WASHINGTON, D.C. — A new Physicians Committee for Responsible Medicine/Morning Consult survey shows more than half of U.S. adults say they’ve had difficulty finding healthy food in restaurants and kiosks in the nation’s airports during the past year.
The survey, which included 2,203 people polled from Nov. 21 to Nov. 23, also shows 71% of frequent travelers say they would be interested in trying healthy plant-based options while traveling if they were available. For that group, there’s good news. The dining landscape at airports is evolving, with improvements in variety and accessibility. Airports like Los Angeles International (LAX) and Hartsfield-Jackson Atlanta International (ATL) are leading the charge, offering a wealth of thoughtfully prepared and customizable meals, while even airports with fewer options, like Chicago O’Hare International (ORD), are beginning to offer plant-based food in vending machines and via grab-and-go vendors.
Just before the busy holiday travel season, dietitians from the Physicians Committee, a nonprofit health advocacy group with 17,000 physician members, used publicly available information from VeggL to review plant-based dining options at the nation’s five busiest airports, including Denver International (DEN) and Dallas Fort Worth International (DFW). Meals rich in essential nutrients, such as fiber, protein, vitamins, and minerals, were prioritized.
“Los Angeles’ LAX leads the way with its diverse, high-quality plant-based options,” said Physicians Committee Dietitian Xavier Toledo. “From convenient choices like Breeze, which allows preordering up to 24 hours in advance, to the fresh, customizable bowls at CAVA, this airport is a haven for plant-based eaters.
“These trends highlight a promising shift toward greater inclusivity for plant-based travelers,” Toledo said.
For those traveling this holiday season, Physicians Committee dietitians offer some expert recommendations for high-quality vegan options on the go:
1. Look for Customizable Meals: Many restaurants, even those without plant-based menus, allow for customization. Choose options with whole grains, legumes, and fresh vegetables to create a balanced meal. Adaptability is required. Not every airport will have standout options, but creative choices—like building a meal from available sides or assembling fresh snacks—can make a significant difference. The key is to approach the journey with flexibility and preparation, which will allow for navigating varying airport offerings with ease.
2. Explore Grab-and-Go Options: Prepackaged salads, bowls, and snacks are increasingly available, even in smaller airports. Vending machines like Farmer’s Fridge and markets like CIBO Express often stock plant-based options.
3. Prioritize Research and Planning: Apps like VeggL and HappyCow can help travelers locate plant-based options before trips. Knowing what chain restaurants like Qdoba or Chipotle offer can make planning easier.
Note to reporters: To arrange an interview with Mr. Toledo, please contact Kim Kilbride at 202-717-8665; kkilbride@pcrm.org
Method of Research
Survey
Subject of Research
People