EPCOT festivals with Food Allergies or Gluten Free (How-to and FAQ)

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It’s that time of year! The time for Festival festivities to take over EPCOT and I absolutely love it (plus there’s so much non-food stuff here to do!)

The good news is that there have been some wonderful changes for food allergies and those of us with food restrictions. The not-so-good news is that it is still riskier than a regular restaurant by nature (they bus over food and operate in small kitchens)

Since this post was originally published in the Spring for the release of the Flower and Garden Festival, there have been new updates for the Food and Wine Festival.

Let’s talk about some changes this year, plus how to eat as safely as you can, and then you can go in prepared!

Do the EPCOT festivals have Gluten Free options?

Yes! They have Gluten Free options (or in Disney Speak, Gluten Friendly as they aren’t technically Free-From), at all of their festivals. These are clearly labeled with a “GF” in the Festival guide books.

*note this is my personal experience, so always confirm in person with qualified disney staff.

Tips for Eating at EPCOT with Food Allergies

-Avoid booths that have your severe allergens if any – as the booths are small and cross contact risk is higher than if it was a permanent restaurant.

-Create a bucket list of items ahead of time. (see our image guide)

-When ordering, state your allergen(s) and they should automatically call a chef to confirm. If not, ask for them to call a chef to confirm.

-Consider ordering when lines are shorter- typically mid afternoon after lunch but before dinner (or right when the booths open at 11).

-Enjoy your food options, but don’t feel pressured if something makes you uncomfortable. There’s lots of amazing items at EPCOT to enjoy (see the list of EPCOT food allergy/gluten free options here!)

What to Expect when eating at Festivals in 2022

The good news is that it’s easier than ever to eat at the Festivals with food restrictions. Between the updates to the Flower and Garden Festival in the Spring and the Food and Wine Festival in the Fall (both of which are shared in detail below), things are very streamlined.

Here’s the new Procedures for Disney Owned booths. 

  1. Declare your allergen 
  2. Cast Member Cashier will Call a Chef 
  3. Cast Member Cashier will hand phone to culinary if they are able to accommodate the allergen 
  4. Cast Member Cashier should note “Allergy” on receipt
  5. Inside the booth, the culinary team should do a Glove change/allergy prep 
  6. Your Food is served to you with an Allergy stick (if modified)
  7. If it is not modified (if it is already labeled gluten free or plant based) it will not be served with an allergy stick.

****This is different for Third party booths.

There you will, Declare allergens. Look at ingredient sheets or allergy list (changes depending on the booth). Or they may call a Chef. Then you can order depending on your comfort level.  

  • France 
  • Italy 
  • Japan 
  • China 
  • Mexico 

Learn more about Third Party ‘independent contractors” at Disney World here.

Updated Allergen Procedures for Food and Wine Festival 2022

Quick note, this is my personal experience as I don’t work for Disney, so this will likely get tweaked as the festival progresses. I’ll update here and on social media.

We know have Allergy Sticks at the booths, so when you get something modified it should come with an allergy stick. If it doesn’t need to be modified, it will not come with a stick.

Another new option is having “allergy” on your receipt. This is to make sure that as you walk from the register to the person handing out the food, you get the right allergy order.

And Lastly, since more people feel comfortable and there is an ‘exact’ process for food restrictions, there is no awkwardness asking to see if something is good for your allergies.

Changes that happened with the 2022 Spring Flower and Garden Festival

First up, let’s talk about cross contact. Previously everything had a huge cross contact risk because we knew nothing about how things went in the kitchens. Chefs even stated it was a gamble. 
Good news! They’ve changed procedures in the kitchen. Cross contact will always be a reality, but they have procedures in place, including dedicated stations for things like cold veggies, proteins, baked goods etc.

AND the chef was proud to share that the team is trained, familiar, and the same people working it consistently to reduce any confusion. 


The chefs were clear that they want to make the festival more inclusive, which we can see by the amount of labeled GF items available this year! 


Next up! Info for the top 10 allergens.

Previously you could ask for top 8, but the other two it would require the chef to read the item and it would take longer.  Now they have that info for all top 10 (gluten/wheat, dairy, soy, eggs, fish, shellfish, peanut and treenut. Plus sesame and corn) they are also being very clear about what item has a cross contact risk, not just slapping a label on in a generic sense like they used to. 


Lastly, the cast members working the festival are highly trained to constantly get their info from the Chef.

It’s been in the works for a few festivals now, but to see them call the chef without hesitation (as we still don’t have allergy books at the booths except japan) is amazing. It takes the stress and anxietyy out of asking, especially when there’s a long line. 


But the real question… will my kids with severe allergies eat at the festival? Normally we don’t let them, but I think there’s a few small items this year that have a very low risk of cross contact (like the corn on the cob at trowel and trellis, and the soft serve at refreshment port and dole whip) that we will consider. ALWAYS listen to YOUR comfort level 🥰🥳😘

How it used to be at Festivals when managing Food Allergies and Dietary Needs before 2022

It used to be that the Chef’s, Managers and staff would tell you that because of the shared kitchens, they didn’t recommend anything.

Then in 2020 they started using a ‘call’ in system to talk to the Chefs. It was new, and a work in progress, and some Cast Members were so confused they would hand me the phone so I would talk to the Chef.

Things have improved, and now we can talk to the Chef’s and they are able to make some modifications!

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