Market Scenario 

In-flight catering services market was valued at US$ 19.52 billion in 2024 and is projected to hit the market valuation of US$ 30.23 billion by 2033 at a CAGR of 5.62% during the forecast period 2025–2033.

The world of in-flight dining is a massive logistical operation, driven by specific passenger demands and consumption patterns. As of 2025, the numbers behind this industry reveal the extraordinary scale of production and coordination required to serve millions of travelers daily. Emirates Flight Catering, one of the largest global players, produces an average of 220,000 meals every single day. At Delta Air Lines’ Atlanta hub, the international kitchen prepares over 24,500 meals daily, while Gategroup’s Hapeville, Georgia facility produces up to 5,000 meals for international flights each day. On an annual scale, dnata, a global catering giant, produces over 110 million meals, with its Australian operations alone delivering 64 million meals to approximately 250,000 flights each year. In the 2023-24 financial year, dnata’s Australian teams uplifted over 50 million meals, and Gategourmet, the core business of gategroup, provides more than 200 million meals annually.

The per-minute and single-facility outputs further highlight the complexity of this operation in the In-flight catering services market. Emirates, at its peak, serves a staggering 149 meals every minute. Gategourmet’s unit at São Paulo’s Guarulhos International Airport produces 18,000 meals per day, while American Airlines’ new Dallas-Fort Worth catering facility can prepare up to 15,000 meals daily. Singapore Airlines’ main catering facility at Changi Airport, managed by SATS, produces 19 million in-flight meals annually. Facility capacities are equally impressive, with dnata’s expanded Melbourne facility capable of producing 25 million meals per year, and Emirates’ “Food Point” facility able to produce 30 million annually. Menu variety is vast: Emirates uses a library of 2,200 recipes monthly, Singapore Airlines develops hundreds of new menus each year, and SATS can run 800 to 1,000 different menus in a single day. 

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 Market Dynamics 

Detailed Consumption Patterns: From Everyday Staples to Premium Luxurious Offerings

A granular look at what passengers actually eat and drink in-flight provides a clear view of demand and consumption patterns in the global In-flight catering services market, ranging from everyday staples to luxury items. Emirates serves 6 million kilograms of fresh chicken, 350,000 kilograms of beef, and 266,000 kilograms of Atlantic salmon fillets annually. The airline also uses 2.2 million kilograms of potatoes and 1.7 million kilograms of eggs each year, while Gategroup’s Atlanta kitchen alone uses an average of 50 pounds of carrots daily. Premium cabin passengers enjoy even more exclusive offerings: Emirates’ First and Business Class travelers consume 1.2 million beef tenderloin steaks annually, and First Class passengers, who have access to unlimited caviar, consumed 10,350 kilograms of the delicacy in a single year.

Beverage consumption is equally impressive in the In-flight catering services market. Emirates passengers drink 1.2 million liters of orange juice annually and are served from a selection of 2.1 million bottles of wine and champagne each year. The Oneworld Alliance, which includes airlines like Finnair, reported serving approximately 30 million bottles of wine and 2.5 million bottles of champagne in a year, with Finnair alone serving one million liters of its signature blueberry juice. Hot beverages remain popular, with Emirates passengers using 2.3 million teabags and 70,300 kilograms of ground coffee annually. Accompaniments and snacks are also consumed in vast quantities: 3.1 million kilograms of freshly baked breads and pastries, 40 million pieces of gourmet chocolate, 3.5 million single-serve bottles of olive oil and balsamic vinegar, 14,000 kilograms of Australian Yarra Valley feta cheese, and 22,000 kilograms of Kalamata olives are enjoyed by Emirates travelers each year.

Specialized Meal Request Trend: Meeting Dietary, Religious, and Health Needs in Numbers

The demand for specialized meals tailored to dietary, religious, and health needs is a significant and quantifiable part of In-flight catering services market. In 2024, dnata crafted over 15,000 meals specifically for private jet customers in the U.S., with professional sports teams often requiring athletic portions containing 10-12 ounces (285-340 grams) of protein per meal. For families, airlines have developed specific protocols: Air France automatically provides a child’s meal for kids aged 2 to 8 on most long-haul flights, while meals for children aged 9 to 11 must be requested at least 24 hours in advance. Parents can also request baby food up to 48 hours before departure. American Airlines offers child meals for kids aged 2 to 5, which must be pre-ordered, and ANA provides baby meals for infants under 2 and child meals for those aged 2 to 5.

Allergen awareness is a growing priority, especially in VIP catering in the In-flight catering services market. dnata operates peanut-free facilities and offers almond butter as an alternative to peanut butter due to serious allergy concerns. This attention to detail ensures that passengers with specific dietary restrictions or allergies can travel safely and comfortably. The scale and complexity of these specialized meal requests highlight the industry’s commitment to inclusivity and customer satisfaction, ensuring that every passenger’s needs are met, regardless of age, health, or religious requirements. The numbers behind these efforts underscore the logistical sophistication required to deliver such a wide range of tailored meal options on a global scale.

Economic Realities and Food Waste: Balancing Quality, Cost, and Sustainability

The economics of in-flight dining are closely tied to the issue of waste, with data on uneaten food highlighting both a major challenge and an area ripe for innovation in the In-flight catering services market. On average, a single air passenger generates between 0.82 kg and 2.5 kg of waste per flight, with an average of 1.43 kg. Audits indicate that over 20% of cabin waste comes from untouched food and beverages, underscoring the scale of the problem. Airlines are responding with technology-driven solutions: KLM’s implementation of an AI system to better predict passenger numbers has resulted in a saving of more than 100,000 kg of meals annually, demonstrating the potential for data-driven approaches to reduce waste and improve efficiency.

The cost of premium offerings is also significant. Qatar Airways’ introduction of caviar service in business class on select routes is estimated to cost the airline between $1 to $2 million per year, based on serving around 550 portions daily. Investment in quality remains a priority for leading airlines: Singapore Airlines increased its per-passenger meal budget by 20% compared to its 2019/2020 financial year, now spending about $500 million annually on its food service. These figures highlight the delicate balance airlines must strike between offering high-quality dining experiences, managing costs, and addressing the environmental impact of food waste. The ongoing challenge is to innovate and adapt, ensuring that both passenger satisfaction and sustainability goals are met in the ever-evolving world of in-flight catering.

 Segmental Analysis 

By Class: Economy Class Leads In-Flight Catering Services Market

Economy class remains the cornerstone of in-flight catering services with over 48% market share, primarily due to the sheer volume of passengers it accommodates on every flight. Wide-body aircraft such as the Airbus A380 or Boeing 777 are typically configured with over 350 to 450 economy seats, compared to fewer than 100 seats for all premium classes combined. This vast difference in capacity means that, even though the spending per passenger is lower in economy, the total volume of meals and beverages served is immense. On an average long-haul international flight, catering operations will load more than 800 individual meal trays and beverage servings specifically for the economy cabin. Major global airlines report serving over 80 million meals to their economy class passengers in a single year, underscoring the scale of this operation. Even on routes where meals are not included in the ticket price, the sheer number of passengers purchasing food and beverages ensures that economy class remains the dominant segment by volume.

The logistics behind catering for economy class are staggering in the In-flight catering services market. During peak season, a catering unit for a large airline can assemble over 60,000 economy meal trays in a single day. While premium meals may be more elaborate, the number of standard economy meals produced by caterers like gategroup or LSG Sky Chefs can exceed 100,000 units daily at major hubs. Developing a new economy class meal cycle for a global airline involves creating and testing up to 200 different main courses to ensure variety across the network. Some airlines have introduced pre-order options for up to 15 different special meals in economy, reflecting the diverse needs of this large passenger base. Innovations such as lighter-design meal carts can reduce aircraft weight by 20 kilograms, saving thousands of dollars in fuel annually per aircraft—a significant saving when multiplied across a fleet. Even a simple change, like altering the bread roll served in economy, can have a massive supply chain impact, requiring the sourcing of over 5 million units for an airline in a year.

