Coming Soon: Hormone Free Burritos
If you’ve been reading our blog, you know that last month Starbucks indicated that it would increase the amount of hormone-free milk that it uses from 37% to 51%. The announcement followed months of Food & Water Watch lobbying the coffeehouse to completely phase out milk containing rBGH, or Recombinant Bovine Growth Hormones, which harms cows and may harm people.
If you’ve been listening to our podcast, you know that last week the restaurant chain Chipotle Mexican Grill contacted Food & Water Watch to tell us that theyre aiming to be the first national restaurant in the country to go completely rBGH-free.
Are you listening Starbucks? That sounds like a challenge.
Last year, Chipotle converted to sour cream that is 100% rBGH-free, and now it says it is working toward serving cheese that is rBGH-free as well. In a statement on its website, Chipotle says, ‚We’re not scientists, but ingesting hormones with our crispy tacos just doesn’t seem like a good idea.”
So Starbucks, anytime you want to set a date for finishing the job and going 100% rBGH-free, you know where to find us (If you forgot, contact us here.)
The gauntlet has been thrown . . .