Why go through all that trouble. Just give out meal vouchers.

Food is not the issue, bean counters and in-house food experts selecting food are the issue. I think members here clearly established when you put a good dish through corporate bureaucracy it comes out looking like ... on the other end.

Imagine if this ever makes its way to in-flight menu, prepared 24 hours prior to wheels off, flash frozen, reheat at 8000 ft ...

BTW, I learnt quiet a bit about food, thanks to this thread.