Chipotle To Increase Local Produce Use

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Chipotle Mexican Grill expects to use more than 10 million pounds of produce from local farms this year, up from its 2010 goal of about 5 million pounds. Chipotle’s local produce will be grown on farms within 350 miles of the restaurants where it will be served. The company began serving locally grown produce in 2008 and has been working to increase its local produce supply each year since then.

“Our commitment to serving food made with better ingredients from more sustainable sources is one of the key drivers of our business,” said Steve Ells, founder, chairman, and co-CEO of Chipotle. “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.”

Chipotle works with local, family-owned farms whenever possible 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 gets tomatoes locally in California and Florida.