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FM","link":"/"}},"bayareabites_99531":{"type":"posts","id":"bayareabites_99531","meta":{"index":"posts_1591205157","site":"bayareabites","id":"99531","score":null,"sort":[1440003104000]},"guestAuthors":[],"slug":"gmo-free-is-a-boon-for-companies-chasing-health-halo-profits","title":"'GMO-Free' Is A Boon For Companies Chasing 'Health Halo' Profits","publishDate":1440003104,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/08/20150819_me_gmos_are_becoming_a_proxy_for_bigger_concerns_about_the_food_system.mp3\u003c/p>\n\u003cp>The Chipotle Cultivate Festival in Kansas City on July 18 had it all: an indie pop band on stage, long lines at the beer booths. It was like a Grateful Dead concert, only with free burritos.\u003c/p>\n\u003cp>But this and the three other \u003ca href=\"http://chipotlecultivate.com/\">Chipotle Cultivate\u003c/a> events held across the country this summer were more than just a classic summertime music festival. Billed as offering \"food, ideas and music,\" the festival offers a chance to \"learn a free burrito,\" by going through four exhibits.\u003c/p>\n\u003cp>Chipotle, the chain whose slogan is \"food with integrity,\" was the first national restaurant chain to \u003ca href=\"http://www.npr.org/sections/thesalt/2015/04/27/402632212/chipotle-says-adios-to-gmos-as-food-industry-strips-away-ingredients\">eliminate genetically modified ingredients\u003c/a> from most of its menu. Now, the company is going a step further: using its anti-GMO stance as a marketing opportunity.\u003c/p>\n\u003cfigure id=\"attachment_99532\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/080315_gmo_label_stage1_custom-fbd2dd75da20f8da1f7f4e37084efe0db818c77e.jpg\" alt=\"Pop indie group Small Pools played at the Chipotle Cultivate Festival, held in Kansas City on July 18.\" width=\"1800\" height=\"995\" class=\"size-full wp-image-99532\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/080315_gmo_label_stage1_custom-fbd2dd75da20f8da1f7f4e37084efe0db818c77e.jpg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/080315_gmo_label_stage1_custom-fbd2dd75da20f8da1f7f4e37084efe0db818c77e-400x221.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/080315_gmo_label_stage1_custom-fbd2dd75da20f8da1f7f4e37084efe0db818c77e-800x442.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/080315_gmo_label_stage1_custom-fbd2dd75da20f8da1f7f4e37084efe0db818c77e-1440x796.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/080315_gmo_label_stage1_custom-fbd2dd75da20f8da1f7f4e37084efe0db818c77e-1180x652.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/080315_gmo_label_stage1_custom-fbd2dd75da20f8da1f7f4e37084efe0db818c77e-960x531.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/080315_gmo_label_stage1_custom-fbd2dd75da20f8da1f7f4e37084efe0db818c77e-672x372.jpg 672w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003cfigcaption class=\"wp-caption-text\">Pop indie group Small Pools played at the Chipotle Cultivate Festival, held in Kansas City on July 18. \u003ccite>(Peggy Lowe/Harvest Public Media )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Alex Jessee, a young mother, went through the \"GMO Experience,\" one of the four exhibits. She says she learned from it \"that these GMOs could be harmful to us, the environment, but they don't necessarily have to tell us that we're eating them. Which isn't very cool.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>That perspective dovetails nicely with Chipotle's marketing plan. And it's the side more consumers are choosing, too: Surveys show the majority of consumers — as much as 93 percent, according to a \u003cem>New York Times\u003c/em> \u003ca href=\"http://www.nytimes.com/2013/07/28/science/strong-support-for-labeling-modified-foods.html?_r=2&\">poll\u003c/a> — want their food labeled with GMO information. That's even though the \u003ca href=\"http://www.aaas.org/sites/default/files/AAAS_GM_statement.pdf\">world's leading scientists\u003c/a> say GMOs are safe.\u003c/p>\n\u003cp>As sales of GMO food \u003ca href=\"https://www.specialtyfood.com/news/article/us-non-gmo-sales-reach-200-billion/\">skyrocket into the billions\u003c/a>, savvy companies are noticing. The demand for those foods falls under what the industry calls the \"health halo,\" the perception that a food is healthy. And that brings us to the marketing of such products as GMO-free potato chips.\u003c/p>\n\u003cp>\"It's almost like the era of Mad Men where the slick marketers and the big money could convince people that things that weren't good for them were good for them,\" says Cathy Calfo, executive director of California Certified Organic Farmers. She says all those people who want non-GMO labels already have one. It's called \"organic,\" and if you buy anything with that green USDA-stamp, you will be eating GMO-free food.\u003c/p>\n\u003cp>Now, organic companies don't want to criticize other food companies, but they do worry that marketing a product as GMO-free can mislead consumers who may think that food is healthy. And they're watching while the demand for GMO-free foods outpaces organics.\u003c/p>\n\u003cp>\"When push comes to shove, the premium you pay for organic foods may be just too much for most families to afford in practice and non-GMO may be a much more affordable sense of wholesomeness that you get,\" says Lars Perner, a marketing professor at the University of Southern California.\u003c/p>\n\u003cp>And in a case \"if you can't beat 'em, join 'em,\" the California Certified Organic Farmers recently created another label. It reads \"Non-GMO & More,\" which the group hopes will help organics tap into the growing, non-GMO multi-billion dollar business.\u003c/p>\n\u003cp>\u003cem>Peggy Lowe is a reporter for \u003c/em>\u003ca href=\"http://harvestpublicmedia.org/\">Harvest Public Media\u003c/a>\u003cem>, a public radio reporting collaboration that focuses on agriculture and food production. \u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.kcur.org/\" target=\"_blank\">KCUR-FM\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Researchers say GMO-free has become a proxy for what consumers really want: less processed, natural food. And advocates says here's already a name for food that's GMO-free: \"organic.\"","status":"publish","parent":0,"modified":1440003104,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":568},"headData":{"title":"'GMO-Free' Is A Boon For Companies Chasing 'Health Halo' Profits | KQED","description":"Researchers say GMO-free has become a proxy for what consumers really want: less processed, natural food. And advocates says here's already a name for food that's GMO-free: "organic."","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"'GMO-Free' Is A Boon For Companies Chasing 'Health Halo' Profits","datePublished":"2015-08-19T16:51:44.000Z","dateModified":"2015-08-19T16:51:44.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"99531 http://ww2.kqed.org/bayareabites/?p=99531","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/08/19/gmo-free-is-a-boon-for-companies-chasing-health-halo-profits/","disqusTitle":"'GMO-Free' Is A Boon For Companies Chasing 'Health Halo' Profits","nprByline":"Peggy Lowe, Harvest Public Media at \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprStoryId":"432774389","nprApiLink":"http://api.npr.org/query?id=432774389&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2015/08/19/432774389/gmos-are-becoming-a-proxy-for-bigger-concerns-about-the-food-system?ft=nprml&f=432774389","nprRetrievedStory":"1","nprPubDate":"Wed, 19 Aug 2015 12:04:00 -0400","nprStoryDate":"Wed, 19 Aug 2015 04:46:00 -0400","nprLastModifiedDate":"Wed, 19 Aug 2015 12:04:34 -0400","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/me/2015/08/20150819_me_gmos_are_becoming_a_proxy_for_bigger_concerns_about_the_food_system.mp3?orgId=60&topicId=1053&d=258&p=3&story=432774389&t=progseg&e=432683605&seg=18&ft=nprml&f=432774389","nprAudioM3u":"http://api.npr.org/m3u/1432830965-047a3c.m3u?orgId=60&topicId=1053&d=258&p=3&story=432774389&t=progseg&e=432683605&seg=18&ft=nprml&f=432774389","path":"/bayareabites/99531/gmo-free-is-a-boon-for-companies-chasing-health-halo-profits","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/me/2015/08/20150819_me_gmos_are_becoming_a_proxy_for_bigger_concerns_about_the_food_system.mp3?orgId=60&topicId=1053&d=258&p=3&story=432774389&t=progseg&e=432683605&seg=18&ft=nprml&f=432774389","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/08/20150819_me_gmos_are_becoming_a_proxy_for_bigger_concerns_about_the_food_system.mp3\u003c/p>\n\u003cp>The Chipotle Cultivate Festival in Kansas City on July 18 had it all: an indie pop band on stage, long lines at the beer booths. It was like a Grateful Dead concert, only with free burritos.\u003c/p>\n\u003cp>But this and the three other \u003ca href=\"http://chipotlecultivate.com/\">Chipotle Cultivate\u003c/a> events held across the country this summer were more than just a classic summertime music festival. Billed as offering \"food, ideas and music,\" the festival offers a chance to \"learn a free burrito,\" by going through four exhibits.\u003c/p>\n\u003cp>Chipotle, the chain whose slogan is \"food with integrity,\" was the first national restaurant chain to \u003ca href=\"http://www.npr.org/sections/thesalt/2015/04/27/402632212/chipotle-says-adios-to-gmos-as-food-industry-strips-away-ingredients\">eliminate genetically modified ingredients\u003c/a> from most of its menu. Now, the company is going a step further: using its anti-GMO stance as a marketing opportunity.\u003c/p>\n\u003cfigure id=\"attachment_99532\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/080315_gmo_label_stage1_custom-fbd2dd75da20f8da1f7f4e37084efe0db818c77e.jpg\" alt=\"Pop indie group Small Pools played at the Chipotle Cultivate Festival, held in Kansas City on July 18.\" width=\"1800\" height=\"995\" class=\"size-full wp-image-99532\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/080315_gmo_label_stage1_custom-fbd2dd75da20f8da1f7f4e37084efe0db818c77e.jpg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/080315_gmo_label_stage1_custom-fbd2dd75da20f8da1f7f4e37084efe0db818c77e-400x221.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/080315_gmo_label_stage1_custom-fbd2dd75da20f8da1f7f4e37084efe0db818c77e-800x442.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/080315_gmo_label_stage1_custom-fbd2dd75da20f8da1f7f4e37084efe0db818c77e-1440x796.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/080315_gmo_label_stage1_custom-fbd2dd75da20f8da1f7f4e37084efe0db818c77e-1180x652.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/080315_gmo_label_stage1_custom-fbd2dd75da20f8da1f7f4e37084efe0db818c77e-960x531.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/080315_gmo_label_stage1_custom-fbd2dd75da20f8da1f7f4e37084efe0db818c77e-672x372.jpg 672w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003cfigcaption class=\"wp-caption-text\">Pop indie group Small Pools played at the Chipotle Cultivate Festival, held in Kansas City on July 18. \u003ccite>(Peggy Lowe/Harvest Public Media )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Alex Jessee, a young mother, went through the \"GMO Experience,\" one of the four exhibits. She says she learned from it \"that these GMOs could be harmful to us, the environment, but they don't necessarily have to tell us that we're eating them. Which isn't very cool.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>That perspective dovetails nicely with Chipotle's marketing plan. And it's the side more consumers are choosing, too: Surveys show the majority of consumers — as much as 93 percent, according to a \u003cem>New York Times\u003c/em> \u003ca href=\"http://www.nytimes.com/2013/07/28/science/strong-support-for-labeling-modified-foods.html?_r=2&\">poll\u003c/a> — want their food labeled with GMO information. That's even though the \u003ca href=\"http://www.aaas.org/sites/default/files/AAAS_GM_statement.pdf\">world's leading scientists\u003c/a> say GMOs are safe.\u003c/p>\n\u003cp>As sales of GMO food \u003ca href=\"https://www.specialtyfood.com/news/article/us-non-gmo-sales-reach-200-billion/\">skyrocket into the billions\u003c/a>, savvy companies are noticing. The demand for those foods falls under what the industry calls the \"health halo,\" the perception that a food is healthy. And that brings us to the marketing of such products as GMO-free potato chips.\u003c/p>\n\u003cp>\"It's almost like the era of Mad Men where the slick marketers and the big money could convince people that things that weren't good for them were good for them,\" says Cathy Calfo, executive director of California Certified Organic Farmers. She says all those people who want non-GMO labels already have one. It's called \"organic,\" and if you buy anything with that green USDA-stamp, you will be eating GMO-free food.\u003c/p>\n\u003cp>Now, organic companies don't want to criticize other food companies, but they do worry that marketing a product as GMO-free can mislead consumers who may think that food is healthy. And they're watching while the demand for GMO-free foods outpaces organics.