Volume 8 Number (Journal 668) May, 2015 in this issue

Space Available using your retiree pass travel privileges 
standby seating 
fee waived service charge with 25+ years of company service 
not subject change fees 
1st and 2nd checked-bag fees are waived up to 70 pounds per bag 
subject to excess, overweight and oversized bag fees 
cannot accrue frequent flyer miles 

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16 
May, 2015 RUPANEWS 
UAL and The Trotter Project team enhance in-flight dining experience 
CHICAGO, IL – United Airlines and The Trotter Project are joining together to 
boost travelers’ in-flight dining experience, with alumni chefs of Charlie Trotter’s 
legendary Chicago restaurant and their culinary peers working with the airline to 
design new premium-cabin and United Economy meals. United will also be the 
official airline of The Trotter Project, a nonprofit organization committed to 
continuing Chef Trotter’s legacy through mentoring and internship programs for 
youth interested in the culinary arts. 
“Our partnership with The Trotter Project is an excellent addition to the investment we are making in 
products and services for our customers, from booking until they reach their final destinations,” said Sandra 
Pineau-Boddison, United’s senior vice president of customers. “By pairing our team of chefs with those 
affiliated with The Trotter Project, we will continue to offer our customers innovative dining options.” 
United and The Trotter Project hosted their first menu-development workshop in March, with United’s team 
of chefs joining the following Trotter alumni and culinary supporters of the organization: 
During the workshop, the chefs developed new menu ideas for United BusinessFirst customers on the 
airline’s p.s. Premium Service and for United’s economy-cabin Choice Menu Bistro on Board. Customers 
may get a taste of the new meals in the coming months. 
The new collaboration between the airline and the nonprofit organization will receive advertising support 
from Condé Nast Traveler, the official media partner of The Trotter Project. Condé Nast Traveler is also 
producing a short film documenting the partnership from kitchen to cabin, which customers will be able to 
view on United flights worldwide. United’s partnership with The Trotter Project furthers the airline’s 
commitment to the travel experience, with improvements this year to food and beverage service in-flight and 
in airport clubs. United has: 
• Introduced delicious new premium
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cabin meals and snacks on flights within North America, and expanded 
premium-cabin meal service to include flights of at least 800 miles;
• Replaced snack boxes with freshly prepared entrées served on chinaware, in premium cabins on United 
Express regional-jet service of at least 800 miles; and 
• Debuted an all
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new complimentary food menu for United Clubs worldwide, with customers currently 
enjoying the new fresh and healthy options at locations in Chicago, Houston, New York/Newark and 
Denver, and expanding the menu to other locations this year.
Also, beginning June 1, the airline will offer significantly upgraded food and beverage service – including 
multi-course meals, complimentary beer and wine and a new option to purchase premium snacks – for 
customers in United Economy on many long-haul international flights.