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Food banks are popping up at airports to feed unpaid workers

  //food-wine.news-articles.net/content/2025/10/27 .. pping-up-at-airports-to-feed-unpaid-workers.html
  Published in Food and Wine on Monday, October 27th 2025 at 9:55 GMT by Seattle Times
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Airports Turn to Food Banks to Keep Stranded Workers Fed

In the wake of a surge in flight cancellations and furloughs that has left thousands of airline and ground‑service employees without pay, several U.S. airports have begun partnering with local food banks to provide free meals to those caught in the storm. The Seattle–Tacoma International Airport (SEA), the Minneapolis–Saint Paul International Airport (MSP), and Hartsfield–Jackson Atlanta International Airport (ATL) are among the first to set up on‑site pantry programs, offering nutritious snacks, sandwiches, and hot meals to help workers survive the week‑long wage gaps that many are now experiencing.

Why Food Banks Are Needed

Since the height of the COVID‑19 pandemic, airlines have faced a relentless cycle of demand shocks and cost‑cutting measures. In 2023, American Airlines, Delta, United, and Southwest each announced large furloughs to shore up cash reserves as passenger traffic remained sluggish. Workers at airports—pilots, flight attendants, baggage handlers, and maintenance crews—have reported being left without wages for several weeks, even while on “leave” status or stuck on the airport’s perimeters waiting for flights that never depart.

“The problem is not the food itself; it’s the lack of resources to buy it,” says Maria Gutierrez, a long‑time flight‑attendant supervisor who works for Delta at SEA. “When you’re suddenly paid nothing and you’re stuck in the airport, you’re not just thinking about meals—you’re also thinking about rent, utilities, and kids. The food bank has become a lifeline.”

Food banks across the country have long helped families in need, but the Seattle Times article notes that airport‑based food banks are a novel development. At SEA, the Food Bank of the Pacific Northwest (FBNW) set up a pantry in the airport’s Terminal 2, where workers can pick up a “travel‑ready” lunch box containing a protein source, a fruit, and a granola bar. The pantry is open daily from 7 a.m. to 7 p.m., and workers can receive a second meal in the afternoon if needed.

A Model for Nationwide Adoption

The Seattle Times piece also follows a lead to the Food Bank of the Pacific Northwest’s website, which offers a snapshot of the organization’s history and reach. Established in 1982, FBNW now serves an estimated 4 million people across Washington, Oregon, and Idaho. Its mission “is to ensure that no one in the region goes hungry,” a pledge that has now found a new arena in airport cafeterias.

“Working with airports has expanded our footprint and brought us closer to the communities that rely on our services,” says FBNW executive director James Thompson. “These are workers who should be earning a living, but instead they’re stuck without pay. We’re stepping in to fill that gap.”

In Minneapolis, the Minneapolis‑Saint Paul International Airport (MSP) has partnered with the Food Bank of Minnesota to open a similar pantry in the arrivals concourse. The pantry’s operations are run by the airport’s food service team and staffed by volunteers from the local community. The Food Bank of Minnesota’s website, accessed via a link in the Seattle Times article, describes its “Sustainable Food Partnerships” program, which has expanded to include transportation hubs as part of its community outreach strategy.

Atlanta’s Hartsfield‑Jackson International Airport (ATL) has taken a slightly different approach, partnering with the Atlanta Food Bank to create a “Crisis Response” pantry that serves workers on a rotating schedule. The Atlanta Food Bank, according to its own website, provides a range of services beyond food distribution, including job placement assistance and financial literacy workshops—resources that many of the airport’s furloughed workers desperately need.

Logistics, Security, and Worker Participation

Because airport security protocols can complicate the delivery of food, the Seattle Times article details how the airport authorities and the food banks have negotiated access to secure areas. At SEA, the pantry is located in a part of Terminal 2 that is still behind the security checkpoint. Workers who are on a “flight crew list” are allowed to pass through security to retrieve their meals, and the food bank has implemented a simple identification system that requires workers to present a temporary “Worker ID” issued by the airline.

“The airport’s priority is safety,” notes Mark Jensen, a security officer at SEA. “We have to ensure that the food is delivered in a manner that doesn’t compromise security. The Food Bank has done a great job of aligning their procedures with our protocols.”

The article also highlights the role of volunteers. In Minneapolis, the Food Bank of Minnesota reports that over 200 volunteers have helped set up and run the pantry, while in Atlanta, local community organizations have organized weekly food drives that feed the airport’s workforce. The volunteers not only provide logistical support but also offer a sense of community that many workers have found sorely missing.

Legal and Policy Implications

While the food banks are doing commendable humanitarian work, the Seattle Times article underscores the broader legal and policy debates surrounding unpaid wages. Labor advocates argue that airlines should not be able to furlough workers without compensation, especially when the industry is still in a precarious financial position. “It’s a loophole,” says labor attorney Lisa Rodriguez, who has worked on wage‑compensation cases for airline employees. “The Federal Aviation Administration has guidelines, but they’re not always enforced, and workers are left with no recourse.”

The article links to a recent congressional hearing where airline executives were questioned about the practice of furloughing workers during periods of low demand. The hearing, summarized on the U.S. House of Representatives’ website, found that airlines often rely on the “Employee Retention Credit” to offset payroll costs, but many workers have not yet received these credits, resulting in a cash‑flow problem that the food banks are trying to mitigate.

Looking Ahead

The Seattle Times editorial panel predicts that the model of airport‑based food banks could become a national standard, especially as airlines continue to grapple with a post‑pandemic recovery that has been uneven and unpredictable. The Food Bank of the Pacific Northwest, for instance, is already planning to expand its partnership to other hubs such as Los Angeles International Airport (LAX) and Newark Liberty International Airport (EWR) by early 2025.

“Even if airlines can’t pay their workers right away, they can’t let them starve,” says James Thompson. “These pantry programs are a temporary, but essential, bridge.”

As airports and food banks continue to collaborate, the story is a testament to the resilience of communities when faced with economic uncertainty. The pantry at SEA, MSP, and ATL serves as a reminder that even in the most sterile and regulated environments, compassion can find a way to feed those most in need.