With the theme of “bringing everyone to the table,” the PHS Pop Up Garden on Walnut Street (between 19th and 20th) inspires us to think about growing food in sustainable and environmentally friendly ways—making Chipotle Mexican Grill an ideal partner.
Chipotle is the perfect fit for the garden because the organization consistently seeks better ingredients that are sustainably grown with respect for the animals, the farmers, and the land—and they try to source these ingredients locally as much as possible. Chipotle plans to serve at least 50% of at least one produce item from local farms (within 350 miles of participating restaurants) when it is seasonally available (more than 50% and more than one item when possible). For example, in the Philadelphia area…
- Frank Donio supplies bell peppers
- Consalo & Sons supplies bell peppers and romaine
- Rigo Produce supplies bell peppers, jalapeños, romaine, and oregano
- Satur Farms supplies oregano
- K&M supplies red onions
In 2011, Chipotle sourced more than 6,869,893 pounds of organically grown black and pinto beans. It also sourced an additional 1,231,624 pounds of sustainably grown beans in 2011. The reason the company cannot say the beans are “organic” is because it uses “nonorganic transportation” methods. There were a number of benefits from using these beans, including a reduction of more than 140,000 pounds of chemical pesticide since 2005
According to their website, Chipotle says that organic produce is not always appropriate for the food they serve. Sometimes they find farmers who focus on responsible or sustainable practices but aren’t certified organic—calling that process market-by-market, ingredient-by-ingredient, but always keeping the big picture in mind.
We invite you to visit the Chipotle Mexican Grill at 15th & Walnut (or one of the many other locations) and support them as they support PHS and the City Harvest program.