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    Our goal is to serve food that consistently meets the highest quality and safety standards — from the time it is grown, harvested or caught to when it is put into a sandwich or salad in our restaurants.

    It begins with setting detailed product specifications followed by inspection of samples pulled from distribution to ensure that specifications are being met.

    The auditing bodies vary by country. This team works together with our vendors to achieve our food safety and quality improvement goals.

    For instance, they identified high pressure pasteurization HPP as a way to improve freshness and food safety while eliminating the dependence on other preservatives. Food safety is of paramount importance in our restaurants too! All products are monitored throughout the day to ensure proper holding temperatures cold food kept cold and hot food kept hot.

    To further ensure freshness, all prepared food is managed via strict shelf life dating procedures. Whenever a local code differs from these guidelines, our policy is that the restaurant must always follow the most stringent policy. We provide training for franchisees and their staff on the importance of food safety.

    Every restaurant throughout the world is evaluated for compliance of policies and procedures every month. If our food safety, product temperature and pest control standards and policies are not adhered to at the restaurant level, it is grounds for franchisee termination. Our vendors commit to complying with fair labor and proper animal husbandry practices, maintaining Good Agricultural Practices and Good Manufacturing Practices audits for food safety, as well as adhering to our Gold Standard Food Safety and Quality Policy.

    We use a combination of internal and external third party audits to ensure our standards are met and to protect our suppliers, distributors, restaurant operators and most importantly our customers. Our purchasing strategy includes female and ethnic minority suppliers, wherever possible, in all aspects of the supply chain. Produce Our goal is to serve food that consistently meets the highest quality and safety standards — from the time it is grown, harvested or caught to when it is put into a sandwich or salad in our restaurants.

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    Many of our suppliers are farming families who have been responsible stewards of the land for generations and share our commitment to social responsibility and sustainability. We use locally grown produce where possible to help support local businesses and communities. No matter where our produce comes from, we ensure our growers have met our strict food safety and product quality standards so you can enjoy your favorite sandwich made fresh, just the way you want it — while helping preserve the planet.

    During the summer months, you can find their tomatoes, green peppers and cucumbers in our sandwich shops throughout Arkansas and in neighboring areas. Triple M Farms is a fourth generation family farm that creates summer jobs, stimulating the local economy, while reducing our food-miles and sustaining agricultural growing area in Southern Arkansas.

    Our family has deep roots in this community and we are dedicated to growing safe, fresh produce and at the same time being good stewards of the resources that have been entrusted to us.

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    May - July and September - November. Their farm creates local jobs, especially during harvest seasons, helping sustain a local agricultural region and stimulate the local economy. This has been a family owned onion farm for more than 40 years. Today, three generations of the Dalena family are working in every aspect of the company.

    They pride themselves on providing excellent produce as well as their sustainable farming practices. For instance, they replenish ground with nutrients with crop rotation and cover crops as well as maintain an extensive water management system to conserve water throughout their operation. Dalena Farms works with local seed companies to grow trial varieties less susceptible to disease and reduce the amount of plant protection products used.

    They employ over people from the nearby communities during the local harvesting and packing season. Western Harvesting is committed to reducing their environmental impact and supporting the agricultural community by using advanced irrigation techniques like drip irrigation and water monitoring in field to help reduce the amount of water lost to evaporation.

    They use only vegetable compost mixed with product shrink to enrich their soil every season. Product shrink is raw spinach that cannot be used for some reason, for example if it has fallen on the floor. Electricity is run at off-peak times when possible and they recycle all their corrugate and plastics. Together we are proud to offer you the freshest baby spinach while helping preserve the environment. New Zealand Tomatoes growing in a greenhouse Tomatoes being Sorted Solar field at Procacci A number of suppliers domestically and internationally also grow tomatoes in controlled green house environments.

    Many of our farmers are committed to reducing emissions by using fuel-efficient vehicles, and are adopting low and no-till farming strategies to reduce tractor trips through the fields. Providing a safe, positive working environment for their employees is one way the CTF California Tomato Farmers sustain their farming operations and our communities. In addition, many of our farmers are charitable anchors and very active in their communities.

    One of our pickle suppliers, Hausbeck Pickle Company, has helped turn landfill waste into energy. Years ago, as part of their manufacturing process, they sent their pepper stem waste — about 80 truckloads - to a landfill.

    But now the pepper stems go to a dairy farm. The dairy farm uses a bio-digester that captures the methane produced when cow manure is mixed with the pepper stems. The methane burned in their generator creates electricity used to power their farm. Excess energy is sold back to the grid.

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    Meat and Poultry Not only do our vendors work to improve the nutritional aspect of our food, but they are committed to putting processes in place that improve the sustainability of our supply chain. One of our poultry suppliers built the first facility in the US to convert poultry waste into certified organic fertilizer. One of our chicken suppliers has created a 50 acre wetlands habitat with rapid infiltration beds, which effectively treats the discharge water produced in their facility.

    The filtration system provides a high level of waste water treatment for low operational costs and very low energy usage. It also sustains a wide variety of wildlife species. Our long-term goal is to work with the industry to move to more sustainable practices worldwide including: We have already taken significant steps toward achieving this goal. We believe in the need to maintain sustainable fish stocks and we support the use of independently assessed responsible fishing practices worldwide.

