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Chipotle has scorned some mainstream farming practices, like GMOs and antibiotics. Now the fast-casual chain is taking hits over food safety, and past targets of its attacks are taking revenge.
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Two E. coli outbreaks infected at least 60 people in 14 states. The Centers for Disease Control and Prevention hasn't been able to determine the source of the infections.
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More than 200 employees and customers were sickened last August at a restaurant in California. A grand jury subpoena requires Chipotle to produce a range of documents in connection with the outbreak.
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Chipotle's rise was fueled in part by its image as a healthy, ethical choice. After foodborne illnesses sickened hundreds, analysts say it won't be easy for the chain to win back customers' trust.
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Outbreaks of foodborne illness are ruining the holiday spirit for Chipotle. The latest cases erupted over the past few days among students at Boston College.
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At least 22 people have been infected with E. coli, some of whom reported eating at Chipotle restaurants in the two states. This is the chain's third food-contamination outbreak since August.
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Researchers say GMO-free has become a proxy for what consumers really want: less processed, natural food. And advocates says there's already a name for food that's GMO-free: "organic."
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Chipotle's move is the latest example of the food industry ditching ingredients, as consumers demand a say in what's in their dinner. Some of these ingredients are more questionable than others.