Flying is not necessarily easy, or accessible, for everyone and there are challenges within the travel industry to help make travel a more inclusive experience. Some of these challenges are related to the foods served onboard flights as eating while flying is not necessarily an inclusive, easy or enjoyable for all. Our Head of Travel Nutrition, dietitian Melissa Adamski APD, contributed to an article to the latest issue of Onboard Hospitality called A Helping Hand, exploring the topic of food and inclusivity while travelling.
Food and inclusivity while travelling
“While flying has become routine for many of us while travelling, flying is not necessarily easy, or accessible, for everyone. Getting on and off planes, moving around the airport, and accessing bathrooms onboard easily are what many travellers take for granted, yet can present logistical challenges for people living with disabilities. There are increasing calls to help change this and make flying more inclusive for all. While many of these discussions focus on physical access in planes and airports, did you know there are elements of food service that can also present challenges for people flying? Considering food and meal service in the inclusivity discussion is essential for airlines and caterers to help make flying an enjoyable and accessible experience for all.”
To read the rest of the article please visit page 80, Issue 99 of Onboard Hospitality magazine.
For more industry articles by Melissa Adamski, Head of Travel Nutrition and Travel Dietitian, see articles on Seasonal eating and travel, Food and mental health for the airline industry, and Jet Lag and Diet (chrononutrition).
