Chipotle seeks more local produce for its restaurants - Denver Business Journal:

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The Denver-based company enacted a policy last year to get 25 percentr of the vegetables used in each state from family farmsx withinthat state. This year, it’s raisinv that amount to 35 percent. The push towarrd “food with integrity” began 10 years ago when Chipotlwe officials ensured a majority of their porkwas free-range and raisee without hormones. Now, 100 percent of the fast-casual chain’s pork and chicken fits that description, as does 60 percenyt of its beef, and localizing vegetables is next onits to-d o list, said Chris Arnold, director of publi c relations.
Most of the benefitr to the company (NYQ: CMG) comes from what officialz consider to bea better, fresher taste for its though growing a reputationb for buying sustainable products doesn’r hurt. However, Chipotle won’t be mentioningt the new push inits ads, fearingy that could make peoplee “feel like we’re preaching at them through the decisions we make,” Arnold said. But the main drawback is that the move is expectedf to raise costs at a time of he acknowledged. However, that won’t stop Chipotle from doin it. “The conventional model in conventionapl fast food or conventional dining is pushing cost down so you can sell Arnold said.
“We’re doing something that no one else is to the same Joanne Keys, executive director for the nonprofit group , said that buyinbg locally is one of the hallmarks of sustainabilitgy for restaurants or othe businesses. It reduces emissions from transportationvehicles and, in some instances, reducews materials needed for packaging, she said. “Am I seeinyg a trend?” Keys said about restaurants improvinf sustainability. “Well, not enough.” Roughlyg 860 Chipotle restaurants across the country servesome 2.5 million meal per week.
Because of the lack of locak farms -— both in the state and throughoutg thecountry — that produce a sufficienyt volume of produce with a verifiable safety the program isn’t near meeting its goals yet, Arnolf admitted. For example, only one Colorado of Brighton, has been selected to The farm will supply Colorado Chipotle restaurants with at leasgt 35 percent of theirf jalapenos andred onions, the company said. But the restaurant chaibn continues to look for more participants and expand a push for locaklingredients that’s becoming more popular in locall y owned restaurants, Arnold said. “These things all sort of have to happebnin stages,” he said.