Disney’s theme parks have gone vegan | Totally Vegan Buzz
Disney’s theme parks have gone vegan
Image: Walt Disney’s Magic Kingdom® Theme Park

Disney has announced that vegan options will be added to every single catering location in its theme parks across the US.

400 vegan dishes will be available at restaurants and fast-food sites in Florida’s Walt Disney World in October, followed by California’s sites in spring 2020.

Walt Disney World has more than 600 eateries across the two theme parks, most of which are individually themed to sections of the resorts, making the announcement a huge commitment.

Steamed Asian Dumplings at Le Cellier in Epcot
Steamed Asian Dumplings at Le Cellier in Epcot. Image: Disney
Felucian Garden Spread at Star Wars - Galaxy's Edge
Felucian Garden Spread at Star Wars – Galaxy’s Edge. Image: Disney

Each restaurant will need a themed vegan meal. Examples given by the company include a Star Wars-inspired “Tatooine Two Suns Hummus” and the “Le Fou Festin” at the Be Our Guest Restaurant at Disney’s Magic Kingdom.

The Animal Kingdom will now feature “Chili-Spiced Crispy Fried Tofu” and restaurants will even offer “Eggless Florentine”.

In addition all 39 hotels across the two sites will be given vegan options as standard, including Carrot Gnocchi and Cauliflower Tacos. 

Disneyland will offer its own dedicated leaf logo to signify the dishes are ‘plant-based’. The company clarified this means dishes are made ‘without animal meat, dairy, eggs or honey’.

Disneyland sells 10 million burgers, 6 million hot dogs and 1.8 million pounds of turkey legs every year, meaning the new dishes could have a huge impact on meat consumption levels. 

Disneyland does offer other vegan options at sites around the world, including “Risotto-style Spelt with Mushrooms” in Paris and “Pan-fried Vegetables with Plant-based Dumplings” in Hong Kong.

What impact could Disneyland’s new vegan options have on theme park-goers? Share your thoughts in the comments section below!

Published by Oli Gross

Oli’s career and personal ethical values both help shape his reporting of the diverse world of veganism. His background is in local newspaper and magazine journalism, and his work has included reporting court cases, celebrity interviews, business analysis, food and drink features and government legislation.



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