Allergens: None

Allergens: Wheat, dairy and eggs
Intolerances: Gluten and corn

The new ecotainer^® cup, made by International Paper in cooperation with The Coca-Cola Company, is made using fiber sourced from sustainably managed forests that meet the Sustainable Forestry Initiative (SFI^®) chain-of-custody standards.  It uses Ingeo^TM, a plant-based polylactic acid (PLA) coating, to create a water-resistant barrier.  ecotainer^® products meet the ASTM standards for commercial compostability and are accepted by Cedar Grove Composting facilities, where all Burgerville’s compostable waste is processed.  

“The Coca-Cola Company’s vision is to be the industry leader in packaging, energy, and climate protection,” said Portia McKissic, senior commercialization manager, The Coca-Cola Company.  ”Working with industry leaders like Burgerville, we can play a role in protecting and preserving the planet.”

In the future, Burgerville hopes to see more partnerships between companies looking to make a commitment to sustainable business practices. By setting new industry standards with their composting, recycling and sustainable packaging system, Burgerville is helping to develop innovative ways for other companies to pursue environmentally-friendly initiatives.
 
“Collaborations across the supply chain, like the one among Burgerville, International Paper and Coca-Cola, make it easy for consumers to make sustainable choices,” said Greg Wanta, vice president of International Paper’s Foodservice Business. “Burgerville is an industry recognized leader in sustainability initiatives and we are excited that ecotainer^® is such a critical part of their packaging and waste management solution.”

Now you can compost soda cups at Burgerville

We’re giddy with excitement here at Burgerville today with the official launch of our new, commercially compostable soda cups – especially since we’re the first restaurant chain of our type in the nation to launch them company-wide!

The launch of Burgerville’s new, compostable ecotainer^® soft drink cups and lids, in cooperation with our sustainability colleagues at International Paper and Coca-Cola, represents the last major component of our packaging waste stream to go compostable.  The program isn’t perfect yet, and we still have a few non-recyclable or compostable challenges ahead of us, like plastic and foil ketchup and dressing packs, but the soda cups were the last big component to divert out of the landfill!

The hands-on participation and feedback from everyone who eats and works in our restaurants is what really brings our composting, recycling and sustainable packaging system to life. It’s a work in progress, so we’re interested in hearing what you think. What’s working about the program? What’s not working? What ideas do you have to make it easier for more people in our region and in the world to reduce waste and make a difference together by composting and recycling all we can?

Post comments, questions and brilliant ideas here, and join us on our composting, recycling and sustainable packaging journey! We’ll also be posting more blogs this month with updates on our program and answers to frequently asked questions, so stay tuned!

Open pasture land of Country Nat. Beef

One of the great pleasures of my work is spending quality time with the local ranchers and farmers who produce food for the Burgerville table. Twice a year, the family rancher-owners who make up the Country Natural Beef cooperative, and who produce all of Burgerville’s 100% natural beef, come together and Burgerville gets to participate. The ranchers start and close their business meetings in one big circle, and each ranching man, woman and child has an equal voice. They make all of their business decisions by consensus and from a shared vision of raising their animals in harmony with the land.

Pause with me and imagine this — a circle of independent, strong willed, western ranchers, sitting together in a circle, listening to each other, young and old, and making consensus decisions for the common good of their coop, the environment, their animals and their customers. It’s the purest demonstration of democracy-in-action I’ve ever experienced!

Over the past year, Burgerville has been collaborating with Country Natural Beef, Food Alliance, New Seasons Market and others on a next generation of animal welfare standards, as Country Natural Beef continuously improves and leads the industry. The cooperative has also been collaborating with well known animal behaviorist Dr. Temple Grandin, who has officially endorsed their “Raise Well” animal welfare standards. A full-length film, titled Temple Grandin, which profiles her life story with Autism and showcases her contributions to revolutionizing the cattle industry, premieres on February 6 on HBO.

I got to meet Dr. Grandin in person last year and sit in on some her animal handling workshops. She has an amazing ability to help others think situations through from the animal’s point of view – even a city mouse like me. Here’s a quote from Dr. Grandin in her own words on what makes the people and practices of Country Natural Beef so special:

“The ranching families who form Country Natural Beef are really dedicated to producing beef in a humane, sustainable manner.  When I went to the CNB annual meeting, I was impressed with how each rancher had an opportunity to voice their opinion on the guidelines…  They are hardworking, honest people who are close to the land, and they have enthusiastically implemented a three tier auditing process.  This will help insure that the cattle are handled and raised according to high standards.”

In addition to their work with experts like Dr. Grandin, all Country Natural Beef ranches are third party audited and certified sustainable by Food Alliance, the most comprehensive certification program for farms, ranches and food handlers for sustainable agricultural and facility management practices.

Watch Temple Grandin on HBO tomorrow night and learn about her story!

Dr. Grandin, a professor at Colorado State University, is one of the world’s very few livestock-handling equipment designers and has designed the facilities in which half of the nation’s cattle are handled. A full-length film, titled Temple Grandin, which profiles her life story with Autism and showcases her talent in developing a behavioral tool that revolutionized the cattle industry, premieres on February 6 on HBO.

