Eat Well. Travel Further spans three categories: high-protein, plant-based and macro-balanced.

Avolta has expanded its health-focused Eat Well. Travel Further. platform, introducing an evolved grab & go concept at select HMSHost dining venues at O’Hare International Airport, with rollouts to Los Angeles International Airport and Phoenix Sky Harbor International Airport set to follow.

The refreshed programme reflects changing passenger expectations around nutrition and lifestyle, positioning airport food and beverage as a credible extension of travellers’ everyday eating habits rather than a compromise.

Shaped by consumer research, the updated Eat Well. Travel Further. range is chef-curated and spans three core categories: high-protein, plant-based and macro-balanced. The offer excludes artificial flavours and sweeteners, synthetic colours, high fructose corn syrup and hydrogenated fats, aligning with broader wellness trends and clean-label demand.

The collection includes balanced meals, wraps, salads, snack cups and parfaits, designed to deliver both convenience and nutrient density. By integrating quality ingredients and contemporary flavour profiles, Avolta aims to elevate the perception of airport grab & go from functional to aspirational.

Steve Johnson, President & CEO, North America, Avolta, said: “Our Eat Well. Travel Further. offering is a purposeful evolution of a bold idea that began almost a decade ago to empower travelers to eat healthier in airports. The travel food & beverage scene has undergone a major transformation, driven by new consumer expectations and emerging needs, and so we’ve responded by raising the bar for what airport grab & go can and should be. We’ve designed a contemporary program that puts today’s travelers at the center by leaning into their lifestyle preferences.”

At O’Hare, the range is now available across multiple terminals and concepts, including Chi Life, Ciao, Stanley’s Blackhawks Kitchen & Tap, Farmers Market and Brioche Dorée, among others, embedding the proposition across both convenience-led and full-service environments.

Johnson added that the three-airport launch is only the starting point, with plans to expand the platform across Avolta’s broader North American food & beverage and convenience estate.

“The initial Eat Well. Travel Further. launch at O’Hare, LAX, and Phoenix Sky Harbor is just the beginning,” he said. “Our goal is to expand this unique program across our convenience and food & beverage operations in North America’s airports and continue to evolve it based on customer feedback and insights, so, no matter where their journey takes them, travelers know they can rely on us for real, good food.”

As airport operators increasingly position terminals as lifestyle environments rather than purely transactional spaces, the evolution of Eat Well. Travel Further. highlights how health-conscious, research-led F&B strategies are becoming central to the modern travel retail proposition.

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