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PETA to promote Taco Bell’s meatless optionsPETA to promote Taco Bell’s meatless options

Animal rights group to hand out free vegan burritos at certain locations

Bret Thorn, Senior Food Editor

April 5, 2017

1 Min Read
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Animal rights group People for the Ethical Treatment of Animals, or PETA, is targeting Taco Bell in a campaign that launches on Friday.

However, the attention is positive. 

PETA said it will post billboards near Taco Bell locations in Florida, Georgia and New York, encouraging customers to order vegan menu items available at chain’s more than 6,100 domestic locations.

Using the Yum! Brands subsidiary’s tagline, the billboards depict a chicken next to the message, “Let’s All ‘Live Más.’ Would it Kill You to Get a Bean Burrito?” 

Although Taco Bell is often thought of as catering to young, hungry, meat-eating men, it has long served vegetarian items, including its popular bean burritos.

In 2015, Taco Bell had 13 menu items certified as vegetarian by the American Vegetarian Association, including its 7-Layer Burrito and Cantina Power Veggie Bowl. The chain has 35 AVA-certified vegetarian ingredients, of which 26 are vegan.

"We’re all about providing people with choices, whether it’s a Bean Burrito from our certified vegetarian menu, to our Triple Double Crunchwrap," Rob Poetsch, Taco Bell's director of public affairs and engagement, wrote in an email. "We're proud to have something for every lifestyle."

As part of the campaign, PETA’s “Lettuce Ladies,” scantily clad women wearing only lettuce, will hand out free been burritos outside certain Taco Bell locations, PETA wrote in an email.

The group’s youth division, PETA2, has also prepared a guide for modifying Taco Bell items to make them vegan.

A spokesman for PETA said the campaign would last for at least a month.

Update: April 5, 2017  This story has been updated with a comment from Taco Bell. 

Contact Bret Thorn at [email protected]

Follow him on Twitter: @foodwriterdiary

About the Author

Bret Thorn

Senior Food Editor, Nation's Restaurant News

Senior Food & Beverage Editor

Bret Thorn is senior food & beverage editor for Nation’s Restaurant News and Restaurant Hospitality for Informa’s Restaurants and Food Group, with responsibility for spotting and reporting on food and beverage trends across the country for both publications as well as guiding overall F&B coverage. 

He is the host of a podcast, In the Kitchen with Bret Thorn, which features interviews with chefs, food & beverage authorities and other experts in foodservice operations.

From 2005 to 2008 he also wrote the Kitchen Dish column for The New York Sun, covering restaurant openings and chefs’ career moves in New York City.

He joined Nation’s Restaurant News in 1999 after spending about five years in Thailand, where he wrote articles about business, banking and finance as well as restaurant reviews and food columns for Manager magazine and Asia Times newspaper. He joined Restaurant Hospitality’s staff in 2016 while retaining his position at NRN. 

A magna cum laude graduate of Tufts University in Medford, Mass., with a bachelor’s degree in history, and a member of Phi Beta Kappa, Thorn also studied traditional French cooking at Le Cordon Bleu Ecole de Cuisine in Paris. He spent his junior year of college in China, studying Chinese language, history and culture for a semester each at Nanjing University and Beijing University. While in Beijing, he also worked for ABC News during the protests and ultimate crackdown in and around Tiananmen Square in 1989.

Thorn’s monthly column in Nation’s Restaurant News won the 2006 Jesse H. Neal National Business Journalism Award for best staff-written editorial or opinion column.

He served as president of the International Foodservice Editorial Council, or IFEC, in 2005.

Thorn wrote the entry on comfort food in the Oxford Encyclopedia of Food and Drink in America, 2nd edition, published in 2012. He also wrote a history of plated desserts for the Oxford Companion to Sugar and Sweets, published in 2015.

He was inducted into the Disciples d’Escoffier in 2014.

A Colorado native originally from Denver, Thorn lives in Brooklyn, N.Y.

Bret Thorn’s areas of expertise include food and beverage trends in restaurants, French cuisine, the cuisines of Asia in general and Thailand in particular, restaurant operations and service trends. 

Bret Thorn’s Experience: 

Nation’s Restaurant News, food & beverage editor, 1999-Present
New York Sun, columnist, 2005-2008 
Asia Times, sub editor, 1995-1997
Manager magazine, senior editor and restaurant critic, 1992-1997
ABC News, runner, May-July, 1989

Education:
Tufts University, BA in history, 1990
Peking University, studied Chinese language, spring, 1989
Nanjing University, studied Chinese language and culture, fall, 1988 
Le Cordon Bleu Ecole de Cuisine, Cértificat Elémentaire, 1986

Email: [email protected]

Social Media:
LinkedIn: https://www.linkedin.com/in/bret-thorn-468b663/
Facebook: https://www.facebook.com/bret.thorn.52
Twitter: @foodwriterdiary
Instagram: @foodwriterdiary

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