“The ranching families who form Country Natural Beef are really dedicated to producing beef in a humane, sustainable manner. When I went to the CNB annual meeting, I was impressed with how each rancher had an opportunity to voice their opinion on the guidelines,” said Dr. Grandin. “They are hardworking, honest people who are close to the land, and they have enthusiastically implemented a three tier auditing process. This will help insure that the cattle are handled and raised according to high standards.”

Dr. Grandin worked with Country Natural Beef over the past year to help the 120 ranch families of the Country Natural Beef cooperative write their animal welfare standards. She will also be involved in developing Country Natural Beef’s ranch audit processes. All Country Natural Beef ranches are third party audited and certified sustainable by Food Alliance, the most comprehensive certification program for farms, ranches and food handlers for sustainable agricultural and facility management practices.

“Dr. Grandin’s guidance in developing and endorsing our standards confirms that the welfare of animals is respected by both the agricultural community as well as by the consumers of our beef products,” said Dan Probert, executive director of Country Natural Beef.

About Country Natural Beef
Country Natural Beef was founded in 1986 by 14 family ranchers in eastern Oregon with a vision to protect open spaces and raise beef cattle in harmony with the land. Today the cooperative is made up of 120 family ranches scattered across the west. All Country Natural Beef is third party certified for humane animal practices and environmentally sensitive land management by Food Alliance. Country Natural Beef is free of added hormones or antibiotics. Their beef is sold by some of the most sustainable groceries and restaurants in the country, including Burgerville, New Seasons Markets, PCC Natural Markets, Town & Country/Central Markets, and Whole Foods.

If the world observed a minute of silence to honor each of the 150,000 confirmed lives lost, our silence would last over 104 days.

If we honored each life lost with an hour of silence, our mourning would span over 17 years.

As the full magnitude of what has happened sinks in, it can feel impossible that I, as just one person, can make any sort of meaningful impact in the face of such devastating loss.

This morning I read an article about 7 year old Charlie Simpson who raised over $100,000 for Haiti by organizing a bike-a-thon. What I’m learning from Charlie is that one person really can make a world changing difference, and that it is through embracing our power as individuals and using our gifts for the common good that we will truly honor each individual human spirit our global community  has lost.

At Burgerville, you can contribute to Medical Teams International’s Haiti relief efforts by adding a donation to your order at the register or through the drive-through.  Simply ask the cashier serving you to add a donation of any amount you are able to give to your transaction.

Please give.

Burgerville has been in partnership with Country Natural Beef since 2004, an Oregon-founded coop of family ranchers who practice sustainable ranch management, stewarding open pasture and rangeland, and who are 3rd party certified sustainable by Food Alliance. Burgerville’s beef is fresh, never frozen, with no added hormones or antibiotics, and raised on a 100% vegetarian diet. Our supplier, Country Natural Beef, is unaffected by this recall. Fulton Provision Company, a long time Portland-based red meat processor and first Food Alliance Certified meat processor, has been grinding and forming Burgerville’s fresh hamburger patties for over 40 years. Fulton Provision Company is not affected by this recall.

“Jeff Harvey, Burgerville Boss, Talks Menu and Biking Trends”, Oregon Live, January 13, 2010,
Read Article

 “Burgerville Signs with Roasting Company”, QSR Magazine, January 7, 2010
Read Article

 “Wind Farm Opening Hasn’t Put a Stop to Local Utility’s Green Lights Effort“, Columbian, January 1, 2010

2009 Year in Review: Culinary Creations, Nation’s Restaurant News, December 28, 2009
Read Article

“Fielding the Tough Questions”, Nation’s Restaurant News, December 14, 2009
Read Article

We’re listed as one of three carbon conscious quick service restaurants in this best of 2009 article for making 37 of our drive-thru lanes bike friendly.

“The Best of 2009″, QSR Magazine, December 3, 2009
Read Article

“The Real Deal” PM Network, December 2009
Read Article

Commuting Pacific NW Style

I have to admit that the practice of sharing what goes on in my head as broadly as this makes me a little self conscious, but I am willing to jump in. Over the last couple of months transportation has been on my mind and the challenge of transforming a region/culture to more sustainable means of getting people and products from point A to point B in creative, efficient and environmentally friendly ways. This has been an interest of mine for years and through previous careers. It came to the forefront recently starting with our preliminary work to embrace the bicycle culture of Portland/Vancouver with our restaurant drive through lanes. This was followed by my participation in an eco-challenge put on by the Northwest Earth Institute where I gave up my car (mostly) for two weeks in favor of public transportation. I recently attended an event held in Portland where the bicycle Ambassador from Copenhagen presented an excellent and compelling over view of their transformation over the last 30+ years to a very robust bicycle culture. A few weeks ago I became a Zip Car member and have started utilizing their transportation tools. In short I have been gathering information. What I have learned really excites me.

