Saxon + Parole, along with a drinks service curated by wine expert Jon Bonné. United has crafted a refined culinary experience, with palate-pleasing main courses that read like an upscale restaurant menu. Duck confit ravioli, anyone? In 2013, Delta airlines took a different approach to the way its on-board cuisine was prepared for premium class passengers on select Delta One flights: thinking locally, to serve globally. Story looks at in a bit more detail.<br/>