Dylan Dreyer Sounds the Alarm After Frustrating Airport Dining Experience—What Went Wrong?
Dylan Dreyer shares her disappointment after an airport restaurant’s misleading gluten-free menu puts her son’s health at risk. Here’s why she’s calling for change.
Dylan Dreyer Speaks Out on Gluten-Free Mislabeling at Airports
Today show meteorologist Dylan Dreyer recently took to Instagram to voice her frustration after an unsettling experience at an airport restaurant. The 43-year-old, who was traveling with her family, discovered that a menu labeled as gluten-free wasn’t actually safe for people with celiac disease—putting her 8-year-old son Calvin at risk.
Dreyer had hoped to enjoy a proper meal with her family before their flight, only to realize that the restaurant’s so-called gluten-free pizza was being cooked in the same oven as regular pizzas, making cross-contamination inevitable.
A Hidden Risk for Those with Celiac Disease
“DEAR AIRPORT RESTAURANTS: Please don’t mislead us by listing a gluten-free pizza crust,” Dreyer wrote in her Instagram post, expressing her disappointment.
She explained how her family had gone out of their way to find a sit-down meal before their flight, only to be let down by a lack of true gluten-free options.
“If a gluten-free pizza is cooked in the same rolling oven as regular pizzas, it is no longer safe for those with celiac disease,” she pointed out. “If you can’t guarantee it’s truly gluten-free, don’t offer it at all.”
Dreyer, whose son Calvin cannot consume gluten due to his condition, also urged airports to step up their efforts in providing reliable, safe food options for travelers with dietary restrictions.
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Fans Rally Behind Dreyer’s Message
Dreyer did not specify whether her family was able to find an alternative meal before their flight, but her post resonated with many of her followers who have encountered similar challenges.
“Airports are terrible when it comes to celiac-friendly options. We need better, truly SAFE choices!” one commenter wrote.
Another user added, “So many places get this wrong. Just because something starts gluten-free doesn’t mean it stays that way if cross-contamination isn’t prevented.”
Several followers applauded Dreyer for using her platform to highlight this issue, with one person writing, “If more people with your influence spoke out, maybe things would finally change. THANK YOU!”
Will Airports Improve Gluten-Free Options?
Dylan’’s experience highlights a common struggle for those with food allergies and sensitivities. While many restaurants offer gluten-free menu items, improper handling can make them unsafe for people with celiac disease.
Her message serves as an important reminder to always verify food preparation methods when dining out.
The question now is—will airports take action to improve their food safety standards? Only time will tell.
