Operator Insights w/Becca Noren of Purple Carrot
About the Foodservice Operator
Becca Noren is a Registered Dietitian and a pivotal member of Purple Carrot, a leading plant-based meal delivery service. From her early days exploring the culinary traditions of Florence, Italy, to her current role shaping menus and nutrition strategies, Becca has dedicated her career to improving how people connect with food. Her background spans clinical dietetics, culinary production, and consumer packaged goods (CPG), providing her with a unique lens on how foodservice can balance flavor and nutrition.
The Backstory
Becca’s career journey started with a love for science and a passion for food. After realizing that a pre-med track wasn’t the right fit, she discovered dietetics as a way to combine her interests in health and culinary arts. Experiences abroad deepened her appreciation for the role of food in culture and health, and stints working with culinary icons like Ming Tsai taught her the value of collaboration and creativity in the kitchen.
Now at Purple Carrot, Becca works at the intersection of nutrition and recipe development, ensuring that every meal balances flavor with health while meeting the needs of an increasingly informed consumer base.
The Conversation
Ian Christopher: Becca, your journey into dietetics is fascinating. Can you share what inspired your path and how you ended up at Purple Carrot?
Becca Noren: It all started during my study-abroad experience in Florence, Italy. I spent hours exploring local markets and absorbing how differently they approach food—eggs that aren’t refrigerated, fresh produce everywhere. That curiosity set the stage for a career centered on food and health. After completing my RD certification and working in clinical nutrition, I joined Purple Carrot because it felt like the perfect place to merge my passion for sustainable, plant-based eating with innovative menu creation.
IC: What’s been your biggest learning as a dietitian working in foodservice?
BN: Foodservice is like solving a giant puzzle every day. Whether it’s managing nutrition goals or aligning with consumer preferences, you have to be adaptable. One key thing I’ve learned is the importance of communication. As dietitians, we act as the bridge between nutrition science and what consumers actually want to eat. For example, comfort foods like mac and cheese might not scream “healthy,” but there’s always a way to meet in the middle—delivering something delicious that also aligns with dietary goals.
IC: What advice would you give operators who are juggling consumer preferences with nutritional standards?
BN: Start by setting clear nutrition guidelines. For us, that might mean limits on sodium or a minimum protein level for certain meals. But equally important is flexibility. Not every dish has to perfectly meet those targets. Look at the bigger picture—what does the weekly menu look like? Are customers getting a good mix of indulgent and balanced options? Collaboration is key. Bring together culinary and nutrition teams early in the process to ensure alignment before recipes go into production.
IC: Purple Carrot has made plant-based eating accessible to so many. How do you approach balancing taste and nutrition when creating meals?
BN: Our goal is to make every eating occasion with us both delicious and nourishing. It starts with our recipe developers, who work within nutrition guidelines I help create. From there, it’s about collaboration and testing. For instance, if a recipe is flagged for high sodium, we’ll look for adjustments—maybe swapping a seasoning or reducing a prepackaged ingredient. Sometimes, though, we accept that certain comfort dishes will be exceptions. It’s all about balance, and making sure customers feel satisfied with the variety they’re receiving.
IC: What do you see as the biggest trends or challenges for dietitians in foodservice?
BN: Consumers are more educated than ever, which is both exciting and challenging. They’re paying attention to health trends, but the information they’re getting isn’t always accurate or from credible sources. As dietitians, our role is to decipher those trends and respond with evidence-based solutions. For example, fiber is having a moment right now, and for good reason—it’s something most people don’t get enough of. Understanding those needs and translating them into actionable solutions, like fiber-rich menu options, is where the future lies.
IC: How has technology, like Galley, helped you in your role?
BN: It’s been a game changer for efficiency. Before, we used disconnected systems like Google Docs and spreadsheets, which slowed everything down. Now, Galley allows us to centralize recipes and nutrition data, making collaboration much easier. It’s freed up time to focus on innovation instead of troubleshooting systems.
IC: Finally, what advice would you give to someone entering the dietetics or foodservice field?
BN: Be a sponge. Absorb everything—whether it’s trends, consumer feedback, or industry practices—and form your own opinions. Stay open to collaboration, because no one person has all the answers in such a rapidly evolving field. And most importantly, don’t be afraid to combine your passions. Dietetics is a science, but it’s also an art. The more you can blend those, the more impactful your work will be.
Key Takeaways for Foodservice Operators
Becca Noren’s experience illustrates how dietitians can play a critical role in foodservice by balancing science with creativity. Her insights offer valuable lessons:
Clear Guidelines: Establish foundational nutrition standards but remain flexible for creativity and customer satisfaction.
Big-Picture Thinking: Focus on weekly menu balance, not just individual recipes.
Collaboration Matters: Engage all stakeholders early to align on goals.
Stay Curious: Embrace trends but ground them in evidence-based practices.
Whether you’re a dietitian, operator, or chef, Becca’s journey highlights the value of curiosity, adaptability, and collaboration in building a more thoughtful foodservice industry.
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