It's easy to be dismissive of this project but, as always, it depends upon both budget and attention to detail. The wine project has worked out ok for customers - clearly the budget was there and the only problems are that there has been no training so FAs remain clueless as to what they are doing.

Food is much more complicated. The research has gone into what food works well on planes (from a taste and a storage/reheat point of view) and any competent airline caterers will know what to do. But so much depends upon the handling. Is it stored correctly? Is it reheated correctly? Is it plated correctly? Is it served quickly after plating? Etc. etc. Without significant FA training, it's difficult to see that UA's FAs, who have never really considered these things to either be important or even a key part of their job, will embrace the change and deliver what UA is looking for.