10 years is a significant period during which not only the lifestyle changes, but also the habits of passengers. Do you remember the days when everyone participated in the Mannequin Challenge, caught Pokemon in Pokémon Go and worried about Leonardo DiCaprio at the Oscars? And how has the onboard power supply changed during this time?
We decided to keep up with the trends and decided to compare 2016 and 2026 in the world of on-board power supply.
It was and has become:
What did passengers eat 10 years ago and what is served today? In 2016, hot dishes were served on flights for more than 2 hours: chicken or beef with a side dish, and simple snacks on short flights. In 2026, the menu became lighter, more diverse and more attentive to the preferences of passengers: vegetarian and vegan dishes, halal according to strict standards, low-calorie and dietary options appeared.
A trend for local taste
In 2016, on-board meals were basic: standard dishes like chicken or beef with rice/pasta, salads, bread and drinks. Local products were used minimally. Mostly imported meat and seasonal vegetables. By 2026, food began to show respect for local taste: meat from local farms, fresh vegetables and fruits are actively used in the menu. There are also dishes of national cuisine: pilaf, beshbarmak, which allows foreigners not only to eat, but also to get acquainted with the culture of Kazakhstan right on board.
A course on ecology
In 2016, on-board food packaging was standard: reusable trays for hot dishes, plastic trays for salads and desserts, disposable cups and appliances. By 2026, we have relied on environmental friendliness and compactness: biodegradable lunch boxes made of kraft paper and corn, individual foil portions with ventilation to preserve heat, minimalistic sets without unnecessary plastics.
Food on flights is one of the components that forms the overall impression of the flight, so the modern content demonstrates concern for passengers and their individual needs.
