Someone has already been there and done that:
The truly astonishing revelation from the programme was that, or so it appeared, neither the Gate Gourmet development chefs nor the BA managers responsible for in-flight catering understood the effects of altitude and low humidity upon the body’s sense organs. This programme was an object lesson in thinking outside the box and developing new approaches. I am just unsure whether BA went through with everything that Heston proposed.
Anyone know in BA know whether Heston’s recommendations were taken up?