Dining Out...

The April 2008 issue of Fast Company Magazine has an intriguing article that explores all there is to know behind those huge burritos that, if you’re a fan, you’ll wait in line for 15 minutes or more (hours in fast-food time). (Read the article “Ode to a Burrito” by Arianne Cohen HERE). A quick run-down reveals what those of us who have dutifully and cheerfully studied the earth-health-conscious menu of four options (taco, burrito, burrito bowl, salad) before watching our burritos being made already knew—Chipotle’s commitment to producing food that’s good for the planet is paying off. Fun stats and facts:Chipotle’s brand has grown from 14 stores in 1998 to 500 in 2006, and more than 840 projected by the end of this year. Chipotle only serves rBGH-free dairy products (that’s milk and cheese from cows that aren’t injected with bovine growth hormone).All of the pork, 80 percent of the chicken, and 50 percent of the beef the chain uses is free of hormones and anti-biotics, and is humanely raised. Because they’re not 100 percent across the board yet, Chipotle is increasing its use of naturally raised meat by 40 percent this year to 52 million pounds.What’s happening at Chipotle is spilling into the fast food market—other chains are increasing their use of humanely raised meat. In the meantime, burrito anyone? Photo from the Menu Pages Blog. Learn more about burritos at Chipotle.