Through these experiences and others I have been reminded how much I counted on, and enjoyed the public transportation system that I used every day I lived in the Bay area. It was easy to access and consistent, every 5 to 15 minutes. My experience of giving up my car for two weeks in favor of our local public transportation was more challenging. Routes to and from Camas/down town Vancouver were straightforward, but the schedule was sparse and did not allow for the variability of my commitments. Similarly the connections between downtown Vancouver and Portland were complex and required several transfers in order to get me to my appointments. I know that this is nothing new to those of you who use this system every day, but my experience has me curious about a couple of things. What is businesses’ role in forwarding a truly accessible system for public transportation and how do we get our hands around the depth of benefit to local business of this system? How does our experiences and work with our distribution partners in moving ingredients as efficiently and directly as possible contribute into this question? How can creativity and innovation break through the apparent limitations of time and money in our more traditional bureaucratic processes?

I am compelled to say that I am completely enamored with everything I heard about the bicycle culture of Copenhagen. I am not a deep bicycle devotee, but it is a lifestyle I want. I find that accessibility and safety are the main reasons that I hold back. They have effectively addressed these issues in Copenhagen. I think that we can address them as well. Again it leaves me curious about how business can more powerfully compel this kind of transformation?

Finally, I am optimistic and excited about the prospect of electric vehicles that we should start to see here in our area in the next two years. I have to admit that most of my transportation needs fit easily inside of the projected performance limits of the next generation electric vehicles that are coming. I will use this technology! I am asking myself how a distributed business model like ours can support the infrastructure requirements of this technology?

Great things are coming and there are some amazing opportunities on the horizon.

First in the series are Wetlands Animals and Renewable Energy followed by the Space and Weather books. You and your kids will learn some amazing facts. Plus you will find instructions for cool activities at home – like make a wind turbine, create a constellation, and even make your own slug slime! Each book contains a different set of recommended family activities, coloring sheets, puzzles and games. Each book also contains a coupon for a free child’s admission to OMSI (with paid adult admission). So come in now and start collecting the Burgerville Super Science series activity books, while supplies last.

First in the series are Wetlands Animals and Renewable Energy followed by the Space and Weather books. You and your kids will learn some amazing facts. Plus you will find instructions for cool activities at home – like make a wind turbine, create a constellation, and even make your own slug slime! Each book contains a different set of recommended family activities, coloring sheets, puzzles and games. Each book also contains a coupon for a free child’s admission to OMSI (with paid adult admission). So come in now and start collecting the Burgerville Super Science series activity books, while supplies last.

December 31^st just might be my favorite day of the year. Waking up today is like waking up to find the world outside blanketed with freshly fallen snow, unmarred by my own missteps and tire spinning from the past 364 days. I love the white canvas of the new year, and the ritual of making resolutions that call me forth into the year ahead.

This morning, I was reminded of some wisdom an Oregon hazelnut grower shared with me on a visit this fall:

“Cared for sustainably, a hazelnut tree can be productive for as long as a hundred years, so hazelnut growers tend to make decisions from a hundred year perspective.”

Imagine the future that is possible when we all made decisions in our work and lives from a hundred year perspective, like the 650 hazelnut farming families in Oregon.

Hazelnut trees bloom in the middle of winter and the wind carries their pollen from yellow catkins to tiny red flowers. The nuts don’t begin forming until June but, like New Year’s resolutions, the promises that produce the harvest ahead are made today.

So here is my first New Year’s resolution for 2010: think like an Oregon hazelnut grower.

What’s your New Year’s resolution for a sustainable future? Share it here.

Wishing peace and happiness to us all in 2010, and for the next hundred years,

 Alison

Willamette Shelling of Newberg, OR announced a recall yesterday of shelled hazelnuts. Burgerville does NOT receive any hazelnuts from this supplier. Our hazelnuts are purchased from Hazelnut Growers of Oregon; they do not source any nuts from any of the growers that supply Willamette Shelling. Our supplier, Hazelnut Growers of Oregon, is not affected by this recall.

Read more information about the recall

Stahlbush Island Farms

When I was 5 years old, I drew a picture in school on big paper entitled “Washington State”. It was a picture of an apple orchard, filled with fruit-laden trees, families of farmers on ladders, and baskets brimming with apples. Today, with the juice of a ripe, Washington-grown Jonagold on my fingers as I type, I’m reminded of that idyllic childhood image, and hopeful for the 3,000 local growers who produce about 60% of our nation’s apples, as this year’s crop shapes up to be one of the best in years!

You’ll find fresh Jonagold apples from the third generation Yakima Valley growers at Pride Packing Company on Burgerville’s seasonal menu this October. Look for them on our Apple and Peppered Bacon Turkey Club, and our Haute Dog with Apple Slaw, which features a 100% Country Natural Beef hot dog with no added antibiotics or hormones, from a local cooperative of ranches all certified sustainable by the Food Alliance – the same family ranchers who provide all of Burgerville’s beef. Our Apple Bacon Scone features Fugi apples from local growers, and is brought to our tables by Truitt Brothers, a Salem, Oregon-based processor with a passion for sustainability.

