Garrett Harris 4 p.m., June 19
Chipotle Growing Even More Local
Chipotle, which I consider to serve the only real "healthy" fast food, is trying to go as local-grown (within 350 miles) as possible. This won't be easy in the Prairie States or New England, where most of the produce season runs from only June to September or October.
Chipotle was found by a hippie-ish idalist, Steve Ells. He eventually sold out to McDonald's, but maintained command over Chipotle products.
“Our commitment to serving food made with better ingredients from more sustainable sources is one of the key drivers of our business,” he said. "While sourcing produce locally can be difficult — particularly in regions with short growing seasons — we continue to find like-minded suppliers to allow us to serve this better food. Not only is local produce fresher and better tasting, but it also helps support the environment and regional farming communities around the country.”
Whenever possible, Chipotle works with local, family-owned farms to provide bell peppers, jalapenos, oregano, red onions, and romaine lettuce for its restaurants. In California, the company also sources locally grown lemons, cilantro, and avocados, and it gets tomatoes locally.
Here in San Diego, it's a snap, year round, benefiting local farmers in North County. I don't mean to advertise Chipotle or any other fast-food place, but I like the food there (maybe not as great as a good local taquueria, but a zillion times better than Taco Bell or the awful tacos at Jack's), and I like the founder's ideals. (Hurrah for hippies.)