As a travel dietitian I am regularly told from the travel industry that passengers have no interest in healthy food while flying and that comfort foods are what they want. As a dietitian and researcher with a passion for all things travel, this point has always fascinated me as it seems to contradict industry trends reports which suggest people have a strong interest in nutrition and diet. Exploring this contrast, it got me thinking – what exactly are comfort foods and why are they always pitched against the idea of healthy food while flying? Is it possible for comfort foods to be both comforting and nutritious, therefore fulfilling the evolving expectations of a broad range of passengers?
What is comfort food?
Research suggests people eat comfort foods not only to reward themselves but also to alleviate boredom and cope with negative emotions. For those designing inflight menus and meal concepts you can see the attraction of comfort foods if they help make passengers journey’s more comfortable and enjoyable.
But what exactly is comfort food? Many different foods have been given the label of comfort foods overtime. For some people the term comfort food conjures up images of warm and hearty food, for others it can mean foods we typically eat when we are sick or unwell. It can also be used to describe food that helps us feel good, especially when we are feeling down or low.
The definition of comfort foods varies across sources. Delish.com gives examples of comfort foods as classic dishes such as meatloaf, casseroles, chilli, and soups. The Cambridge Dictionary define ‘comfort foods’ as “The type of food that people eat when they are sad or worried, often sweet food or food that they ate as children” while the Merriam – Webster Dictionary defines comfort food as “Food prepared in a traditional style having a usually nostalgic or sentimental appeal”. And looking towards the published academic literature, one paper describes comfort foods as food that provides psychological comfort.
With such diversity in the definition of comfort food, research in 2019 explored categorising comfort foods into a number of categories: negative emotion (stress, break-up, and lonely), positive emotion (celebration and cultural), illness, reward, and remembrance.
Although the term comfort food is broad (and varies across cultures), why does the term tend to be used to describe, or suggest, passengers don’t want ‘healthy food’?
What is healthy food?
To understand the comfort food vs healthy food debate in the context of passenger behaviours with onboard catering, it is important to first explore what ‘healthy’ food is. My first WTCE article in 2024 highlighted we don’t eat just nutrients, we eat food, and food also provides taste and enjoyment. A nutritionally perfect diet is not necessarily ‘healthy’ if someone feels deprived, hungry, has a reduced social life, or feels sad and depressed about what they are eating. However, on the flip side, eating diets high in discretionary foods just because we want to also is not healthy.
The importance of eating a nutrient rich diet, providing micronutrients (vitamin and minerals) and macronutrients (fats, protein and carbohydrates) has long been known. However more recently nutrition research has highlighted the health benefits of consuming a range of fibres and bioactives (sometimes referred to as phytonutrients). Using a food first approach with wholefoods helps ensure we consume a range of these. Additionally, the food matrix (the physical makeup of a food and how it influences how our bodies digest and absorbs its nutrients) is also believed to contribute to how food affects our health. The food matrix is considered a factor in why nutrient supplements do not necessarily replicate the benefits found in consuming wholefoods.
So overall ‘healthy food’ tends to refer to foods that are nutrient-dense wholefoods consumed in a varied diet. I also like to extend this to nutrient-dense wholefoods that are prepared in a tasty and delicious way where they are a joy to eat.
The rise of ultra-processed foods (UPFs)
However, eating a balanced diet predominantly of wholefoods can be tricky as we live in a time where nutrient-poor, ultra-processed foods are cheap, and some say designed to be irresistible to our senses, dominate our food supply. Throughout the 20th century we have seen new developments in food technology and processing techniques which ultimately led to a rise of ‘ultra-processed foods’ (UPFs) available.
Ultra-processed foods are considered foods made using industrial manufacturing methods and food additives and ingredients usually not found ‘in the household pantry’ i.e. it would be hard to make these foods in your own kitchen. They are now a major component of diets around the world, accounting for up to 50% of daily calorie intake in the UK, US and Australia. The NOVA classification system helps to distinguish between the various levels of processing foods go through and defines UPFs. The use of this classification system to label foods as unhealthy due to their levels of processing has sparked some debate −as some foods traditionally seen as healthy are labelled ultra-processed such as breads and yogurts. Generally, research links high UPF consumption to increased risks to health. A recent series published in November 2025 in The Lancet on UPFs highlights these risks and suggests that displacement of more traditional eating patterns based around wholefoods by UPFs is behind the growing rates of diet related diseases. Additionally, a report in September 2025 by UNICEF highlighted that for the first time overweight malnourished children exceeded underweight malnourished children around the world. UPFs have been highlighted as a key factor, with these foods high in energy but usually low in nutritional value.