This year, Truitt Brothers is also processing the pumpkin puree for our traditional Pumpkin Milkshakes and Smoothies and, just like our beef, now our pumpkin supply chain is Food Alliance certified sustainable too, from the Willamette Valley pumpkin fields at Stahlbush Island Farms to our processing partners at Truitt Brothers. Best of all, the flavor of this year’s pumpkin is better than ever! Our seasonal Pumpkin Shakes and Smoothies are available at all Burgerville locations through the end of November.

There’s no taste like home!

What "Blackberry" means at Burgerville

I’m an old fashioned, handwritten letter writer at heart, and so I confess I’ve been slow to sign up and log on to the electronic world of social media. To me a “blackberry” is a sun-ripened, seasonal treat fresh from the field —  not a handheld device.

The book that changed my mind about social media (but not blackberries) is Blessed Unrest by environmentalist Paul Hawken, in which he considers how many groups and organizations there are in the world today working, in one way or another, to make the world a better place. What scale of social movement is possible as these groups and organizations connect in new ways? What pace of global change is possible with today’s and tomorrow’s technology?

In the spirit of collective achievement through real-time connection, you can now follow our sustainable journey on Twitter (@BVSustainable)  by clicking on the green link from our Sustainable Business home page.

What role do you see social media playing toward creating a sustainable future?

"Please ride forward"

As we expand access to cyclists through our drive-thrus, there’s been a lot of constructive dialog at Burgerville and within the communities we serve in the past few weeks.  At the heart of the dialog is a common theme: how can we evolve the ways we work and live to be increasingly safe and accessible by alternative forms of transportation?

Our friends at the Bicycle Transportation Alliance  (BTA) have pulled together some great resources on sharing the road (and the drive-thru) safely. Here’s the BTA’s “recipe” for your ride:

• 1 bike
• 1 helmet
• 1 or more front lights (white) & rear lights (red) for riding in the dark or rain
• 1 lock (U-lock or heavy duty chain if you will be locking up outside)
• 2 tires inflated to max PSI printed on sidewall
• backpack, basket, or pannier (saddlebag)
• optional: water, snack, spare tube, multi-tool, bus ticket
• For wet or cold days add: fenders, wool or synthetic hat and gloves, raincoat & rain pants, an extra pair of dry socks

1. Plan your route; consult a bike map or another biker.
2. Ride with traffic and follow traffic signs and signals.
3. Use eye contact and turn signals; avoid large vehicles’ blind spots.
4. Slow down and give pedestrians an audible signal on sidewalks and shared paths. Ring your bell.
5. Set a straight course in your travel lane; bike 3 feet away from parked cars and avoid weaving in and out between them.
6. Enjoy your ride and repeat often.

To make your ride extra-enjoyable today, Thursday, September 17, our Hawthorne Burgerville is giving away free small Blackberry Smoothies with a purchase of equal or greater value to guests who cycle-thru our Hawthorne location between 2-4pm .  Jack Graves, our Chief Cultural Officer, will also be on hand to answer questions and keep the constructive dialog flowing as we all work together to make the ways we live and work together more bike-friendly. You can also share ideas here.

For more great resources from the BTA, check out this link: BTA Commuter Resources

Burgerville bike-friendly signage

Burgerville recently announced our intention to formalize and expand our bike-friendly drive -thru access to all of our restaurants with drive-thus. We’ve been serving cyclists in our drive-thrus on an ad hoc basis. The intention of our Bike Friendly Service program is to create a consistent policy and experience for our guests in the drive thru. To support this program, a cross-functional team, including members from Hawthorne Burgerville and community members from the Bicycle Transportation Alliance, have designed and are beginning the implementation of the first phase of the program.

How it works:

In this first phase of the program, we are directing all cyclists to pull forward to the first open window to place their order. This will allow cyclists to receive fast and friendly service regardless of whether or not the drive-thru system detects the bicycle.

What is included in the program? 

• Burgerville Bike Friendly Service Policy – All of our restaurant leadership has received our new policy and have reviewed and shared it with our restaurant teams. Please note that this is a new program for Burgerville, and the policy may change as we learn and improve.
• Share the Lane Signage – Signs are in place at our restaurants which are most frequented by bicyclists and all restaurants should have signs in place by Friday, September 18.
• Bike Friendly Service Stickers/Flags – Stickers and orange flags will also be installed at the same time signage is installed.

Bicycle Friendly Service Day at Hawthorne Burgerville:

Everyone is invited to come down to our Hawthorne restaurant between 2 and 4 p.m. on Thursday, September 17, where we will be celebrating our latest sustainable initiative –with free small Blackberry Smoothies with the purchase of a menu item of equal or greater value for those who cycle-thru at our Hawthorne restaurant between the hours of 2 and 4 p.m. Burgerville’s Chief Cultural Officer Jack Graves will also be on hand to host open discussion about our expanded bike policy.

When:

Thursday, September 17 from 2 to 4 p.m.

Where:

Burgerville

1122 SE Hawthorne Blvd.

Breaking through old habits and taking risks are necessary steps to developing essential leadership skills. Burgerville offers targeted development and mentoring programs to help employee’s create the future they’ve dreamed about.

Lifelong learning is central to contributing our best and living our dreams. That’s why we offer a tuition reimbursement program to qualified employees.

