PHOTO COURTESY OF CARMAN RANCH ⁄Spotlight⁄ • Burgerville is a sustainable choice, keeping its carbon footprint small by sourcing 75% of its ingredients within 400 miles of its headquarters in Vancouver, Wash. • This was a strategic decision to support Burgerville’s mission of serving with love by delivering high-quality, local and sustainably sourced food while supporting the Pacific Northwest economy. For 65 years now, the company has stayed true to this mission. • To make this possible, Burgerville partners with many regional farmers and producers — from Portland’s own Franz Bakery, which provides all the buns for Burgerville’s burgers, to sourcing berries from Liepold Farms in Boring, specialty salts for seasonal items from Jacobsen Salt Co., coldbrew coffee from Stumptown Coffee Roasters and more. Fast Facts: Burgerville’s Sustainability Practices Carman Ranch, Wallowa • Many of the farmers Burgerville works with use regenerative agriculture and sustainable practices on their farms. For example, Carman Ranch (Wallowa) provides the grass-fed beef for Burgerville’s new Grass-Fed Sweet Onion Burger. On the ranch, cattle live a natural life with the herd, grazing on native grasses, which makes the beef a cut above the rest. • Country Natural Beef, a co-op of family ranchers across the region and one of Burgerville’s longest-running partners, supplies beef for many of Burgerville’s burgers and works to support sustainable practices across all levels of farming operations. • Each sourcing partner is carefully vetted and selected based on quality, alignment with values and how they demonstrate the best the Pacific Northwest has to offer. DID YOU KNOW? 72% of consumers are willing to pay more for sustainable restaurant meals 65% of top U.S. restaurant chains source at least 30% of their ingredients locally 64% of consumers say sustainability is as important as taste when choosing a restaurant Source: https://worldmetrics. org/sustainability-in-therestaurant-industry-statistics/ 16
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