15,000 Employees, No Canteen: Why the Lunch Break at Palma Airport Has Become a Test of Patience

When the canteen becomes a construction site

Last week, around 1 p.m., I saw again a dozen colleagues with Tupperware lunchboxes rushing through Terminal A. The canteen, which used to offer affordable meals for airport staff, has been closed for months. Construction barriers, fresh paint on the walls—and no solution in sight.

The hurdles behind closed doors

At its core there are three problems: a five-figure debt with the social security system, ongoing insolvency proceedings of the former operator, and a tender that drew no bidders. In short: Aena set the lease to zero, yet no new operator stepped forward. Why? Because the new tenant would have to assume the legacy debts — a claim of over 400,000 euros.

That hits hard. Around 15,000 employees at the site have little affordable meal options left. The cafés in the departures area exist, but a filled sandwich can easily cost 15 to 20 euros. For many shift workers, that is simply unaffordable. Bringing a lunch box is back to daily life.

What happened to the canteen staff

The former operator, which ran the canteen for three years, is now insolvent. The 22 employees are waiting for outstanding wages — some report that they are missing several months' pay and holiday pay. In total, union representatives say roughly 70,000 euros in unpaid wages plus outstanding bills for electricity and rent. There is no realistic offer that would ignore the debts.

The former managing director denies the allegations and emphasizes that much now needs to be clarified legally. At the same time he laments rising costs: tariff increases, additional staffing obligations, and cash-register thefts — a combination that made running the business difficult.

What would be important now

Aena continues to seek a solution, but stresses that legacy debts deter applicants. In the short term, subsidies or a temporary assumption of the debts by third parties could help — in the long term, reliable rules are needed so staff do not have to choose between expensive airport prices and cold breaks.

And one last observation: in the morning, as you walk from the car park toward the terminal, you don't only see tourists with suitcases. The people who work here are often in sweaty shirts and sturdy uniforms. The question remains: how much longer with Tupperware instead of a warm midday meal?