8 Fast Food Chains That Serve Local, Organic, Vegan Food
Fast food is going green! More and more in-and-out restaurant chains are replacing industrial-grade lettuce and factory-farmed meat with fresh fruits, vegetables, chicken and beef that are raised locally, humanely and organic wherever possible. Here are eight you might want to check out the next time you’re famished and need something wholesome, quick and affordable, too.
Sweetgreen: What’s so sweet about Sweetgreen? For starters, pretty much all their salad ingredients are locally sourced, and often organic. Their meats are hormone- and antibiotic-free. And the restaurants themselves are green from top to bottom: They use 100 percent plant-based compostable packaging and re-usaable salad blaster bowls and bags. Reclaimed and Forest Stewardship Council-certified materials go into the construction of their facilities, along with low-VOC paint and energy efficient LED and fluorescent lighting. They compost food scraps in their kitchens and have composting and recycling stations so customers can compost their packaging and recycle their bottles. Plus, Sweet Green offsets 100 percent of their power with wind energy credits. The quickly expanding chain can be found in 27 locations in and around Boston, New York, Philadelphia and Washington, D.C. Go for the salads, but don’t leave without a cup of their yummy frozen yogurt.
Veggie Grill: The gluten-free, soy-free items on the menu here are also free of meat, dairy, eggs, saturated animal fat, cholesterol, antibiotics and trans fat. Their “chickin’” and veggie-steak proteins are made from organic or non-GMO soybeans, wheat and peas. Plus, they serve super grains, a whole-grain blend of millet, buckwheat, quinoa and brown rice. Need something to drink? Try their homemade lemonade, organic teas, and locally produced craft beer and wine, all of which are free of high-fructose corn syrup. Find them in California, Oregon and Washington state.
Lyfe Kitchen: This chain strives to “be a place that reflects your values towards health, community and sustainability.” It serves “organic whenever possible.” There’s a big emphasis on locally raised fruits and vegetables. If you’re looking for breakfast, try a morning tofu wrap, or steel cut oats with dried cranberries and toasted almonds. For lunch, savor the vegan unfried buffalo “chick’n” (NOT!) strips and a vegan antipasto, or the quinoa crunch bowl, made from quinoa tabbouleh, fresh crunchy vegetables and fireman’s hot sauce. For now, you can eat at Lyfe Kitchen in California, Nevada, Colorado, Texas and Chicago.
Dig Inn: A chain in New York City, Dig Inn sources local, seasonal ingredients for items like their “Natural Hero” sandwich, made from house-made spicy beef and chicken meatballs with grass-fed cheddar, fresh parsley and whole grain Dijon mustard. Cluk’N'Kale is naturally-raised roasted teriyaki chicken served with sweet potatoes and kale and apple salad with ginger dressing.
Chipotle: Probably the biggest fast-food chain with a commitment to sustainably raised food, Chipotle’s website says that “whenever possible, we use meat from animals raised without the use of antibiotics or added hormones.” The chain also sources organic and local produce “when practical.” Wiggle room aside, Chipotle has shown that fast food chains can steer a greener course when they put their minds to it. The company has put solar panels on restaurants, uses low VOC paints and energy-efficient lights, and paper products made from unbleached paper. Chipotle is pretty much everywhere.
Elevation Burger: This growing chain, currently in Washington, D.C., Maryland, Maine, Texas, Pennsylvania, New York, New Jersey, Michigan, the Carolinas, Florida and Indiana, serves burgers made from 100 percent USDA-certified organic, grass-fed, free-range beef. The veggie burgers are made with organic whole grains, too. Try their “half-the-guilt” burger — one organic beef patty and one veggie patty of your choice. Want a smaller portion? Order the kid-sized burger, even if you’re only a kid at heart.
Native Foods: The chefs at this chain have taken the word “native” to heart, making all their vegan cuisine from scratch – including cheese, tempeh, and of course, their nachos, chilis, soups and salads. Their menu, which is 100 percent plant-based, showcases seasonal dishes as well as fun stuff like the Rockin’ Moroccan Bowl with tofu, grilled veggies and quinoa. Give them a try if you live in California, Colorado, Oregon, Chicago or Washington, D.C.
Tender Greens: The salads and entrees you’ll find here are composed mostly of freshly picked, locally grown produce and beef from grain-fed, hormone/antibiotic-free beef and free-range chickens. They tap small local farmers, ranchers, artisans, boutique wineries, local breweries and coffee roasters. Says the company on its website, “there should be a conscious connection between the one who eats the food and the sources of that sustenance.” Who can argue with that?
