PCRM’s Airport Food Review Finds Increase in Healthful Options

As the winter holidays approach, many Americans will be packing their bags and heading out of town to visit family and friends. Those traveling by air may find themselves looking for food at airports after standing in long check-in lines and waiting for delayed flights. Luckily for health-conscious travelers, PCRM’s 2006 Airport Food Review found that eating at an airport doesn’t have to mean leaving your healthy habits behind.

PCRM conducted a survey of 13 of the country’s busiest airports between June and October for the availability of healthful entrées. Eighty-eight percent of all the restaurants surveyed offer at least one healthful entrée, representing a 13-percentage-point increase from 2005. Eleven of the 12 airports from last year’s report improved their score.

A restaurant was rated as healthful if it served at least one breakfast, lunch, or dinner entrée that was low in fat, high in fiber, and cholesterol-free. The final percentage score for each airport was derived by dividing the facility’s number of healthful restaurants by the total number of restaurants.

Orlando International Airport came in first place, moving up from eighth place in last year's report. Highlights of the healthy items at this airport are the gazpacho focaccia at Fresh Attractions Deli, the vegetarian rice and noodle dishes at Zyng’s Noodlery, and the vegetarian “purse” with couscous, tofu, and roasted peppers at McCoy’s Bar and Grill.

Houston's George Bush Intercontinental Airport won the honor of “most improved,” with a score of 76 percent, compared with just 46 percent in 2005. Las Vegas' McCarran International Airport came in last place for the third year in a row, despite making a 27-point improvement over last year.