As Climate Cools, Chipotle Talks of Suspending Guacamole Due to Global Warming
Refer to Drudge, and you will see that several items in the news pertain to climate. Niagara Falls has frozen. New Orleans has endured its coldest Mardi Gras ever. The District of Criminals achieved a 141-year record low temperature. A 1884 cold weather record was shattered in Des Moines. Atlantic City has had the coldest weather since 1874. A current chill map will have you reaching for a blanket. Finally, Chipotle has proclaimed that if global warming gets any worse, it will have to stop serving guacamole:
Chipotle Inc. is warning investors that extreme weather events “associated with global climate change” might eventually affect the availability of some of its ingredients. …
“Increasing weather volatility or other long-term changes in global weather patterns, including any changes associated with global climate change, could have a significant impact on the price or availability of some of our ingredients,” the popular chain, whose Sofritas vegan tofu dish recently went national, said in its annual report released last month. “In the event of cost increases with respect to one or more of our raw ingredients we may choose to temporarily suspend serving menu items, such as guacamole or one or more of our salsas, rather than paying the increased cost for the ingredients.” …
The guacamole operation at Chipotle is massive. The company uses, on average, 97,000 pounds of avocado every day to make its guac – which adds up to 35.4 million pounds of avocados every year. And while the avocado industry is fine at the moment, scientists are anticipating drier conditions due to climate change, which may have negative effects on California’s crop. Scientists from the Lawrence Livermore National Laboratory, for example, predict hotter temps will cause a 40 percent drop in California‘s avocado production over the next 32 years.
Reach for the hip waders; the moonbattery gets even deeper:
Chipotle’s commitment to organic, local, and sustainable farming practices is also one of the reasons why it may be more susceptible to unexpected climate shifts. As the company notes, its food markets “are generally smaller and more concentrated than the markets for commodity food products,” meaning Chipotle buys from producers that are less able to survive bad farming conditions without raising prices. …
Severe and prolonged drought has put a strain on farming practices in California, the state which holds the most Chipotle restaurants (288, according to its annual report. Ohio holds a not-so-close second, with 148 locations.). …
Chipotle has a commitment to using local produce grown on farms within 350 miles of the restaurants where it will be served, so its California locations are likely the ones at highest risk from experiencing the drought effects of climate change.
Or to put it more accurately, the drought effects of Chipotle’s fellow moonbats denying water to farmers on behalf of a useless minnow called the delta smelt.
It has now been 17 years, 6 months since there was any global warming. But that’s only if you fail to count cooling as warming. According to liberal ideology, cold weather is caused by hot weather, which in turn is caused by insufficient taxation and regulation.
The scariest thing about anthropogenic global warming is that even now there are people walking around unmedicated who literally believe it is real.
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