Culver's is a fast food chain that opened in the year 1984 by a family in Sauk City, Wisconsin and now has 475 locations around the United States.
Culver's acclaims that "We put our heart and soul into every meal. From Midwest- raised beef to dairy produced in Wisconsin, we use only the finest most wholesome ingredients...we’re always in search of ways to minimize our impact on the environment while overdelivering on the quality, freshness and flavor of our food."
On their website they are extremely explicit about the source and quality of their chicken. It is Anyone who's tasted Culver's chicken knows every piece is perfectly plump and juicy, but that's not all—it's also 100% natural. In fact, our chicken is American Humane Certified®, raised free of antibiotics and growth stimulants, and fed a high-quality diet of grain and soy. Even our bone-in Fresh Fried Chicken is as wholesome as it is delicious. Through partnerships with Springer Mountain Farms® and Midwest-Grown Just BARE® Chicken, we're proud to ensure antibiotic-free bone-in chicken at nearly every Culver's restaurant.
On the contrary their beef is only ever mentioned for reasons surrounding taste and locality, "100% Midwest beef, delivered to our restaurants fresh, never frozen." Although the local aspect of their beef is beneficial with a potentially low carbon footprint, they fail to mention where their beef is processed, and how it is raised. It is fair to assume that Culver’s source their beef for a feedlot operation. Also, due to the fact that Culver's is now a chain all of their Midwest beef has to travel thousands of miles to get to their locations in Arizona or Texas.
Culver's acclaims that "We put our heart and soul into every meal. From Midwest- raised beef to dairy produced in Wisconsin, we use only the finest most wholesome ingredients...we’re always in search of ways to minimize our impact on the environment while overdelivering on the quality, freshness and flavor of our food."
On their website they are extremely explicit about the source and quality of their chicken. It is Anyone who's tasted Culver's chicken knows every piece is perfectly plump and juicy, but that's not all—it's also 100% natural. In fact, our chicken is American Humane Certified®, raised free of antibiotics and growth stimulants, and fed a high-quality diet of grain and soy. Even our bone-in Fresh Fried Chicken is as wholesome as it is delicious. Through partnerships with Springer Mountain Farms® and Midwest-Grown Just BARE® Chicken, we're proud to ensure antibiotic-free bone-in chicken at nearly every Culver's restaurant.
On the contrary their beef is only ever mentioned for reasons surrounding taste and locality, "100% Midwest beef, delivered to our restaurants fresh, never frozen." Although the local aspect of their beef is beneficial with a potentially low carbon footprint, they fail to mention where their beef is processed, and how it is raised. It is fair to assume that Culver’s source their beef for a feedlot operation. Also, due to the fact that Culver's is now a chain all of their Midwest beef has to travel thousands of miles to get to their locations in Arizona or Texas.
Feedlot Operation:
Feedlots are the primary source of beef production for a great majority of the industry. Calves in these operations generally have a grass diet until they are weaned and moved to the confined feedlots. A cow will typically stay on the feedlot between 90 and 200 days, while gaining close to four pounds a day consuming six pounds of grain. This grain is typically corn that would be grown in the Midwestern Corn Belt. The cattle in these operations are confined in a small space with limited exercise to promote fast growth. These operations are also a monoculture (there is only cows being raised) with this it is creating greater potential for disease among the animals. Feedlots can reach numbers of up to 100,000 head of cattle.
Feedlots are the primary source of beef production for a great majority of the industry. Calves in these operations generally have a grass diet until they are weaned and moved to the confined feedlots. A cow will typically stay on the feedlot between 90 and 200 days, while gaining close to four pounds a day consuming six pounds of grain. This grain is typically corn that would be grown in the Midwestern Corn Belt. The cattle in these operations are confined in a small space with limited exercise to promote fast growth. These operations are also a monoculture (there is only cows being raised) with this it is creating greater potential for disease among the animals. Feedlots can reach numbers of up to 100,000 head of cattle.
Culver's Locations:
The vast majority of Culver's are located in the midwest, with 125 in Wisconsin. The chain is slowly expanding, with 18 in Arizona and 11 in Texas.
The yellow dots are restaurants that are being built
The yellow dots are restaurants that are being built
Additional Crop Production For Culver's Input:
Culver's Sustainability:
Culver's does not state any explicit goals in becoming sustainable, however they have made progress in becoming a greener company. Their West Baraboo location is a LEEDS certified building. On their website, they boast that their green building:
They have also moved toward a greener profile in using water based ink on their printed packaging as well as sourcing their pumpkins (used seasonally) from a sustainable operation in Oregon who both grows the pumpkins sustainably, as well as packages the pumpkin mix with no additives.
- Supplements the electrical supply with Solar Panels. The panels double as shades for the outdoor dining patio
- Increases natural light through use of skylights and more glazing
- Utilizes high efficiency mechanical systems
- Built with Forest Certified Wood
- Reducing heat island effect through both site and rooftop design
They have also moved toward a greener profile in using water based ink on their printed packaging as well as sourcing their pumpkins (used seasonally) from a sustainable operation in Oregon who both grows the pumpkins sustainably, as well as packages the pumpkin mix with no additives.