Commitment to Meat Raised Responsibly Earns Chipotle Top Grade in
Leading Antibiotic Study for Three Consecutive Years
DENVER--(BUSINESS WIRE)--Sep. 27, 2017--
Chipotle Mexican Grill (NYSE: CMG) has earned an “A” grade in the Chain
Reaction III Report and Scorecard, a ranking of the country’s
largest fast food and fast casual restaurant companies based on their
policies for antibiotic use in farm animals. Chipotle has earned “A”
grades in each of the three years the study has been conducted.
“We began serving meat from animals raised without antibiotics in 1999
and continue to be a leader in this area today,” said Steve Ells,
founder, chairman and CEO at Chipotle. “Doctors, public health officials
and other experts agree that there is a growing risk of
antibiotic-resistant infection, and the overuse of antibiotics in meat
production is a significant part of that problem. Good animal husbandry
reduces the need for antibiotics in livestock and promotes better animal
welfare. We have simply chosen to serve meat raised in a way that
emphasizes care over the use of chemicals.
“We made that decision simply because we thought it was the right thing
to do – the right thing for farmers, for animal welfare, and for human
health. While we are pleased to see other restaurant companies following
our lead on this issue, this report shows there is still more work to be
done across the industry, and we hope that others will make this a
priority in the same way that Chipotle has.”
Of the 25 restaurant companies surveyed for the report, only two
received “A” grades (including Chipotle), while 11 received “F’s.”
Chipotle earned an “A” scoring 97% of the total points possible.
Chipotle began its journey to serve Responsibly Raised®-brand
meat, from animals raised in more humane ways and without the use of
antibiotics or added hormones, when it started serving pork from Niman
Ranch in 1999. Today, all of the company’s meat comes from animals
raised without the routine use of antibiotics.
Antibiotic resistant disease is becoming an increasingly big problem.
The Centers for Disease Control and Prevention (CDC) notes that at least
23,000 people die each year from antibiotic resistant infections. One
cause of the mounting problem of antibiotic-resistant illness is the
routine use of antibiotics in industrial animal agriculture. According
to the U.S. Food and Drug Administration, some 70% of all medically
important antibiotics sold in the U.S. are intended for animal
agriculture, not for the treatment of human illness.
Chain Reaction III was conducted by six of the leading public
interest organizations working to curb the routine use of antibiotics in
industrial animal agriculture, including the Consumers Union, National
Resources Defense Council, Center for Food Safety, Food Animal Concerns
Trust, Keep Antibiotics Working, and U.S. PIRG Education Fund.
Scoring criteria for Chain Reaction III evaluate restaurants
offering chicken, beef, turkey and pork. The scorecard awards a total of
100 total points in three key areas: 1) policy regarding antibiotic use;
2) the implementation of antibiotic policies; and 3) transparency. If a
company serves only three types of meat or poultry, the maximum possible
score is 75 points; with two meats the maximum number of points
available is 50 points. Chipotle, which does not serve turkey, earned 73
out of 75 points possible or 97% of the total points available for the
The complete Chain Reaction III Report and Scorecard is available here.
Additional information about Chipotle’s ingredients, including meat from
animals raised without antibiotics is available at Chipotle.com/food-with-integrity.
Steve Ells, Founder, Chairman and 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, and salads made from fresh, high-quality raw ingredients,
prepared using classic cooking methods and served in an interactive
style allowing people to get exactly what they want. Chipotle seeks out
extraordinary ingredients that are not only fresh, but that are raised
responsibly, with respect for the animals, land, and people who produce
them. Chipotle prepares its food using only real, whole ingredients, and
is the only national restaurant brand that uses absolutely no added
colors, flavors or other industrial additives typically found in fast
food. Chipotle opened with a single restaurant in Denver in 1993 and now
operates more than 2,300 restaurants. For more information, visit
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Source: Chipotle Mexican Grill
Chipotle Mexican Grill
Chris Arnold, 303-222-5912