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The Future of Food is Sustainability

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The Future of Food is Sustainability:

Food-savvy consumers are burgeoning a back-to-basics mentality that is leading restaurant goers to prioritize simplicity, clean eating and labeling, non-GMO ingredients and sustainable practices. It’s all about “how we can maximize food’s impact while minimizing our impact on the planet?”

In a world of 7 billion people where resources are constrained, sustainability equals survival. While climate change, air and water pollution frequently make the headlines, food production represents the single largest human impact on our environment. With global food demand expected to grow as much as 70% by 2050, those impacts threaten substantially.

The customer’ demand for sustainably sourced food has never been stronger. According to a survey conducted in 2013 for the Sustainable Restaurant Association. Almost half (43 percent) of diners say they would pay up to 10 percent more for a meal in a sustainable restaurant. Due to this demand, the local sourcing of produce, meat and seafood are among top restaurant trends for 2016, according to the National Restaurant Association’s What’s Hot culinary forecast. Thus, making sustainability as well as locally sourced produce, meat and seafood more readily available for even the smaller franchises.

Due to these increasing trends and the determination for a better world for our future generations, Burger Boss offers a fresh take on the “typical fast casual burger spot” with their expansive menu of quality ingredients that are locally sourced whenever possible.  Burger Boss offers 100% all-natural grassfed beef, all-natural poultry, and cage-free eggs to ensure that not only is everything locally sourced when available, but also better for both the environment and the consumer. It’s important to celebrate “healthy food” the way junk food has been celebrated the past 50 years. “We are firm believers that the Great American Burger got lost in fast food, and we are here to change that.” – Mo Farha, CEO and Founder

“We’ve been seeing strong trends toward sustainability in the food space for several years now, and it’s clear that’s going to continue to grow,” said Annika Stensson, the NRA’s director of research communications. “Many Americans want their food choices to fit in with the way they live their lives these days, being mindful of the environmental impact of everything from transportation to home appliances to household cleaning products.”

“Local sourcing and environmental sustainability have been gaining momentum for several years, indicating that these wider themes influence the national culinary scene” – Hudson Riehle, Senior Vice President of the National Restaurant Association’s research and knowledge group.

So what does locally sourced mean?

As the demand for sustainability and local foods has evolved, so has the term “local foods.” The 2008 Farm Act defines a “locally or regionally produced agricultural food product” as one that is marketed less than 400 miles from its origin. However, a few states have established more stringent rules that indicate “local” constitutes food produced within the borders of a state or within a small perimeter of the state.

What is food sustainability?

In simplest terms, it’s the production of food, fiber, or other plant or animal products using farming techniques that protect the environment, public health, human communities, and animal welfare.  

“Sustainable agriculture” was addressed by Congress in the 1990 “Farm Bill.” According to this law, the term identifies plant and animal production practices having a site-specific application that will, over the long term:

  • Satisfy human food and fiber needs.
  • Enhance environmental quality and the natural resource base upon which the agricultural economy depends.
  • Make the most efficient use of nonrenewable resources and on-farm resources and integrate, where appropriate, natural biological cycles and controls.
  • Sustain the economic viability of farm operations.
  • Enhance the quality of life for farmers and society as a whole

These requirements and guidelines enables us to produce healthful food without compromising future generation’s’ ability to do the same.


Burger Boss and the Sustainability Movement


We’re firm believers that bringing back the great American burger starts with letting you, the burger lover, always be boss. It’s based on a simple formula – use only Grassfed. Natural. Goodness. We pride ourselves on serving only the best proteins and produce possible including grassfed beef and naturally raised poultry. As we continue to grow, our sole focus will never change: Keep making the best made-to-order burgers and fries possible to keep your taste buds happy, in a transparent, eco-friendly and forward-thinking environment. Join us as we usher in conscious cuisine and a healthier premium burger!

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