In the world of food service, the same might be said of McDonald’s. The numbers are astounding. Every day, more than 70 million people around the world eat at McDonald’s; that’s 1% of the global population. That percentage is 8 times higher in the United States. McDonald’s serves about 75 hamburgers a second and is said to have employed about 1 out of every 8 American workers. MORE: 7 Best Fast-Food Chains for Organic or Vegan Meals For those of us in the natural foods movement, there is actually some good news here. McDonald’s was a pioneer among fast food restaurants in serving salad and pre-sliced fruit. They have jumped on the sustainability bandwagon with LEED-certified and solar-powered Ronald McDonald Houses. In New England there are more than 600 McDonald’s that sell Newman’s Own Organic Fair Trade Coffee as part of a program that is now 6 years old. And, not to forget, McDonald’s was also once the single largest investor in Chipotle, which has emerged in recent years as a paragon of food rectitude. But the better news is that alongside the golden arches, the fast-food landscape is increasingly being populated by chains that are committed to healthier foods. , which describes itself as a “chef-crafted vegan restaurant” and features a menu full of tempeh- and tofu-based items, now has about 25 locations around the country. West Coast-based is about the same size, as is DC-based . , a tony creation of the Phoenix restaurateur Sam Fox and the health food veteran Dr. Andrew Weil, now has 10 locations from coast to coast and is growing fast. (For more on the cleanest fast-food joints and what to order at each, .) Native Foods CaféVeggie GrillSweet GreenTrue Food Kitchenclick here And then there is , a stylish and appetizing fast food concept started by Mike Roberts, former Global President and COO of…McDonald’s. Roberts clearly took many of his McLessons to heart. The chain is well funded (reportedly more than $30 million just from “friends, family, associates, and suppliers”). It is impeccably clean and inviting. It is efficient. There are options well suited to its target audience – vegan, vegetarian, and gluten-free meals, as well as 100% grass-fed beef burgers and sustainably raised sea bass noodle bowls – but also beer and wine. There are only 13 locations now, but if this trend continues it’s a good bet that one may land in your neighborhood before too long: former CEO Stephen Sidwell told CNBC in late 2012 that they were planning for 250 units. LYFE Kitchen Just imagine what will happen to the natural foods industry if the McNugget ever goes organic.