\u003c/p>\n\u003cp>\"When push comes to shove, the premium you pay for organic foods may be just too much for most families to afford in practice and non-GMO may be a much more affordable sense of wholesomeness that you get,\" says Lars Perner, a marketing professor at the University of Southern California.\u003c/p>\n\u003cp>And in a case \"if you can't beat 'em, join 'em,\" the California Certified Organic Farmers recently created another label. It reads \"Non-GMO & More,\" which the group hopes will help organics tap into the growing, non-GMO multi-billion dollar business.\u003c/p>\n\u003cp>\u003cem>Peggy Lowe is a reporter for \u003c/em>\u003ca href=\"http://harvestpublicmedia.org/\">Harvest Public Media\u003c/a>\u003cem>, a public radio reporting collaboration that focuses on agriculture and food production. \u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.kcur.org/\" target=\"_blank\">KCUR-FM\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/99531/gmo-free-is-a-boon-for-companies-chasing-health-halo-profits","authors":["byline_bayareabites_99531"],"categories":["bayareabites_10028","bayareabites_12555","bayareabites_10916","bayareabites_2035"],"tags":["bayareabites_12211","bayareabites_10802","bayareabites_10787","bayareabites_10774","bayareabites_65"],"featImg":"bayareabites_99534","label":"bayareabites"},"bayareabites_95774":{"type":"posts","id":"bayareabites_95774","meta":{"index":"posts_1591205157","site":"bayareabites","id":"95774","score":null,"sort":[1430427768000]},"guestAuthors":[],"slug":"why-we-cant-take-chipotles-gmo-announcement-all-that-seriously","title":"Why We Can't Take Chipotle's GMO Announcement All That Seriously","publishDate":1430427768,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Chipotle is \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/04/27/402632212/chipotle-says-adios-to-gmos-as-food-industry-strips-away-ingredients\" target=\"_blank\">trumpeting\u003c/a> its renunciation of ingredients derived from genetically modified organisms, or GMOs. The company \u003ca href=\"https://chipotle.com/gmo\" target=\"_blank\">says\u003c/a> that using GMOs — mainly corn in its tortillas and soybean oil for cooking — \"doesn't align\" with its vision of \"food with integrity.\" According to Chipotle spokesman Chris Arnold, it represents \"our commitment to serving our customers the very best ingredients we can find.\"\u003c/p>\n\u003cp>Here at The Salt, though, we've been hearing from people who think Chipotle's stance shows little integrity at all. Rather, it shows a double helping of marketing hype, they say. \u003ca href=\"http://www.cspinet.org/about/cspi_staff.html\" target=\"_blank\">Greg Jaffe\u003c/a>, the expert on GMOs at the Center for Science in the Public Interest, calls it \"hypocritical\" and based on \"smoke and mirrors.\" The \u003cem>Washington Post\u003c/em>, meanwhile, \u003ca href=\"http://www.washingtonpost.com/opinions/burrito-bunkum/2015/04/29/a4cd8382-ed18-11e4-8666-a1d756d0218e_story.html?postshare=5061430360346655\" target=\"_blank\">accused\u003c/a> the company of joining a \"global propaganda campaign.\"\u003c/p>\n\u003cp>Why? Here are five reasons.\u003c/p>\n\u003cp>1. Soda\u003c/p>\n\u003cp>Way, way down at the bottom of the \u003ca href=\"https://chipotle.com/gmo\" target=\"_blank\">page\u003c/a> that announces Chipotle's new policy, far below the headline that says \"Food With Integrity; G-M-Over It,\" you'll find this sentence: \"Many of the beverages sold in our restaurants contain genetically modified ingredients, including those containing corn syrup, which is almost always made from GMO corn.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Well. It appears that Chipotle is making a massive exception to its GMO-free policy when it comes to selling sugary drinks.\u003c/p>\n\u003cp>2. The \"superweed\" double standard\u003c/p>\n\u003cp>As an example of the ways that GMOs can damage the environment, Chipotle points to the problems caused by herbicide-tolerant GMO crops and how they encourage farmers to use a single herbicide, usually \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/03/24/394912399/a-top-weedkiiller-probably-causes-cancer-should-we-be-scared\" target=\"_blank\">glyphosate\u003c/a>, or Roundup. This, in turn, has led to the emergence of herbicide-resistant weeds, which Chipotle calls \"superweeds.\"\u003c/p>\n\u003cfigure id=\"attachment_95778\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/img_9520_10006322-82ec07240f3f0180ed731fda1d3c42b0f060daa0-s400-c85.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/img_9520_10006322-82ec07240f3f0180ed731fda1d3c42b0f060daa0-s400-c85.jpg\" alt=\"A sunflower greenhouse in Fargo, N.D., where Brent Hulke is breeding plants that produce oil that's dramatically lower in saturated fat.\" width=\"400\" height=\"300\" class=\"size-full wp-image-95778\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A sunflower greenhouse in Fargo, N.D., where Brent Hulke is breeding plants that produce oil that's dramatically lower in saturated fat. \u003ccite>(Dan Charles/NPR )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chipotle's answer to this, per its new non-GMO policy, is to switch from soybean oil to sunflower oil.\u003c/p>\n\u003cp>The problem is, many sunflower varieties, while not genetically modified, also are herbicide-tolerant. They were \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/03/12/148312077/how-a-sunflower-gene-crossed-the-line-from-weed-to-crop\" target=\"_blank\">bred\u003c/a> to tolerate a class of herbicides called ALS inhibitors. And since farmers started relying on them, many weeds have evolved resistance to those herbicides. In fact, many more weeds have become resistant to ALS inhibitors than to glyphosate.\u003c/p>\n\u003cp>Why should Chipotle bemoan the emergence of weeds that are resistant to glyphosate, yet not to other weedkillers?\u003c/p>\n\u003cp>3. Salt\u003c/p>\n\u003cp>The top reason to back away from GMOs, according to Chipotle's web site, is uncertainty about the long-term safety of growing and consuming this food. Yet the company apparently has no problem with salt, a substance that poses risks that are far more clearly documented, Jaffe points out. A recent \u003ca href=\"http://www.nytimes.com/interactive/2015/02/17/upshot/what-do-people-actually-order-at-chipotle.html?_r=0&abt=0002&abg=0\" target=\"_blank\">survey\u003c/a> by the \u003cem>New York Times\u003c/em> showed that the typical meal consumed at Chipotle contains close to a full day's recommended allowance of sodium, along with 1,070 calories.\u003c/p>\n\u003cp>For CSPI's Jaffe, the company's highly publicized move away from GMOs serves merely to distract consumers from \"the real problem with Chipotle food, which is that it's just not healthy.\"\u003c/p>\n\u003cp>4. Science\u003c/p>\n\u003cp>Chipotle can't quite make up its mind what to say about the safety of GMOs. In an email, Chipotle spokesman Arnold told The Salt that \"we didn't say we were doing this because we think GMO foods are not healthy.\" Yet the company's \u003ca href=\"https://chipotle.com/gmo\">website\u003c/a> casts doubt: \"While some studies have shown GMOs to be safe, most of this research was funded by companies that sell GMO seeds and did not evaluate long-term effects. More independent studies are needed,\" it says.\u003c/p>\n\u003cp>The fact is, scientific studies have shown ill effects from eating lots of things on the Chipotle menu, if you eat them to excess. At the top of the list, of course, are \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/01/19/377780329/from-detox-to-elimination-diets-skipping-sugar-may-be-the-best-bet\" target=\"_blank\">sugar\u003c/a> in those sodas, the \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/28/295332576/why-we-got-fatter-during-the-fat-free-food-boom\">refined carbohydrates\u003c/a> in the white rice and flour tortillas, and salt. There's no such evidence about GMOs.\u003c/p>\n\u003cp>5. Meat\u003c/p>\n\u003cp>Chipotle says it wasn't too difficult or expensive to remove GMO ingredients from its burritos. It simply had to find new suppliers for corn flour and cooking oil.\u003c/p>\n\u003cp>It would be much harder, and presumably more expensive, to use only meat from pigs or chickens that consumed a non-GMO diet. That's because the amount of corn or soybeans required to feed Chipotle's animals is vastly larger than what's needed for its tortillas or cooking oil. Finding a new supply of animal feed would raise costs, so Chipotle isn't doing it. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Chipotle says providing \"food with integrity\" means dropping genetically modified ingredients. But critics say the company's new policy is inconsistent and even dishonest.","status":"publish","parent":0,"modified":1430427768,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":23,"wordCount":758},"headData":{"title":"Why We Can't Take Chipotle's GMO Announcement All That Seriously | KQED","description":"Chipotle says providing "food with integrity" means dropping genetically modified ingredients. But critics say the company's new policy is inconsistent and even dishonest.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Why We Can't Take Chipotle's GMO Announcement All That Seriously","datePublished":"2015-04-30T21:02:48.000Z","dateModified":"2015-04-30T21:02:48.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"95774 http://ww2.kqed.org/bayareabites/?p=95774","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/04/30/why-we-cant-take-chipotles-gmo-announcement-all-that-seriously/","disqusTitle":"Why We Can't Take Chipotle's GMO Announcement All That Seriously","nprByline":"Dan Charles, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a> ","nprStoryId":"403249551","nprApiLink":"http://api.npr.org/query?id=403249551&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2015/04/30/403249551/why-we-cant-take-chipotles-gmo-announcement-all-that-seriously?ft=nprml&f=403249551","nprRetrievedStory":"1","nprPubDate":"Thu, 30 Apr 2015 15:42:00 -0400","nprStoryDate":"Thu, 30 Apr 2015 15:09:00 -0400","nprLastModifiedDate":"Thu, 30 Apr 2015 15:42:23 -0400","path":"/bayareabites/95774/why-we-cant-take-chipotles-gmo-announcement-all-that-seriously","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Chipotle is \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/04/27/402632212/chipotle-says-adios-to-gmos-as-food-industry-strips-away-ingredients\" target=\"_blank\">trumpeting\u003c/a> its renunciation of ingredients derived from genetically modified organisms, or GMOs. The company \u003ca href=\"https://chipotle.com/gmo\" target=\"_blank\">says\u003c/a> that using GMOs — mainly corn in its tortillas and soybean oil for cooking — \"doesn't align\" with its vision of \"food with integrity.\" According to Chipotle spokesman Chris Arnold, it represents \"our commitment to serving our customers the very best ingredients we can find.\"\u003c/p>\n\u003cp>Here at The Salt, though, we've been hearing from people who think Chipotle's stance shows little integrity at all. Rather, it shows a double helping of marketing hype, they say. \u003ca href=\"http://www.cspinet.org/about/cspi_staff.html\" target=\"_blank\">Greg Jaffe\u003c/a>, the expert on GMOs at the Center for Science in the Public Interest, calls it \"hypocritical\" and based on \"smoke and mirrors.\" The \u003cem>Washington Post\u003c/em>, meanwhile, \u003ca href=\"http://www.washingtonpost.com/opinions/burrito-bunkum/2015/04/29/a4cd8382-ed18-11e4-8666-a1d756d0218e_story.html?postshare=5061430360346655\" target=\"_blank\">accused\u003c/a> the company of joining a \"global propaganda campaign.\"\u003c/p>\n\u003cp>Why? Here are five reasons.\u003c/p>\n\u003cp>1. Soda\u003c/p>\n\u003cp>Way, way down at the bottom of the \u003ca href=\"https://chipotle.com/gmo\" target=\"_blank\">page\u003c/a> that announces Chipotle's new policy, far below the headline that says \"Food With Integrity; G-M-Over It,\" you'll find this sentence: \"Many of the beverages sold in our restaurants contain genetically modified ingredients, including those containing corn syrup, which is almost always made from GMO corn.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Well. It appears that Chipotle is making a massive exception to its GMO-free policy when it comes to selling sugary drinks.\u003c/p>\n\u003cp>2. The \"superweed\" double standard\u003c/p>\n\u003cp>As an example of the ways that GMOs can damage the environment, Chipotle points to the problems caused by herbicide-tolerant GMO crops and how they encourage farmers to use a single herbicide, usually \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/03/24/394912399/a-top-weedkiiller-probably-causes-cancer-should-we-be-scared\" target=\"_blank\">glyphosate\u003c/a>, or Roundup. This, in turn, has led to the emergence of herbicide-resistant weeds, which Chipotle calls \"superweeds.\"\u003c/p>\n\u003cfigure id=\"attachment_95778\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/img_9520_10006322-82ec07240f3f0180ed731fda1d3c42b0f060daa0-s400-c85.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/img_9520_10006322-82ec07240f3f0180ed731fda1d3c42b0f060daa0-s400-c85.jpg\" alt=\"A sunflower greenhouse in Fargo, N.D., where Brent Hulke is breeding plants that produce oil that's dramatically lower in saturated fat.