Vegetarian Star

Chipotle Mexican Grill Inc. is continuing a test of its latest vegetarian taco and burrito filling by expanding the offering to all 96 of its Northern California restaurants.

The sofrita–a burrito made from shredded tofu–was a favorite in seven California Chipotle restaurants and company officials are hoping the trend will grow in the entire region.

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Vegetarians in the Bay area can now enjoy another item at the more environmentally conscious food chain Chipotle.

The company has unveiled it’s sofrita–a burrito made from shredded tofu–to be tested at select San Francisco restaurants.

(more…)

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Those who weren’t familiar with Steve Ells before tuning in to America’s Next Great Restaurant were probably at least familiar with his Mexican restaurant chain, Chipotle.

Ells is trying to make Chipotle as sustainable as possible, sourcing local ingredients and aiming for organic when available.

Ells, a meat eater, is concerned with the destruction large scale farms have done in terms of both environmental impact and animal cruelty. That’s why not only is he sourcing Chipotle’s pork from a network of smaller farmers who pledge to treat animals better and do not use hormones or antibiotics, he’s also working to lessen the amount of meat he eats.

(more…)

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Chipotle founder, co-CEO and co-chair Steve Ells says the pork sourced for their products is obtained from Niman Ranch, a small network of family farms that raise their pigs on open pastures or deeply bedded barns, feed them vegetarian diets and give them no hormones or antibiotics.

After switching to this supplier, Ells found sales increased even after having to charge an extra dollar to cover the cost of the non factory farmed meat.

Paul Wills, manager of Niman Ranch Pork Company, is a contributor in Moby and Miyun Park‘s edited collection of essays, Gristle, where he discusses the strain big farms put on small family ones.

Although Wills may be a fish out of water in a book edited by a vegan with a vegetarian slant, the experience with Chipotle restaurant teaches us that the more humane way to raise an animal for food not only puts less stress on the organism and the environment, but results in more satisfaction for the consumer.

Niman Ranch’s “ethical meat” is not a vegetarian carnita, but it’s a step forward in taking better care of the world and every living thing, including part time vegetarians, that inhabits it.

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Fast food restaurants traditionally have a bad reputation, but founder of Chipotle, Steve Ells is looking to change that image.

“I think fast food to most people means cheap, highly processed,” he said. “At Chipotle, it’s just the opposite. Everything at Chipotle is fresh, never frozen, with the exception of corn.”

As you learned before, Chipotle is testing out its vegetarian burrito filling in the Washington, D.C. area as part of its mission to support ethical foods.

Here are a few more facts about this healthier chain of restaurants:

1. The cheese and sour cream used are free of synthetic growth hormone rBGH.

2. 45% of Chipotle’s beans are organic.

3. Restaurants buy food from local farmers when available.

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Yay for Chipotle!

The restaurant located in DuPont Circle in Washington, D.C. now offers a vegan meat filling.

The combination of wheat protein, soy protein, and vegetables is marinated in Chipotle’s adobe sauce and grilled.

We’re hoping it’s grilled separately from the real thing.

According to co-CEO, founder, and chairman Steve Ells, the veggie alternative is an extension in the company’s mission to support ethical farming.

If the new veggie option is received well, there is potential for its expansion to other restaurants, but as for now, it’s only available in D.C.

Which means Obama no longer has excuses for his burgers runs.

via vegnews.com

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