If you are planning to fly with Delta Air Lines this summer, it may be wise to bring your own snacks.
On Tuesday, Delta announced that it will be eliminating food and beverage service on shorter flights starting May 19.
The airline explained that this decision is intended to enhance “a more uniform experience throughout our network” in a statement provided to CBS News.
Passengers traveling on Delta’s shorter routes, defined as those under 350 miles, will not receive any food or drink service unless they are seated in first class, which will continue to offer full service, according to Delta.
For example, a flight from New York to Boston measures less than 300 miles, while travelers on routes from Los Angeles to San Francisco will still be provided with food and beverages. With this adjustment, approximately 9% of Delta’s flights will no longer include food or drink services.
Conversely, the airline is expanding food and beverage options for certain passengers, including those in Delta Comfort and Delta Main, on flights exceeding 350 miles. As a result, 14% of Delta’s daily flights will now feature full service, as reported by the airline.
Delta emphasized that even on the limited number of flights without beverage service, their crew will remain visible, accessible, and dedicated to customer care, just as they do on all flights.
This policy change mirrors the food and beverage service strategies of other airlines. American Airlines provides meals on flights longer than 250 miles, as does Southwest Airlines.
United Airlines offers food and beverage service on flights that are 300 miles or longer.
Additionally, airlines are increasing ticket prices and reducing routes due to escalating jet fuel costs linked to the ongoing conflict in Iran. With fuel expenses constituting up to 30% of an airline’s total operational costs, carriers are seeking methods to mitigate these costs. Industry analysts also suggest that the recent downfall of Spirit Airlines may lead to higher fares for passengers, as the budget airline previously helped maintain lower prices across the industry.
Edited by Aimee Picchi
