Burgerville received this award from the Washington Restaurant Association Executive Committee for its community involvement, participation in the WRA’s endeavors and innovation as business leaders.

• VBJ Business Growth Awards-Finalist for Innovator of the Year

Innovator of the Year honored Burgerville for its positive effect on SW Washington’s business, industry and community.

• AWB Environmental Excellence Award for “Leading Practices”

AWB’s Environmental Excellence Award recognized Burgerville for demonstrating initiative, innovation and outstanding achievements in environmental compliance, protection and conservation.

• AWB Community Service Award for “Helping People in Need”

The Association of Washington Business recognized Burgerville for its volunteerism and contributions which make their communities better places to live and work.

• Nation’s Restaurant News Menu Masters Award

Burgerville was recognized for its success with guests by offering affordable, out-of-the-ordinary foods that are often healthful and delicious.

Allergens: Fish, wheat and dairy

Intolerances: Gluten, lactose, corn

Allergens & Intolerances: None

Liepold Farms Blackberry Field, Boring, OR

It’s hard not to walk around in continual amazement at how much is being done on the sustainability front here at Burgerville.  Many of the exciting projects I am seeing and hearing about are works-in-progress, so stay tuned, but here is one example I can share now:

Last week I sat in on a meeting with the processor of our blackberries.  The local processor we work with is now owned by a larger company, and this meeting was about establishing our relationship with the parent company.

Here’s how part of the conversation went:

Burgerville:  In order to get the best blackberry flavor, our farmers will pick several harvests of Marionberries for us, at the peak of ripeness.  This means we can’t predict exactly when those harvests will be, because berries are ripe when they’re ripe. Our request to you is that treat the farmer as your “customer,” and give them your absolute best customer service. Be responsive to their schedule, and to any needs they have.

Processor:  Treat the farmer as the customer?  That’s 180 degrees from the normal industry behavior, where usually the farmer is the one who gets the short end of every stick.

Burgerville:  Yes, at the heart of our menu and food is our relationship with the farmer. We work closely with them to understand how to truly support farming families and their communities, and to serve the absolute best food and local ingredients  to our guests.

Processor:  So the true value of the food your selling, really, is human respect!

Burgerville:  Yes, that’s it.

Processor:  We have worked in this industry for a lot of years and with a lot of businesses, and nobody, from coast to coast, is as into this as you are.

Burgerville:  We can’t do it alone. We need our entire supply chain of partners joining us and working together. This is our invitation to you.

Processor:  We’ll be honored to be part of it.  And if we could get in on one of those farm visits, we would just love it.

Books also include crayons, stickers or temporary tattoos and special offers like one free admission to the Portland Children’s Museum with purchase of a second admission.

Stop by Burgerville and pick one up today, free with any Kids Meal purchase.

The ranchers gather twice a year to discuss business. This month, while in Portland for such a meeting, ranchers visited with Burgerville guests and staff in each of our 39 restaurants, deepening relationships and sharing the story of their beef and their ranches.  The ranchers also hosted a special event in downtown Portland, open to the public, called a “Country Food Fair.”

At the Fair, after doing some square dancing, I bought myself a burger and shake from the Burgerville Nomad (all revenue from the evening was donated to theOregon Food Bank and went looking for a place to sit. I saw a friend sitting on a hay bale, so I went to say hello. As it turned out, my friend was talking to Country Natural Beef co-founder Doc Hatfield.

When I joined the conversation, they were discussing Doc’s efforts to restore sage grouse habitat on his ranch. My friend Joe Walicki – who was the very first full-time paid “environmentalist” in Oregon, when he was hired by the Wilderness society in the 70’s – has known the Hatfields for years, and has visited their ranch. They discussed Joe’s interest in setting up a formal environmental stewardship / ranch visit program, and Doc said that he’s eager to establish something like that as soon as possible.  Doc, unfortunately, has a cancer diagnosis. He isn’t sure how much longer he will be around, and he wants to make sure that lessons are passed on. He was anything but grim on the subject, though.  “I wouldn’t know my motorcycle could go 104 MPH without this diagnosis,” he reported with a grin, describing a recent trip involving long, flat, straight roads in the California desert.

