(p. B1) Chipotle emphasizes fresh, locally sourced ingredients. It was the first major chain to reject genetically modified food. Chipotle has embodied the notion of doing well by doing good.
So it may not be too surprising that its fall from grace has been swift and severe.
Since July, when five customers became ill with the E. coli bacterium after eating at a Chipotle restaurant in Seattle — the first food-borne illness connected to the chain since 2009 — Chipotle has been confronted by a rash of outbreaks. At least six incidents have occurred over the last six months.
“I’ve been involved in every food-borne illness outbreak, small and large, since 1993,” said Bill Marler, a Seattle-based lawyer who specializes in representing victims of food-borne illnesses and has filed several recent cases against Chipotle. “I can’t think of any chain, restaurant or food manufacturer who’s ever reported that many outbreaks in just six months. Underlying that has to be a lack of controls.”
For the full story, see:
JAMES B. STEWART. “Common Sense; New Chipotle Mantra: Safe (and Fresh) Food.” The New York Times (Fri., JAN. 15, 2016): B1 & B4.
(Note: the online version of the story has the date JAN. 14, 2016, and has the title “Common Sense; Chipotle’s New Mantra: Safe Food, Not Just Fresh.”)