Photographer Brock Elbank, ‘Fast Women, Expensive Taste’ for Curves Magazine

Chipotle Goes To Sustainable, Organic Food Sources

Is it true - a fast food chain with a commitment to sustainable and organic food sources? At Chipotle’s 1,100 U.S. locations casual, fast Mexican fare is served with organic, family farmed, local ingredients as much as is possible for a large food chain and they are working hard to source more of their ingredients from pesticide, hormone and anti-biotic free farmers.

Chipotle’s relationship building with smaller, friendlier food sources began in 1999 and was challenged at the time by an insufficient supplier base. Now, animals raised in deeply-bedded or free-range environments account for 100% naturally raised pork and chicken, 85% natural beef  -with a goal of 100%- and working toward the same 100% goal for their dairy cattle according to the Chipotle website. In 2009, Steve Ells, Chipotle founder (1993) and CEO, testified before Congress in defense of eliminating anti-biotics in ranching.

Chipotle’s self-imposed standards has raised the bars for other fast food chains (perhaps inspiring McDonald’s use of cage-free eggs) and continues to strive to maintain and improve on their own statistical competence. They also have been using 0 trans fat fry oil since 2004, well ahead of the rest of the pack.

A newly created non-profit organization, The Chipotle Cultivate Foundation, aims to increase the amount of sustainable farming practices in the U.S. and is dedicated to bringing food awareness not only among ranchers and farmers but passing along through education of younger generations.

Enjoy the video as Willie Nelson sings Coldplay’s “The Scientist” while a small family farmer’s realization and regret of industrialization prompts a return to his simpler, gentler farming ways.

Organic consumers have hope - we still have people in high places that are fighting the good food fight! Lisa