When our conversation strayed from imitating the mating calls of sage grouse, and past the Tim McGraw song “Live Like You Were Dying,” we discussed Michael Pollan and slaughterhouses. Doc Hatfield spoke knowledgably and respectfully of the author of The Omnivore’s Dilemma, which criticizes what he calls the “industrial food chain,” including the health and environmental impacts of most beef raised in America today. Doc agrees that most cows don’t have healthy or happy lives; that’s why he’s doing things differently.  And on the subject of the recent interest in “local slaughterhouses,” Doc argues that in some cases, economies of scale really make sense.  The large slaughterhouse that Country Natural Beef uses, AB Foods, LLC in Toppenish,Washington,  is able to operate more energy efficiently, and make use of the whole animal, in ways that smaller, local slaughterhouses could not match.  He said that he always strives to make the best sustainable choices, but also to make sure that those choices are grounded in reality, not just instinct.  That’s a goal I am proud to have in our supply chain.

This week, Country Natural Beef is hosting a special meeting here in Portland that will feature a public Country Food Fair in Director Park. Doc Hatfield will be in attendance, sharing stories and making direct connections with urban eaters. In honor of the Hatfields and all the ranching families of Country Natural Beef coming to “the big city,” here’s the transcript of my January 6th breakfast with Doc Hatfield:

Alison: Doc, what is your favorite time of year on your ranch?

Doc: It would be October because it wraps up the year and the weather is usually really nice, with crisp, clear, bright, sunny days and big calves and the aspens turning. The feel and sound of an aspen grove in the fall, you just can’t… there’s nothing like it.

Alison: What does an aspen grove sound like?

Doc: Oh, they rustle and they shimmer, and yet they’re quiet. It’s really neat.

Alison: Doc, what are you grateful for?

Doc: Oh, I’m especially grateful that I have a strong wife who kicked my backside. Otherwise I’d be a traditional good ol’ boy and very comfortable with it.  If I hadn’t had Connie I’d be pretty stogy.  And I’m especially grateful that we live in a country where we can do whatever we want. You know, nothing is stopping us. Look at Country Natural Beef. It’s a major-sized organization that’s a different capitalistic structure but it’s capitalism in a way that’s got possibility for sustainability and it doesn’t have to have the life cycle like so many businesses – I’m grateful for that. I’m grateful for my kids and grandkids. We were setting goals on our ranch and Travis’ goal – and I wasn’t thinking of this kind of goal – but his goal was that I’m still here next year. That’s pretty nice.

Alison: That is pretty nice. What’s been the biggest surprise since the first opening circle?

Doc: Well the first one was that there isn’t anybody who has a really good deal in this food industry from one end to the other.  It’s very hard at all levels to make it work. And the second one would be the people part, that everyone has some area where they are really outstanding and superior, and along with that they have a place where they aren’t even hardly there.  I’ve started to recognize that in myself finally after I was about 65. Dan Warnock said “Well, there would have been a lot of us would have been glad to point it out to you if you had asked, Doc.”  But I had never thought so much about how if you have a real strength then you probably have a real weakness that counterbalances it.  And I guess the other thing that’s a surprise to me is most people prefer to attack a problem linearly on the details, rather than try to define the big picture they want to achieve and then fill the details in afterward.  To me it’s just obvious that you’d define the big picture and then worry about the details afterward. Most people don’t want to do it that way. They want to thoroughly understand the details to get to the big picture.

Alison: Why is the circle important?

Doc: The circle is important mainly because, well, like Bob Chadwick says, “Until your voice enters the room you really aren’t at the meeting.” Most people don’t have an opportunity to be heard by a couple hundred people, uninterrupted, whatever they want to say. The other thing about the circle is that it equalizes the power. If you’re at a Country Natural Beef meeting, you might have a hard time figuring who is in charge. That’s all a part of this circle business.

Alison: What are you looking forward to?

Doc: I’m looking forward to getting our ranch in its perpetual trust where it can’t ever be broken up and will stay in one chuck in perpetuity.  And I’m looking forward to my grandchildren getting another year or two older so I can really do things with them on the ranch, where they would really be a major part of it.  Finally, I’m looking forward to being around long enough to see Country Natural Beef really thrive without Connie’s and my involvement, other than in the background.

Alison: Is there anything else you want the Burgerville community to know?

