Chipotle Mexican Grill gives back to California farmers by donating $1 to the Farmer-Veteran Coalition (up to $50,000) for every side of guacamole purchased at California restaurants during Farmers’ Market Week, Aug. 5-12, 2012. The promotion celebrates the California farmers who make it possible for Chipotle to serve delicious, handmade guacamole every day, in each of their restaurants.
Chipotle clocks in as one of the largest buyers of avocados — using 4 percent of California’s annual avocado harvest, and going through some 97,000 pounds of the nutrient-rich fruit per day. Each restaurant makes its own guacamole from scratch, often several times a day, using 48-84 avocados per batch, depending on the size of the avocado.
On a local level, Chipotle is committed to sourcing as many ingredients as possible from farms within 350 miles of its restaurants, and plans to use more than 10 million pounds of local produce in 2012. California Chipotle restaurants benefit from a rich growing season, and an exceptional and abundant supply of California avocados grown by the Golden State’s farmers, and are supported by organizations including the California Avocado Commission and the Farmer-Veteran Coalition.
“Customers have always liked our guacamole, and at the volume we serve, we wouldn’t be able to keep up with demand without the farmers in California,” said Chris Arnold, Chipotle’s director of communication. “Chipotle’s locally sourced program, and its continued growth, is contingent on improving the health of our farming industry and support for small local farms.”
The Farmer-Veteran Coalition supports American farming and mobilizes veterans to feed America. “Veterans coming home are eager to continue serving their country by growing good food for all Americans,” says Michael O'Gorman, executive director of the Farmer-Veteran Coalition. “Our young veteran farmers are thrilled to partner with Chipotle Mexican Grill and the California Avocado Commission and serve up one of our nation’s most uniquely healthy and delicious foods.”