By Flight Type: Low-Cost Carriers (LCCs) are Key Providers of In-Flight Catering Services

Low-Cost Carriers (LCCs) with over 58% revenue share of the In-flight catering services market have become key providers of in-flight catering services, not by giving meals away, but by making catering a central pillar of their ancillary revenue strategy. For LCCs, every item sold onboard—from snacks to hot meals—directly contributes to profitability. By unbundling the ticket price, these airlines can offer lower fares while creating a captive retail market in the sky. Their large and growing passenger numbers mean they are ordering massive quantities of snacks, drinks, and buy-on-board meals from caterers, making them a high-volume client base. For instance, a major European LCC reported ancillary revenue, with food and beverage as a key part, exceeding 1.2 billion Euros in the last fiscal year. The average ancillary revenue per passenger for some leading LCCs is now over $25, with buy-on-board sales being a primary driver.

The scale of LCC catering operations is impressive across the global In-flight catering services market. The buy-on-board menu for a leading LCC can feature more than 50 different products, from hot meals to cocktails. A single popular LCC sells over 10 million cups of coffee and tea annually across its fleet, and the top-selling food item for many is a simple sandwich or wrap, with some carriers reporting sales of over 5,000 units in a single day. Combo deals are a volume driver; one carrier sold over 3 million "meal deal" combinations in a year. To manage logistics, a large LCC will have its catering partner stock its aircraft with over 1,000 individual retail items for a day of short-haul rotations. The adoption of digital payment systems has boosted sales, with one LCC processing over 50,000 onboard transactions in a week. Catering for LCCs focuses on items with a long shelf-life, reducing waste; a caterer might supply an LCC with 500,000 units of a specific brand of crisps over a six-month contract. Passenger growth for LCCs is a direct driver of catering demand, with a carrier adding 10 new aircraft creating a new consumption base of over 1.5 million passengers annually.

By Food Type: Meals are the Most Dominant and Preferred Food Category

Meals with over 52.60% market share continue to be the most dominant and preferred food category in the In-flight catering services market, largely due to passenger expectations on medium and long-haul flights and the psychological comfort a hot meal provides during travel. A full meal service is often seen as a marker of care and hospitality, breaking the monotony of the flight and helping passengers structure their journey. Operationally, serving structured meals is more efficient than handling numerous individual snack requests, especially when catering to hundreds of passengers at once. Even on buy-on-board services, hot meals are popular because they offer better value and sustenance than purchasing multiple smaller snacks. On a typical 10-hour international flight, the catering plan includes two full meal services and at least one additional snack service, ensuring passengers are well-fed throughout the journey.

The focus on meals is evident in airline offerings and operational design in the In-flight catering services market. A leading airline's "Book the Cook" premium meal pre-order service offers a choice of over 20 different gourmet main courses, highlighting the meal as the centerpiece of the in-flight experience. Even on LCCs, hot meals, which can be pre-ordered for around $12–$18, are a popular choice, with some airlines loading over 100 pre-ordered hot meals on a single flight. Catering facilities in the In-flight catering services market are designed for scale production of meals, with large kitchens capable of plating over 2,000 identical main courses per hour. The main course tray for an economy meal is engineered to fit precisely into onboard convection ovens, which can reheat over 40 meals simultaneously in about 20 minutes. Popular regional meals, such as chicken biryani or beef casserole, are served to over 1 million passengers annually by major airlines. Investment in meal quality is significant, with celebrity chef partnerships for new main courses sometimes involving contracts worth over $250,000. Even when unbundled, the take-up rate for pre-ordered meals on long-haul economy flights can be high, with some airlines reporting over 25,000 pre-ordered meals purchased per month. 

