Vegging Out (Literally) at the Airport

Veggie-centric cooking — and not just for vegetarians and vegans — is hot, and the trend is spilling over to airlines and airports.

Last month, American Airlines unveiled revamped F&B offerings that include a kale-and-romaine salad and lentil chili, at least in first class. At D.C.’s Reagan National Airport, the recently opened bar District features vegetarian fare such as a vegan quinoa burger. Keep your taste buds ready: It could be just a matter of months before dishes such as peach gazpacho and roasted cauliflower with black garlic land on mainstream menus.

Corin Hirsch

Corin Hirsch is associate editor of Convene.