\" width=\"400\" height=\"300\" class=\"size-full wp-image-95778\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A sunflower greenhouse in Fargo, N.D., where Brent Hulke is breeding plants that produce oil that's dramatically lower in saturated fat. \u003ccite>(Dan Charles/NPR )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chipotle's answer to this, per its new non-GMO policy, is to switch from soybean oil to sunflower oil.\u003c/p>\n\u003cp>The problem is, many sunflower varieties, while not genetically modified, also are herbicide-tolerant. They were \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/03/12/148312077/how-a-sunflower-gene-crossed-the-line-from-weed-to-crop\" target=\"_blank\">bred\u003c/a> to tolerate a class of herbicides called ALS inhibitors. And since farmers started relying on them, many weeds have evolved resistance to those herbicides. In fact, many more weeds have become resistant to ALS inhibitors than to glyphosate.\u003c/p>\n\u003cp>Why should Chipotle bemoan the emergence of weeds that are resistant to glyphosate, yet not to other weedkillers?\u003c/p>\n\u003cp>3. Salt\u003c/p>\n\u003cp>The top reason to back away from GMOs, according to Chipotle's web site, is uncertainty about the long-term safety of growing and consuming this food. Yet the company apparently has no problem with salt, a substance that poses risks that are far more clearly documented, Jaffe points out. A recent \u003ca href=\"http://www.nytimes.com/interactive/2015/02/17/upshot/what-do-people-actually-order-at-chipotle.html?_r=0&abt=0002&abg=0\" target=\"_blank\">survey\u003c/a> by the \u003cem>New York Times\u003c/em> showed that the typical meal consumed at Chipotle contains close to a full day's recommended allowance of sodium, along with 1,070 calories.\u003c/p>\n\u003cp>For CSPI's Jaffe, the company's highly publicized move away from GMOs serves merely to distract consumers from \"the real problem with Chipotle food, which is that it's just not healthy.\"\u003c/p>\n\u003cp>4. Science\u003c/p>\n\u003cp>Chipotle can't quite make up its mind what to say about the safety of GMOs. In an email, Chipotle spokesman Arnold told The Salt that \"we didn't say we were doing this because we think GMO foods are not healthy.\" Yet the company's \u003ca href=\"https://chipotle.com/gmo\">website\u003c/a> casts doubt: \"While some studies have shown GMOs to be safe, most of this research was funded by companies that sell GMO seeds and did not evaluate long-term effects. More independent studies are needed,\" it says.\u003c/p>\n\u003cp>The fact is, scientific studies have shown ill effects from eating lots of things on the Chipotle menu, if you eat them to excess. At the top of the list, of course, are \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/01/19/377780329/from-detox-to-elimination-diets-skipping-sugar-may-be-the-best-bet\" target=\"_blank\">sugar\u003c/a> in those sodas, the \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/28/295332576/why-we-got-fatter-during-the-fat-free-food-boom\">refined carbohydrates\u003c/a> in the white rice and flour tortillas, and salt. There's no such evidence about GMOs.\u003c/p>\n\u003cp>5. Meat\u003c/p>\n\u003cp>Chipotle says it wasn't too difficult or expensive to remove GMO ingredients from its burritos. It simply had to find new suppliers for corn flour and cooking oil.\u003c/p>\n\u003cp>It would be much harder, and presumably more expensive, to use only meat from pigs or chickens that consumed a non-GMO diet. That's because the amount of corn or soybeans required to feed Chipotle's animals is vastly larger than what's needed for its tortillas or cooking oil. Finding a new supply of animal feed would raise costs, so Chipotle isn't doing it. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/95774/why-we-cant-take-chipotles-gmo-announcement-all-that-seriously","authors":["byline_bayareabites_95774"],"categories":["bayareabites_10028","bayareabites_1245","bayareabites_12555","bayareabites_10916","bayareabites_2035","bayareabites_358"],"tags":["bayareabites_12211","bayareabites_10787"],"featImg":"bayareabites_95775","label":"bayareabites"},"bayareabites_92221":{"type":"posts","id":"bayareabites_92221","meta":{"index":"posts_1591205157","site":"bayareabites","id":"92221","score":null,"sort":[1421857056000]},"guestAuthors":[],"slug":"chipotles-pulled-pork-highlights-debate-over-sow-welfare","title":"Chipotle's Pulled Pork Highlights Debate Over Sow Welfare","publishDate":1421857056,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_92225\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/chipotle.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/chipotle.jpg\" alt=\" Workers prepare burritos at a Chipotle Mexican Grill in New York. The restaurant chain has stopped serving pork in about one-third of its U.S. locations. Photo: Richard Levine/Demotix/Corbis \" width=\"800\" height=\"533\" class=\"size-full wp-image-92225\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Workers prepare burritos at a Chipotle Mexican Grill in New York. The restaurant chain has stopped serving pork in about one-third of its U.S. locations. Photo: Richard Levine/Demotix/Corbis\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2015/01/20150119_atc_chipotles_pulled_pork_highlights_debate_over_sow_welfare.mp3\u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\" target=\"_blank\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/01/16/377760603/chipotles-pulled-pork-highlights-debate-over-sow-welfare\" target=\"_blank\">The Salt at NPR Food\u003c/a> (1/19/15)\u003c/p>\n\u003cp>About a third of all Chipotle restaurants are not serving carnitas at the moment, because the restaurant chain has suspended one of its major pork suppliers.\u003c/p>\n\u003cp>The restaurant chain has declined to identify the supplier and the exact reasons for the suspension. In its official statements, Chipotle said only that the supplier was not in compliance with the company's \u003ca href=\"http://www.chipotle.com/en-us/fwi/animals/animals.aspx\">animal welfare standards\u003c/a>.\u003c/p>\n\u003cp>But when David Maren heard the news, he had a pretty good idea what the problem was.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Maren is the founder of \u003ca href=\"http://www.grassfedbeef.org/Beyond-Organic-Pork/\">Tendergrass Farms\u003c/a>, near Roanoke, Va. It's an online marketer of meat and organic lard from a network of farmers. The farmers raise their pigs Chipotle-style: The animals get no antibiotics or growth-promoting drugs. They aren't confined inside buildings. In fact, most of them spend their whole life on pasture.\u003c/p>\n\u003cp>Maren says it's not hard to persuade pork producers to adopt part of that package. They don't mind so much cutting out the drugs.\u003c/p>\n\u003cp>But there are two technologies that many farmers cannot imagine giving up, and these are things that Chipotle does not allow: farrowing crates and slatted-floor housing.\u003c/p>\n\u003cp>Farrowing crates are small pens, measuring about 6 feet by 2 feet, where mother pigs, or sows, are confined for a period that starts just before farrowing, or giving birth. The sows stay in the crates for about three weeks while their piglets are nursing. These pens are different from \"gestation crates,\" which confine a sow during most of her adult life.\u003c/p>\n\u003cp>\"The purpose [of farrowing crates] is to protect the baby pigs,\" says Maren. Metal walls keep sows from stepping on the piglets. This also means that the sows cannot move much or turn around.\u003c/p>\n\u003cfigure id=\"attachment_92222\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/ap090710048753_slide-6962e70a8b8da5b2c1a6bcc32b34d52696258fd1-e1421856825108.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/ap090710048753_slide-6962e70a8b8da5b2c1a6bcc32b34d52696258fd1-e1421856825108.jpg\" alt=\"A sow nurses her piglets in a farrowing crate in an Elite Pork Partnership hog confinement building in Carroll, Iowa, in 2009. Photo: Charlie Neibergall/AP\" width=\"1000\" height=\"667\" class=\"size-full wp-image-92222\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A sow nurses her piglets in a farrowing crate in an Elite Pork Partnership hog confinement building in Carroll, Iowa, in 2009. Photo: Charlie Neibergall/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Slatted floors, meanwhile, are a basic feature of most standard hog houses. They allow farmers to raise lots of pigs indoors, out of the weather, and keep them clean. Manure drops down through the slats into collection pits. Critics say it is unnatural and inhumane to keep pigs inside on a hard, bare surface.\u003c/p>\n\u003cp>An industry source has confirmed Maren's guess. These two issues were the cause of Chipotle's pork problems this past week, after it discovered the supplier was using the methods the company bans.\u003c/p>\n\u003cp>Maren is surprisingly conflicted about these rules.\u003c/p>\n\u003cp>Even though his farmers' methods meet — and actually exceed — Chipotle's standards, he says, he's not really sure that these rules make much sense for a large-scale buyer of pork.\u003c/p>\n\u003cp>Take farrowing crates, he says. Confining a sow looks inhumane, \"but the alternative is, if you put a picture right beside that of a farmer walking out of his alternative farrowing house with a five-gallon bucket full of dead baby pigs, you have to ask yourself, which is more humane?\"\u003c/p>\n\u003cp>Or consider slatted-floor housing. It's true that this is not a natural environment for pigs, but it allows farmers to handle large numbers of pigs. What Chipotle wants — pigs living in \"deeply bedded pens\" that they can dig around in — takes a lot more work, space and bedding material, such as straw.\u003c/p>\n\u003cp>\"It's all about scalability,\" Maren says. \"They can find a few hundred farmers to do that, and they have. Can they find a few thousand, or tens of thousands, to feed America? I think that's going to be challenging.\"\u003c/p>\n\u003cp>Chipotle's head of communication, Chris Arnold, says this has not been a problem so far. The current shortfall in pork was a one-time problem with a single supplier, he says. In general, he says, Chipotle has had little difficulty finding pork suppliers who are willing and able to follow its rules.\u003c/p>\n\u003cp>Arnold would not identify the offending pork producer. He says the supplier may simply not have fully understood Chipotle's requirements.\u003c/p>\n\u003cp>\"We believe that these are good people who are trying to do the right thing, and if they bring their protocols into [compliance] with our standards, we'd certainly consider having them back as part of our supply network,\" Arnold says.\u003c/p>\n\u003cp>That won't happen quickly, though. It would mean building another style of farrowing pens and new barns to house the pigs.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Wondering why your local Chipotle is no longer serving pork? It's because a big supplier was housing pigs in confined quarters. But there's debate about whether that's really worse for the animals.","status":"publish","parent":0,"modified":1421857056,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":24,"wordCount":796},"headData":{"title":"Chipotle's Pulled Pork Highlights Debate Over Sow Welfare | KQED","description":"Wondering why your local Chipotle is no longer serving pork? It's because a big supplier was housing pigs in confined quarters. But there's debate about whether that's really worse for the animals.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Chipotle's Pulled Pork Highlights Debate Over Sow Welfare","datePublished":"2015-01-21T16:17:36.000Z","dateModified":"2015-01-21T16:17:36.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"92221 http://blogs.kqed.org/bayareabites/?p=92221","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/01/21/chipotles-pulled-pork-highlights-debate-over-sow-welfare/","disqusTitle":"Chipotle's Pulled Pork Highlights Debate Over Sow Welfare","nprByline":"Dan Charles","nprStoryId":"377760603","nprApiLink":"http://api.npr.org/query?id=377760603&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2015/01/16/377760603/chipotles-pulled-pork-highlights-debate-over-sow-welfare?ft=3&f=377760603","nprRetrievedStory":"1","nprPubDate":"Tue, 20 Jan 2015 13:07:00 -0500","nprStoryDate":"Mon, 19 Jan 2015 16:07:00 -0500","nprLastModifiedDate":"Tue, 20 Jan 2015 13:07:11 -0500","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/atc/2015/01/20150119_atc_chipotles_pulled_pork_highlights_debate_over_sow_welfare.mp3?orgId=1&topicIda=1006&ft=3&f=377760603","nprAudioM3u":"http://api.npr.org/m3u/1378409728-445c7f.m3u?orgId=1&topicId=1006&ft=3&f=377760603","path":"/bayareabites/92221/chipotles-pulled-pork-highlights-debate-over-sow-welfare","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/atc/2015/01/20150119_atc_chipotles_pulled_pork_highlights_debate_over_sow_welfare.mp3","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_92225\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/chipotle.