Steve Ells, now Chairman and Co-CEO founded Chipotle Mexican Grill in 2008. He grows various kinds of vegetables, animals and cattle to cater to the needs of public in restaurants. Chipotle works with local and family owned farms. Chipotle started with a single restaurant and now they are operating more than 1,300 restaurants.
Chipotle Mexican Grill has been serving 10 million pounds of locally grown produce for the second year in a row now. Two years back it served 5 million pounds and the supply is steadily increasing since then. Chipotle commits to serve its produce within 350 miles of the restaurants. They grow great tasting vegetables on their farms.
Chipotle believes locally grown vegetables are fresher and better tasting. It is accessible by the people also. Sustainable agriculture is maintained in these farms.
Chipotle provides fresh beans, bell peppers, red onions, jalapenos, oregano, romaine lettuce, cilantro, oregano, tomatoes, as well as lemons and avocados for its restaurants. Chipotle restaurants are in Florida and California. These ingredients are used to prepare salsas, salads and fajitas. They think eating locally grown vegetables are much better than feasting on fast food.
Chipotle also works with Food Alliance certified growers to produce good quality beans. Conservation tillage methods, which reduce soil erosion, are used. Cattles and some other animals are grown for meat. These animals are naturally raised and are never given antibiotics or hormones. A good amount of milk from pasture-raised dairy cattle is received for making cheese and sour cream.
Chipotle continues to focus on menu of burritos, tacos, burrito bowls and salads that are prepared in the nearby restaurants with Chipotle’s vegetables and dairy products. Every vegetable is sustainably grown here. The farm has similarly focused people and top performing employees that contribute to the greater production in the farm. Chipotle is the only restaurant of the nation that grows vegetables naturally and sustainably.