By Flight Category: International Flights Are the Largest Consumers of In-Flight Catering Services

International flights with over 55% market share are the largest consumers of In-flight catering services market, primarily due to their extended duration and the need to provide multiple meal services to ensure passenger comfort. Flights lasting over six hours typically require at least one, and often two or three, full meal services to meet basic needs and expectations. Unlike short domestic flights, where a beverage and a small snack suffice, long-haul international travel spans multiple traditional mealtimes, making comprehensive catering essential. The competitive landscape for international routes is fierce, and full-service carriers use high-quality catering as a key differentiator to attract and retain customers, especially in lucrative premium cabins. For example, an ultra-long-haul flight such as Singapore to New York (over 18 hours) involves a catering load of up to four separate services: dinner, breakfast, and two substantial snack services.

The operational complexity and scale of international catering are immense in the In-flight catering services market. The total number of individual catering items loaded for a single international A380 flight can exceed 50,000, including cutlery, napkins, condiments, meals, and drinks. A major international airline's catering budget for its fleet can exceed $1 billion annually, with the vast majority allocated to international routes. For international first-class cabins, some airlines offer "dine-on-demand" service, requiring the loading of enough food to prepare any of the 10–15 menu items for every passenger at any time. A single international catering kitchen at a hub like London Heathrow or Frankfurt services over 300 international departures daily. The weight of catering and beverage service on a long-haul international flight can be over 4,000 kilograms, equivalent to the weight of several cars. International flights also require a greater variety of special meals; a flight to India might carry over eight different types of vegetarian meals to cater to diverse dietary laws. The wine and champagne loaded for a single international first and business class cabin can include more than 100 premium bottles. 

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Regional Analysis 

Europe: The Hub of Legacy Carriers and Premium Services

Europe is a powerhouse in the in-flight catering services market, home to some of the world’s largest and most established catering companies. The region is defined by its legacy carriers, a strong emphasis on culinary quality, and significant investments in both technology and sustainability. European caterers serve a vast network of both traditional and low-cost airlines, ensuring high standards and operational efficiency.

• Frankfurt’s LSG Sky Chefs facility is one of the largest globally, preparing up to 77,000 meals daily exclusively for Lufthansa flights. This operation is supported by a workforce of around 2,400 employees, highlighting the scale and complexity of daily production.
• KLM in Amsterdam has leveraged AI-powered demand forecasting with its “TRAYS” tool, saving 111,000 kilograms of meals from waste annually. On every intercontinental flight from Schiphol, this system prevents an average of 2.5 meals from being wasted.
• Finnair serves about 1 million liters of its signature blueberry juice to passengers each year, reflecting the region’s focus on unique, high-quality offerings.
• Newrest’s €25 million investment in a new 14,000-square-meter production unit at Paris Charles de Gaulle Airport has boosted capacity to 30,000 meals per day, supporting the busy European hub.
• British Airways enables First Class passengers to digitally pre-order gourmet meals up to 72 hours before departure, while serving approximately 2.1 million bottles of wine and champagne annually.
• Turkish DO & CO produces an average of 70,000 meals daily at its Istanbul facility, further illustrating the region’s immense scale.

Europe’s catering sector is marked by innovation, sustainability, and a relentless drive to meet the high expectations of both legacy and low-cost carriers.

Asia-Pacific: The Epicenter of Scale and Growth

The Asia-Pacific region is synonymous with scale, growth, and culinary diversity in in-flight catering. Driven by some of the world’s busiest airline hubs and a rapidly expanding aviation market, the region’s caterers are leaders in both technological innovation and menu variety in the in-flight catering services market.

