After trial runs this past summer on flights between Dublin (DUB) and Edinburgh (EDI), JetBlue officially announced its economy-class passengers on trans-Atlantic flights will no longer be offered hot meals. This update will apply across all of JetBlue’s trans-Atlantic flights, regardless of departure point or aircraft type.

The new menu for JetBlue’s Core economy class features items “served chilled” in partnership with healthy food and salad chain DIG.

But what exactly does this mean? The airline will serve chilled frittatas, overnight oats and crepes for breakfast, while lunch and dinner items include dishes like chilled soba noodles with ginger garlic tofu, a chicken grain bowl, pesto pasta salad, and mushrooms and lentils.

While these menus change for economy passengers on JetBlue’s trans-Atlantic flights, passengers flying the airline’s premium Mint class continue to receive hot meals.

The change, first reported by Live and Let Fly, cited a drop in flight attendants on trans-Atlantic flights, which may be partially responsible for the menu alterations. Serving chilled meals reduces the workload for flight attendants and also contributes to the airline’s goal of increasing profitability.

Earlier this year, JetBlue announced it would decrease flights out of Los Angeles (LAX) and other cities after reporting unprofitable markets in certain destinations. That said, the airline plans to expand into the world of airport lounges, with the first JetBlue lounges to debut in New York (JFK) and Boston (BOS) next year.

The airline released a statement, “The menu, created in partnership with DIG, lives up to the standard we set for high-quality meals. 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.”

Despite economy passengers now having to eat chilled meals, the airline promises the standard of its food remains high.

But the change raises the question for something else: Does this mean more passengers will bring food onto the plane? And how might this fare for passengers with allergies or food sensitivities?

We’ve all been there. A passenger next to us whips out a tuna salad sandwich or something similar with a permeating scent that seems to fill the entire cabin. More passengers might be subject to this now, not to mention passengers with severe allergies will need to consider the higher chance other passengers might bring foods with common allergens on board.

What are your thoughts on this news? Do you think airlines should provide all cabins with hot meals on trans-Atlantic flights? Have you experienced a flight with bad-smelling food? Do you have a severe allergy that has required you to inform airline staff? Tell us your thoughts. Email us at letters@globaltravelerusa.com. Please include your full name and location.