"Burgers here are made from pastured vegetarian-fed and antibiotic-free beef. The eggs on our breakfast biscuits are from cage-free hens that have never been treated with antibiotics. Salads offer mixed greens topped with smoked salmon and Oregon hazelnuts. Even desserts and sides rely on seasonal, local ingredients—blackberry milkshakes are only available in season, as are the hand-prepared buttermilk-battered onion rings made from Walla Walla sweet onions grown in Washington and Oregon."
In addition, they use hormone-free milk and kid's meals come with safe and educational toys, such as biodegradable garden pots and vegetable seed packets.
Burgerville purchases 100% of their energy usage with wind power credits, they recycle used canola oil into biodiesel, and they offer affordable health-care to employees. They are working toward all 39 restaurants becoming fully recycling and composting.
Sustainable & Responsible Business of the Week is a weekly behind-the-scenes look at what businesses are doing to be more sustainable and responsible in their operations.
Sustainable & Responsible Business of the Week: If they can do it, so can you!