• Emirates Flight Catering in Dubai boasts a staggering capacity, producing over 225,000 meals daily.
• Singapore’s SATS facility at Changi Airport produces about 19 million meals annually for Singapore Airlines alone, managing the complexity of 800 to 1,000 different flight menus each day.
• Singapore Airlines allocates a $500 million annual food and beverage budget, underscoring its commitment to premium service. The airline also served 10,350 kilograms of caviar to First Class passengers in a single year.
• Emirates’ ware-washing facility processes 3.1 million pieces of equipment daily, and its 4.5-kilometer electric monorail system automates meal cart transport throughout the building.
• Singapore Airlines achieved a 22% reduction in food waste by implementing AI-powered demand forecasting.
• dnata, a global caterer with a strong Asia-Pacific presence, produces over 110 million meals annually.
• Menu development is a meticulous process; for Singapore Airlines, creating and launching a new dish can take 9 to 12 months due to complex logistics and rigorous testing.

Asia-Pacific’s in-flight catering is defined by its ability to scale operations, embrace innovation, and reflect the region’s rich culinary diversity.

North America: The Leader in Buy-on-Board and Logistics

North America’s in-flight catering services market with over 38% market share is shaped by the operational models of its major carriers, with a strong emphasis on “buy-on-board” strategies and centralized production kitchens. The region is also notable for its focus on logistics and specialized catering for both domestic and international routes.

• American Airlines’ new Dallas-Fort Worth facility can prepare up to 15,000 meals daily, while Delta’s Atlanta kitchen produces more than 24,500 meals each day for global flights.
• Gategroup’s Hapeville, Georgia facility serves multiple international carriers, preparing up to 5,000 meals daily.
• American Airlines is investing over $100 million in three new catering facilities at key U.S. hubs, reflecting the region’s commitment to operational scale.
• United Airlines serves its Polaris business class passengers about 10,000 pounds of beef from a single Colorado ranch each year and processes around 10,000 pounds of potatoes daily at its Newark kitchen.
• dnata’s U.S. operations prepared over 15,000 specialized meals for private and VIP jet customers in 2024.
• Gategroup’s Atlanta-area facility employs around 700 people, and the kitchen uses an average of 50 pounds of carrots daily.
• VIP catering for professional sports teams includes athletic meals with 10-12 ounces (285-340 grams) of protein per serving.

North America’s In-flight catering services market is characterized by its logistical prowess, large-scale centralized kitchens, and a strong focus on ancillary revenue through buy-on-board offerings.

Top Companies in the In-Flight Catering Services Market

• gategroup Holding AG
• LSG Group (LSG Sky Chefs)
• dnata (Dubai National Air Transport Association)
• Emirates Flight Catering
• Do & Co AG
• SATS Ltd.
• Newrest Group
• Flying Food Group
• Journey Group Plc (Air Fayre, e.g.)
• Other Prominent Players

Market Segmentation Overview

By Aircraft Seating Class

• Economy Class
• Premium Economy
• Business Class
• First Class

By Flight Type / Carrier

• Full-Service Carriers (FSCs)
• Low-Cost Carriers (LCCs)

By Catering Type

• Classic Catering
• Retail‑On‑Board

By Food Type

• Meals
• Bakery and Confectionary
• Beverages
• Convenience
• Snacks
• Others

By Flight Category

• Domestic Flights
• International Flights

By Region

• North America
  • The U.S.
  • Canada
  • Mexico
• Europe
  • Western Europe
    • The UK
    • Germany
    • France
    • Italy
    • Spain
    • Rest of Western Europe
  • Eastern Europe
    • Poland
    • Russia
    • Hungary
    • Rest of Eastern Europe
• Asia Pacific
  • China
  • India
  • Japan
  • South Korea
  • Australia & New Zealand
  • ASEAN
  • Rest of Asia Pacific
• Middle East
  • UAE
  • Saudi Arabia
  • Bahrain
  • Kuwait
  • Qatar
  • Rest of Middle East
• Africa
  • Oman
  • Egypt
  • Nigeria
  • South Africa
  • Rest of Africa
• South America
  • Argentina
  • Brazil
  • Rest of South America