Even restaurants that don’t preach the gospel of local, fair trade and organic produce—which is to say, most of them—could face a dilemma when they order fresh tomatoes this winter. Should they source them through the usual channels and pay the market price? Or should they take the high road and pay extra for tomatoes picked by better-compensated workers? Chipotle Mexican Grille plans to voluntarily increase its food costs this way, following the lead of some QSR giants. Would doing the ...

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