Our Center for Responsible Community Leadership offers resources to employees and community members interested in developing their leadership skills and making a meaningful and lasting difference.

Good health is an essential element for individuals to thrive and contribute fully to the community. Burgerville offers comprehensive medical, dental and vision coverage for full and part-time hourly employees for about $20/month, paying more than 90% of the plan’s cost. With the security of healthcare, Burgerville employees know they can take care of themselves and their families. The return of our healthcare investment is evident in the dedication, innovation and service-oriented leadership of the talent we employ.

So imagine my excitement to find Burgerville nominated this year as one of their Local Heroes, and to be recognized along with other great, local businesses and individuals for making significant contributions to our local foods movement!

Take the Edible Portland Reader’s Survey today and join us in honoring Local Heroes throughout our regional food system. Most importantly, you’ll have the chance to acknowledge the Edible Portland team for their outstanding contribution to the quality of our lives through this beautiful publication. How did we ever live and eat without it?

I’m an optimist at heart so, when I chew on big questions like these, what I imagine gets pretty Utopian pretty fast. What if all people have access to fresh, locally and sustainably produced food? What if every worker has access to affordable healthcare and day care? What if alternative forms of transportation today are mainstream tomorrow? What if every job is a green collar job? What if…

What I’m learning at Burgerville  is that when we have the courage to dream big out loud, the more connected our big dreams turn out to be. We start seeing the connections and synergies between us, practical ideas emerge, and pretty soon we’re getting into action together toward a sustainable future.

Showcasing fresh, local ingredients, keeping as many dollars in our local food economy by building relationships and doing business with our neighbors, and serving the community have been at the core of Burgerville’s values since George Propstra opened the first restaurant in 1961.

Now, almost 50 years since serving the first fresh, never frozen hamburger to the first Burgerville guest, we’re exploring what being a good corporate citizen looks like today and, in the spirit of dreaming big out loud together, we need your help.

What is our shared vision for our regional food system as a model of sustainability in the world? How will the vision we imagine together today inform the actions we take in the next twenty-four hours as individuals, in our families, at work, in our communities and as a region?

There is a stanza in Elizabeth Alexander’s inauguration day poem, “Praise Song for the Day,” that I love:

Praise song for struggle, praise song for the day.
Praise song for every hand-lettered sign,
The figuring-it-out at kitchen tables.

We intend for this new, sustainable space on our website to serve us all as a kitchen table, where people with diverse backgrounds, perspectives and ideas come to dream big out loud, gain visibility to and inspiration from the connections between us — and before we know it we’re all taking action together! We’ll use burgerville.com/sustainable-business to share our sustainable business vision and plans, update you on our progress, incorporate your ideas, and coordinate collective action.

Everyone is welcome at this kitchen table, and all of us together can do a lot more good than any one of us, so please share this invitation with your network of visionaries today!

YMCA “Spirit of Health Award”
Please review the recent awards.

Oregon State Restaurant Association: “Restaurant Neighbor Award”
Honoring Burgerville’s commitment to the community and for its participation in events that serve Oregon Special Olympics, the American Diabetes Association and The United Way, among others.

Association of Washington Business: Community Service Award
Honoring Burgerville’s commitment to the community for its participation in events that serve the American Diabetes Association and The United Way.

Willamette Week’s Best of Portland Award: Best “Cheap” Burger
Burgerville won this “readers choice” award for having the best burger for a quick service/fast casual restaurant in the Portland area.

2006 Green Power Leadership Award: U.S. Environmental Protection Agency and U.S. Dept. Of Energy
Honoring The Holland Inc. / Burgerville for its corporate-wide purchase of wind power.

Clark County Public Health: Corporate Leader Award
Honoring Burgerville’s commitment to health care and benefits for employees, partnering with Kaiser for healthier food choices, use of trans fat free oils and purchasing fresh, local and sustainable foods.

Burgerville was selected by AOL users for the “Best Burger” in Portland, Oregon for 2008 for our great taste and use of high quality, local and seasonable ingredients.

• Association of Oregon Recyclers, Recycler of the Year- Company/Organization

Burgerville was selected as a recipient of this year’s award.

• Association of Washington Business Community Service Award for “Helping People in Need.”

Burgerville has been awarded the AWB saluted Burgerville for its continuing commitment to helping the community through numerous charitable organizations including: The Special Olympics, The United Way and the American Diabetes Association.

• Association of Washington Business “Better Workplace Award” for Innovative Benefit/Compensation Programs

Burgerville received this award for its continued commitment to health care coverage for its employees.

• Association of Washington Business “Better Workplace Award” for Job Training

Burgerville received this award for its commitment to employee job development and training programs.

• American Psychological Association “Best Practices” Award

Burgerville received this award for its implementation of numerous programs that promote employee health and well-being including a comprehensive health care plan.

• Oregon Commission for the Blind’s Employer of the Year Award

Oregon Commission for the Blind (OCB) recognized Burgerville as Employer of the Year for being instrumental in OCB’s mission of assisting visually impaired and blind individuals in achieving independence and employment. Four of our managers, specifically, participated in providing visually impaired and blind individuals with work experience which led to employment. This furthers our commitment to developing people throughout our organization.

