The Rooting And Foraging Continues To Pay Off

Chipotle Mexican Grill Announces More Naturally Raised Meats in Select Markets

(Tuesday, February 20, 2007) - Chipotle Mexican Grill has
always been forthright about its unwavering commitment to source and
provide naturally and sustainably raised foods. Chipotle's efforts to
source its ingredients through likeminded suppliers have led the
company to continually increase the amount of naturally raised meat
served in its more than 570 locations across the country - most
recently adding naturally raised chicken to all of its restaurants in
Cleveland, naturally raised beef in Northern California, and both of
the meats in the Kansas City area.
Through its vision called "Food With Integrity," the company has
embarked on an ongoing process to identify providers who are committed
to pursuing healthy, humane and sustainable practices when it comes to
raising animals and growing produce. Chipotle's naturally raised meats
are raised by farmers who emphasize care over chemicals in the raising
of animals. The animals are fed a pure vegetarian diet, never given
antibiotics or added hormones, and raised in a humane way.
Today, 55 percent of the chicken the company serves is naturally
raised, as is more than 40 percent of its beef. Since 2002, Chipotle
has served only naturally raised pork in all of its restaurants. In
all, Chipotle continues to sell more naturally raised meat than any
other restaurant chain in the United States - nearly 30 million pounds
this year.
"Our commitment to natural and sustainable ingredients began about
five years ago when we committed to finding the best tasting
ingredients for our menu items," said Steve Ells, Chipotle's founder,
chairman and CEO. "We are very proud of the tremendous progress we've
achieved in promoting healthy, humane and sustainable farming
practices and believe our efforts have positively impacted the
nation's food supply. As we continue making strides in this area,
we'll continue to change the way Americans think about, and eat
fast-food."
In addition to increasing the amount of naturally raised meats in
its locations, the company is also making other improvements as it
progresses towards its goal of creating a menu using only sustainable
ingredients. Most recently, Chipotle worked with its sour cream
supplier to have the synthetic hormone rBGH removed, and is currently
working with its cheese suppliers and hopes to use only milk from cows
not treated with rBGH for its cheese later in 2007. In addition,
nearly 25 percent of the beans it buys this year will be organically
grown, up from about 20 percent in 2006 and 15 percent in 2005.
"We are very much aware that sourcing a completely sustainable
menu is an incremental process, dependent on identifying suppliers
that share our vision and can best meet our needs," said Ells. "Our
'Food with Integrity' mission is the cornerstone of everything we do
and we are constantly looking to make better choices surrounding the
food we serve."
About Chipotle
Chipotle Mexican Grill (NYSE:CMG)(NYSE: CMG.B) offers a focused
menu of burritos, tacos, burrito bols (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 not only from a variety of fresh ingredients, but ingredients
that are sustainably grown and naturally raised with respect for
animals, the land, and the farmers who produce the food. Chipotle
opened its first restaurant in 1993 and operates more than 570
restaurants today. For more information, visit www.chipotle.com.

CONTACT: Chipotle Mexican Grill
Chris Arnold, 303-222-5912
carnold@chipotle.com

SOURCE: Chipotle Mexican Grill

View all Chipotle Mexican Grill Press Releases

This article has been read 512 times.

Printer Friendly