Chipotle Mexican Grill Inc., famous for telling consumers what isn’t in its foods – antibiotics, hormones – and has had a couple of recent unpleasantries associated with their food – norovirus and hepatitis A – announced it will start buying locally raised produce for its restaurants this summer.

Under the plan, 25 percent of at least one of its produce items, including romaine lettuce, green bell and jalapeño peppers and red onions, for each of its 730-plus restaurants, will be sourced from small and mid-sized local farms.

I’m all for local food, as long as someone is checking to ensure the microbiological safety of fresh produce. Local does not automatically mean safe.