Pacific Northwest's Burgerville Restaurants Use Local Ingredients
Katie Cordrey — March 31, 2009 — Eco
References: burgerville & fastcompany
Vancouver, WA-based Burgerville, is a 39-restaurant fast food chain in the Pacific Northwest with a locavore philosophy. It focuses on seasonal ingredients and environmental sustainability. Their used canola oil is recycled into biodiesel and they purchase wind-generated electricity.
Burgerville’s burgers are made from hormone-free beef raised in eastern Oregon. Cheddar cheese comes from Oregon’s Tillamook County. Their shake flavors vary with what’s available in the agriculture-rich surroundings: pumpkin and hazelnut in fall; fresh strawberries in spring; and other flavors that reflect regional offerings.
The menu includes two vegan sandwich options, both made in the region.
Burgerville’s burgers are made from hormone-free beef raised in eastern Oregon. Cheddar cheese comes from Oregon’s Tillamook County. Their shake flavors vary with what’s available in the agriculture-rich surroundings: pumpkin and hazelnut in fall; fresh strawberries in spring; and other flavors that reflect regional offerings.
The menu includes two vegan sandwich options, both made in the region.
Trend Themes
1. Locavore Fast Food - Restaurants can adopt a locavore philosophy that emphasizes local ingredients to create unique menu offerings that reflect regional offerings.
2. Environmental Sustainability - Restaurants can invest in environmentally-friendly practices like recycling used cooking oil into biodiesel and purchasing wind-generated electricity to attract environmentally-conscious consumers.
3. Seasonal Menu Offerings - Restaurants can offer seasonal menu items that incorporate fresh, local ingredients to create unique, limited-time offerings that generate buzz and attract customers.
Industry Implications
1. Fast Food - Fast food chains can adopt a locavore philosophy and invest in environmentally-friendly practices to differentiate themselves and appeal to consumers who value sustainable, locally-sourced food.
2. Sustainable Agriculture - Sustainable agriculture companies can partner with restaurants to provide fresh, locally-sourced ingredients that meet the growing demand for sustainable, farm-to-table food.
3. Renewable Energy - Renewable energy companies can partner with restaurants to provide wind-generated electricity to power their operations, helping them to reduce their carbon footprint and appeal to environmentally-conscious consumers.
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