Originally Posted by greenpau

Here’s what I got back: “This is exactly what I mean about the quality of the ingredients. There has been a measurable shift down in the quality with the new domestic flight kitchens and contracts that were shifted from Chelsea. It’s on every measure - portion size, quality, freshness. At the international stations where the kitchens are the same as the Chelsea era, we heard the contracts were negotiated down again and the result is lower quality food products. We galley FAs also notice a big difference by catering company (Gate Gourmet vs LSG SkyChefs vs Others). The complaints about the food onboard have increased so much - on ultra long haul services like JNB then you will starve if you send back your entree as we have no midflight hot snacks - just the basket. As soon as the basket is out out it is looted because the main service is so small”