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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.
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