News

Papa John's gets 'down to earth' in the Bluegrass

April 5, 2017

Papa John's is really getting down-to-earth about its toppings this spring, beginning right in the heart of the Bluegrass State, just in time for the great Kentucky Derby in early May.

The international pizza chain, based in Louisville, Kentucky, has made topnotch ingredients a central focus of its branding. Now it's taking that a step further with a new initiative that makes fresh organic produce available for toppings in house, with a test program now taking place in Lexington, Kentucky, according to a news release. 

That's where the chain is working with organic and locally grown produce supplier, Green Bean Delivery, to source Roma tomatoes, green peppers, yellow onions, and mushrooms grown at certified organic family farms in seven states nationally, including Arizona, Florida, Pennsylvania, Kentucky, Oregon, California and Indiana.

"Our customers want to know where their food comes from and how it is produced," Papa John Chief Ingredient Officer Sean Muldoon said in a news release. "Moving into a test of organic produce is a natural progression as Papa John's takes pride in our position of having the cleanest label in the pizza industry."

The Lexington pilot program is the first step the chain is taking to determine if its viable to use organic ingredients on a larger scale. According to the Organic Trade Association, almost 13 percent of the produce sold in the U.S. is now organic with anticipated sales of 20 percent of the market by 2020, meaning the number of suppliers and availability of product nationwide should grow to meet demand. That's the kind of trend that could make this initiative far more viable for far more restaurant locations. 

"Papa John's is showing great leadership by stepping out into the organic marketplace and testing the quality and viability of the supply chain," Green Bean Delivery CEO Matt Ewer said in a news release. "They are a major influence in creating this positive change in our food system."

Last year, the chain eliminated artificial colors and flavors from its menu, transitioned to only cage-free farm eggs and transitioned to the use of only vegetarian-fed chicken, raised without antibiotics.