Open Skies

On March 30th, 2008, traveling between the United States and Europe may get easier… or at least more competitive. That’s the day that the new transatlantic flight pact (commonly known as “open skies”) goes into effect, allowing airlines to fly between any two airports in the regions. In the past, a British Airways flight en route to New York had to originate in the UK. Now, it could originate in Paris or Prague. Open skies is being hailed as a significant change in the travel industry — though charges to compensate for increasing fuel prices may mean that the price of a ticket won’t drop that much.

I know that no one chooses an airline based on its willingness to offer gluten-free meals, but if the amount of competition for your travel dollars increases, this is an issue to keep in mind. When I flew to Lima, Peru, last fall on American Airlines, I was dismayed to discover that there was no gluten-free meal for me on the flight there or back. Both my husband and I had called American to confirm the request, and I’d even mentioned it to the gate agent in New York; she checked and found it in the system. However, once I was on the plane, the flight attendant informed me that no gluten-free meals were available on the flight, period. This was because American Airlines had defined it as a “short” international flight, since it lasted only six hours (I had flown on American from New York to Miami, where I caught my connecting flight to Lima). The flight attendant was as helpful as she could be — she got me three mini-salads, which were naturally gluten-free — but there wasn’t much to be done (this is why I always have a celiac-safe protein bar in my bag).

This was a stark contrast with my flight to Santiago, Chile, a year before. That time I flew on LAN, which quickly became my favorite airline. Say what you will about how unpleasant it is to fly these days, but LAN’s friendly, helpful staff made it a pleasure. Not only did I get some surprisingly tasty gluten-free meals on my flights to and from Chile, but even the snacks were gluten-free. (I’ve had positive experiences with gluten-free meals on British Airways and Swiss International Air Lines, too, but this was the first time that even the snacks were safe for me.)

I just checked with American Airlines, and they are offering gluten-free meals on all of their flights to Europe. This makes sense, since the competition is about to get stiffer. But, in case you’re flying to Peru anytime soon, take note — there are still no gluten-free meals on American’s flights to Lima, but there are on LAN’s.

2 thoughts on “Open Skies

  1. A reader e-mailed me and shared this recent experience:

    “Meals on two Air New Zealand flights between LAX and Auckland New Zealand 12/07 were good as I had been able to (on short notice) order gluten free However there was a mistake in a cookie on the return flight which I discovered had wheat in I after I had eaten Needless to say I suffered from this mistake for the next 12 days So it is a good airline for G F food but check those cookies Hope this helps”

    Has anyone else had a good or bad experience with GF in-flight meals?


  2. Finding a gluten-free meal inside an airport terminal can be a challenge. The New York Times ran a travel article last November with the not-so-encouraging title “Advice to the Hungry: Bring It Yourself.” Here’s an excerpt:

    “In some ways, airport terminals are playing catch-up with low-cost carriers: since the carriers never offered full meals onboard, many had turned the preboarding area into a mini-food court. At JetBlue’s Terminal 6 at Kennedy Airport, there is a sushi takeout counter, a Boar’s Head Deli with made-to-order sandwiches and a Cibo Express Gourmet Market, which offers 10 different waters and kosher, vegetarian and gluten-free items.”

    For the complete text of the article, here’s the link:


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