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/chipotle.jpg\" alt=\" Workers prepare burritos at a Chipotle Mexican Grill in New York. The restaurant chain has stopped serving pork in about one-third of its U.S. locations. Photo: Richard Levine/Demotix/Corbis \" width=\"800\" height=\"533\" class=\"size-full wp-image-92225\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Workers prepare burritos at a Chipotle Mexican Grill in New York. The restaurant chain has stopped serving pork in about one-third of its U.S. locations. Photo: Richard Levine/Demotix/Corbis\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2015/01/20150119_atc_chipotles_pulled_pork_highlights_debate_over_sow_welfare.mp3\u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\" target=\"_blank\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/01/16/377760603/chipotles-pulled-pork-highlights-debate-over-sow-welfare\" target=\"_blank\">The Salt at NPR Food\u003c/a> (1/19/15)\u003c/p>\n\u003cp>About a third of all Chipotle restaurants are not serving carnitas at the moment, because the restaurant chain has suspended one of its major pork suppliers.\u003c/p>\n\u003cp>The restaurant chain has declined to identify the supplier and the exact reasons for the suspension. In its official statements, Chipotle said only that the supplier was not in compliance with the company's \u003ca href=\"http://www.chipotle.com/en-us/fwi/animals/animals.aspx\">animal welfare standards\u003c/a>.\u003c/p>\n\u003cp>But when David Maren heard the news, he had a pretty good idea what the problem was.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Maren is the founder of \u003ca href=\"http://www.grassfedbeef.org/Beyond-Organic-Pork/\">Tendergrass Farms\u003c/a>, near Roanoke, Va. It's an online marketer of meat and organic lard from a network of farmers. The farmers raise their pigs Chipotle-style: The animals get no antibiotics or growth-promoting drugs. They aren't confined inside buildings. In fact, most of them spend their whole life on pasture.\u003c/p>\n\u003cp>Maren says it's not hard to persuade pork producers to adopt part of that package. They don't mind so much cutting out the drugs.\u003c/p>\n\u003cp>But there are two technologies that many farmers cannot imagine giving up, and these are things that Chipotle does not allow: farrowing crates and slatted-floor housing.\u003c/p>\n\u003cp>Farrowing crates are small pens, measuring about 6 feet by 2 feet, where mother pigs, or sows, are confined for a period that starts just before farrowing, or giving birth. The sows stay in the crates for about three weeks while their piglets are nursing. These pens are different from \"gestation crates,\" which confine a sow during most of her adult life.\u003c/p>\n\u003cp>\"The purpose [of farrowing crates] is to protect the baby pigs,\" says Maren. Metal walls keep sows from stepping on the piglets. This also means that the sows cannot move much or turn around.\u003c/p>\n\u003cfigure id=\"attachment_92222\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/ap090710048753_slide-6962e70a8b8da5b2c1a6bcc32b34d52696258fd1-e1421856825108.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/ap090710048753_slide-6962e70a8b8da5b2c1a6bcc32b34d52696258fd1-e1421856825108.jpg\" alt=\"A sow nurses her piglets in a farrowing crate in an Elite Pork Partnership hog confinement building in Carroll, Iowa, in 2009. Photo: Charlie Neibergall/AP\" width=\"1000\" height=\"667\" class=\"size-full wp-image-92222\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A sow nurses her piglets in a farrowing crate in an Elite Pork Partnership hog confinement building in Carroll, Iowa, in 2009. Photo: Charlie Neibergall/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Slatted floors, meanwhile, are a basic feature of most standard hog houses. They allow farmers to raise lots of pigs indoors, out of the weather, and keep them clean. Manure drops down through the slats into collection pits. Critics say it is unnatural and inhumane to keep pigs inside on a hard, bare surface.\u003c/p>\n\u003cp>An industry source has confirmed Maren's guess. These two issues were the cause of Chipotle's pork problems this past week, after it discovered the supplier was using the methods the company bans.\u003c/p>\n\u003cp>Maren is surprisingly conflicted about these rules.\u003c/p>\n\u003cp>Even though his farmers' methods meet — and actually exceed — Chipotle's standards, he says, he's not really sure that these rules make much sense for a large-scale buyer of pork.\u003c/p>\n\u003cp>Take farrowing crates, he says. Confining a sow looks inhumane, \"but the alternative is, if you put a picture right beside that of a farmer walking out of his alternative farrowing house with a five-gallon bucket full of dead baby pigs, you have to ask yourself, which is more humane?\"\u003c/p>\n\u003cp>Or consider slatted-floor housing. It's true that this is not a natural environment for pigs, but it allows farmers to handle large numbers of pigs. What Chipotle wants — pigs living in \"deeply bedded pens\" that they can dig around in — takes a lot more work, space and bedding material, such as straw.\u003c/p>\n\u003cp>\"It's all about scalability,\" Maren says. \"They can find a few hundred farmers to do that, and they have. Can they find a few thousand, or tens of thousands, to feed America? I think that's going to be challenging.\"\u003c/p>\n\u003cp>Chipotle's head of communication, Chris Arnold, says this has not been a problem so far. The current shortfall in pork was a one-time problem with a single supplier, he says. In general, he says, Chipotle has had little difficulty finding pork suppliers who are willing and able to follow its rules.\u003c/p>\n\u003cp>Arnold would not identify the offending pork producer. He says the supplier may simply not have fully understood Chipotle's requirements.\u003c/p>\n\u003cp>\"We believe that these are good people who are trying to do the right thing, and if they bring their protocols into [compliance] with our standards, we'd certainly consider having them back as part of our supply network,\" Arnold says.\u003c/p>\n\u003cp>That won't happen quickly, though. It would mean building another style of farrowing pens and new barns to house the pigs.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/92221/chipotles-pulled-pork-highlights-debate-over-sow-welfare","authors":["byline_bayareabites_92221"],"categories":["bayareabites_1874","bayareabites_10028","bayareabites_10916","bayareabites_2035","bayareabites_34","bayareabites_1807"],"tags":["bayareabites_11539","bayareabites_12575","bayareabites_99","bayareabites_14082","bayareabites_12211","bayareabites_11270","bayareabites_11393","bayareabites_616","bayareabites_10921"],"featImg":"bayareabites_92222","label":"bayareabites"},"bayareabites_78848":{"type":"posts","id":"bayareabites_78848","meta":{"index":"posts_1591205157","site":"bayareabites","id":"78848","score":null,"sort":[1394051715000]},"guestAuthors":[],"slug":"chipotle-says-theres-no-guacapocalypse-looming","title":"Chipotle Says There's No 'Guacapocalypse' Looming","publishDate":1394051715,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_78849\" class=\"wp-caption aligncenter\" style=\"max-width: 1449px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/173671193-1cd706ebc352e69547d3a316978518b8b4f78b07.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/173671193-1cd706ebc352e69547d3a316978518b8b4f78b07.jpg\" alt=\"An employee prepares to make fresh guacamole at a Chipotle restaurant in Hollywood, Calif. Photo: Patrick T. Fallon/Bloomberg\" width=\"1449\" height=\"1086\" class=\"size-full wp-image-78849\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An employee prepares to make fresh guacamole at a Chipotle restaurant in Hollywood, Calif. Photo: Patrick T. Fallon/Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/05/286197040/chipotle-says-theres-no-guacapocalypse-looming-after-all\" target=\"_blank\">The Salt at NPR Food\u003c/a> (3/5/2014)\u003c/p>\n\u003cp>Looks like reports of a looming \"guacapocalypse\" have been vastly overstated.\u003c/p>\n\u003cp>This morning, guacamole lovers woke to headlines warning that Mexican fast-food chain Chipotle could eventually be forced to drop the dip from its menu, if changing global weather patterns continue to drive volatility in the price of avocados.\u003c/p>\n\u003cp>The warning was contained in an \u003ca href=\"http://ir.chipotle.com/phoenix.zhtml?c=194775&p=irol-SECText&TEXT=aHR0cDovL2FwaS50ZW5rd2l6YXJkLmNvbS9maWxpbmcueG1sP2lwYWdlPTkzNjIzNTImRFNFUT0wJlNFUT0wJlNRREVTQz1TRUNUSU9OX0VOVElSRSZzdWJzaWQ9NTc%3d#tx629534_2\">annual report\u003c/a> that Chipotle filed with the Securities and Exchange Commission last month.\u003c/p>\n\u003cp>\"Increasing weather volatility or other long-term changes in global weather patterns, including any changes associated with global climate change, could have a significant impact on the price or availability of some of our ingredients,\" the company said in the filing.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Then came this sentence that could squash a guac lover's heart:\u003c/p>\n\u003cblockquote>\n\u003cp>\"In the event of cost increases with respect to one or more of our raw ingredients, we may choose to temporarily suspend serving menu items, such as guacamole or one or more of our salsas, rather than paying the increased cost for the ingredients.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>But there's no reason for Chipotle fans to panic, says company spokesman Chris Arnold. He tells us that the warning included in the SEC filing is just a routine disclosure of risk factors that could impact business.\u003c/p>\n\u003cp>\"There is no looming 'guacapocalypse' and I wouldn't read too much into this,\" Arnold tells The Salt in an email.\u003c/p>\n\u003cp>And weather-related price volatility is just part of doing business when a company relies on fresh ingredients, he notes. For the record, Chipotle goes through about 97,000 pounds of avocados per day, according to its website.\u003c/p>\n\u003cp>\"With regard to avocados, we saw similar issues in 2011 and incurred higher prices for the avocados we used, but never stopped serving guacamole,\" he says.\u003c/p>\n\u003cp>\"The sky is not falling.\"\u003c/p>\n\u003cp>\u003cstrong>Update\u003c/strong>: In case you are wondering, there is currently no shortage of Hass avocados (the kind used to make guacamole) in the U.S., according to the \u003ca href=\"http://www.hassavocadoboard.com/\">Hass Avocado Board\u003c/a>. In fact, 2014's volume is projected to be higher than last year's, Emiliano Escobedo, the board's executive director, tells The Salt via email. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Yes, climate change raises the risk that avocados will become extra pricey. But Chipotle says that news reports suggesting it could be forced to drop guacamole from the menu are vastly overstated.","status":"publish","parent":0,"modified":1394051715,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":386},"headData":{"title":"Chipotle Says There's No 'Guacapocalypse' Looming | KQED","description":"Yes, climate change raises the risk that avocados will become extra pricey. But Chipotle says that news reports suggesting it could be forced to drop guacamole from the menu are vastly overstated.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Chipotle Says There's No 'Guacapocalypse' Looming","datePublished":"2014-03-05T20:35:15.000Z","dateModified":"2014-03-05T20:35:15.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"78848 http://blogs.kqed.org/bayareabites/?p=78848","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/03/05/chipotle-says-theres-no-guacapocalypse-looming/","disqusTitle":"Chipotle Says There's No 'Guacapocalypse' Looming","nprByline":"Maria Godoy","nprStoryId":"286197040","nprApiLink":"http://api.npr.org/query?id=286197040&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2014/03/05/286197040/chipotle-says-theres-no-guacapocalypse-looming-after-all?ft=3&f=286197040","nprRetrievedStory":"1","nprPubDate":"Wed, 05 Mar 2014 15:08:00 -0500","nprStoryDate":"Wed, 05 Mar 2014 11:42:00 -0500","nprLastModifiedDate":"Wed, 05 Mar 2014 15:08:32 -0500","path":"/bayareabites/78848/chipotle-says-theres-no-guacapocalypse-looming","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78849\" class=\"wp-caption aligncenter\" style=\"max-width: 1449px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/173671193-1cd706ebc352e69547d3a316978518b8b4f78b07.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/173671193-1cd706ebc352e69547d3a316978518b8b4f78b07.jpg\" alt=\"An employee prepares to make fresh guacamole at a Chipotle restaurant in Hollywood, Calif. Photo: Patrick T. Fallon/Bloomberg\" width=\"1449\" height=\"1086\" class=\"size-full wp-image-78849\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An employee prepares to make fresh guacamole at a Chipotle restaurant in Hollywood, Calif. Photo: Patrick T. Fallon/Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/05/286197040/chipotle-says-theres-no-guacapocalypse-looming-after-all\" target=\"_blank\">The Salt at NPR Food\u003c/a> (3/5/2014)\u003c/p>\n\u003cp>Looks like reports of a looming \"guacapocalypse\" have been vastly overstated.\u003c/p>\n\u003cp>This morning, guacamole lovers woke to headlines warning that Mexican fast-food chain Chipotle could eventually be forced to drop the dip from its menu, if changing global weather patterns continue to drive volatility in the price of avocados.