Friday, September 13, 2013
Fiona Apple - "Pure Imagination" (2013)
In 2001, Chipotle released a mission statement called Food With Integrity, which highlighted Chipotle's efforts to increase their use of naturally raised meat, organic produce, and dairy without added hormones. Almost all of meat served in Chipotle restaurants is naturally raised, defined by the company as "coming from animals that are never given antibiotics or added hormones and that are raised responsibly—that is, in accordance with our animal welfare standards." While Chipotle targets using only naturally raised chicken, beef, and pork in its restaurants, supply chain issues occasionally cause restaurants to switch to conventionally raised meat. Chipotle only uses the leg and thigh meat from its chickens; the breast meat is sold to Panera Bread. Approximately 40% of the beans are organically grown, and in 2011 approximately 5% of the beans will come from conservation tilling methods.
In 2009, Chipotle planned to serve over 60 million pounds (27 million kilograms) of naturally raised meat, more than any other restaurant company, and planned to use 75 million pounds in 2010. The company pledges to use more local produce when possible, using "35 percent of at least one of its produce items for every restaurant sourced from small and midsize local farms throughout the growing season" in 2009, and increasing to 50% in 2010. Chipotle advertises its support of family farms, such as Niman Ranch, a California "natural" meat producer that contracts with farms in the Midwest to raise pork and other livestock. All of the cheese and sour cream comes from cows that do not receive recombinant bovine growth hormone (rBGH), and 30% of the dairy comes from open pasture cows. Founder Steve Ells has testified before Congress in support of the Preservation of Antibiotics for Medical Treatment Act, which aims to reduce the amount of antibiotics given to farm animals.