Originally Posted by
ryanbriar
Jokes aside, I agree that a shelf-stable cold meal (such as the chicken salad offered on the sub-1,500 routes or the mezze plate) is what should be done.
Unfortunately, that's a lot easier said than done... That chicken salad isn't shelf-stable, and neither are any of the other cold meals I've seen listed in the online ordering system this month. It's really hard to make anything resembling a first class meal out of shelf-stable (non-refrigerated) components, and local catering isn't always feasible at all stations for overnight aircraft. Sometimes, something has to give.