(NaturalNews) Long time readers oflikely knew it was coming: As much as we and our audience applauded the recent decision by chain restaurant Chipotle to scrub all GMO foods and ingredients from its menus, you just knew that the decision would be criticized, and by the usual mainstream suspects.Even though the chain is far from the largest in the country, it is possible to gauge the impact of the decision by the relentless criticism that the chain has been forced to endure -- as if this were the first time a business made a decision to cater to a certain kind of customer.As noted by(ISN), Chipotle has come under fire as being irrational, anti-science and irresponsible from the likes of, the, theand other legacy media, all of which depend on big advertising dollars from GMO king Monsanto, agri-business interests and every eatery that serves GMO foods.Here is thewhat had to say:...The paper noted that Chipotle was not the only restaurant, but added condescendingly that "no one should confuse any of these companies' behavior with real corporate responsibility," only fear-mongering.For it's part,also reacted right away with condescension. