Chipotle has marketed itself as a healthier alternative to fast food since the beginning, using many organically grown and locally sourced ingredients, and eliminating additives, preservatives and other toxins often found in fast food.

Last year, the restaurant chain even took a stand in favor of California’s Proposition 37 (voted down last November), which would have required all food containing genetically modified ingredients to be labeled as such. The company stated at the time:

“At Chipotle, telling the story of our food has always been important. We want our customers to know exactly what they are eating. For us, this is real transparency—because knowing more about where our food comes from is always better than knowing less. In light of this, and our vision of Food With Integrity, we wholeheartedly support the cause of Prop 37, having endorsed the measure as soon as we heard it was on the ballot. We want to encourage you to learn as much as you can about the foods you eat, because the truth should never be hidden, and you have the right to know.”

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Last year, in an effort to compete with more upscale fast food chains like Chipotle (and to improve its own image), Taco Bell launched its Cantina menu, created by top chef Lorena Garcia. Now, the taco joint is hoping to take a bigger bite out of the health-conscious set by overhauling some of its menu items to meet higher nutritional standards.

CEO Greg Creed told reporters on Wednesday that his company plans to offer more nutritionally sound products and commit to more transparency. As part of the revamp, the chain plans to have twenty percent of its combo meals amount to no more than one-third of the U.S.’ daily recommended calorie guidelines.

In other words, assuming that most people eat three meals a day (what, no fourthmeal?!), Taco Bell’s meal deals would each contain no more than one-third of that total calorie count (based on a 2,000 calorie diet, that’s roughly 666 calories). “We have to offer more balanced options,” he said. Dietary guidelines for fat, sodium and other ingredients will be taken into consideration as well.

Doesn’t this move go against everything Taco Bell stands for? Not necessarily.

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Popular chain Chipotle Mexican Grill, which touts its organic ingredients and claims to follow a rough approximation of fair trade policies (though it was once owned by McDonald’s), found itself in a bit of hot water this week.

The issue? A story first broken by the New Jersey Star-Ledger revealed that the chain has adopted a computer program that rounds customers’ bills up or down to the nickel. Spokespeople claim that the practice helps save time wasted by counting worthless pennies, but some diners are seeing red.

While the literal pennies involved in each transaction don’t amount to much, they do build over time–and the practice may rub against certain rules established by Consumer Affairs that require retailers to be very clear about how much they’re charging and why. Read more

Maxim senior editor Seth Porges has prompted a menu change at Chipotle. After years of eating at the Mexican chain, he recently discovered that the pinto beans were made with bacon. The Huffington Post says this bit of info was always available on the company’s website, but it hasn’t appeared on the in-store menu. The rule was if someone ordered vegetarian, give them a heads up. Porges would order chicken, but doesn’t eat pork for cultural reasons.

After a few tweets and a letter to the CEO and execs at Chipotle, that detail will be added to menus.Consumerist has Porges’ correspondence.

With the vast number of people who don’t eat pork for personal and religious reasons, it’s surprising that Chipotle would never think to include that important ingredient on the menu. Nevertheless, Porges praised the company’s response.

“Just a model of great PR: attend to the problem, apologize, and create a solution,” he told Consumerist.

A cute baby on the Chipotle "Fan-Antics" page.

Chipotle has chosen digital agency Rokkan for a variety of projects in 2011 including development of the restaurant chain’s digital marketing, online sales infrastructure, and brand development. Rokkan was also recently selected by Stolichnaya as the vodka brand’s AOR. Information on that account win on AgencySpy.

Tara Ink has announced 12 new clients including Carlos by Carlos Santana, a line of footwear inspired by the famous musician; franco PIANEGONDA, a line of Italian jewelry; and the Grove Isle Hotel & Spa, a private island resort in Miami’s Coconut Grove area.

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Restaurant chain Denny’s has selected ICR as its AOR, handling corporate, financial, and crisis communications. Hill & Knowlton had been handling corporate, crisis, and consumer PR for Denny’s until this summer. At that time, CEO Nelson Marchioli was replaced with interim CEO Debra Smithart-Oglesby.

“When the CEO left, we weren’t interested in participating in a review,” Lori Robinson, SVP and director of marketing and business development at H&K told PRWeek (sub req’d).

ICR lists Visa and Chipotle among the selected clients on its website.

The consumer work with Erwin-Penland is an expansion on previous projects the firm has done with Denny’s including menus and local support.