Lunch at Chipotle

 

Today my sustainability in a changing world class took a field trip to our local Chipotle. My class is currently studying the aspects of sustainability concerning the food industry. For those of you who are not aware Chipotle is leading the charge towards environmentally friendly restaurants. The efforts to be environmentally include buying naturally raised animals and locally grown produce. Since 2001 100% of the pigs Chipotle purchases are raised outside or in deeply bedded pens are never given antibiotics and are fed a vegetarian diet. Currently Chipotle purchases 80% of its beef raised in the conditions listed above. Naturally raised beef is a scarce commodity, but Chipotle will continue to search for it until 100% of its beef is naturally raised. Presently 35% of dairy products used at Chipotle come from pasture raised cows. They are constantly searching for more sources of pasture raised dairy cows.  It is required by law not to give chickens growth hormones, but Chipotle takes it a step farther and refuses to purchase chickens if they have been given antibiotics or fed with additional additives such as arsenic. Chipotle also believes in serving the freshest locally grown vegetables possible. Chipotle plans to serve at least 50% of at least one produce item from local farms when it is seasonally available. Chipotle’s efforts to save the environment include the restaurants themselves. Recently a Chipotle opened a restaurant in Gurnee, IL. This establishment became the first restaurant to ever receive platinum certification in the Leadership in Energy and Environmental Design rating system.

Link to Chipotle Video: http://youtu.be/aMfSGt6rHos