Taco Bell Commits to Consumer-driven Changes in 2017

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IRVINE, Calif. — To kick off the new year, Taco Bell has made some resolutions of its own. The fast-food chain has made a number of commitments for 2017 that reflect what its customers want, including the removal of extra-large beverages from its menu.

The brand has also announced it will be expanding its cage-free egg commitment, which currently includes all breakfast items, to incorporate 100-per-cent cage-free-egg ingredients across its core menu — including sauces — by Jan. 1, 2018.

Early this year, Taco Bell will have achieved its goal of removing all antibiotics important to human medicine from its chicken across U.S. restaurants. Continuing this momentum, the chain has also resolved the remove further additives/ingredients deemed undesirable by guests. Where possible, Taco Bell is set to remove preservatives and other additives from its food by 2018 across its U.S. restaurants. It has also promised to continue reducing the amount of sodium in its menu items by an additional 10 per cent by 2025.

Additionally, the brand aims to reduce its environmental impact in 2017 through its new restaurant concepts, which will reduce energy consumption and feature more reclaimed materials and sustainable landscape features. Updated, environmentally conscious packaging will also be introduced, including paper boxes for the brand’s Fiesta Taco Salad.

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