In 2001, Chipotle released a mission statement called Food With Integrity, which highlighted Chipotle's efforts to increase their use of naturally raised meat, organic produce, and dairy without added hormones.[4] All of Chipotle's pork is naturally raised – defined by the company as open-range, antibiotic free, and with a vegetarian diet – as well as 80% of its chicken and 85% of the beef (100% of the barbacoa served is from naturally-raised beef). The company formerly served 100% natural chicken, but demand exceeded supply.[60] Approximately 40% of the beans are organically grown,[61] and in 2011 approximately 5% of the beans will come from conservation tilling methods.[62] In 2009, Chipotle planned to serve over 60 million pounds (27 million kilograms) of naturally raised meat, more than any other restaurant company,[63] and plans to use 75 million pounds in 2010.[60] The company pledges to use more local produce when possible,[64][65] using "35 percent of at least one of its produce items for every restaurant sourced from small and midsize local farms throughout the growing season" in 2009,[4] and increasing to 50% in 2010.[66] Chipotle advertises its support of family farms, such as Niman Ranch, a California "natural" meat producer that contracts with farms in the Midwest to raise pork and other livestock.[67] All of the cheese and sour cream comes from cows that do not receive recombinant bovine growth hormone (rBGH), and 30% of the dairy comes from open pasture cows.[68] Founder Steve Ells has testified before Congress in support of the Preservation of Antibiotics for Medical Treatment Act, which aims to reduce the amount of antibiotics given to farm animals