The Holland, Inc., known
throughout the Pacific Northwest for its commitment to sustainable
practices, will be hosting its first Ranchers’ Weekend at all 39 of its
Burgerville restaurants.

Ranchers from the Country Natural Beef cooperative
will be on hand at each Burgerville location to share the importance of
environmentally friendly and socially responsible ranching practices.

“We partnered with Burgerville because of our shared values and
commitment to helping maintain a healthy environment, healthy animals,
healthy diets, healthy people, and healthy communities,” said Doc Hatfield,
one of the founders of Country Natural Beef. “Ranchers’ Weekend provides us
with an opportunity to meet Burgerville guests and thanks them for their
role in making sustainability possible.”

Country Natural Beef is the only natural beef cooperative in the U.S.
whose sustainable agricultural practices are documented through third party
certification from the Food Alliance. Country Natural Beef cattle have a
100 percent vegetarian diet and are completely antibiotic and hormone free.

The ranchers will be at the restaurants talking to Burgerville
employees and mingling with guests on Friday, May 5 between the hours of 5
and 8 p.m. at most locations. For guests of the Dalles, Monmouth, Albany
and Centrailia Burgerville locations, the ranchers will visit on Saturday,
May 6 between 1 and 4 p.m. There will be information available on Country
Natural Beef’s graze-well/raise-well principles and guests can ask the
ranchers questions. In addition, each Burgerville will be giving away
Burgerville products and gift cards and there will be raffles for copies of
the Oregon Country Family Ranch Beef Cookbook.

“Burgerville has a long-standing commitment to developing partnerships
with local vendors who share the same core values,” said Jack Graves, chief
cultural officer at The Holland. “This weekend is an opportunity for our
guests and employees to meet one of our local partners and learn about
their individual ranches as well as the importance of sustainable practices
at the ranch.”