Blog: Airport food flying high

Catherine Sleep | 22 November 2006

It is fair to say that the Physician’s Committee for Responsible Medicine (PRCM) is not best known for enthusiastic statements or praise. PRCM is generally more likely to be making the public aware of a perceived inadequacy and lobbying for improvements.

So you sit up and take notice when the organisation says something nice. Perhaps it’s moved by the spirit of Thanksgiving, but PRCM says that travellers through US airports can now look forward to healthier airport food. A survey it undertook of 13 of the busiest airports in the States shows that the quality of airport food is rising. Some 88% of the restaurants surveyed offer at least one vegetarian main dish that is low in fat, high in fibre and cholesterol-free.

Unlike schools or the high street, airports may not be a key battleground in the war against unhealthy food, but some business people fly regularly and rely on the catering outlets they find at airports to grab a meal before they take off. Flying is not a particularly healthy activity, so if you can at least fuel up with healthy tucker before heading to the gate, that’s a start. Moreover, as no-frills airlines become ever more prevalent, more and more passengers need to take their own food on board and so will turn to the sandwich bars at the airport to stock up.

Now, if PRCM can just do something about the exorbitant prices charged by airport restaurants, that would be just tip-top.

Airport food continues upward trend toward better health


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