Thanks for your responses. cost-cutting absolutely makes sense as the driving factor. I guess I was mostly trying to understand in the situations where the same hot food is being served as was pre-COVID, what is the benefit to serving it covered in foil that the pax has to unwrap given the findings about no transmission via food? this likely only pertains to longer-haul, premium cabin customers these days. I imagine by not having FAs remove foil in the galley prior to serving, it reduces touchpoints for them even with wearing gloves. The same can be said for consolidating meal courses onto one tray.