Press release content from Business Wire. The AP news staff was not involved in its creation.
PRESS RELEASE: Paid content from Business Wire
Press release content from Business Wire. The AP news staff was not involved in its creation.

Burgerville Introduces First Burger to Promote Regenerative Agriculture, Soil Health

November 6, 2019 GMT

VANCOUVER, Wash.--(BUSINESS WIRE)--Nov 6, 2019--

As plant-based meat makes headlines with the potential to save the planet, beloved fast-casual burger joint Burgerville is making its own commitment with a more unlikely ingredient: beef.

Debuting this month at 10 of its locations in southwest Washington and Oregon as well as its first food cart opening in Slabtown, the new “No. 6 Burger,” named after carbon on the elemental table, is a delicious commitment to regenerative practices via ingredients that help sequester carbon, nurture the health of regional soils and contribute to the regional economy.

The extra-flavorful, juicy new burger features hyper local ingredients, including:

“We’re the first restaurant chain to put climate change on the menu, bringing us closer to our vision for the Pacific Northwest to be the healthiest region on the planet,” said Hillary Barbour, Burgerville director of strategic initiatives. “The No. 6 is a product deeply rooted in the Northwest’s regional food system, delivered at a scale that can make a genuine impact. And it tastes incredible.”

Burger lovers and sustainability advocates can find the hearty No. 6 for $7.99 at 10 Oregon and Washington Burgerville restaurants: Camas, Fisher’s Landing, Hazel Dell and Salmon Creek in Clark County, Wash.; Hawthorne, Portland International Airport and St. John’s in Portland; and its locations in Lake Oswego, Tigard and West Linn. It is also available at Burgerville’s new B-side food cart at the corner of NW 23 rd Avenue and NW Roosevelt Street.

“We have a commitment to welcoming all types of eaters, with delicious vegan and vegetarian options always on the menu. But we don’t agree it’s just plant-based options that can have a positive impact on soil and human health,” Barbour said. “There is room for delicious, nutrient-rich beef that takes better care of animals and the land in our region’s climate change discussion.”

The No. 6 marks an important step in Burgerville’s journey to move beyond sustainability toward real regeneration – farming, harvesting, producing and consuming in a way that restores the land, builds resilient economies of scale and connects urban and rural communities in the Pacific Northwest.

About Burgerville

Established in 1961 with headquarters in Vancouver, Washington, Burgerville’s vision for the Pacific Northwest is to be the healthiest region on the planet by investing in our communities one bite at a time from its 41 locations throughout Oregon and Southwest Washington. More than 1,500 employees strong, the hometown favorite delivers seasonal, local food from 989 Northwest family farms and ranches.

View source version on businesswire.com:https://www.businesswire.com/news/home/20191106005856/en/

CONTACT: Carly Smith, Maxwell PR

(503) 231-3086 /carly@maxwellpr.com



SOURCE: Burgerville

Copyright Business Wire 2019.

PUB: 11/06/2019 01:58 PM/DISC: 11/06/2019 01:58 PM