Comfort food can be nutritious food
Foods commonly referred to as comfort foods include chocolate, chips (crisps), sweet pastries, cakes and biscuits, pizza, noodles and pasta, ice cream, bread, cheese, potato and burgers – many of these are also known under the term ‘junk foods’ (or discretionary foods). Many comfort foods don’t offer much in terms of nutrition and are often high in added sugar, fat, energy and/or salt and highly processed foods (UPFs).
But are comfort foods always unhealthy or doomed to be less nutritious?
Not at all and this is what I love about nutrition! In fact, comfort foods can be both nutritious and delicious, presenting an opportunity for the travel industry that could meet passenger preferences for both comforting meals and their interests in health and wellbeing while travelling.
Take mac n cheese for example – usually considered an ultimate comfort food. While mac n cheese is usually high energy, fat, and carbohydrate dish, it can be made more nutritious while still being delicious and ‘comforting’. Mac n cheese can be served with a side salad, or it can be made with vegetables that go nicely with a creamy sauce. Similarly, a hearty casserole with mashed potato, steak, vegetables and red wine sauce can be incredibly nutritious – especially when the right portions of vegetables and meat to sauce ratios are used. Focusing on whole foods as ingredients can be another consideration for improving nutrition while still providing comfort style foods. A simple switch of ingredients could make a difference to nutrition and taste. Take hot handheld snacks (which have become a popular onboard) for example – considering the type of ham used in a ham and cheese toastie can make a difference. An Australian article reviewing different types of pre-packaged ham found pork content ranged from 69%-92% of the hams tested – which is quite a difference.
Overall, these are examples which could still provide a comforting and satisfying meal for passengers, along with contributing to nutrition and wellness.
The way forward
Instead of thinking of food in black and white terms e.g. comfort food vs nutritious food, consider all foods and meals on sliding scales of nutrition and taste with some further along the scales than others. When developing comfort foods nutrition should be an important part of the development strategy and not an afterthought or an item on a wish list. This can assist in nudging comfort foods along both the nutrition and taste scale.
With the travel industry indicating passengers are keen for comfort foods while travelling this is an opportunity to showcase innovation, creativity and even cultural flavours. With the definition of comfort foods being so broad comfort foods can be so much more than burgers, pizzas, and chips (crisps or fries –I am Australian so to me they are both chips!). But if burgers and pizzas are what passengers want and are seen to be a good fit for the onboard menu, considering the levels of processing, ingredient quality and nutrient profiles can be a way of delivering nutritious comfort food and giving passengers what they want.
The advancements in food science and technology over the years have improved food safety, extended shelf life, made foods more convenient and delivered innovation in product development – which are beneficial in many ways. However, these advancements have also contributed to the development and proliferation of UPFs. The practicality and affordability of UPFs make them attractive options for onboard catering and lounge offerings. However, with growing consumer awareness and research, and a large food footprint globally, the airline and catering industry should carefully consider how often they use UPFs within food service.
While there is common crossover between comfort foods, UPFs and junk style foods, not all comfort foods have to be these. The line sometimes gets blurred, and some comfort foods are not very nutritious. However, this does not need to always be the case and nutritious comfort foods can be developed to deliver comfort foods on the menu that assist in providing passengers with nutrition to support their journey.
It’s often argued that offering ‘unhealthy’ food is acceptable because most travellers only fly occasionally or are flying for leisure, however it’s important to consider the flip of this perspective and remember the industry’s overall contribution to the food supply and that nutrition can support passengers in their journey.
Join us at World Travel Catering & Onboard Services Expo
Join the industry’s main marketplace for a world of inspiration to enhance the onboard experience.
Join us from 14-16 April 2026 at Hamburg Messe.