Business travelers will have plenty to think about when they fly. As the plane takes off, notebooks are placed in trays. But delve into spreadsheets, business plans and e-mails requires sustenance.
So what is on the menu of the airlines? Not much if you do not travel first class, as in the case of Mike DeFrino, chief executive of Kimpton Hotels and Restaurants.
"There's nothing worse than a flight of six hours and be limited to Pringles on the plane or whatever it is prepackaged," said DeFrino, which is San Francisco. "So whenever something caught at the airport."
As airlines continue restricting food in-flight service for most passengers, frequent travelers are finding creative ways to stay nourished, hydrated and energized regardless of whether across the country or traveling the world.
DeFrino takes a direct approach, buying a turkey sandwich at a deli in the San Francisco International Airport before boarding.
He said he was aware of the difficulties that can be experienced on board where passengers sometimes get tight. This requires a degree of mutual respect, especially at meals, he said. This means do not take hot food, such as chow mein meat, or anything else you can smell in the cabin. A tuna salad sandwich? No way.
For snacks on board, DeFrino stocks jerky in his briefcase, as well as peanuts, dried fruit and cereal bars.
Gabrielle Novacek a partner at Boston Consulting Group in Chicago, is a business class traveler who enjoys the same coveted status -Concierge Key American Airlines- Ryan Bingham, the character of George Clooney in "Up in Love", 2009 .
A triathlon competitor, it prefers to create a trip pantry. It packs your own meals at home, which she complements with shopping at the airport. It takes couscous or rice, together with some fresh vegetables or protein, that can be eaten cold. The goal of it is to avoid salt, fat, preservatives and processed foods.
"I always prefer to buy the ingredients, because it is generally difficult to find a ready meal, pre-packed," she said. "But when you can find the ingredients to assemble a dish, you can have a meal that satisfies." She spoke after a chopped fruit breakfast at home accompanied with Starbucks oatmeal, during his weekly trip from O'Hare International Airport in Chicago to La Guardia in New York.
After passing through security, Novacek attends a mini market where stocks your pantry -a lunch neoprene Built preta with Greek yogurt, low-fat cheese and sandwiches with seitan or other vegan ingredients. It also takes organic MacroBars.
As an athlete, you are aware about staying healthy and hydrated, so it takes a powder drink to strengthen the immune system at breakfast before any flight of more than four hours.
Passengers are allowed to take solid food, but the Transportation Security Administration forbids taking more than 100 ml of fluid intake, yogurt or folders, as spreads on flights.
Passengers on international flights have the added challenge of crossing many time zones, which can confuse the body clock.
Peter R. Huntsman, President & CEO of Huntsman Corporation, a global chemical company, flies regularly from Houston to Asia, including China, India and Saudi Arabia, and Europe. He is preparing for those long flights adjusting your sleep cycle a day or two before the trip, running 6-10 km every morning and eating a diet 90% vegetarian, accompanied by fish.
Executives flying in first class or business class, like him, have an obligation to use effectively in time in the air so that they can already get ready for work, he said.
"That means you can not abuse alcohol and food. We must take advantage of the seat and sleep, and take advantage of being able to arrive rested and ready to work," Huntsman said. "This is good from an economic point of view."
Huntsman, which has the status only by invitation Global Services at United, says he prefers the quality and variety of the menu offered by foreign airlines like Lufthansa, Air France and Singapore Airlines.
It creates its own menu to choose items for a light meal and a snack from what is offered. A dish that stands out is the meze Arab Emirates, combining hummus, baba ganoush and grape leaf cigars.
Leila Janah, the chief executive of Sama Group and Laxmi goes through so many airports that lists its location on Twitter as San Francisco "or a suitcase." The Sama Group nonprofit helps people escape poverty by connecting them with work that pays a living wage, among other ventures. The Laxmi, a company with profit sharing social mission of Sama, sells luxury beauty products for skin.
Janah said that his trips to Kenya, Uganda and Rwanda require it to make concessions in their diet, "I am 80% vegan and 20% what you want to find, because I travel a lot for poor countries, where people make a huge effort to provide me with food. "
She takes her own chai tea bags, which she prepares in a stainless steel kettle, and also leads dried fruit and peanuts, as well as organic cereal bars and gluten free.
"I basically like similarly to a hunter-gatherer when possible," she said. "I found that is the only way to keep my body regulated."
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