80 / ACCESSIBLE FOOD SERVICE
A helping hand W
hile flying has become routine for many of us, it 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 challenges for people living with disabilities. There are increasing calls to help change this and make flying more inclusive. While many of these discussions focus on physical access in planes and airports, 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.
different life stages, common foods served onboard present a challenge. Yoghurt pots, bags of crisps, packets of biscuits, containers of cheese and crackers and so on may not be able to be opened easily, or at all, by some. Yes, we have all had experiences with hard-to-open packets, however this extends beyond the occasional stubborn bag of crisps. Hospitals have been aware of challenges when eating, especially when serving pre-packaged foods, with some implementing strategies such as coloured coded trays to identify patients requiring assistance. Acknowledging these physical challenges, and taking learnings from food service in other industries, is an important step airlines and caterers can take to provide more inclusive meal experiences.
Prepackaged food
Neurodivergent people can have challenges with sensory aspects of foods including colours, textures and flavours. This can make flying an uncomfortable and challenging experience when provided with meals and foods outside of routine or comfort zone. Airlines and caterers can make flying more inclusive through meal and menu design that considers
There are foods served onboard that many of us don’t think twice about eating. Cabin crew come around with the meal service and we sit back having something to eat while enjoying the inflight entertainment. However, for some people living with physical disabilities, certain health conditions, or at
Food and sensory issues
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Melissa Adamski, Dietitian and Founder of Nutted Out Nutrition, explores why and how we should consider food in the inclusivity conversation