‘G-M-Over It’: Chipotle takes GMOs off the menu


Chipotle announced April 27 that it is getting rid of all genetically modified organisms (GMOs) in the food it serves. On its website, the Mexican restaurant chain explains why it believes that GMOs don’t fit in with the organic and local foods that are used.

‘Highest quality ingredients’

Chipotle asserts that only the “highest quality ingredients” are used in its products, and GMOs don’t make the cut. So far, studies haven’t shown the long-term effects of GMOs. Some studies have shown that GMOs damage the beneficial insects and even create herbicide-resistant superweeds. Finally, Chipotle wants to cater to customers who don’t include GMOs in their diets.

Corn and soybeans

Citing data from the USDA National Agriculture Statistics Service, Fortune states that more than 90 percent of corn and soybeans grown in the U.S. came from GMO strains in 2014. One of Chipotle’s staple ingredients is corn, which is found in corn and flour tortillas. Soybeans are used for flour tortillas and cooking oil at Chipotle, too.

Chipotle says that all GMO corn and soybeans have been replaced with non-GMO versions of the two crops. Quartz says that sunflower seed oil will replace cooking oil that contains GMO soybeans.


Chipotle pushes the motto “food with integrity.” It’s hard to argue that the food we eat should be wholesome and beneficial, but opinions vary about the harm — or benefits — that GMOs bring to the table.

While we’re on the subject of GMOs and health, The Washington Post published this blog post April 28, highlighting seven common ‘myths’ about food that haven’t been proven by extensive research. Consuming GMOs is top of the list.

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Chipotle’s marketing against large-scale meat production:


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