\u003c/p>\n\u003cp>The warning was contained in an \u003ca href=\"http://ir.chipotle.com/phoenix.zhtml?c=194775&p=irol-SECText&TEXT=aHR0cDovL2FwaS50ZW5rd2l6YXJkLmNvbS9maWxpbmcueG1sP2lwYWdlPTkzNjIzNTImRFNFUT0wJlNFUT0wJlNRREVTQz1TRUNUSU9OX0VOVElSRSZzdWJzaWQ9NTc%3d#tx629534_2\">annual report\u003c/a> that Chipotle filed with the Securities and Exchange Commission last month.\u003c/p>\n\u003cp>\"Increasing weather volatility or other long-term changes in global weather patterns, including any changes associated with global climate change, could have a significant impact on the price or availability of some of our ingredients,\" the company said in the filing.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Then came this sentence that could squash a guac lover's heart:\u003c/p>\n\u003cblockquote>\n\u003cp>\"In the event of cost increases with respect to one or more of our raw ingredients, we may choose to temporarily suspend serving menu items, such as guacamole or one or more of our salsas, rather than paying the increased cost for the ingredients.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>But there's no reason for Chipotle fans to panic, says company spokesman Chris Arnold. He tells us that the warning included in the SEC filing is just a routine disclosure of risk factors that could impact business.\u003c/p>\n\u003cp>\"There is no looming 'guacapocalypse' and I wouldn't read too much into this,\" Arnold tells The Salt in an email.\u003c/p>\n\u003cp>And weather-related price volatility is just part of doing business when a company relies on fresh ingredients, he notes. For the record, Chipotle goes through about 97,000 pounds of avocados per day, according to its website.\u003c/p>\n\u003cp>\"With regard to avocados, we saw similar issues in 2011 and incurred higher prices for the avocados we used, but never stopped serving guacamole,\" he says.\u003c/p>\n\u003cp>\"The sky is not falling.\"\u003c/p>\n\u003cp>\u003cstrong>Update\u003c/strong>: In case you are wondering, there is currently no shortage of Hass avocados (the kind used to make guacamole) in the U.S., according to the \u003ca href=\"http://www.hassavocadoboard.com/\">Hass Avocado Board\u003c/a>. In fact, 2014's volume is projected to be higher than last year's, Emiliano Escobedo, the board's executive director, tells The Salt via email. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/78848/chipotle-says-theres-no-guacapocalypse-looming","authors":["byline_bayareabites_78848"],"categories":["bayareabites_1962","bayareabites_10916","bayareabites_60"],"tags":["bayareabites_10627","bayareabites_12211","bayareabites_12243","bayareabites_10921"],"featImg":"bayareabites_78852","label":"bayareabites"},"bayareabites_78477":{"type":"posts","id":"bayareabites_78477","meta":{"index":"posts_1591205157","site":"bayareabites","id":"78477","score":null,"sort":[1393007188000]},"guestAuthors":[],"slug":"what-sbarros-downfall-says-about-where-we-get-our-fast-food-now","title":"What Sbarro's Downfall Says About Where We Get Our Fast Food Now","publishDate":1393007188,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_78478\" class=\"wp-caption aligncenter\" style=\"max-width: 1674px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/111515138_wide-ce102ecfd16994c517c6d011c79e47c722abe4f8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/111515138_wide-ce102ecfd16994c517c6d011c79e47c722abe4f8.jpg\" alt=\"Customers at Sbarro in Chicago on April 4, 2011, the day that the company filed for Chapter 11 bankruptcy. Photo: Scott Olson/Getty Images\" width=\"1674\" height=\"940\" class=\"size-full wp-image-78478\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Customers at Sbarro in Chicago on April 4, 2011, the day that the company filed for Chapter 11 bankruptcy. Photo: Scott Olson/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Emily Siner, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/21/280251252/what-sbarro-s-downfall-says-about-where-we-get-our-fast-food-now\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/21/2014)\u003c/p>\n\u003cp>In 1985, Joe Sbarro declared that he had high hopes for his cafeteria-style pizza chain, founded in 1956.\u003c/p>\n\u003cp>\"Sbarro's dream is to be another McDonald's,\" he \u003ca href=\"http://articles.latimes.com/1985-10-01/business/fi-19111_1_restaurant\">told Newsday\u003c/a>.\u003c/p>\n\u003cp>On Thursday that dream took a hit: The Italian chain that's become a shopping mall staple shut down 155 stores in the U.S. It's one more sign of the difficult journey for some mall restaurants since the recession — particularly food court bastions, like Sbarro, that haven't innovated much since their heyday in the 1980s.\u003c/p>\n\u003cp>The store closures are hardly the first sentinel of Sbarro's money troubles. When the company \u003ca href=\"http://www.huffingtonpost.com/2011/04/04/sbarro-pizza-bankruptcy-chapter_n_844290.html\">filed for bankruptcy\u003c/a> nearly three years ago, it blamed, in part, declining foot traffic in malls. Fewer people were shopping or traveling, so Sbarro and restaurants of its ilk had fewer potential customers.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>That problem seems to have persisted. Most of the newly closed locations were also in mall food courts with a declining customer base, Sbarro spokesman Jon Dedmon tells The Salt.\u003c/p>\n\u003cp>But it's clearly not the case for all mall restaurants. The Cheesecake Factory, for example, \u003ca href=\"http://investors.thecheesecakefactory.com/phoenix.zhtml?c=109258&p=irol-newsArticle&id=1899569\">grew its profits\u003c/a> 16 percent in 2013. Restaurant analyst \u003ca href=\"http://www.baumwhiteman.com/michaelbio.html\">Michael Whiteman\u003c/a> says shopping malls have actually been relying on restaurants to fill empty retail space and bring in more customers.\u003c/p>\n\u003cp>\"As e-commerce has drained sales from traditional retail shops, [mall] developers successfully have been using food to provide a humanizing experience that you can't get on your smartphone or desktop,\" Whiteman says.\u003c/p>\n\u003cp>Still, the restaurant industry overall has been stagnating since even before the recession, says \u003ca href=\"https://www.npd.com/wps/portal/npd/us/about-npd/industry-experts/harry-balzer/\">Harry Balzer\u003c/a> of NPD Group. In 2000, the average American ate out 215 times. Last year, that number shrunk to 192, according to NPD data.\u003c/p>\n\u003cp>When people do eat out, they're increasingly gravitating towards newer chains, like Chipotle, Panera and Five Guys. These \"fast casual\" eateries are a step below a restaurant with full service but a step above, say, Sbarro. This is the kind of chain that's succeeding in the rocky restaurant business today, Balzer says. And Sbarro, which is pre-heated pizza slices, just isn't cutting it.\u003c/p>\n\u003cp>\"Traditional restaurants are all feeling the brunt of this,\" he says. \"They must all stay contemporary.\"\u003c/p>\n\u003cp>To Sbarro's credit, they are trying. They \u003ca href=\"http://nrn.com/fast-casual/sbarro-joins-fast-casual-pizza-race\">opened a Chipotle-style restaurant\u003c/a> called Pizza Cucinova in Ohio late last year, where diners could order customized pies and craft beer. And Sbarro still has 800 traditional locations and several hundred franchises worldwide — Joe Sbarro's dreams aren't quite dashed yet. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"The pizza chain is closing 155 stores. Sure, malls have been hit hard, but Sbarro's problems are bigger: These days, diners are more likely to opt for \"fast casual\" options like Chipotle.","status":"publish","parent":0,"modified":1393007188,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":464},"headData":{"title":"What Sbarro's Downfall Says About Where We Get Our Fast Food Now | KQED","description":"The pizza chain is closing 155 stores. Sure, malls have been hit hard, but Sbarro's problems are bigger: These days, diners are more likely to opt for "fast casual" options like Chipotle.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"What Sbarro's Downfall Says About Where We Get Our Fast Food Now","datePublished":"2014-02-21T18:26:28.000Z","dateModified":"2014-02-21T18:26:28.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"78477 http://blogs.kqed.org/bayareabites/?p=78477","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/02/21/what-sbarros-downfall-says-about-where-we-get-our-fast-food-now/","disqusTitle":"What Sbarro's Downfall Says About Where We Get Our Fast Food Now","nprByline":"Emily Siner","nprStoryId":"280251252","nprApiLink":"http://api.npr.org/query?id=280251252&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2014/02/21/280251252/what-sbarro-s-downfall-says-about-where-we-get-our-fast-food-now?ft=3&f=280251252","nprRetrievedStory":"1","nprPubDate":"Fri, 21 Feb 2014 12:47:00 -0500","nprStoryDate":"Fri, 21 Feb 2014 12:47:00 -0500","nprLastModifiedDate":"Fri, 21 Feb 2014 12:47:32 -0500","path":"/bayareabites/78477/what-sbarros-downfall-says-about-where-we-get-our-fast-food-now","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78478\" class=\"wp-caption aligncenter\" style=\"max-width: 1674px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/111515138_wide-ce102ecfd16994c517c6d011c79e47c722abe4f8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/111515138_wide-ce102ecfd16994c517c6d011c79e47c722abe4f8.jpg\" alt=\"Customers at Sbarro in Chicago on April 4, 2011, the day that the company filed for Chapter 11 bankruptcy. Photo: Scott Olson/Getty Images\" width=\"1674\" height=\"940\" class=\"size-full wp-image-78478\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Customers at Sbarro in Chicago on April 4, 2011, the day that the company filed for Chapter 11 bankruptcy. Photo: Scott Olson/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Emily Siner, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/21/280251252/what-sbarro-s-downfall-says-about-where-we-get-our-fast-food-now\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/21/2014)\u003c/p>\n\u003cp>In 1985, Joe Sbarro declared that he had high hopes for his cafeteria-style pizza chain, founded in 1956.\u003c/p>\n\u003cp>\"Sbarro's dream is to be another McDonald's,\" he \u003ca href=\"http://articles.latimes.com/1985-10-01/business/fi-19111_1_restaurant\">told Newsday\u003c/a>.\u003c/p>\n\u003cp>On Thursday that dream took a hit: The Italian chain that's become a shopping mall staple shut down 155 stores in the U.S. It's one more sign of the difficult journey for some mall restaurants since the recession — particularly food court bastions, like Sbarro, that haven't innovated much since their heyday in the 1980s.\u003c/p>\n\u003cp>The store closures are hardly the first sentinel of Sbarro's money troubles. When the company \u003ca href=\"http://www.huffingtonpost.com/2011/04/04/sbarro-pizza-bankruptcy-chapter_n_844290.html\">filed for bankruptcy\u003c/a> nearly three years ago, it blamed, in part, declining foot traffic in malls. Fewer people were shopping or traveling, so Sbarro and restaurants of its ilk had fewer potential customers.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>That problem seems to have persisted. Most of the newly closed locations were also in mall food courts with a declining customer base, Sbarro spokesman Jon Dedmon tells The Salt.\u003c/p>\n\u003cp>But it's clearly not the case for all mall restaurants. The Cheesecake Factory, for example, \u003ca href=\"http://investors.thecheesecakefactory.com/phoenix.zhtml?c=109258&p=irol-newsArticle&id=1899569\">grew its profits\u003c/a> 16 percent in 2013. Restaurant analyst \u003ca href=\"http://www.baumwhiteman.com/michaelbio.html\">Michael Whiteman\u003c/a> says shopping malls have actually been relying on restaurants to fill empty retail space and bring in more customers.\u003c/p>\n\u003cp>\"As e-commerce has drained sales from traditional retail shops, [mall] developers successfully have been using food to provide a humanizing experience that you can't get on your smartphone or desktop,\" Whiteman says.\u003c/p>\n\u003cp>Still, the restaurant industry overall has been stagnating since even before the recession, says \u003ca href=\"https://www.npd.com/wps/portal/npd/us/about-npd/industry-experts/harry-balzer/\">Harry Balzer\u003c/a> of NPD Group. In 2000, the average American ate out 215 times. Last year, that number shrunk to 192, according to NPD data.\u003c/p>\n\u003cp>When people do eat out, they're increasingly gravitating towards newer chains, like Chipotle, Panera and Five Guys. These \"fast casual\" eateries are a step below a restaurant with full service but a step above, say, Sbarro. This is the kind of chain that's succeeding in the rocky restaurant business today, Balzer says. And Sbarro, which is pre-heated pizza slices, just isn't cutting it.\u003c/p>\n\u003cp>\"Traditional restaurants are all feeling the brunt of this,\" he says. \"They must all stay contemporary.\"\u003c/p>\n\u003cp>To Sbarro's credit, they are trying. They \u003ca href=\"http://nrn.com/fast-casual/sbarro-joins-fast-casual-pizza-race\">opened a Chipotle-style restaurant\u003c/a> called Pizza Cucinova in Ohio late last year, where diners could order customized pies and craft beer. And Sbarro still has 800 traditional locations and several hundred franchises worldwide — Joe Sbarro's dreams aren't quite dashed yet. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/78477/what-sbarros-downfall-says-about-where-we-get-our-fast-food-now","authors":["byline_bayareabites_78477"],"categories":["bayareabites_1962","bayareabites_10916","bayareabites_181"],"tags":["bayareabites_12211","bayareabites_1435","bayareabites_443","bayareabites_13096","bayareabites_10921"],"featImg":"bayareabites_78480","label":"bayareabites"},"bayareabites_78400":{"type":"posts","id":"bayareabites_78400","meta":{"index":"posts_1591205157","site":"bayareabites","id":"78400","score":null,"sort":[1392847037000]},"guestAuthors":[],"slug":"americans-want-antibiotic-free-chicken-and-the-industry-is-listening","title":"Americans Want Antibiotic-Free Chicken, and the Industry is Listening","publishDate":1392847037,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_78401\" class=\"wp-caption aligncenter\" style=\"max-width: 1674px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/istock_000023604746medium_wide-72382fd547b55268f978f384fb48625a75d97885.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/istock_000023604746medium_wide-72382fd547b55268f978f384fb48625a75d97885.jpg\" alt=\"Do these chickens look medicated? Photo: iStockphoto\" width=\"1674\" height=\"940\" class=\"size-full wp-image-78401\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Do these chickens look medicated? Photo: iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/14/276976353/americans-want-antibiotic-free-chicken-and-the-industry-is-listening\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/19/2014)\u003c/p>\n\u003cp>In an age when consumers want transparency in how their food is produced, meat producers are under the microscope.\u003c/p>\n\u003cp>And the meat industry is responding: Antibiotic free chicken is showing up everywhere you look.\u003c/p>\n\u003cp>Industry leviathans Perdue Farms and Tyson Foods have both come out with their own antibiotic-free brands of chicken – something that might have seemed practically unthinkable several years back. In fact, this week Perdue is launching its first consumer advertising campaign for the \u003ca href=\"http://www.harvestlandbrand.com/\">Harvestland\u003c/a> product line – which the company claims is the nation's leading antibiotic-free brand of chicken. The ads urge shoppers to \"eat like our ancestors.\"\u003c/p>\n\u003cfigure id=\"attachment_78402\" class=\"wp-caption alignleft\" style=\"max-width: 223px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/hl_print_family_custom-5551cfeb2a2018d771ff220cf325279864e71555.jpe\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/hl_print_family_custom-5551cfeb2a2018d771ff220cf325279864e71555-223x290.jpe\" alt=\"Perdue's new ad campaign for its Harvestland brand of antibiotic-free chicken urges consumers to "eat like our ancestors." Photo: Courtesy of Harvestland\" width=\"223\" height=\"290\" class=\"size-medium wp-image-78402\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Perdue's new ad campaign for its Harvestland brand of antibiotic-free chicken urges consumers to \"eat like our ancestors.\" Photo: Courtesy of Harvestland\u003c/figcaption>\u003c/figure>\n\u003cp>On a recent reporting trip to eastern North Carolina, my colleague Dan Charles found that all of the contract growers for Perdue in the region were already raising chickens without antibiotics.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The wave of naturalness is also hitting restaurants. Just last week, chicken-and-waffle-fry purveyor \u003ca href=\"http://media.chick-fil-a.com/Media/PDF/Chick-fil-A%20to%20Serve%20ABF%20Chicken.pdf\" target=\"_blank\">Chick-fil-A announced\u003c/a> it will completely phase out the use of chickens raised with antibiotics within five years. With some 1,800 retail outlets nationwide, the restaurant bills itself as the country' s largest chicken chain by domestic sales volume, which makes Chick-fil-A's decision big news in the industry.\u003c/p>\n\u003cp>\"The Chick-fil-A move does signal an important market change in responding to what consumers have been demanding for some time — that we stop feeding healthy animals daily antibiotics,\" says \u003ca href=\"http://consumersunion.org/experts/urvashi-rangan/\">Urvashi Rangan\u003c/a>, director of the food safety and sustainability group at \u003cem>Consumer Reports. \u003c/em>\u003c/p>\n\u003cp>Indeed, while antibiotic-free chicken is still a relatively small fraction of the market – accounting for about 9 percent of all fresh chicken sales in 2013 – it's a \"fast-growing sector,\" says Joe Kolano with \u003ca href=\"http://www.freshlookmarketing.com/index.htm\">IRI/FreshLook,\u003c/a> which tracks retail sales of perishable groceries.\u003c/p>\n\u003cp>Driving that growth is concern about the risks associated with routine use of antibiotics in farm animals, says \u003ca href=\"http://www.jhsph.edu/research/centers-and-institutes/johns-hopkins-center-for-a-livable-future/about/staff/Bios/martin.html\">Bob Martin\u003c/a>, director of food systems at the Center for Sustainable Living at Johns Hopkins.\u003c/p>\n\u003cp>As we've reported in our series \u003ca href=\"http://www.npr.org/tags/243035549/pharmed-food\">Pharmed Food,\u003c/a> use of antibiotics in livestock – especially in the low doses used for growth promotion – could lead to more antibiotic-resistant bacteria in animals and, eventually, in people too. Last fall, the Food and Drug Administration released long-awaited \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/12/drug-companies-accept-fda-plan-to-phase-out-some-animal-antibiotic-uses/\">voluntary guidelines\u003c/a> that are intended to end the use of medically important antibiotics to fuel growth or improve feed efficiency within three years.\u003c/p>\n\u003cp>\"It's easier to make the switch\" away from antibiotics with chickens, Martin notes, because the animals have a relatively short life cycle: A broiler can reach market weight in less than two months, while hogs and cattle take a lot longer. \u003cem>\u003c/em>\u003c/p>\n\u003cp>\"I think it is good for public health that the industry is switching from antibiotic use,\" Martin says, \"because we consume a lot more chicken than any other meat.\"\u003c/p>\n\u003cp>One of the challenges of raising chickens free of antibiotics comes while the birds are still just eggs at the hatchery. As Tom Philpott \u003ca href=\"http://www.motherjones.com/tom-philpott/2014/01/organic-chicken-and-egg-antibiotics-edition\">reported recently\u003c/a> for \u003cem>Mother Jones\u003c/em>, eggs that will go on to become broiler birds (the kind raised for their meat) are routinely injected with a small dose of the antibiotic gentamicin before getting vaccinated against a common, deadly herpes virus that attacks chickens. The idea is that the antibiotic sterilizes the vaccination site. And guess what? Under USDA rules, even eggs that will go on to be sold as organic chickens can receive this dose of antibiotics on their first day of life.\u003c/p>\n\u003cp>That's one reason why \"it takes more effort than people realize\" to raise broiler birds completely free of antibiotics, Perdue spokeswoman Julie DeYoung tells The Salt. Over the last five years, she says, Perdue has converted about 80 percent of its hatcheries to be completely antibiotic free.\u003c/p>\n\u003cp>In another year or so, all of Perdue's hatcheries will be antibiotics-free, DeYoung says. While most of those birds will go on to be sold as conventional chicken – they will receive antibiotics if a flock is sick or at risk – they will at least start off antibiotic free, she says.\u003c/p>\n\u003cp>Of course, raising birds without antibiotics doesn't address all of the issues that critics raise with industrial chicken production. For instance, \u003cem>Consumer Reports'\u003c/em> Rangan notes, it doesn't necessarily mean that chickens will be kept in cleaner or roomier houses.\u003c/p>\n\u003cp>When Chipotle Mexican Grill \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/05/31/154084442/antibiotic-free-meat-business-is-booming-thanks-to-chipotle\">went\u003c/a> antibiotic-free more than a decade ago, it also required its suppliers to meet what it calls humane housing standards for chickens. Chick-fil-A isn't planning on doing that with its suppliers. Even so, Chipotle spokesman Chris Arnold welcomed the competition.\u003c/p>\n\u003cp>\"It's great to see other people getting into this game, even if they aren't going as far as we do,\" Arnold tells us. \"The more people are raising the bar, the more the food chain will shift, and the more consumers will become knowledgeable about issues surrounding food production and why these things matter.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Chick-fil-A's plan to ditch antibiotics in its birds is part of a growing industry trend. Driving the growth is concern about the risks associated with routine use of antibiotics in farm animals.","status":"publish","parent":0,"modified":1392847037,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":875},"headData":{"title":"Americans Want Antibiotic-Free Chicken, and the Industry is Listening | KQED","description":"Chick-fil-A's plan to ditch antibiotics in its birds is part of a growing industry trend. Driving the growth is concern about the risks associated with routine use of antibiotics in farm animals.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Americans Want Antibiotic-Free Chicken, and the Industry is Listening","datePublished":"2014-02-19T21:57:17.000Z","dateModified":"2014-02-19T21:57:17.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"78400 http://blogs.kqed.org/bayareabites/?p=78400","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/02/19/americans-want-antibiotic-free-chicken-and-the-industry-is-listening/","disqusTitle":"Americans Want Antibiotic-Free Chicken, and the Industry is Listening","nprByline":"Maria Godoy","nprStoryId":"276976353","nprApiLink":"http://api.npr.org/query?id=276976353&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2014/02/14/276976353/americans-want-antibiotic-free-chicken-and-the-industry-is-listening?ft=3&f=276976353","nprRetrievedStory":"1","nprPubDate":"Wed, 19 Feb 2014 16:14:00 -0500","nprStoryDate":"Wed, 19 Feb 2014 16:13:00 -0500","nprLastModifiedDate":"Wed, 19 Feb 2014 16:14:09 -0500","path":"/bayareabites/78400/americans-want-antibiotic-free-chicken-and-the-industry-is-listening","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78401\" class=\"wp-caption aligncenter\" style=\"max-width: 1674px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/istock_000023604746medium_wide-72382fd547b55268f978f384fb48625a75d97885.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/istock_000023604746medium_wide-72382fd547b55268f978f384fb48625a75d97885.jpg\" alt=\"Do these chickens look medicated? Photo: iStockphoto\" width=\"1674\" height=\"940\" class=\"size-full wp-image-78401\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Do these chickens look medicated? Photo: iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/14/276976353/americans-want-antibiotic-free-chicken-and-the-industry-is-listening\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/19/2014)\u003c/p>\n\u003cp>In an age when consumers want transparency in how their food is produced, meat producers are under the microscope.\u003c/p>\n\u003cp>And the meat industry is responding: Antibiotic free chicken is showing up everywhere you look.\u003c/p>\n\u003cp>Industry leviathans Perdue Farms and Tyson Foods have both come out with their own antibiotic-free brands of chicken – something that might have seemed practically unthinkable several years back. In fact, this week Perdue is launching its first consumer advertising campaign for the \u003ca href=\"http://www.harvestlandbrand.com/\">Harvestland\u003c/a> product line – which the company claims is the nation's leading antibiotic-free brand of chicken. The ads urge shoppers to \"eat like our ancestors.\"\u003c/p>\n\u003cfigure id=\"attachment_78402\" class=\"wp-caption alignleft\" style=\"max-width: 223px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/hl_print_family_custom-5551cfeb2a2018d771ff220cf325279864e71555.jpe\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/hl_print_family_custom-5551cfeb2a2018d771ff220cf325279864e71555-223x290.jpe\" alt=\"Perdue's new ad campaign for its Harvestland brand of antibiotic-free chicken urges consumers to "eat like our ancestors." Photo: Courtesy of Harvestland\" width=\"223\" height=\"290\" class=\"size-medium wp-image-78402\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Perdue's new ad campaign for its Harvestland brand of antibiotic-free chicken urges consumers to \"eat like our ancestors.\" Photo: Courtesy of Harvestland\u003c/figcaption>\u003c/figure>\n\u003cp>On a recent reporting trip to eastern North Carolina, my colleague Dan Charles found that all of the contract growers for Perdue in the region were already raising chickens without antibiotics.