• Vancouver Rotary Club’s 2009 “Vocational Service Award”

Tom Mears was recognized with the Vancouver Rotary Club’s 2009 Vocational Service Award for his outstanding commitment to Burgerville since 1966, service on a number of community boards and lasting, positive influence in the vocational area.

• Nation’s Restaurant News “Golden Chain Award”

Jeff Harvey was recognized with a Nation’s Restaurant News Golden Chain Award at the 50th annual Multi-Unit Foodservice Operators MUFSO Conference in early October. The Golden Chain Awards are given out to multi-unit restaurant executives for outstanding leadership skills.

• ComPsych Corporation “Health at Work Award”

Burgerville won the Silver Award for the company’s committment to affordable healthcare.

• YMCA “Spirit of Health Award”

Tom Mears received this award for Burgerville’s industry-leading employee healthcare benefits and committment to sustainable business practices. Mears was also honored for his leadership in Clark County-based Community Choices, a nonprofit promoting community health.

That’s why we make sure that the toys in our Kids Meal bags are entertaining, while also creating an opportunity for you and your child to play together and maybe learn something new too!

More

• Burgerville – Allergy and Ingredient Guide
• Seasonal LTO Nutrition and Ingredients

Smoothie flavors include Strawberry Splash, Chocolate Monkey and Triple Berry Blast, plus our seasonal flavors.

Our Smoothies are made with non-fat frozen yogurt supplied by YoCream® located in Portland, OR. The frozen yogurt contains natural yogurt cultures that aid with digestion and good health.

• Canby Utility Board
• City of Centralia
• City of Monmouth
• Columbia Rivers Public Utility District
• Cowlitz Public Utility District
• Northern Wasco County Public Utility District
• Pacific Power www.pacificpower.net/supportbluesky
• Portland General Electric
• Public Utility District of Clark County

City of Portland Office of Sustainable Development — Composting and recycling program support
Portland, OR; www.portlandonline.com/osd

EcoTrust Food and Farms — Local food systems innovation
Portland, OR; www.ecotrust.org/foodfarms

Food Alliance — Third party sustainable agriculture and food processing certification
Portland, OR; www.foodalliance.org

SeQuential Biofuels — Cooking oil recycling into biofuel
Portland, Oregon; www.sqbiofuels.com

Hazelnut Growers of OR — hazelnut meal
Cornelius, OR; www.oregonhazelnuts.org

Keystone — Walla Walla Sweet Onions
Walla Walla, WA; www.keystonefruit.com

Liepold Farms — fresh strawberries, raspberries, blackberries
Boring, OR; www.liepoldfarms.com

Stahlbush Island Farms — fresh pumpkin
Corvallis, OR; www.stahlbush.com

Chez Gourmet — vegetarian burgers
Lake Oswego, OR; www.chezgourmet.biz

Country Natural Beef — natural hamburger beef, natural hot dogs
Oregon; www.oregoncountrybeef.com

Daily’s Premium Meats - bacon, peppered bacon, ham and sausage
Missoula, MT; www.dailysmeats.com

Franz, — rolls
Portland, OR; www.usbakery.com

Fulton Provisions Co. — beef processing
Portland, OR

Lamb Weston — french fries and other potato products
Pasco, WA; www.lambweston.com

Oregon Rain — water
Newberg, OR; www.oregon-rain.com

Pleasant Valley Farms — pickles
Mt Vernon, WA

Portland Roasting — Farm Friendly Direct coffee
Portland, OR; www.PortlandRoasting.com

Rogue Creamery — artisan cheese
Central Point, OR; www.roguecreamery.com

Stiebrs Farms — cage-free eggs
Yelm, WA; www.stiebrsfarms.com

Sunshine Dairy Foods — ice cream, milk, eggnog and other dairy
Portland, OR; www.sunshinedairyfoods.com

Tillamook Creamery — artisan cheese
Tillamook, OR; www.tillamookcheese.com

Yo-Cream International — frozen yogurt
Portland, OR; www.yocream.com

Burgerville purchases 100 percent renewable wind power credits equal to the total energy use in all 39 Burgerville locations and its corporate headquarters. By using wind power for all of its restaurants and its corporate headquarters, the company avoids adding 17.4 million pounds of CO2 to the region annually. Eliminating this volume of harmful greenhouse gases is the equivalent of taking approximately 1,700 cars off the road or reducing the number of miles driven in the region by 19 million.

Burgerville purchases its renewable “clean” wind power from large-scale wind farms located throughout the region, and the company only purchases wind power from energy providers that are environmentally sensitive to their locales. The slow-motion, large windmills create a significant amount of energy while also being animal friendly. Many businesses and individuals throughout the community have joined Burgerville in its pledge to alternative sustainable practices by adopting wind power. Wind power represents the opportunity to help preserve natural resources and sustain clean rivers, vital forests, abundant wildlife and clean air, all in the interest of healthy, thriving communities.

