Commitment to local ingredients brings fresh, better-tasting food to
DENVER--(BUSINESS WIRE)--Jun. 18, 2013--
Chipotle Mexican Grill (NYSE: CMG) plans to serve more than 15 million
pounds of locally grown produce in its restaurants this year, up from
its 2012 goal of 10 million pounds. As the only national restaurant
company with a significant commitment to using local produce on a large
scale, Chipotle has steadily increased its locally sourced produce
supply since beginning the program in 2008.
Chipotle to use more than 15 million pounds of local produce in 2013. (Photo: Business Wire)
“We are changing the way people think about and eat fast food,” said
Steve Ells, founder, chairman and co-CEO of Chipotle. “That means
pushing ourselves to find the best quality ingredients – ingredients
that have traditionally been available only in high end restaurants and
specialty food markets – and making them available in way that is
accessible and affordable.”
With many people paying more attention to food and where it comes from,
locally grown produce is on the rise. A 2012 Mintel survey of 2,000
adults found that more than half (52%) of U.S. consumers say it’s more
important to buy local produce than organic options. Most produce
travels some 1,500 miles from where it is grown to where it is consumed.
All of Chipotle’s locally grown produce comes from within 350 miles of
the restaurants where it will be served.
Chipotle will work with a network of more than 70 local, family-owned
farms to provide bell peppers, red onions, jalapenos, oregano, and
romaine lettuce for its restaurants. Chipotle restaurants in Florida and
California also serve locally grown tomatoes, as well as lemons and
avocados in California. Chipotle’s use of locally grown produce is
rooted in its belief that local produce arrives at its restaurants
closer to the time it is harvested and results in better tasting food.
Supporting local farms also creates and sustains opportunities for
family farms in rural communities around the country.
Beyond its commitment to serving locally grown produce, Chipotle also
serves more Responsibly Raised® meat (from animals that are
raised in a humane way and never given sub-therapeutic antibiotics or
added hormones) than any other restaurant company in the United States;
more than 120 million pounds in 2012. All of the dairy (cheese and sour
cream) served at its restaurants is made with milk from cows that are
never given the synthetic hormone rBGH, and more than 34 million pounds
of all of its dairy is made with milk from pasture-raised cows.
Additionally, the company currently uses organically grown oregano and
cilantro and plans to serve 8.5 million pounds of organically grown
black and pinto beans this year.
Steve Ells, founder, chairman and co-CEO, started Chipotle with the idea
that food served fast did not have to be a typical fast food experience.
Today, Chipotle continues to offer a focused menu of burritos, tacos,
burrito bowls (a burrito without the tortilla) and salads made from
fresh, high-quality raw ingredients, prepared using classic cooking
methods and served in a distinctive atmosphere. Through our vision of
Food With Integrity, Chipotle is seeking better food from using
ingredients that are not only fresh, but that—where possible—are
sustainably grown and naturally raised with respect for the animals, the
land, and the farmers who produce the food. A similarly focused people
culture, with an emphasis on identifying and empowering top performing
employees, enables us to develop future leaders from within. Chipotle
opened with a single restaurant in 1993 and currently operates more than
1,450 restaurants. For more information, visit Chipotle.com.
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Source: Chipotle Mexican Grill
Chipotle Mexican Grill
Chris Arnold, 303-222-5912