    We are working with our vendors and suppliers to source the seafood we serve in our restaurants as sustainably as possible today and into the future. We support the establishment of marine reserves, specifically in the Pacific Commons, and actively advocate a ban on the purchase of fish from illegal, unregulated and unreported IUU vessels. It is sourced from fisheries with non-threatened stock levels. Furthermore, we have a global ban on the sale of tuna species that come from anything less than healthy stocks, for example Yellowfin and Tongol.

    Multiple catch methods are employed, including purse seine and pole and line, depending sustainability needs of the fishery.

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    We are concerned about the levels of by-catch the catch of unintended and even endangered species associated with purse seine nets and will continue to support efforts to reduce or eliminate it.

    We require our suppliers to only source our tuna from fisheries that use responsible management practices based on independent scientific evidence. These practices include the enforcement of seasonal fish aggregating device FAD bans and using improved catch methods to reduce and eliminate juvenile catch and by-catch as well as improving the traceability and verification of our tuna supply.

    In our ongoing efforts to source sustainably, we are working with the MSC, and others, to develop a commercially feasible transition plan to more sustainable tuna.

    We have also taken steps to integrate certified seafood into our menu in the following ways: We endorse the RSPO as the primary sustainability standard for palm oil products.

    Today, all of our approved suppliers globally, with the exception of one, have represented that they purchase the palm oil used in our products from RSPO members.

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    While we believe we have made good progress in affecting responsible palm oil sourcing within our supply chain, we will continue to work with our approved suppliers to improve the sustainability of the palm oil used in our products. To encourage practices that support sustainable palm oil including the growing, processing and transportation processes that will stop deforestation while continuing to support the communities which rely on its production including the palm oil used in our products will: As of April the supplier of our cookies began purchasing GreenPalm certificates to offset the volume used in our cookies.

    The palm oil used in products sold in the European Union has been certified sustainable since To continue to work with our partner manufacturers to improve the traceability and transparency of the palm oil sourcing for our products. Some of the palm oil suppliers in our supply chain have already begun this process. Also two palm oils suppliers have a documented grievance process, methodology for monitoring and engaging with palm oil suppliers and Initiatives with smallholders as well as external initiatives that support sustainable palm oil.

    We developing a mechanism to report of the progress within our supply chain. Knowing this, our non-profit, franchisee owned, Independent Purchasing Cooperative IPC tries to incorporate locally sourced products where ever possible provided they meet our stringent specification and are cost effective. Throughout the year, we buy produce from all over North America, from tomato farmers in Ohio and Arkansas, bell pepper growers in Florida and Canada to cucumber growers in Georgia.

    No matter where we buy from, we ensure that the growers have met our strict food safety. The following chart illustrates the many growing regions that our tomatoes alone are sourced from throughout the year.
    Mole poblano is considered Mexico's plato nacional Bottles of artisanal mezcal Mexican cuisine is known for its blending of Indigenous and European cultures.

    Popular dishes include tacosenchiladasmole sauceatoletamalesand pozole. Popular beverages include water flavored with a variety of fruit juices, and cinnamon-flavored hot chocolate prepared with milk or water and blended until it becomes frothed using a traditional wooden tool called a molinillo.

    Alcoholic beverages native to Mexico include mescalpulqueand tequila. Mexican beer is also popular in Mexico and are exported.

    There are international award-winning Mexican wineries that produce and export wine. Many Mexican dishes also contain onions and garlicwhich are also some of Mexico's staple foods. Next to cornrice is the most common grain in Mexican cuisine.

    According to food writer Karen Hursh Graber, the initial introduction of rice to Spain from North Africa in the 14th century led to the Spanish introduction of rice to Mexico at the port of Veracruz in the s. This, Graber says, created one of the earliest instances of the world's greatest Fusion cuisine 's. The cuisine of Southeastern Mexico has quite a bit of Caribbean influence, given its geographical location. In contemporary times, various world cuisines have become popular in Mexico, thus adopting a Mexican fusion.

    For example, sushi in Mexico is often made by using a variety of sauces based on mango and tamarindand very often served with serrano -chili blended soy sauce, or complemented with vinegar, habanero peppers, and chipotle peppers.

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    It remains an important ingredient in Mexican cookery. The foundation of Mexican music comes from its indigenous sounds and heritage. The original inhabitants of the land used drums such as the teponaztliflutes, rattlesconches as trumpets and their voices to make music and dances.

    This ancient music is still played in some parts of Mexico. However, much of the traditional contemporary music of Mexico was written during and after the Spanish colonial period, using many old world influenced instruments. Many traditional instruments, such as the Mexican vihuela used in Mariachi musicwere adapted from their old world predecessors and are now considered very Mexican.

    Mexican society enjoys a vast array of music genres, showing the diversity of Mexican culture. Mexicans also listen to contemporary music such as pop and Mexican rock. Mexico has the largest media industry in Latin America, producing Mexican artists who are famous in the Americas and parts of Europe. Folk songs called corridos have been popular in Mexico since the early nineteen hundreds. It may tell the story of the Mexican Revolution, pride, Mestizajeromance, poverty, politics or crime.

    Notable Afro-Mexican contributions to the country's music are the Son Jarocho and the marimba. Mariachis perform along streets, festivals and restaurants. Folk dances are a feature of Mexican culture. Traditional dancers perform a sequence of hopping steps, heel and toe-tapping movements.

    Among the most known "classical" composers: Traditional Mexican music has influenced the evolution of the Mexican pop and Mexican rock genre. Traditional Mexican music is still alive in the voices of artists such as Lila Downs.

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