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Mike Roberts, former president and CEO of McDonald’s, understands how fast food works. He just doesn’t think you should eat it. That’s why Roberts co-founded Lyfe Kitchen, a restaurant that aims to do healthy food on a fast-food scale.

Lyfe Kitchen’s name is cheesy: Lyfe stands for Love Your Food Everyday [Editor’s note: “Every day”! It should be “every day”! UGH PEOPLE]. But it does not have cheesy cuisine; the food is made with “no butter, no cream, no white sugar, no white flour, no high-fructose corn syrup, no GMOs, no trans fats, no additives,” Wired reports. And Roberts wants to open 500 to 1,000 outposts of the restaurant across the country in the next several years.

 Imagine tens of millions of local, sustainable gourmet meals, served with the efficiency and economy that one expects from a national fast-food chain. Such a feat of feeding has never before been attempted.

The food actually does sound good. The chicken’s free-range. The burgers are from grass-fed, humanely raised cattle. There’s roasted kabocha squash. There are salads, and not the wimpy things drowning in cheddar that pass for salad at McDonald’s – this is beet and rice salad, Napa cabbage salad, tomato-corn panzanella. There are Shamrock Shakes made out of actual shamrocks. (Okay, we made that part up.)