Spain In-Flight Catering Services Market Overview, 2030

The in-flight catering services market in Spain is deeply interwoven with the country’s thriving tourism sector and its integral role in the broader European aviation landscape. Spain, renowned for its rich history, cultural diversity, and world-class tourist destinations, attracts millions of travelers from across the globe every year. This continuous influx of international and domestic passengers has created a strong and sustained demand for air travel. As a result, airlines operating in Spain, including both major national carriers and numerous international operators, are under increasing pressure to provide exceptional in-flight experiences to remain competitive. One of the key components of enhancing this experience is the food and beverages offered during flights. The Spanish market for in-flight catering has evolved over the years to reflect the growing sophistication of passengers who now expect more than just basic meals during their journeys. On long-haul flights in particular, passengers seek high-quality, freshly prepared meals that go beyond the typical airline fare. This demand has led to airlines offering a wide range of options, with menus that include not only Spanish dishes such as tapas, paella, and Mediterranean salads but also international options designed to appeal to the diverse tastes of global passengers. Additionally, as health and wellness become top priorities for many travelers, the in-flight catering market in Spain has seen a significant shift towards healthier food offerings. Airlines are increasingly incorporating low-calorie, gluten-free, vegetarian, vegan, and other specialized meals that cater to passengers with dietary restrictions or preferences.

According to the research report Spain In-Flight Catering Services Market Overview, 2030, published by Bonafide Research, the Spain In-Flight Catering Services market is expected to reach a market size of more than USD 493.50 Million by 2030. Spanish airlines, alongside their catering partners, are increasingly adopting practices aimed at reducing the environmental impact of their operations. This includes a concerted effort to minimize waste and carbon footprints associated with in-flight food services. A significant portion of this shift is driven by the need to reduce the use of single-use plastics, which are notorious for their environmental impact. In response, catering providers in Spain are exploring eco-friendly alternatives such as biodegradable or recyclable packaging for meals, and some airlines have even begun to introduce reusable containers for certain meals. Moreover, there is a growing trend toward sourcing ingredients locally, which not only supports Spain’s agricultural sector but also reduces the environmental costs associated with food transportation. The emphasis on sustainability extends to the management of food waste, with airlines investing in technologies and systems designed to accurately predict meal demand, ensuring that excess food is minimized and unused meals are either donated or properly disposed of. The growing popularity of plant-based meals is another area where sustainability intersects with consumer demand. Plant-based dishes, which generally have a lower environmental footprint than animal-based alternatives, are being increasingly included in in-flight menus to cater to the rising number of passengers seeking more eco-friendly meal options.

Spain’s in-flight catering services market is witnessing a growing emphasis on customization and variety, driven by evolving passenger expectations and shifting food preferences. When analyzing the market through the lens of food type, airlines operating in Spain are increasingly diversifying their onboard offerings to enhance the travel experience across different classes and flight durations. Full meals that incorporate local Spanish cuisine—such as paella-inspired dishes, jamón ibérico platters, or Mediterranean-style grilled vegetables—are frequently featured on both domestic and international flights, especially on routes operated by full-service carriers. Meals often reflect the cultural richness of the country, offering a mix of vegetarian, seafood, and meat-based main courses that appeal to a broad customer base. Beverages are an integral part of the service, with an assortment ranging from classic soft drinks, juices, and mineral waters to regional wines, sangria, and locally sourced beers. In response to passenger demand for more artisanal and gourmet items, baked goods and confectioneries are evolving beyond the traditional bread roll and butter, now including gourmet pastries, muffins infused with Spanish flavors, and chocolate selections from local producers. Other food offerings, including fresh fruit portions, yogurt cups, regional cheeses, tapas-inspired snacks, and salads, are being introduced to meet health-conscious travelers’ needs. Airlines are increasingly catering to special dietary needs such as vegan, gluten-free, and kosher meals, reflecting a more inclusive approach to onboard dining.

