WASHINGTON—Holiday travelers can now look forward to healthier airport food, according to a new report by the Physicians Committee for Responsible Medicine (PCRM). A survey of 13 of the busiest U.S. airports shows that the quality of airport food is rising, continuing an upward trend. Eighty-eight percent of all the restaurants surveyed offer at least one vegetarian entrée that is low in fat, high in fiber, and cholesterol-free, representing a 13-percentage-point increase from 2005. Eleven of the 12 airports from last year's report improved their score.

Orlando International Airport landed in first place, moving up from eighth place in last year's report. Houston 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.

“Travelers looking for healthy food should choose vegetarian options, which are naturally low in fat and high in fiber,” says Susan Levin, M.S., R.D., a PCRM dietitian. “Even in the lowest ranking airports, it's easy to find a bean burrito or a veggie sandwich.”

PCRM dietitians gave each restaurant a point if its menu included at least one low-fat, high-fiber, cholesterol-free vegetarian entrée. The final percentage score was derived by dividing the airport's number of restaurants serving health-conscious fare by its total number of restaurants.

Airport

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