Has JetBlue Eliminated Its Acclaimed Core Transatlantic Hot Meal Service?

JetBlue stands out in the crowded skies for its impressive service in economy class on transatlantic flights. Passengers look forward to a meal service that, so far, is consistently well-executed; even business class travelers on other airlines might have been envious.

But as of October 1, as first spotted by travel website Live and Lets Fly, hot meals in economy class have disappeared, leaving travelers wondering: is this a necessary cost-cutting measure, or has JetBlue sacrificed too much in its pursuit of profitability?

“All Items Served Chilled”

JetBlue, like many airlines, has faced a tough financial landscape in recent years, especially after having its proposed merger with Spirit Airlines blocked by a Federal Judge. As the airline navigates the challenges of returning to profitability, it has introduced several cost-saving strategies, with the latest being the elimination of hot meals for Core (economy) passengers on transatlantic flights.

This move comes after JetBlue initially made a name for itself by offering a truly unique economy experience, including complimentary Wi-Fi, spacious seating, and, until recently, a hot meal that exceeded expectations for the class.

Photo: The airline’s Core hot meal service. Courtesy of JetBlue

Now, JetBlue’s new menu exclusively features cold meals across all transatlantic routes, regardless of aircraft type or departure point. As noted in the airline’s transatlantic menus, an “all items served chilled” note gives away the airline’s new inflight service standard in its Core cabin.

For breakfast, passengers can choose options like a smoked turkey and brie Breakfast Crepe or Overnight Oats made with coconut milk, bananas, and roasted apples. These meals come with market sides like Grapes & Pears with goat cheese and superseed crunch or a refreshing Coconut Yogurt topped with lemon and toasted coconut.

For lunch, Eastbound choices include a Chicken Grain Bowl with balsamic chicken, green lentils, and quinoa or a plant-based Ginger Garlic Tofu dish served with chilled soba noodles and pickled vegetables. Accompanying these mains are sides like a zesty Kale Apple Salad or Green Beans with caramelized shallots and oat milk sunflower seed dressing.

Photo: The airline’s Core Hot Meal Service. Courtesy of JetBlue

While these chilled meals are still above average for economy class, the absence of hot meals, especially on long transatlantic flights, represents a notable downgrade for travelers accustomed to JetBlue’s once-elevated service.

Jason Rabinowitz, a well-known aviation journalist, summed up the mood perfectly on social media: “Ah man, this stinks. JetBlue’s transatlantic hot economy meal was a true standout in the airline industry. It was flawlessly executed, even with its added complexities. I’m glad I got to experience it.”

After contacting the airline for a comment, JetBlue responded, “After a trial run this summer on our Dublin and Edinburgh seasonal flights, we are extending a new core menu onto our six transatlantic daily flights this winter. The menu, created in partnership with DIG, lives up to the standard we set for high-quality meals.”

The airline added, “This change is part of our effort to ensure we can continue to provide a great experience at JetBlue’s competitive fares on these routes.”

A History of Culinary Excellence

The airline’s comment suggests that the change in its food offerings is likely a cost-controlling measure. This is surprising considering that JetBlue received accolades last year, such as winning North America’s Best In-Flight Food and Beverage at The Business Traveler Awards, which recognized the airline’s exceptional culinary service.

The award highlighted JetBlue’s innovative approach to in-flight dining—a program that began in 2020 when the airline partnered with Delicious Hospitality Group (DHG), a renowned New York City restaurant collective.

Photo: Courtesy of Rachel Dube

The collaboration introduced passengers to the flavors of DHG’s celebrated restaurants, starting with the trendy Charlie Bird and later followed by Pasquale Jones.

JetBlue’s upscale culinary offerings became an instant hit, with seasonal ingredients and a rotating menu that kept the dining experience fresh and exciting. Complemented by a carefully curated selection of international wines, JetBlue was able to consistently deliver an impressive inflight dining experience.

This year, the airline is once again nominated for North America’s Best In-Flight Food and Beverage, hoping to clinch the award for a second consecutive year. However, with these recent changes to the economy class catering program, one can’t help but wonder if the elimination of hot meals will affect JetBlue’s chances.

A Streamlined Menu to Reduce Costs

Behind the scenes, JetBlue’s decision to shift to cold meals isn’t just about the food itself. The airline also reduced its number of flight attendants on some transatlantic routes, which added to the remaining crew’s workload.

JetBlue’s Airbus A321LR is currently fitted with 24 Mint Business Class seats and two Mint Studios at the front of the cabin / Photo: Courtesy of JetBlue

By eliminating hot meal service, JetBlue aims to simplify operations, allowing them to manage the reduced staff more efficiently—a move that aligns with the airline’s overall strategy to cut costs, but it raises concerns about the impact on the passenger experience, especially for an airline that built its reputation on going the extra mile for its customers.

The Future of JetBlue’s Transatlantic Service

Despite the cutbacks, JetBlue’s economy class still offers some notable perks, including spacious seating, complimentary Wi-Fi, and a selection of chilled meals that are arguably still better than what’s available on other carriers.

Photo: Mint Classic. Courtesy of JetBlue

On the other tip of the scale, the airline is ramping up its premium services by opening new airport lounges at John F. Kennedy International Airport (JFK) and Boston Logan International Airport (BOS) in late 2025—a strategic move that is part of the airline’s ‘JetForward’ initiative, designed to enhance JetBlue’s premium services and cater to the evolving needs of its valued customers.

As JetBlue continues to balance customer satisfaction with the need to remain profitable, one question remains: will passengers continue to choose JetBlue for their transatlantic flights, or will they seek alternatives with more robust in-flight service?

And with the airline still vying for top honors in the in-flight food and beverage category, are they risking their hard-earned reputation in the name of cost-cutting? Only time will tell.