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Chipotle Is Running Low On Chickens With Integrity

The tex-mex restaurant is having a hard time making "food with integrity" as it experiences a shortage in natural chicken.

Chipotle Restaurant Sign

Photo: SEIU International (flickr)

According to the Chipotle Mexican Grill website, they like to use only antibiotic free chicken.

Flown The Coop

For some unknown reason, Chipotle’s supply of “naturally raised” chicken is running out.

A spokesman for Chipotle told the Orange County Register that the chain had experienced a “disruption” in its supply of naturally raised chicken, but the company is working to resolve the problem.

Not Your Typical Fast Food

In a recent interview, founder of Chipotle Steven Ells says he wanted the Mexican grill to be different then other fast food restaurants.

“I witnessed … animals endure terrible brutality and suffering. I wanted a different option and began working with a network of independent ranchers who are committed to humanely raising animals outdoors and without the use of antibiotics,” says Ells.

“Food With Integrity”

The spokesman says that currently, about 75 percent of all Chipotle’s chicken is naturally raised, but “we are working hard to get back to 100 percent.”

According to the Chipotle Mexican Grill website, they like to use only antibiotic free chicken:

By U.S. law, all chicken available today must be raised  without added growth hormones. But we’re overachievers. Our ultimate  goal is to have 100 percent of our chickens raised without the use of  antibiotics…We also want to avoid any supplier that uses additional additives in their feed, like arsenic. They see this as a way to make  chickens grow faster. We think arsenic sounds a lot like poison.

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Katie Dawson

Katie Dawson is a sophomore at IU majoring in journalism and Spanish. Currently she lives in Bloomington, IN but is originally from Indianapolis. She enjoys cooking, eating and sometimes exercising.

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  • Josh Egenolf

    Chipotle has a cadre of farmers right here in Bloomington who raise the sorts of chickens which they lament as being in short supply. If they are willing to flex around some of the needs of the farmers, then I believe everyone could come out ahead. I applaud Chipotle’s concern about the quality of its meat, that’s important. Why not take it one step further and make it a “local” source.

    I, for one, would be interested in at least having a conversation with them. The Local Grower’s Guild has a growing list of farms which could supply such wholesome, all-natural, and delicious chicken….not to mention pork and beef.

    Best Regards,
    Josh Egenolf
    http://www.wefarmlocal.com

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