In 2007, we delivered 53,000 gallons of cooking oil to refineries for recycling. The oil was converted locally into approximately 39,750 gallons of biodiesel for use by diesel-powered commercial trucks and cars.

In a time when most companies are cutting back on healthcare for employees, Burgerville is taking a bold step in the other direction. Effective January 2006, the company introduced new healthcare packages for hourly employees and their families that decreased the employees’ premium costs. These packages are unique in that Burgerville contributes more than 90 percent of the cost of both its employees’ and their dependents’ healthcare plan, following through on its commitment to ensure that the company’s employees are healthy and well.

Hourly employees with six months of service and working 20 hours a week are eligible for coverage at a cost of only $20 a month. The Holland pays 95% of the premium for individual employees as well as 90% of the cost for their dependents. “We are not aware of another restaurant company doing this,” stated Jack Graves, chief cultural officer for Burgerville. In fact, according to PayScale, Inc., a leading provider of online compensation information with access to accurate data for both employees and employers, 60 percent of those working in the quick service restaurant (QSR) field do not have any form of medical insurance.

In October 2007, we announced that our pilot Recycling and Composting Program is being expanded across the entire chain. Our goal is that all 39 restaurants are fully recycling and composting in 2008. Initial waste analysis found that we can divert 85 percent of our waste out of landfills. Since Burgerville generates 340 tons of waste each month, recycling or composting 85 percent will make a substantial difference for the environment. In the first five months, 35 of the 39 restaurants recycled everything from plastic to glass to paper to tin. And 14 of these restaurants are doing both recycling and composting: all food waste and food-soiled paper and packaging are being turned into nutrient-rich compost that will return to nourish the soil.

Burgerville believes that a commitment to each employee’s leadership development allows for an employee to fully contribute their creativity and their passion in their daily work. It is this investment in people development that has allowed the company to innovate in ways that create business value and are good for the community. An excellent example of an employee who has made an innovative contribution as a result of Burgerville’s culture and development is Amaranth Wilson.

Ms. Wilson has been key in the development of the expanded Burgerville recycling and composting program from the beginning. Wilson worked as an assistant restaurant manager and was empowered to contribute her personal passion and commitment to the environment to develop this program and train others to make the program a success. Wilson has been working with employees at all Burgerville restaurants to implement the composting and recycling into the day-to-day procedures. The Portland’s Office of Sustainable Development has found that 75 percent of waste generation comes from the business sector. It’s easy to see that businesses can make a big impact in reducing waste. For more information on improving your workplace recycling and composting program, visit http://www.recycleatwork.com/ or call Metro Recycling Information Center at (503) 234-3000.

Seasonal items are one way we leverage the bounty of the region in a sustainable way. We use foods at their peak flavor, and work to reduce the amount of transportation needed to move food from one place to the other.

Food suppliers and menu items are evaluated on an ongoing basis, and at times we change menu items if we feel that we cannot provide the product in a sustainable way.

Are you interested in partnering with us to provide a fresh, local, sustainable experience to our guests? Become a Burgerville supplier. Download PDF application form and fax it to (360) 694-9114, Attn. Supply Chain Management
(We would like to know some more about how you see the products you represent directly strengthening Burgerville’s “Fresh, Local, Sustainable” brand. Sharing this kind of information will help us serve you and Burgerville in determining the best next step for both of us. Thanks in advance. We look forward to learning more about how you see your products fitting in with the Burgerville brand. Contact us.)

In January 2006, Burgerville began recycling all of its used trans fat free cooking oil to be converted to biodiesel. Currently our cooking oil recycling contributes 3,400 gallons of biodiesel monthly. We also saved oil pick-up fees. The oil pick-up and biodiesel conversion are handled by local Oregon companies, which keeps the dollars and the biodiesel right here in our region.

Price $3.99 + tax (if applicable) & shipping.

As Burgerville’s Chief Financial Officer, Kyle Dean is responsible for managing the company’s financial data, financial planning and record-keeping, as well as financial reporting to upper management. Dean also develops innovative ways to partner with the company’s suppliers, economic development entities and the banking community. Internally, he is leading accountability initiatives that
will help people quantify their results and contributions to Burgerville’s financial structure.

Dean joined the company in February, 2006 as the financial controller where he supervised cash flow management within the company. Prior to his work with The Holland, Dean spent six years in the hospitality industry with Westin Hotels and Resorts and nearly 10 years with Columbia Helicopters, Inc., where he served as a senior accountant, business analyst and senior financial analyst.

Janice Williams is the Chief Operations Officer for Burgerville. Williams’ responsibilities include accountability for restaurant performance and all resources that impact the operation of each of the company’s 39 restaurants in Oregon and Southwest Washington.

Since joining The Holland, Inc., parent company of Burgerville, in 1984 Williams has become an integral part of the company’s executive team and is a driving force behind the Training and Development Center. Williams recently led the creation of Burgerville’s Center for Responsible Community Leadership (CRCL) where she redesigned the company’s management curriculum and training programs. As chief talent officer, Williams was responsible for the strategic process of Burgerville’s workforce productivity. Her role included attracting, training and deploying the best talent throughout the company.