Full-service carriers that operate within and beyond Spain continue to uphold a tradition of hospitality by offering complimentary meals, snacks, and beverages tailored to the duration and class of travel. These airlines invest significantly in curating in-flight dining experiences that reflect both quality and cultural resonance, offering dishes inspired by Spanish and European cuisine, along with a beverage selection that includes locally produced wine, cava, and other refreshments. Travelers flying business or first class often experience multi-course meals served on premium tableware with a focus on regional specialties. In contrast, low-cost carriers operating in the Spanish market have adopted a more utilitarian approach. Their meal services are largely unbundled from ticket fares and available on a retail basis, where passengers can choose to purchase snacks, light meals, and beverages either onboard or through pre-order options before boarding. This has led to a growing demand for easy-to-eat items with longer shelf life, such as sandwiches, snack bars, and canned beverages. Despite the simpler format, even budget airlines are striving to refine their offerings with branded collaborations or themed snack boxes. The evolving trend among low-cost operators shows a shift towards healthier and premium options in response to customer feedback, suggesting that even in an unbundled model, food quality and variety remain influential in shaping passenger loyalty.

Outsourced providers are the dominant force, with several major catering firms operating across Spanish airports, handling everything from menu development and large-scale food production to packaging and transportation. These third-party companies are often responsible for serving multiple airline clients and are required to maintain high standards of hygiene, efficiency, and adaptability. They bring economies of scale to the table, allowing airlines to benefit from streamlined logistics and access to specialized culinary teams capable of producing vast volumes of food daily. Their operations also often include advanced kitchens close to major hubs like Madrid-Barajas and Barcelona-El Prat, ensuring quick and safe delivery of meals to aircraft. On the other hand, certain full-service airlines maintain in-house catering operations to exert greater control over meal presentation, ingredient sourcing, and brand consistency. These airline-managed facilities often emphasize signature dishes, chef-curated menus, and exclusive food and beverage experiences that tie into their premium branding. They enable airlines to deliver a unique inflight experience with consistency in taste and quality across flights. However, due to operational complexity and high costs, this model is typically limited to larger carriers with the capacity to manage such infrastructure. Across both provisioning types, there is a growing focus on reducing food waste, using eco-friendly packaging, and sourcing ingredients locally, particularly within the framework of Spain’s commitment to sustainable tourism and environmental goals. Catering providers, whether independent or airline-run, are increasingly investing in technologies that optimize inventory management and enhance food safety, aligning with global standards and meeting the elevated expectations of the modern air traveler.

Considered in this report
• Historic Year: 2019
• Base year: 2024
• Estimated year: 2025
• Forecast year: 2030

Aspects covered in this report
• In Flight Catering Services Market with its value and forecast along with its segments
• Various drivers and challenges
• On-going trends and developments
• Top profiled companies
• Strategic recommendation

By Food Type
• Meals
• Beverages
• Bakery & Confectionery
• Others (snacks, fruits, salads, dairy items)

By Flight Type
• Full-Service Carriers
• Low-Cost Carriers

By Provider Type
• Outsourced Providers
• In-house Providers

The approach of the report:
This report consists of a combined approach of primary as well as secondary research. Initially, secondary research was used to get an understanding of the market and listing out the companies that are present in the market. The secondary research consists of third-party sources such as press releases, annual report of companies, analyzing the government generated reports and databases. After gathering the data from secondary sources primary research was conducted by making telephonic interviews with the leading players about how the market is functioning and then conducted trade calls with dealers and distributors of the market. Post this we have started doing primary calls to consumers by equally segmenting consumers in regional aspects, tier aspects, age group, and gender. Once we have primary data with us we have started verifying the details obtained from secondary sources.

Intended audience
This report can be useful to industry consultants, manufacturers, suppliers, associations & organizations related to agriculture industry, government bodies and other stakeholders to align their market-centric strategies. In addition to marketing & presentations, it will also increase competitive knowledge about the industry.