Do you have a favorite fast food restaurant that serves locally produced and organic food? If so, share below.
You Might Also Like
OlgaMiltsova / iStock / Getty Images Plus
By Gwen Ranniger
In the midst of a pandemic, sales of cleaning products have skyrocketed, and many feel a need to clean more often. Knowing what to look for when purchasing cleaning supplies can help prevent unwanted and dangerous toxics from entering your home.
1. Fragrance – Avoid It<p>One of the fastest ways to narrow down your product options is immediately eliminating any product that promotes a fragrance, or parfum. That scent of "fresh breeze" or lemon might initially smell good, but the fragrance does not last. What does last? The concoction of various undisclosed and unregulated chemicals that created that fragrance.</p><p>Many fragrances contain phthalates, which are linked to many health risks including reproductive problems and cancer.</p>
2. With Bleach? Do Without<p>Going scent-free should have narrowed down your options substantially – now, check the front of the remaining packaging. Any that include ammonia or chlorine bleach ought to go, as these substances are irritating and corrosive to your body. While bleach is commonly known as a powerful disinfectant, there are safer alternatives that you can use in your home, such as sodium borate or hydrogen peroxide.</p><p>While you're at it, check if there are any warnings on the label – "flammable," "use in ventilated area," etc. – if the product is hazardous, that's a red flag and should be avoided.</p>
3. Check the Back Label<p>Flip to the back of the remaining contenders and check out that ingredient list. Less is more, here. Opt for a shorter ingredient list with words you recognize and/or can pronounce.</p><p>You may notice many products do not have ingredient lists – while this doesn't necessarily mean they contain toxic ingredients, transparency is key. Feel free to look up a list online, or stick to products that are open about their ingredients.</p>
4. Ingredients to Avoid<p>We already mentioned that cleaners containing fragrance or parfum, and bleach or ammonia should be avoided, but there are other ingredients to look out for as well.</p><ul><li>Quaternary ammonium "quats" – lung irritants that contribute to asthma and other breathing problems. Also linger on surfaces long after they've been cleaned.</li><li>Parabens – Known hormone disruptor; can contribute to ailments such as cancer</li><li>Triclosan – triclosan and other antibacterial chemicals are registered with the EPA as pesticides. Triclosan is a known hormone disruptor and can also impact your immune system.</li><li>Formaldehyde – Causes irritation of eyes, nose, and throat; studies suggest formaldehyde exposure is linked with certain varieties of cancer. Can be found in products or become a byproduct of chemical reactions in the air.</li></ul>
Cleaning Products and Toxics: The Bottom Line<p>Do your research. There are many cleaning products available, but taking these steps will drastically reduce your options and help keep your home toxic-free. Protecting your home from bacteria and viruses is important, but make sure you do so in a way that doesn't introduce other health risks into the home.</p><p><em>Reposted with permission from </em><em><a href="https://www.ehn.org/how-to-shop-for-cleaning-products-while-avoiding-toxics-2648130273.html" target="_blank">Environmental Health News</a>. </em><a href="https://www.ecowatch.com/r/entryeditor/2649054624#/" target="_self"></a></p>
EcoWatch Daily Newsletter
JasonOndreicka / iStock / Getty Images
Twenty-five years ago, a food called Tofurky made its debut on grocery store shelves. Since then, the tofu-based roast has become a beloved part of many vegetarians' holiday feasts.
By Jessica Corbett
A leading environmental advocacy group marked Native American Heritage Month on Wednesday by urging President-elect Joe Biden, Vice President-elect Kamala Kamala Harris, and the entire incoming administration "to honor Indigenous sovereignty and immediately halt the Keystone XL, Dakota Access, and Line 3 pipelines."
- Climate Crisis: What We Can Learn From Indigenous Traditions ... ›
- 10 Organizations Honoring Native People on Thanksgiving ... ›
- Biden Vows to Ax Keystone XL if Elected - EcoWatch ›
Returning the ‘Three Sisters’ – Corn, Beans and Squash – to Native American Farms Nourishes People, Land and Cultures
By Christina Gish Hill
Historians know that turkey and corn were part of the first Thanksgiving, when Wampanoag peoples shared a harvest meal with the pilgrims of Plymouth plantation in Massachusetts. And traditional Native American farming practices tell us that squash and beans likely were part of that 1621 dinner too.