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The wave of naturalness is also hitting restaurants. Just last week, chicken-and-waffle-fry purveyor \u003ca href=\"http://media.chick-fil-a.com/Media/PDF/Chick-fil-A%20to%20Serve%20ABF%20Chicken.pdf\" target=\"_blank\">Chick-fil-A announced\u003c/a> it will completely phase out the use of chickens raised with antibiotics within five years. With some 1,800 retail outlets nationwide, the restaurant bills itself as the country' s largest chicken chain by domestic sales volume, which makes Chick-fil-A's decision big news in the industry.\u003c/p>\n\u003cp>\"The Chick-fil-A move does signal an important market change in responding to what consumers have been demanding for some time — that we stop feeding healthy animals daily antibiotics,\" says \u003ca href=\"http://consumersunion.org/experts/urvashi-rangan/\">Urvashi Rangan\u003c/a>, director of the food safety and sustainability group at \u003cem>Consumer Reports. \u003c/em>\u003c/p>\n\u003cp>Indeed, while antibiotic-free chicken is still a relatively small fraction of the market – accounting for about 9 percent of all fresh chicken sales in 2013 – it's a \"fast-growing sector,\" says Joe Kolano with \u003ca href=\"http://www.freshlookmarketing.com/index.htm\">IRI/FreshLook,\u003c/a> which tracks retail sales of perishable groceries.\u003c/p>\n\u003cp>Driving that growth is concern about the risks associated with routine use of antibiotics in farm animals, says \u003ca href=\"http://www.jhsph.edu/research/centers-and-institutes/johns-hopkins-center-for-a-livable-future/about/staff/Bios/martin.html\">Bob Martin\u003c/a>, director of food systems at the Center for Sustainable Living at Johns Hopkins.\u003c/p>\n\u003cp>As we've reported in our series \u003ca href=\"http://www.npr.org/tags/243035549/pharmed-food\">Pharmed Food,\u003c/a> use of antibiotics in livestock – especially in the low doses used for growth promotion – could lead to more antibiotic-resistant bacteria in animals and, eventually, in people too. Last fall, the Food and Drug Administration released long-awaited \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/12/drug-companies-accept-fda-plan-to-phase-out-some-animal-antibiotic-uses/\">voluntary guidelines\u003c/a> that are intended to end the use of medically important antibiotics to fuel growth or improve feed efficiency within three years.\u003c/p>\n\u003cp>\"It's easier to make the switch\" away from antibiotics with chickens, Martin notes, because the animals have a relatively short life cycle: A broiler can reach market weight in less than two months, while hogs and cattle take a lot longer. \u003cem>\u003c/em>\u003c/p>\n\u003cp>\"I think it is good for public health that the industry is switching from antibiotic use,\" Martin says, \"because we consume a lot more chicken than any other meat.\"\u003c/p>\n\u003cp>One of the challenges of raising chickens free of antibiotics comes while the birds are still just eggs at the hatchery. As Tom Philpott \u003ca href=\"http://www.motherjones.com/tom-philpott/2014/01/organic-chicken-and-egg-antibiotics-edition\">reported recently\u003c/a> for \u003cem>Mother Jones\u003c/em>, eggs that will go on to become broiler birds (the kind raised for their meat) are routinely injected with a small dose of the antibiotic gentamicin before getting vaccinated against a common, deadly herpes virus that attacks chickens. The idea is that the antibiotic sterilizes the vaccination site. And guess what? Under USDA rules, even eggs that will go on to be sold as organic chickens can receive this dose of antibiotics on their first day of life.\u003c/p>\n\u003cp>That's one reason why \"it takes more effort than people realize\" to raise broiler birds completely free of antibiotics, Perdue spokeswoman Julie DeYoung tells The Salt. Over the last five years, she says, Perdue has converted about 80 percent of its hatcheries to be completely antibiotic free.\u003c/p>\n\u003cp>In another year or so, all of Perdue's hatcheries will be antibiotics-free, DeYoung says. While most of those birds will go on to be sold as conventional chicken – they will receive antibiotics if a flock is sick or at risk – they will at least start off antibiotic free, she says.\u003c/p>\n\u003cp>Of course, raising birds without antibiotics doesn't address all of the issues that critics raise with industrial chicken production. For instance, \u003cem>Consumer Reports'\u003c/em> Rangan notes, it doesn't necessarily mean that chickens will be kept in cleaner or roomier houses.\u003c/p>\n\u003cp>When Chipotle Mexican Grill \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/05/31/154084442/antibiotic-free-meat-business-is-booming-thanks-to-chipotle\">went\u003c/a> antibiotic-free more than a decade ago, it also required its suppliers to meet what it calls humane housing standards for chickens. Chick-fil-A isn't planning on doing that with its suppliers. Even so, Chipotle spokesman Chris Arnold welcomed the competition.\u003c/p>\n\u003cp>\"It's great to see other people getting into this game, even if they aren't going as far as we do,\" Arnold tells us. \"The more people are raising the bar, the more the food chain will shift, and the more consumers will become knowledgeable about issues surrounding food production and why these things matter.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/78400/americans-want-antibiotic-free-chicken-and-the-industry-is-listening","authors":["byline_bayareabites_78400"],"categories":["bayareabites_1962","bayareabites_1874","bayareabites_4084","bayareabites_10916","bayareabites_2035"],"tags":["bayareabites_12941","bayareabites_11521","bayareabites_10643","bayareabites_621","bayareabites_12211","bayareabites_2608","bayareabites_13092","bayareabites_10921"],"featImg":"bayareabites_78406","label":"bayareabites"},"bayareabites_70014":{"type":"posts","id":"bayareabites_70014","meta":{"index":"posts_1591205157","site":"bayareabites","id":"70014","score":null,"sort":[1379024429000]},"guestAuthors":[],"slug":"taking-down-big-food-is-the-name-of-chipotles-new-game","title":"Taking Down Big Food Is The Name Of Chipotle's New Game","publishDate":1379024429,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_70022\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/chipotle-scarecrow.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/chipotle-scarecrow.jpg\" alt=\"Chipotle Mexican Grill launched The Scarecrow, an arcade-style adventure game for iPhone, iPad and iPod touch. Photo: Business Wire\" width=\"1120\" height=\"629\" class=\"size-full wp-image-70022\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chipotle Mexican Grill launched The Scarecrow, an arcade-style adventure game for iPhone, iPad and iPod touch. Photo: Business Wire\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/12/221736558/taking-down-big-food-is-the-name-of-chipotles-new-game\">The Salt at NPR Food\u003c/a> (9/12/13)\u003c/p>\n\u003cp>Chipotle Mexican Grill prides itself on the fact that it serves only \"responsibly raised beef, pork and chicken.\" That means the meat it buys comes from animals raised outside or in comfy pens, who are never given antibiotics and are fed an additive-free, vegetarian diet.\u003c/p>\n\u003cp>Sourcing that meat \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/13/211717907/chipotle-changes-antibiotic-free-policy-oops-no-it-doesnt\">is getting harder\u003c/a> as the chain has expanded to more than 1,500 stores. But the strategy of marketing itself as a fast food alternative to Big Food has clearly worked well for Chipotle.\u003c/p>\n\u003cp>Now Chipotle is betting that it can sell even more burritos by lambasting the Big Food companies that drug animals in the name of profit. That's the message of a new short film and game the company launched Thursday that takes a cue from advocacy films like \u003ca href=\"http://www.themeatrix.com\">The Meatrix\u003c/a>.\u003c/p>\n\u003cp>As the short film, \u003cem>The Scarecrow\u003c/em>, opens, we see a spindly scarecrow entering the monolithic factory of \"Crow Foods Incorporated,\" where conveyor belts ferry boxes of \"100% Beef-ish\" and eggs and chicken dubiously labeled \"all-natural.\" Through the cracks of a factory wall, the scarecrow spies chickens being injected with growth promoters. Inside a sky-scraping tower, he finds cows trapped in boxes staring blankly as they're pumped with something.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=lUtnas5ScSE]\u003c/p>\n\u003cp>The soundtrack for this dystopian scene is \u003ca href=\"http://www.npr.org/artists/15183593/fiona-apple\">Fiona Apple\u003c/a> crooning the song \"Pure Imagination\" from the 1971 film classic \u003cem>Willy Wonka and the Chocolate Factory\u003c/em>.\u003c/p>\n\u003cp>The dejected scarecrow rides home on the subway, and sees an ad and then a billboard for \"farm fresh\" Crow Foods \"feeding the world\" as pernicious robotic crows flutter around.\u003c/p>\n\u003cp>But this scarecrow is a proactive fellow. Rather than eating this shameful food, he goes out to the garden and picks a bright red pepper (subtle, Chipotle). We see him cooking in his small kitchen, and then presto! Our sad little scarecrow has become a happy little street food vendor, selling fresh tacos out of red plastic baskets that look quite a lot like what you'll get at the Mexican chain.\u003c/p>\n\u003cp>Chipotle's gleaming, super-efficient stores and revenue of over $800 million are more Big Food than taco stand. But the chain seems to want to show solidarity with the emerging class of entrepreneurial artisans making food from scratch. We're the good guys, fighting the bad guys, it whispers.\u003c/p>\n\u003cp>The film, created in partnership with Academy Award-winning \u003ca href=\"http://moonbotstudios.com/the-scarecrow-chipotle-mexican-grill/\">Moonbot Studios\u003c/a>, is meant \"to help people better understand the difference between processed food and the real thing,\" says Mark Crumpacker, chief marketing officer at Chipotle, in a \u003ca href=\"http://ir.chipotle.com/phoenix.zhtml?c=194775&p=irol-newsArticle&ID=1854278&highlight=\">statement.\u003c/a>\u003c/p>\n\u003cp>It's also a teaser for the game, which is available for free on iPhone and iPad, and is all about taking down Crow Foods. According to Chipotle, the game encourages players to \"tilt and tap your way through four unique worlds to protect vulnerable veggies, rescue caged animals, and bring fresh food to the citizens of Plenty, all while dodging the menacing Crowbots.\" Winners, for their earnestness, get points they can use toward Chipotle food.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The game is, of course, fictional, and doesn't name any of the livestock producers that cage animals and pump them with growth promoters and antibiotics in real life. But the aspiration is clear: Chipotle and its customers are coming for you, Big Food.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Chipotle is betting that it can sell even more burritos by lambasting Big Food companies that drug animals in the name of profit. That's the message of a new short film and game the company launched Thursday that takes a cue from advocacy films like \u003cem>The Meatrix\u003c/em>.","status":"publish","parent":0,"modified":1379024429,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":584},"headData":{"title":"Taking Down Big Food Is The Name Of Chipotle's New Game | KQED","description":"Chipotle is betting that it can sell even more burritos by lambasting Big Food companies that drug animals in the name of profit. That's the message of a new short film and game the company launched Thursday that takes a cue from advocacy films like The Meatrix.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Taking Down Big Food Is The Name Of Chipotle's New Game","datePublished":"2013-09-12T22:20:29.000Z","dateModified":"2013-09-12T22:20:29.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"70014 http://blogs.kqed.org/bayareabites/?p=70014","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/09/12/taking-down-big-food-is-the-name-of-chipotles-new-game/","disqusTitle":"Taking Down Big Food Is The Name Of Chipotle's New Game","nprByline":"Eliza Barclay","nprStoryId":"221736558","nprApiLink":"http://api.npr.org/query?id=221736558&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2013/09/12/221736558/taking-down-big-food-is-the-name-of-chipotles-new-game?ft=3&f=221736558","nprRetrievedStory":"1","nprPubDate":"Thu, 12 Sep 2013 16:36:00 -0400","nprStoryDate":"Thu, 12 Sep 2013 15:19:00 -0400","nprLastModifiedDate":"Thu, 12 Sep 2013 16:36:34 -0400","path":"/bayareabites/70014/taking-down-big-food-is-the-name-of-chipotles-new-game","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_70022\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/chipotle-scarecrow.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/chipotle-scarecrow.jpg\" alt=\"Chipotle Mexican Grill launched The Scarecrow, an arcade-style adventure game for iPhone, iPad and iPod touch. Photo: Business Wire\" width=\"1120\" height=\"629\" class=\"size-full wp-image-70022\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chipotle Mexican Grill launched The Scarecrow, an arcade-style adventure game for iPhone, iPad and iPod touch. Photo: Business Wire\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/12/221736558/taking-down-big-food-is-the-name-of-chipotles-new-game\">The Salt at NPR Food\u003c/a> (9/12/13)\u003c/p>\n\u003cp>Chipotle Mexican Grill prides itself on the fact that it serves only \"responsibly raised beef, pork and chicken.