In the “it’s about time” category, Skytrax, the internationally respected operator of the Consumer Air Travel Guide, is introducing a new category to its roster of consumer-driven airline and airport star rankings.

Effective this month, Skytrax is accepting consumer reviews of onboard catering operations. The reviews will form the basis for Skytrax’ new Star Dining Certification.

“Airline meals often get negative feedback and rating from customers, and while in some instances the critique may be justified, there are in contrast many airlines that go to considerable lengths to make the onboard dining experience as pleasant as possible,” said Edward Plaisted of SKYTRAX. “Our Star Dining Certification is based upon giving the due and often very worthy recognition to efforts being made by these airlines.”

The Star Dining Certification is not limited to the caviar and champagne served in premium cabins. Categories run the gamut from fine dining at the front of the plane to buy-on-board prepackaged meals offered in coach.

Sure, I prefer to travel in business or first class as much as the next person, but I occasionally end up in coach — and that’s okay. I can’t even begin to tell you, though, how disappointed I was in the celebrity-chef-created meals for purchase on board a recent transcontinental flight.

Running for an early-morning departure, I didn’t have time to pick up breakfast prior to boarding the six-plus-hour flight. Not to worry, I thought, I’ll get something on board. The menu looked great and the price was right: $6.29 for a breakfast biscuit with turkey breast, cheddar cheese and sliced tomato.

The biscuit and its contents were a glob of goo. I thought I’d forego the biscuit and try to salvage the turkey and cheese, but everything was stuck together like glue. I don’t mind paying a reasonable rate for an in-flight snack, but it has to be edible. I won’t mention the name of the celebrity chef who concocted this particular culinary disaster, but I will say he should be embarrassed to have his name associated with the product.

I understand the challenges of creating in-flight snacks that travel well, are easy to serve and taste good, but if a carrier can’t offer a snack that meets minimal measures for taste and quality, they shouldn’t be touting their meals-for-purchase menus.

That’s why I’m pleased with Skytrax’ new Star Dining Certification.

“This is not about inspecting airline kitchens to see meals being prepared but realities of food flavor, freshness and quality at the point of service to customers on board a flight,” said Plaisted. “This enables us to quantify cabin staff galley skills as well as meal ingredients. By setting the highest targets for Five Star Dining Certification, we hope to help raise the quality benchmark for airlines across the globe.”

Maybe with a prestigious ranking on the line, airlines will start putting a bit more thought into the food they serve the rank and file.

— Lisa Matte, editor in chief