News

Chipotle reaches dairy milestone

June 17, 2012

Chipotle Mexican Grill has announced that it has reached an important milestone in its efforts to serve sour cream and cheese made with milk from pasture-raised dairy cows. Beginning this month, 100 percent of the sour cream served in its restaurants is produced with dairy from pasture-raised cattle.

“We are constantly looking at every ingredient we use to make our food and how we can get them from better, more sustainable sources,” said Steve Ells, founder, chairman and co-CEO of Chipotle. “For too long, food made with more sustainably raised ingredients has been out of reach to many consumers, but we are changing that. It’s one of the ways we are changing the way people think about and eat fast food. Food made with these great ingredients should be available and affordable to everyone.”

Chipotle’s pasture-raised dairy protocol states that dairy cattle must have regular access to pasture and that all natural resources, including plants, soil and water, must be sustainably managed. The animals also must have access to shelter, housing or windbreaks that provide adequate protection from the elements.

In addition to its sour cream, 65 percent of the cheese served at Chipotle restaurants is produced with dairy from pasture-raised cows. The dairy cattle used in the production of cheese and sour cream are never administered antibiotics or added hormones, including rBGH (recombinant bovine growth hormone).

According to a study conducted by the USDA, cows raised with regular access to the outdoors emitted fewer greenhouse gases and contributed less to phosphorous runoff, which is responsible for soil erosion and depletion of natural resources.