Quickservice restaurant operators are putting more emphasis on sustainable food sources, especially beef, focusing on grass-fed cows that are healthier and have less of an impact on the environment. George Frangos, owner of Farm Burger, supplies his restaurants with grass-fed beef from his own co-op of cattle producers. "It can be tricky managing it," he said. "We’ve had to grow our co-op as we’ve grown because there’s no other constant supply of what we want, [which is cattle that is never fed antibiotics, hormones, or grain]."
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