Chain Leader -- If you visited a Chipotle Mexican Grill this past summer, some of the cilantro that scented your rice, romaine lettuce that filled your burrito bowl or onion that spiced your barbacoa was locally grown. A summer pilot program 670-unit Chipotle will continue, the sourcing measures cut down on fossil fuels used to transport produce, gave local farmers a boost and improved taste by serving ingredients during their peak season.
