The economy class dominates the North America inflight catering market, followed by the business and first class. The economy class controls around 7/10th of the total share of the inflight catering services market. Since economy class passengers have a choice of the service and the type of airline, carriers cannot serve substandard meals and have to maintain high-quality standards. Most passengers of these regions view air travel as an experience and not just as a means to get from one point to another. Economy class, as a result, remains the most important segment for each airline. One of the major trends in economy class meals is the rising preference of passengers, especially from the matured markets, for healthy inflight food services. Historically, business and first class passengers were always ahead in demanding healthy food options, but now the economy class passengers are also adding to the demand. Instead of red meat options, like beef and pork, passengers are demanding white meat, such as chicken and fish. The economy class segment is expected to be the fastest-growing segment of the inflight catering market, as more airlines are planning to upgrade the meal offerings in this segment and meet the rising demands of the passengers.

The North America diet varies considerably with each state. Eating habits of the two major North America countries, the United States and Canada, differ considerably from each other. In Canada, food intake in the Quebec region differs from the rest of the provinces. Smaller countries in the continent vary even more. So carriers have to arrange and stock up food accordingly, sufficing to their routes and the region they are operating in. The trend is, however, more toward eating healthy food, which is observed throughout the continent, particularly in the United States. More than 1/4th of the US citizens, still consume fast food every day, but the percentage is dropping gradually. The high obesity rate is a critical concern behind the changing food pattern. Healthy food has achieved significant traction. Food, like yogurt, poultry, sandwiches, and fresh fruits, has witnessed a spike in demand, in the field of inflight catering. In addition, the country is also a large market for chocolates, bakeries, and other confectionaries. The demand for low-calorie meals has resulted in a significant change in the food offerings during flights.