Doc: Just how much we’ve come to understand the diversity of our consumers. In rural walks of life there can be an assumption that if you’re a gay, urban, liberal, secular democrat livin’ in the big city then your values are kind of different. We’ve found that those things don’t matter at all. There are all kinds of Oregon folks who are interested in healthy land, healthy animals and healthy food. We really appreciate the fact that everyone is so appreciative of someone trying to do it right by the land, even when they’re not located there themselves. There are a lot of good people living in the city who you would think we wouldn’t have much in common with. You’re probably one of them.

Alison: I probably am.

The Country Food Fair will take place on June 1o, 5-9 p.m., in Director Park in the heart of downtown Portland. Admission is free, with family-friendly fun, music, cowboy songs, poetry, roping demos and more.  Great, local, affordable  BBQ fare will be available for purchase, and all profits go to support the Oregon Food Bank.

David and Peter Truitt were still in their 20’s when they purchased the original cannery that houses one of the company’s divisions today. Now David manages the field and operations aspects of the business, building direct relationships with local growers and overseeing the processing of over 40,000 tons of pears, beans, plums and cherries each year – including the local cherries in Burgerville’s new Northwest Cherry Chocolate Milkshakes and Smoothies! Meanwhile, Peter focuses on building similarly close relationships with customers, and championing the true value of sustainable food production in the Northwest and across the country.

Okay, so that’s the formal intro. On a personal note, I love working with Peter Truitt. We conducted the interview below through email, yet somehow Peter made it feel like we were having a conversation together while sipping lemonade on his front porch. So, in the spirit of building meaningful relationships from the farm to the processor to the milkshake straw, here is my recent virtual porch conversation with Peter Truitt.

Alison: What is your favorite time of year in the Pacific Northwest?

Peter: First choice: summer because I grew up in Louisiana where the summers were unbearably hot and humid.  I still marvel at our utterly tranquil summers, even with the occasional heat spells.  More importantly summer in the country is fascinating with all the farm activities whirling away during the long light of day.  A drive down a country road watching all the farm trucks, combines and tractors toiling away reveal a side of life that is almost shocking in its newness.  Of course it’s not new, but this life is all but invisible during the remaining 3 seasons.

A very close second choice is the spring, a long lasting re-emergence of life from the dark/ gray days of winter – farmers tilling their soil/ readying their crews and equipment for the summer show time right around the corner.

Alison: How has the role of food preservation in American agriculture changed since your family started in the industry?

Peter: Wow; that’s a big question.  Food preservation has always aimed to provide safe food when it isn’t available fresh (and, it should be mentioned, modern day food processing seeks to make finished/ semi finished foods available in a culture driven to convenience).  After all, that’s what drove Napoleon to invent canning in order to feed his troops in the Crimea during the winter.  That hasn’t changed but the form of packaging and processing has changed a lot and that’s where the biggest changes exist.  Frozen/ refrigerated preservation evolved to stop degradation; shelf stable processing (canning etc.) sought to reduce process times in order to better preserve beginning nutrients, colors and textures.  Both systems have evolved to make more varieties of food products available.  Packaging has changed to better suit user and consumer preferences and to permit a wider range of processing possibilities.  Packaging materials, process methods and the general science of food have all influenced the direction of food processing.  Recent consumer concerns about social and environmental impacts of food processing have changed a processor’s role in the middle into a more responsible participant in the value chain from farm to table.  In other words it’s not good enough to make a good product.  A responsible processor takes responsibility for food safety first of all, but then also for the integrity of relationships both upstream and downstream, and finally for responsible employment and citizenry.

Alison: What are you learning about what it takes to bring sustainable food production to scale?

Peter: I’m learning how gratifying it can be.  In order to finally complete a task of this sort, some important pieces have to be assembled – consumer, operator, distributor, product development and process groups and last but far from least, suppliers (growers/ ranchers/ orchardist).  It takes longer than one would hope and it absolutely must conform to growing/ harvest cycles.   Once created a value chain of a new sort has an altogether new foundation.

Alison: Tell us a favorite Truitt Brothers story.

Peter: All I needed to know in processing life, I learned canning green beans, a simple but dignified product.  I learned (and still do) integrity with growers, principles of quality which are utterly non negotiable, principles of respecting people who do the tedious work of taking a rough agricultural product and making it presentable and appetizing, and finally principles of honesty when dealing with our customers.

Alison: What are you looking forward to?

