Air Transat limits special-diet meal accommodations for many economy passengers

TORONTO – Air Transat has stopped offering most specialized meal accommodations for economy passengers on its transatlantic routes, leaving many travellers with medical or religious dietary needs scrambling for alternatives.

The airline’s new EuroBistro economy offering now features a selection of hot sandwiches as the primary meal choice on transatlantic flights. According to the carrier, the sandwiches cannot be adapted to meet specific allergies, gluten intolerance or many religious dietary requirements.

Air Transat says the EuroBistro menu does include a vegetarian option and that kosher meals can be accommodated, but it also confirms that most other special meals—such as clearly gluten-free dishes that can be pre-ordered—are no longer available in economy. Passengers who require specialized meals are being asked either to upgrade to club class or to bring their own food on board.

The change applies to some U.S. and Caribbean services as well: while passengers on those routes can purchase items from the onboard menu, they generally cannot request the majority of tailored meal accommodations.

For travellers with conditions like celiac disease, the policy shift is a serious inconvenience. Maxime Pelletier, 27, a PhD student who needs a strict gluten-free diet, discovered the new restrictions on a recent Montreal-to-Paris round trip. Pelletier said he had chosen Air Transat in the past because the airline had reliably provided safe meals for him, but this time his request for a gluten-free option was declined.

Forced to pack his own food, Pelletier took precautions to avoid items that might raise concerns with airport security, and said the change added stress to an already complicated travel routine. “When you have a special-diet need, travelling can be very difficult,” he explained. “I cannot eat in restaurants most of the time. I need to book hotels where I have access to a kitchen so I can cook. Having a guaranteed safe meal on the plane makes travelling a lot easier.”

Pelletier said the airline offered a small gesture—a complimentary glass of wine—which he appreciated but noted was hardly an adequate substitute for a medically necessary meal.

Air Transat spokeswoman Debbie Cabana said the menu update was driven by customer feedback asking for more varied and convenient choices. Rather than the previous two hot casserole options, the airline now offers six different hot sandwiches, plus a sushi choice for vegetarians. Cabana described the sandwiches as fresher, healthier and more generous in portion, and said the new format is simpler for cabin crews to serve.

Cabana acknowledged that a limited gluten-free product is kept onboard some flights, but said it cannot be pre-ordered and is only available in limited supply. “We did not have the possibility to offer all of the special meals that could be ordered for all our flights,” she said, noting the many different dietary restrictions passengers may request.

The change has prompted criticism on social media. One passenger posted about the new policy on Facebook and received a stream of sympathetic and tongue-in-cheek responses, with some readers joking about bringing a formal meal service to make a point.

Some competing carriers continue to accept special meal requests. Air Canada’s menu list includes a wide range of alternative meals—covering needs such as gluten-free, diabetic, Hindu, Muslim, low-calorie and vegetarian options. WestJet said it does not currently offer gluten-free meals on its London, U.K. service but is developing a gluten-free offering expected to be introduced with its winter schedule.

For travellers who rely on dietary accommodations, the policy revision has pragmatic consequences. Pelletier said he will likely book future travel with a different airline that can guarantee an appropriate in-flight meal. “Next time I buy a ticket, I will definitely try to go with a company that will provide me with a meal on board so I can eat,” he said.

As airlines rethink onboard service models and menus to meet broad customer preferences and operational demands, passengers with specific medical or religious dietary requirements are being forced to adjust: upgrade seats, carry their own meals, or choose a different carrier altogether. For many, the change is less about culinary preference than about health, safety and the ability to travel with confidence.