Chipotle became the darling of the fast-food world by attracting millennials, blue-collar workers and even whole families with its promise of high-quality, sustainably sourced Mexican-inspired cuisine. But a series of food poisonings and other challenges are threatening its reputation and underscoring the difficulty of meeting the needs of a generation of diners who increasingly demand inexpensive food that is safe, natural and nutritious.
The latest crisis began last month when Chipotle closed 43 restaurants in Washington state and Oregon after health authorities linked an E. coli outbreak to six restaurants in the region. Illnesses contracted at Chipotles have since been reported in seven more states, including Illinois, Pennsylvania and Maryland. https://www.washingtonpost.com/news/wonk/wp/2015/12/09/chipotle-food-outbreak-ecoli-reputation/ n capitalist economies, the search for new ways to make money is relentless. The environmental difficulties that these economies engender have given rise to "green" entrepreneurs, capitalists who have used concern for Mother Nature to get rich. Chipotle has taken advantage of this concern, along with the well-warranted fear that the food we eat is making us fatter and less healthy, and built a business empire. However, underneath the green branding lies the root reason for Mr. Ells' remarkable success: the ruthless obsession with control of the labor process. http://mrzine.monthlyreview.org/2011/yates310511.html _______________________________________________ pen-l mailing list [email protected] https://lists.csuchico.edu/mailman/listinfo/pen-l
