Amtrak Culinary Advisory Team (ACAT)

Mission

The Amtrak Culinary Advisory Team (ACAT) exists to elevate the dining experience on all Amtrak trains. By bringing together culinary experts, nutritionists, passengers, and Amtrak staff, ACAT provides strategic guidance on menu development, food sourcing, sustainability, and service standards. The teams ultimate goal is to make every meal on board enjoyable, nutritious, and reflective of the diversity of the United States.

History

ACAT was formed in 2015 after a series of passenger surveys highlighted the need for a more coordinated approach to onboard food service. In its first year, the advisory group convened monthly, reviewing existing menus and identifying gaps. Major milestones include:

• 2016 Introduction of regionspecific dishes on the California Zephyr.
• 2018 Launch of a pilot FarmtoTable program on the Northeast Corridor.
• 2020 Development of a nutritionfocused menu for senior travelers.
• 2022 Implementation of compostable packaging on all longdistance routes.

Members

ACATs membership is intentionally diverse. It includes:

• Executive Chefs: Leaders from renowned restaurants who bring modern culinary trends.
• Dietitians & Nutritionists: Professionals ensuring meals meet health guidelines.
• Regional Food Specialists: Experts on local ingredients and traditional dishes.
• Passenger Representatives: Frequent travelers who voice realworld expectations.
• Amtrak Operations Staff: Engineers, service managers, and procurement officers who translate ideas into practice.

Members meet quarterly, with additional work groups convened for specific projects such as Sustainable Sourcing or AllergySafe Menus.

Key Initiatives

1. Regional Cuisine Program

ACAT curates menus that showcase the culinary heritage of each corridor. Passengers traveling from the Pacific Northwest can enjoy smoked salmon and locally sourced berries, while those on the Crescent route taste Southern barbecuestyle entrees.

2. Sustainable Sourcing

In partnership with USDAs Food Procurement Program, ACAT sets targets for local, organic, and responsibly harvested ingredients. By 2025, the goal is for 40% of all fresh produce to come from farms within a 200mile radius of the route.

3. Nutrition & Wellness

Menus now include calorie counts, sodium levels, and allergen information. A Wellness Meal option offers highprotein, lowcarb dishes designed for active travelers.

4. Culinary Innovation Lab

Each year ACAT hosts a twoday lab aboard a stationary train car. Chefs experiment with novel cooking methods (sousvide, flashfreeze) that work within the constraints of a moving train. Winning concepts are piloted on select routes.

5. Waste Reduction

Switching to compostable trays and eliminating singleuse plastics has cut onboard waste by 27% since 2021. Excess food is now donated to local charities at major stations.

Impact on Passengers

Since its inception, ACATguided changes have produced measurable benefits:

• Passenger satisfaction scores for food rose from 68% to 84% (2023).
• Average meal rating increased from 3.2 to 4.5 stars on the Amtrak website.
• Reported incidences of foodrelated allergies dropped by 15% after clear labeling was introduced.
• More than 120,000 meals per year now feature locally sourced ingredients.

The new menu made me feel like I was tasting the places I was passing through, not just sitting in a train car. Janine L., frequent Amtrak rider.

Get Involved

ACAT welcomes collaboration from anyone passionate about food and rail travel. Opportunities include:

• Submit a Recipe: Share a regional dish through the online portal; winning recipes are featured on the menu.
• Become a Volunteer Tester: Join a focus group that tastes new menu items before they launch.
• Partner with Local Producers: Farmers and artisans can apply to become approved suppliers.
• Donate: Contributions support the Culinary Innovation Lab and sustainability research.

Visit the official ACAT page for application forms and upcoming events.