Chipotle Expands Locally Grown Produce Program

DENVERChipotle Mexican Grill is expanding its locally grown produce program, "Food with Integrity." The company began the program in 2008, committing to serve 25 percent of at least one produce item in each of its markets when seasonally available, and increased that commitment to 35 percent in 2009. For 2010, the company will raise its local produce goal to 50 percent.

Chipotle is working with 50 local, family-owned farms to provide romaine lettuce, green bell peppers, jalapeno peppers, red onions, oregano and tomatoes to restaurant locations nationwide. In California, the company also sources locally grown lemons and avocados. The produce generally comes from within about 250 miles of Chipotle's distribution centers, with nearly 70 percent coming from within 150 miles, and one-third of the produce arriving from within 50 miles. On average, produce eaten in America travels some 1,500 miles from where it is grown to where it is consumed.

"Our commitment to serving produce from local farms and other sustainable sources is one of the ways we are changing the way people think about and eat fast food," said Steve Ells, founder, chairman, and co-CEO of Chipotle. "Fresh produce from local farms not only has environmental benefits and supports farming communities around the country, it also tastes better. Great tasting food made with local, more sustainably raised ingredients should be available to everyone."