An average lunch of sandwiches or salads at most airports can cost as much as dinner in a good restaurant. Basically, that $3 to $5 bottle of water is helping to pay for the elevated operating costs experienced by most airports, according to flyertalk.com. Food stuffs have to be shipped in smaller quantities, delivered at off hours and processed through several security screenings — all adding to costs for travelers.
To avoid becoming captive to budget-busting airport food prices, simply pack in. Imagine you’re going on a long hike. Consider expected time frame inside the airport and, if cabin-served food is not desirable, duration of flight. The Transportation Security Administration allows through security some foods to be stashed in a backpack, purse or other carry on.
“Items allowed for travel in your carry-on include baby food, bread, candy, cereal, cheese, chocolate, coffee grounds, cooked meats, cookies, crackers, dried fruits; fresh eggs, meat, seafood and vegetables; frozen foods, gravy, gum, honey, hummus, nuts, pizza, salt, sandwiches and all sorts of dry snacks,” says Tripsavvy.com in January’s “TSA Rules for Traveling with Food.”
Liquids of any kind, including salsa, spreads, dips and peanut butter, must be in an amount under 3.4 ounces if carrying onto the plane. Tiny bottles of alcohol, the same as served on the plane, are actually allowed as well, as long as they do not exceed the TSA rule of 140 proof. Alcoholic beverages that are over 140 proof, including grain alcohol and 151 proof rum, are prohibited from both checked baggage and carry-on luggage, no matter the bottle size, shares tripsavvy.com.
Pack smart. A homemade turkey sandwich oozing with gravy, leftover sushi, or tuna on crackers may not be a good choice, especially if the airport or cabin is crowded.
And, consider that any items, approved or not, may be subject to additional checks by TSA agents, so select foods that will not get damaged or make a mess.