While we recognize that definitions and individual adherence to dietary patterns can vary, we have established specific definitions for the following dietary patterns – vegan, vegetarian, halal, and made without gluten. These definitions guide how we prepare and serve food labeled accordingly, ensuring consistency and transparency.
Preparation and Cross-Contamination
While we make every effort to minimize the risk of cross-contamination and follow strict preparation practices that support specific diets, it is important to note that our kitchens operate using shared equipment (i.e., ovens, cooking spaces) and are not isolated from other food preparation areas. Trace amounts of cross-contact may occur. Individuals with strict dietary requirements are encouraged to speak with a culinary leadership team member (Chef, Manager, Supervisor, or Lead).
Please be advised that while we offer vegan, vegetarian, and Halal-friendly menu options, some of these items may be prepared in shared fryers that are also used for cooking non-vegan, non-vegetarian, or non-Halal products. As a result, there is a possibility of trace amounts of non-compliant ingredients (such as animal-derived ingredients, meat, or non-certified meats) being present due to cross-contact.
Vegan
A vegan diet includes only plant-based foods and excludes all animal-derived ingredients. This means no meat, poultry, fish, dairy, eggs, honey, or animal by-products such as gelatin or collagen.
Vegetarian
A vegetarian diet is primarily plant-based and excludes meat, poultry, and seafood. At Western, menu items follow a lacto-ovo-vegetarian approach meaning they may include dairy products and eggs but exclude all other animal-derived ingredients such as gelatin, lard, or animal-based broths and flavourings.
Halal
Halal menu items are prepared using ingredients that comply with Islamic dietary laws, including plant-based foods, dairy, eggs, and Halal-certified animal proteins.
Made without Gluten
The made without gluten icon identifies foods that have been prepared without gluten, a protein found in wheat, rye, barley, non-certified gluten-free oats, and their crossbred varieties.
Kosher
Kosher refers to foods that meet the dietary requirements outlined in Jewish law (kashrut), which govern foods that are permitted for consumption, how they are prepared, and how they are handled.
Get in touch
For questions or concerns regarding definitions, standards and guidelines, or availability, please contact our Registered Dietitian.