\" That means the meat it buys comes from animals raised outside or in comfy pens, who are never given antibiotics and are fed an additive-free, vegetarian diet.\u003c/p>\n\u003cp>Sourcing that meat \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/13/211717907/chipotle-changes-antibiotic-free-policy-oops-no-it-doesnt\">is getting harder\u003c/a> as the chain has expanded to more than 1,500 stores. But the strategy of marketing itself as a fast food alternative to Big Food has clearly worked well for Chipotle.\u003c/p>\n\u003cp>Now Chipotle is betting that it can sell even more burritos by lambasting the Big Food companies that drug animals in the name of profit. That's the message of a new short film and game the company launched Thursday that takes a cue from advocacy films like \u003ca href=\"http://www.themeatrix.com\">The Meatrix\u003c/a>.\u003c/p>\n\u003cp>As the short film, \u003cem>The Scarecrow\u003c/em>, opens, we see a spindly scarecrow entering the monolithic factory of \"Crow Foods Incorporated,\" where conveyor belts ferry boxes of \"100% Beef-ish\" and eggs and chicken dubiously labeled \"all-natural.\" Through the cracks of a factory wall, the scarecrow spies chickens being injected with growth promoters. Inside a sky-scraping tower, he finds cows trapped in boxes staring blankly as they're pumped with something.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/lUtnas5ScSE'\n title='//www.youtube.com/embed/lUtnas5ScSE'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>The soundtrack for this dystopian scene is \u003ca href=\"http://www.npr.org/artists/15183593/fiona-apple\">Fiona Apple\u003c/a> crooning the song \"Pure Imagination\" from the 1971 film classic \u003cem>Willy Wonka and the Chocolate Factory\u003c/em>.\u003c/p>\n\u003cp>The dejected scarecrow rides home on the subway, and sees an ad and then a billboard for \"farm fresh\" Crow Foods \"feeding the world\" as pernicious robotic crows flutter around.\u003c/p>\n\u003cp>But this scarecrow is a proactive fellow. Rather than eating this shameful food, he goes out to the garden and picks a bright red pepper (subtle, Chipotle). We see him cooking in his small kitchen, and then presto! Our sad little scarecrow has become a happy little street food vendor, selling fresh tacos out of red plastic baskets that look quite a lot like what you'll get at the Mexican chain.\u003c/p>\n\u003cp>Chipotle's gleaming, super-efficient stores and revenue of over $800 million are more Big Food than taco stand. But the chain seems to want to show solidarity with the emerging class of entrepreneurial artisans making food from scratch. We're the good guys, fighting the bad guys, it whispers.\u003c/p>\n\u003cp>The film, created in partnership with Academy Award-winning \u003ca href=\"http://moonbotstudios.com/the-scarecrow-chipotle-mexican-grill/\">Moonbot Studios\u003c/a>, is meant \"to help people better understand the difference between processed food and the real thing,\" says Mark Crumpacker, chief marketing officer at Chipotle, in a \u003ca href=\"http://ir.chipotle.com/phoenix.zhtml?c=194775&p=irol-newsArticle&ID=1854278&highlight=\">statement.\u003c/a>\u003c/p>\n\u003cp>It's also a teaser for the game, which is available for free on iPhone and iPad, and is all about taking down Crow Foods. According to Chipotle, the game encourages players to \"tilt and tap your way through four unique worlds to protect vulnerable veggies, rescue caged animals, and bring fresh food to the citizens of Plenty, all while dodging the menacing Crowbots.\" Winners, for their earnestness, get points they can use toward Chipotle food.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The game is, of course, fictional, and doesn't name any of the livestock producers that cage animals and pump them with growth promoters and antibiotics in real life. But the aspiration is clear: Chipotle and its customers are coming for you, Big Food.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/70014/taking-down-big-food-is-the-name-of-chipotles-new-game","authors":["byline_bayareabites_70014"],"categories":["bayareabites_10916","bayareabites_2035","bayareabites_1593","bayareabites_316"],"tags":["bayareabites_11271","bayareabites_12211","bayareabites_12382","bayareabites_12379","bayareabites_12380","bayareabites_10921","bayareabites_12381"],"featImg":"bayareabites_70021","label":"bayareabites"},"bayareabites_68191":{"type":"posts","id":"bayareabites_68191","meta":{"index":"posts_1591205157","site":"bayareabites","id":"68191","score":null,"sort":[1376433339000]},"guestAuthors":[],"slug":"chipotle-is-keeping-its-meat-antibiotic-free-after-all","title":"Chipotle Is Keeping Its Meat Antibiotic-Free After All","publishDate":1376433339,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_68196\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5115793807_9e843d90db_z.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5115793807_9e843d90db_z.jpg\" alt=\"Chipotle Mexican Grill. Photo: Aranami/Flickr\" width=\"640\" height=\"358\" class=\"size-full wp-image-68196\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chipotle Mexican Grill. Photo: Aranami/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/13/211717907/chipotle-changes-antibiotic-free-policy-oops-no-it-doesnt\">The Salt at NPR Food \u003c/a>(8/13/2013)\u003c/p>\n\u003cp>For a few hours Tuesday, it appeared that Chipotle Mexican Grill, an ever expanding source of fast food for the ethically conscious consumer, had softened its hard line against antibiotics in meat production.\u003c/p>\n\u003cp>Bloomberg News \"broke\" \u003ca href=\"http://www.businessweek.com/news/2013-08-12/chipotle-changing-beef-antibiotics-standards-amid-u-dot-s-dot-shortage\">the story\u003c/a>, as we journalists (rather weirdly) like to say. Relying on an email from Chipotle spokesman Chris Arnold, it reported that the restaurant chain no longer would ban all meat from animals treated with antibiotics. Such beef is growing increasingly scarce and expensive. Under the new policy, Bloomberg reported, Chipotle would allow beef producers to use antibiotics to treat disease, but routine use of antibiotics to prevent diseases or promote faster growth still would be banned.\u003c/p>\n\u003cp>The \"\u003ca href=\"http://www.salon.com/2013/08/13/chipotle_is_lowering_its_beef_standards/\">burrito bombshell\u003c/a>\" (Salon.com) flashed 'round the food world on tweeted wings. Many news outlets picked it up. Here at The Salt at NPR, we tried to confirm it. And eventually, we got our own email from Chris Arnold. Update! Chipotle has made no such change in its policies. \"I gave Bloomberg incorrect information,\" Arnold wrote us, manfully taking responsibility.\u003c/p>\n\u003cp>In fact, according to an official statement from Chipotle, the chain's antibiotic ban still stands. For now. Chipotle admits that it is considering a change: \"The company is currently evaluating if this strict 'never-ever' antibiotic protocol is best for the animals, or whether animals can be treated when necessary and allowed to remain in the herd.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Actually, Chipotle's ban was never absolute. Occasionally, some Chipotle restaurants do run out of meat that's been raised completely without antibiotics. In those cases, according to company policy, the restaurants may serve conventional meat, accompanied by a small sign informing consumers of this fact.\u003c/p>\n\u003cp>In any case, stay tuned! Arnold's premature announcement may yet turn out to be true. For now, though, he's suffering through a bad day at the office. \"Tough to un-ring the bell,\" he confessed ruefully. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Chipotle isn't changing its ban on meat raised with antibiotics after all, despite headlines to the contrary, a spokesman for the Mexican-fast-food chain tells NPR. According to an official statement from Chipotle, the chain's antibiotic ban still stands. For now.","status":"publish","parent":0,"modified":1376433339,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":10,"wordCount":339},"headData":{"title":"Chipotle Is Keeping Its Meat Antibiotic-Free After All | KQED","description":"Chipotle isn't changing its ban on meat raised with antibiotics after all, despite headlines to the contrary, a spokesman for the Mexican-fast-food chain tells NPR. According to an official statement from Chipotle, the chain's antibiotic ban still stands. For now.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Chipotle Is Keeping Its Meat Antibiotic-Free After All","datePublished":"2013-08-13T22:35:39.000Z","dateModified":"2013-08-13T22:35:39.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"68191 http://blogs.kqed.org/bayareabites/?p=68191","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/08/13/chipotle-is-keeping-its-meat-antibiotic-free-after-all/","disqusTitle":"Chipotle Is Keeping Its Meat Antibiotic-Free After All","nprByline":"Dan Charles","nprStoryId":"211717907","nprApiLink":"http://api.npr.org/query?id=211717907&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2013/08/13/211717907/chipotle-changes-antibiotic-free-policy-oops-no-it-doesnt?ft=3&f=211717907","nprRetrievedStory":"1","nprPubDate":"Tue, 13 Aug 2013 16:38:00 -0400","nprStoryDate":"Tue, 13 Aug 2013 16:22:00 -0400","nprLastModifiedDate":"Tue, 13 Aug 2013 16:38:36 -0400","path":"/bayareabites/68191/chipotle-is-keeping-its-meat-antibiotic-free-after-all","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_68196\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5115793807_9e843d90db_z.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5115793807_9e843d90db_z.jpg\" alt=\"Chipotle Mexican Grill. Photo: Aranami/Flickr\" width=\"640\" height=\"358\" class=\"size-full wp-image-68196\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chipotle Mexican Grill. Photo: Aranami/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/13/211717907/chipotle-changes-antibiotic-free-policy-oops-no-it-doesnt\">The Salt at NPR Food \u003c/a>(8/13/2013)\u003c/p>\n\u003cp>For a few hours Tuesday, it appeared that Chipotle Mexican Grill, an ever expanding source of fast food for the ethically conscious consumer, had softened its hard line against antibiotics in meat production.\u003c/p>\n\u003cp>Bloomberg News \"broke\" \u003ca href=\"http://www.businessweek.com/news/2013-08-12/chipotle-changing-beef-antibiotics-standards-amid-u-dot-s-dot-shortage\">the story\u003c/a>, as we journalists (rather weirdly) like to say. Relying on an email from Chipotle spokesman Chris Arnold, it reported that the restaurant chain no longer would ban all meat from animals treated with antibiotics. Such beef is growing increasingly scarce and expensive. Under the new policy, Bloomberg reported, Chipotle would allow beef producers to use antibiotics to treat disease, but routine use of antibiotics to prevent diseases or promote faster growth still would be banned.\u003c/p>\n\u003cp>The \"\u003ca href=\"http://www.salon.com/2013/08/13/chipotle_is_lowering_its_beef_standards/\">burrito bombshell\u003c/a>\" (Salon.com) flashed 'round the food world on tweeted wings. Many news outlets picked it up. Here at The Salt at NPR, we tried to confirm it. And eventually, we got our own email from Chris Arnold. Update! Chipotle has made no such change in its policies. \"I gave Bloomberg incorrect information,\" Arnold wrote us, manfully taking responsibility.\u003c/p>\n\u003cp>In fact, according to an official statement from Chipotle, the chain's antibiotic ban still stands. For now. Chipotle admits that it is considering a change: \"The company is currently evaluating if this strict 'never-ever' antibiotic protocol is best for the animals, or whether animals can be treated when necessary and allowed to remain in the herd.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Actually, Chipotle's ban was never absolute. Occasionally, some Chipotle restaurants do run out of meat that's been raised completely without antibiotics. In those cases, according to company policy, the restaurants may serve conventional meat, accompanied by a small sign informing consumers of this fact.\u003c/p>\n\u003cp>In any case, stay tuned! Arnold's premature announcement may yet turn out to be true. For now, though, he's suffering through a bad day at the office. \"Tough to un-ring the bell,\" he confessed ruefully. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/68191/chipotle-is-keeping-its-meat-antibiotic-free-after-all","authors":["byline_bayareabites_68191"],"categories":["bayareabites_1245","bayareabites_10916","bayareabites_2035","bayareabites_1807"],"tags":["bayareabites_11521","bayareabites_12211","bayareabites_243"],"featImg":"bayareabites_68196","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. 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Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. 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Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. 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