{"id":3444,"date":"2010-04-15T00:01:00","date_gmt":"2010-04-15T04:01:00","guid":{"rendered":"https:\/\/www.beyondpesticides.org\/dailynewsblog\/?p=3444"},"modified":"2013-01-29T11:16:09","modified_gmt":"2013-01-29T15:16:09","slug":"food-chain-chipotle-mexican-grill-stands-up-for-organic-food","status":"publish","type":"post","link":"https:\/\/beyondpesticides.org\/dailynewsblog\/2010\/04\/food-chain-chipotle-mexican-grill-stands-up-for-organic-food\/","title":{"rendered":"Food Chain, Chipotle Mexican Grill, Stands Up For Organic Food"},"content":{"rendered":"<p><span style=\"font-size: small;\">(<em>Beyond Pesticides<\/em>, April 15, 2010) As part of its \u201cFood with Integrity\u201d mission, Chipotle Mexican Grill, a national chain of about 1,000 restaurants, is making the commitment to support sustainable agriculture by increasing the percentage of organic ingredients, such as organic black and pinto beans on its food menu, and eventually<\/span><\/p>\n<div style=\"float: right;\"><img loading=\"lazy\" decoding=\"async\" class=\"alignright\" title=\"http:\/\/www.naturalhomemagazine.com\/uploadedImages\/articles\/daily\/2009\/06\/Chipotle-Burrito.jpg\" alt=\"\" src=\"http:\/\/www.naturalhomemagazine.com\/uploadedImages\/articles\/daily\/2009\/06\/Chipotle-Burrito.jpg\" width=\"215\" height=\"155\" \/><\/div>\n<p>transitioning to a completely organic menu. Chipotle\u2019s efforts to use ingredients from more sustainable sources have led to a direct reduction of chemical pesticide use on its ingredients of nearly 100,000 pounds since 2005.<\/p>\n<p>In its position paper entitled, \u201c<a href=\"http:\/\/www.chipotle.com\/Chipotle_Pesticide_Position_Paper.pdf\">Position on Pesticide Use<\/a>,\u201d posted in January 2010, Chipotle outlined its efforts to expand its commitment to sustainable foods aimed at bringing \u201d\u02dcmore positive change in the nation\u2019s food supply.\u2019 To date, Chipotle serves more naturally raised meat (from animals that are raised in a humane way, never given antibiotics or added hormones, and fed a pure vegetarian diet) than any other restaurant company, making them the only national restaurant company with a significant commitment to local and organic produce. The restaurant currently serves more than 70 million pounds of naturally raised meat \u2014 including 100% pork, 100% chicken, and more than 60% beef. Chipotle also serves dairy products (cheese and sour cream) made with milk from cows that are not treated with the synthetic hormone rBGH. The company said it will continue to increase the use of organically grown beans, with over 40 percent of all its beans coming from organic sources this year. This translates to 7.2 million pounds of organic beans, and a 36,466-pound reduction in chemical pesticide use. Chipotle has also contracted to purchase organically grown cilantro for more than 50 percent of all of its restaurants in 2010.<\/p>\n<p>Chipotle\u2019s founder and co-CEO, Steve Ells, <a href=\"http:\/\/www.chipotle.com\/PAMTA\/\">testified<\/a> to the U.S. Senate in March to support the Preservation of Antibiotics for Medical Treatment Act (PAMTA) which, if passed, would require a re-review of seven classes of antibiotics that are important to human medicine, but are use for livestock. Chipotle hopes its \u201cFood with Integrity\u201d mission would serve as an example to industry which often claims that it is too difficult or too costly to change to sustainable practices, and changes the way people think about and eat fast food.<\/p>\n<p>Beyond Pesticides applauds Chipotle\u2019s efforts to transition to organic and support sustainable agricultural practices. Organic food contributes to better health through reduced pesticide exposure for all and increased nutritional quality, and according to Chipotle, is in fact, better tasting. Organic farming and food systems are holistic, work with nature rather than relying on inputs such as chemical pesticides and fertilizers, exhibit higher standards for the welfare of animals, and do not allow routine use of antibiotics. Organic agriculture also protects the local environment, waterways, air quality, and farmworkers and their families from chemicals that have been shown to cause a myriad of chronic health effects, such as cancer, endocrine disruption and a series of degenerative diseases like Parkinson\u2019s disease. For more information of the many benefits of organic food, please visit Beyond Pesticides\u2019 <a href=\"https:\/\/www.beyondpesticides.org\/organicfood\/index.htm\">Organic Food program page<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>(Beyond Pesticides, April 15, 2010) As part of its \u201cFood with Integrity\u201d mission, Chipotle Mexican Grill, a national chain of about 1,000 restaurants, is making the commitment to support sustainable agriculture by increasing the percentage of organic ingredients, such as organic black and pinto beans on its food menu, and eventually transitioning to a completely organic menu. Chipotle\u2019s efforts to use ingredients from more sustainable sources have led to a direct reduction of chemical pesticide use on its ingredients of nearly 100,000 pounds since 2005. In its position paper entitled, \u201cPosition on Pesticide Use,\u201d posted in January 2010, Chipotle outlined its efforts to expand its commitment to sustainable foods aimed at bringing \u201d\u02dcmore positive change in the nation\u2019s food supply.\u2019 To date, Chipotle serves more naturally raised meat (from animals that are raised in a humane way, never given antibiotics or added hormones, and fed a pure vegetarian diet) than any other restaurant company, making them the only national restaurant company with a significant commitment to local and organic produce. The restaurant currently serves more than 70 million pounds of naturally raised meat \u2014 including 100% pork, 100% chicken, and more than 60% beef. Chipotle also serves dairy products (cheese [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-3444","post","type-post","status-publish","format-standard","hentry","category-alternativesorganics"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.3 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Food Chain, Chipotle Mexican Grill, Stands Up For Organic Food - Beyond Pesticides Daily News Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/beyondpesticides.org\/dailynewsblog\/2010\/04\/food-chain-chipotle-mexican-grill-stands-up-for-organic-food\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Food Chain, Chipotle Mexican Grill, Stands Up For Organic Food - Beyond Pesticides Daily News Blog\" \/>\n<meta property=\"og:description\" content=\"(Beyond Pesticides, April 15, 2010) As part of its \u201cFood with Integrity\u201d mission, Chipotle Mexican Grill, a national chain of about 1,000 restaurants, is making the commitment to support sustainable agriculture by increasing the percentage of organic ingredients, such as organic black and pinto beans on its food menu, and eventually transitioning to a completely organic menu. Chipotle\u2019s efforts to use ingredients from more sustainable sources have led to a direct reduction of chemical pesticide use on its ingredients of nearly 100,000 pounds since 2005. In its position paper entitled, \u201cPosition on Pesticide Use,\u201d posted in January 2010, Chipotle outlined its efforts to expand its commitment to sustainable foods aimed at bringing \u201d\u02dcmore positive change in the nation\u2019s food supply.\u2019 To date, Chipotle serves more naturally raised meat (from animals that are raised in a humane way, never given antibiotics or added hormones, and fed a pure vegetarian diet) than any other restaurant company, making them the only national restaurant company with a significant commitment to local and organic produce. The restaurant currently serves more than 70 million pounds of naturally raised meat \u2014 including 100% pork, 100% chicken, and more than 60% beef. 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