The Arizona Science Center has partnered with Chipotle Mexican Grill to host a monthly film and lecture series called Chew on This! that discusses the importance and impact of food in our society.
Chipotle marketing strategist Kennedy Turner said the series focuses on specific aspects of the food industry in order to present a well-rounded picture of the industry.
“We want to get people excited about food and where it comes from, while at the same time informing them about what exactly they’re eating and what it took to get it to their plates,” Turner said.
According to Ashley Carter, senior marketing and media manager for the Arizona Science Center, the goal of the series is to provide a platform for communication and discussion on the topics.
The partnership emerged from a mutual interest in informing the community about sustainability and growth, Carter said.
The series’ next installment, on Saturday, will be a lecture by Phoenix resident Greg Peterson on urban agriculture. Chew on This! began in August with a screening of the documentary FRESH. The film featured several farmers, activists and entrepreneurs who identified key problems with the United States’ current agricultural system and offered alternatives.
Also present at the screening were guest lecturers from Chow Locally, and Arizona Farm and Ranch Experience, according to a partnership statement.
Approximately 100 people attended the August movie screening, with another 140 present for the September event. Carter and Turner both expect the number to continue growing as more people hear about the series.
“So far, we’ve seen a pretty diverse audience,” Turner said. “It’s a mix of patrons of the science center and Chipotle, as well as people who have heard about Chew on This! through word of mouth.”
Criminal justice freshman Caitlin Matekel said that it is important for citizens to make conscious decisions about their health.
“The more informed we are about what we eat, especially when we’re not making it ourselves, the better,” Matekel said.
Turner said that Chipotle has a long commitment to improving the food supply and educating people about ingredients, particularly hormones.
“From what I know, Chipotle always uses super-fresh ingredients,” kinesiology freshman Emily Workman said. “I think it’s cool that they’re doing this, and it’s definitely relevant to students’ health.”
Although Chipotle has partnered with organizations for similar film festivals in the past, Chew on This! is unique because of its collaboration with local farmers for some of the lectures. Turner gave this month’s event as an example.
“We’re here to celebrate food and farmers,” Turner said. “Our goal is to inspire people and to get them to incorporate what they’ve learned into their own lives, or to at least look at food and where it comes from differently.”
Chew on This! runs through April and is open to all ages.
Contact the reporter at kimberly.koerth@asu.edu