Peter: Spring…

Truitt Bros. processes local cherries for Burgerville’s Northwest Chocolate Cherry Milkshakes and Smoothies, the Food Alliance certified pumpkin we serve in milkshakes and smoothies in the fall, and other seasonal ingredients for our menu including pears, apples, beans and cranberries. Visit the Truitt Brothers website to learn more about their company and their unique contribution to our sustainable food system.

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!

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 TempleGrandin, 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!

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.

Our Poblano peppers are grown by Inaba Produce Farms, a third-generation, family-run farm and produce company in the Yakima Valley. Lon Inaba, the current owner, learned many of the sustainable agricultural techniques he practices today from his father and grandfather. Lon’s grandfather came to the Yakima Valley from Japan in 1907 when the US government was incentivizing farmers to move west and help convert sagebrush country into productive land.

Inaba Produce Farms practices natural forms of pest management, such as growing a broad range of crops to attract a balanced insect population, reducing the use of pesticides and chemicals, and planting more organic acres each year. Many of their crops, including our Poblanos, are certified sustainable by the Food Alliance.

In addition to fresh, local Poblanos, there are lots of other great, local ingredients on the menu this month. Our Green Chile and Cheddar Egg Biscuit features cage-free eggs from Stiebrs Farms in Yelm, Washington, and Extra-Sharp White Cheddar from our friends at Tillamook, who are celebrating their 100^th anniversary this year! Our Poblano Chicken Wrap is topped with cilantro crema made with fresh, Food Alliance certified cilantro from Howard Calcagno Farms, in Aurora, Oregon.
 
There’s no taste like home!
 
Alison Dennis
Director of Supply Chain
Burgerville

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!

Our local berry growers produce the best berries in the world; deep purple and bursting with juice that just gets sweeter with each week of the season. This year I’m especially excited because we’ve partnered with our long-time berry growers at Liepold Farms to source 100% fresh, local Marionberries this season! Marionberries are the most flavorful variety in the blackberry family, so our real ice cream milkshakes, frozen yogurt smoothies, and blackberry lemonade are packed with more pure, sun-ripened blackberry flavor than ever this summer!
 
Liepold Farms was founded in 1948 in Boring, Oregon, when John Liepold followed a dream and purchased 50 acres with his wife Elsa and their three children. Today, Liepold Farms is still a family affair. John’s eldest son, Rod Liepold and his wife, Marcia, run the farm now with help from their children, spouses, grandchildren, friends and seasonal workers who return each year for the harvest. They currently farm 365 acres.
 
Liepold Farms has earned a reputation for sustainable agriculture and business practices, including soil conservation, water conservation with drip lines, pest management that only treats an effected area, and fueling their farm equipment with biodiesel. They’re also vocal champions of the joys and benefits of buying, eating and savoring fresh, local berries and other produce in season. Be sure to say hello when you see Liepold Farms representatives at local farmers markets throughout the season!

In a time when many farms are decreasing the number of acres devoted to berries, Liepold has increased its acreage, in part to keep up with Burgerville guests’ demand for fresh seasonal berries. Thanks to you, our guests, and to the Liepold family for making fresh, Oregon Blackberry Season a growing annual tradition!

There’s no taste like home!

Alison Dennis
Director of Supply Chain
Burgerville

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.

Burgerville was voted Portland’s “Best Burger” for its unparalleled quality, fresh, local ingredients, and seasonal treats.

• Tillamook Fan Club “Restaurant of the Month”

Tillamook Cheese asked its fans on Facebook to tell them their favorite eatery featuring Tillamook products. The result was a resounding majority for Burgerville, naming the Vancouver-based chain Restaurant of the Month for July 2009.

• Finalist: Oregon Ethics in Business Awards

The Oregon Ethics in Business Steering Committee honored Burgerville for demonstrating ethical business practices in the workplace, the marketplace, the environment and the community.

• 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 will be recognized with a Nation’s Restaurant News Golden Chain Award at the 50th annual Multi-Unit Foodservice Operators, or MUFSO, Conference in 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
• August 2010 Seasonal Items Ingredients Nutrition & Allergies

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

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

Fulton Provisions Co. — beef processing
Portland, OR

Kobos Coffee — fair trade coffee
Portland, OR; www.kobos.com

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

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 $15 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
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• 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).