True Food Kitchen’s April promotion debuts on the heels of EWG’s recent release of its annual Shopper’s Guide to Pesticides in Produce™ and its list of the fruits and vegetables containing the highest concentrations of pesticide residue, known as the Dirty Dozen™.  Kale – a key ingredient in many of True Food Kitchen’s signature dishes including the new Good Earth Kale Cobb – ranks third on the list of produce that EWG recommends consumers purchase organic.All of the kale served at every True Food Kitchen restaurant is grown organically from San Miguel Farms in Oxnard, Calif.

True Food has developed a video, Sourced True: Organic Kale,” the first in the brand’s series of sourcing videos developed to bring guests closer to its passion for quality ingredients and responsible sourcing. The video is now live on True Food Kitchen’s YouTube channel and website.  Our ‘Cobb for a Cause’ promotion and our partnership with EWG are significant because they underscore True Food’s commitment to responsible sourcing and educating consumers everywhere about the impact of organics on health, said Chef Robert McCormick, True Food Kitchen brand chef.  “We go to great lengths to source with integrity, partnering only with growers and farmers that are committed to the same values that we are.

True Food Kitchen’s Cobb for a Cause campaign is a great way to show consumers you can eat healthy food that’s low in pesticides – and delicious, said Ken Cook, EWG president. “We’re so grateful for partners like True Food Kitchen, which, through the food they serve, highlights the importance of clean eating and knowing not only where your food comes from but what it’s been treated with. We will only grow the good food movement through education.”

Founded in 2008, True Food Kitchen has received national recognition as a culinary leader, with a health-driven menu of seasonal dishes and natural beverages guided by the principles of founder Dr. Andrew Weil’s anti-inflammatory food pyramid. The restaurant’s culinary team is committed to working closely with its growers, farmers and producers to improve the process and production of quality ingredients and products. 

We should all make every effort to minimize our exposure to pesticide residues on food we eat, and one of the most effective ways to do that is by purchasing organic produce, said Dr. Andrew Weil, True Food Kitchen co-founder, integrative medicine expert and long-time Environmental Working Group supporter. By identifying the fruits and vegetables that pose the highest and lowest risk to pesticide exposure, the EWG provides a valuable resource to consumers in choosing what produce to purchase organically, and what fruits and vegetables are safe to buy conventionally.

As always, True Food Kitchen’s health-driven, seasonal lineup of signature dishes and freshly-pressed natural beverages is guided by the principles of Weil’s anti-inflammatory food pyramid, which was created as a guide for those seeking to achieve and maintain optimum health.About Environmental Working Group The Environmental Working Group is a nonprofit, non-partisan organization that empowers people to live healthier lives in a healthier environment. Through research, advocacy and unique education tools, EWG drives consumer choice and civic action. For more information, visit www.ewg.org.

About True Food KitchenFounded in Phoenix, Arizona, in 2008, True Food Kitchen is a restaurant and lifestyle brand inspired by the philosophy that food should make you feel better, not worse, and that great tasting food and thoughtfully crafted beverages can serve as the foundation for a life well lived. The restaurant brand is driven by a passionate collective of accomplished chefs, visionary restauranteurs, and a renowned doctor of integrative medicine – who believe delicious dining and conscious nutrition can go hand in hand, without sacrificing flavor, creativity, or indulgence. True Food’s seasonal menu is guided by the principles of Dr. Andrew Weil’s anti-inflammatory food pyramid.