Williams has held the positions of Assistant Manager, General Manager, Portfolio Manager and Director of Professional Development.

Williams will receive her bachelor’s degree in Communications with a certification in Training and Development at Marylhurst University in the summer of 2009.

Business culture development work has paid off. Burgerville has experienced double-digit growth in the last two years due in part to the culture development work we initiated in early 2006. This work developed greater cultural alignment among our leadership, including developing collaborative and risk-taking abilities that resulted in innovative business decisions, such as reducing costs of employee health care while increasing benefits, which has paid off.

• Reach out
• Start a conversation
• Share a smile
• Create a memory
• Inspire hope

George never forgot his roots, always insisting that Burgerville serve fresh food purchased from local businesses—businesses just like his dad’s creamery. Today the family’s proud tradition is carried on by George Propstra’s son-in-law, Tom Mears, chairman of The Holland, Inc.

Now 1,500 employees strong, Burgerville restaurants remain committed to serving guests great-tasting food and being a valuable member of the communities where we live and work.

Jack Graves created the role of chief cultural officer for The Holland, Inc. in 2004. His responsibilities include serving as a steward of the company’s mission and culture, as a liaison between The Holland’s vendor partners and internal teams and ensuring that the company’s initiatives such as providing affordable health care and its commitment to sustainability are met. Graves also serves as the historian for The Holland and ensures that the company’s vision is fully integrated throughout the organization.

Graves joined The Holland in 1976 as general manager of the Burgerville in Centralia, WA. Before creating the role of chief cultural officer, Graves held the position of vice president of Burgerville operations.

Prior to joining The Holland, Graves spent more than three years with Arby’s restaurant where he served as general manager.

A true visionary of the industry, Graves has spent more than 30 years in the Quick Service Restaurant industry. He has won several sales awards and is committed to the implementation of sustainable practices and affordable health care for all employees. Throughout his career Graves has spoken on various industry panels and at the Sustainable Business Forum in Portland.

Jeff Harvey is president and CEO of Burgerville. Since 2004, Jeff has been gearing up the company to take bold steps to become a stronger player in the food industry and to become a significant influence in how business can be responsible and sustainable in all aspects, including people, profitability and community. Jeff has played an integral role in achieving double-digit sales growth in 2006 and 2007 and, with Tom, has developed a chief operating team and leadership team that have a proven track record in growing the company.

Prior to joining The Holland, Inc. in 2004, Harvey held senior executive-level positions with Energy Conversion Devices as Senior Vice President of Marketing and also served as the Director of Product Management for Chevron Texaco.

He received his Bachelor of Science degree in Electrical Engineering from Oregon State University

Tom Mears is chairman of The Holland, Inc. Under Mears’ leadership, The Holland, Inc. has grown from a small restaurant company to a premiere provider of the Pacific Northwest’s dining experience.

Mears is the driving force behind Burgerville’s mission-led philosophy of “serve with love,” which is the foundation of the company’s goals for conducting food and business operations in a sustainable manner. He was integral in the creation of the new Burgerville concept and expanded The Holland’s subsidiaries to include the Beaches and Noodlin’ restaurants.

Mears joined The Holland’s management program in 1966 and in 1967, he became the manager of the first Burgerville in Portland, OR. He spent the next 16 years at Burgerville in management and executive positions, before becoming president/chief executive officer in 1982. In January 2008, Mears became the Chairman of The Holland Inc. and turned over operation of Burgerville to Jeff Harvey as President/Chief Executive Officer.

He serves on a number of community boards including the Vancouver School District Foundation, the First Independent Bank, Community Choices 2010 and Identity Clark County.

Mears earned his bachelor’s degree in mathematics from the University of Washington in 1964. In 2002, Mears was inducted into the Oregon Restaurant Association Hall of Fame and was selected as the 2007 recipient of the national Trendsetter Award.

For more information please call recruiting at 1-800-371-1138 or download a management application, download here. For a Crew position, download here. (Downloaded applications require Adobe PDF Reader)

Applicants must have at least 5 years management experience, a valid driver’s license and reliable transportation. College coursework is preferred.

For more information please call recruiting at 1-800-371-1138 or click the link to print out a Management Application (requires Adobe PDF Reader).

Our Crew Members are friendly, guest-oriented, reliable, outgoing and dedicated to serving our guests with love. If you are at least 16-years old, have basic math, reading, writing and communication skills we invite you to apply.

For more information please call recruiting at 1-800-371-1138 or click here to print out a Crew Application (requires Adobe PDF Reader).

Assistant Managers work with the restaurant’s general manager. They are self-motivated and capable of working independently. Responsibilities include accountability for food cost, food quality, recruitment, training, safety, inventory, scheduling, restaurant operations and neighborhood marketing.

The Assistant Manager position offers significant opportunity for growth within The Holland, Inc. Applicants must be at least 18 years old, have a valid driver’s license and reliable transportation. A high school diploma (or equivalent) is also required.

For more information please call recruiting at 1-800-371-1138 or click the link to print out a Management Application (requires Adobe PDF Reader).