Abundant Harvests<p>Historically, Native people throughout the Americas bred indigenous plant varieties specific to the growing conditions of their homelands. They selected seeds for many different traits, such as <a href="https://emergencemagazine.org/story/corn-tastes-better/" target="_blank" rel="noopener noreferrer">flavor, texture and color</a>.</p><p>Native growers knew that planting corn, beans, squash and sunflowers together produced mutual benefits. Corn stalks created a trellis for beans to climb, and beans' twining vines secured the corn in high winds. They also certainly observed that corn and bean plants growing together tended to be healthier than when raised separately. Today we know the reason: Bacteria living on bean plant roots pull nitrogen – an essential plant nutrient – from the air and <a href="http://www.tilthalliance.org/learn/resources-1/almanac/october/octobermngg" target="_blank" rel="noopener noreferrer">convert it to a form that both beans and corn can use</a>.</p><p>Squash plants contributed by shading the ground with their broad leaves, preventing weeds from growing and retaining water in the soil. Heritage squash varieties also had spines that discouraged deer and raccoons from visiting the garden for a snack. And sunflowers planted around the edges of the garden created a natural fence, protecting other plants from wind and animals and attracting pollinators.</p><p>Interplanting these agricultural sisters produced bountiful harvests that sustained large Native communities and <a href="http://dx.doi.org/10.1353/eam.2015.0016" target="_blank">spurred fruitful trade economies</a>. The first Europeans who reached the Americas were shocked at the abundant food crops they found. My research is exploring how, 200 years ago, Native American agriculturalists around the Great Lakes and along the Missouri and Red rivers fed fur traders with their diverse vegetable products.</p>
Displaced From the Land<p>As Euro-Americans settled permanently on the most fertile North American lands and acquired seeds that Native growers had carefully bred, they imposed policies that <a href="https://doi.org/10.1086/ahr/87.2.550" target="_blank">made Native farming practices impossible</a>. In 1830 President Andrew Jackson signed the <a href="https://guides.loc.gov/indian-removal-act" target="_blank">Indian Removal Act</a>, which made it official U.S. policy to force Native peoples from their home locations, pushing them onto subpar lands.</p><p>On reservations, U.S. government officials discouraged Native women from cultivating anything larger than small garden plots and pressured Native men to practice Euro-American style monoculture. Allotment policies assigned small plots to nuclear families, further limiting Native Americans' access to land and preventing them from using communal farming practices.</p><p>Native children were forced to attend boarding schools, where they had no opportunity to <a href="https://doi.org/10.5749/jamerindieduc.57.1.0145" target="_blank">learn Native agriculture techniques or preservation and preparation of Indigenous foods</a>. Instead they were forced to eat Western foods, turning their palates away from their traditional preferences. Taken together, these policies <a href="https://kansaspress.ku.edu/978-0-7006-0802-7.html" target="_blank" rel="noopener noreferrer">almost entirely eradicated three sisters agriculture</a> from Native communities in the Midwest by the 1930s.</p>
Reviving Native Agriculture<p>Today Native people all over the U.S. are working diligently to <a href="https://www.oupress.com/books/15107980/indigenous-food-sovereignty-in-the-united-sta" target="_blank" rel="noopener noreferrer">reclaim Indigenous varieties of corn, beans, squash, sunflowers and other crops</a>. This effort is important for many reasons.</p><p>Improving Native people's access to healthy, culturally appropriate foods will help lower rates of <a href="https://www.cdc.gov/vitalsigns/aian-diabetes/index.html" target="_blank">diabetes</a> and <a href="https://www.apa.org/pi/oema/resources/ethnicity-health/native-american/obesity" target="_blank">obesity</a>, which affect Native Americans at disproportionately high rates. Sharing traditional knowledge about agriculture is a way for elders to pass cultural information along to younger generations. Indigenous growing techniques also protect the lands that Native nations now inhabit, and can potentially benefit the wider ecosystems around them.</p>
By Jake Johnson
Amid reports that oil industry-friendly former Energy Secretary Ernest Moniz remains under consideration to return to his old post in the incoming Biden administration, a diverse coalition of environmental groups is mobilizing for an "all-out push" to keep Moniz away from the White House and demand a cabinet willing to boldly confront the corporations responsible for the climate emergency.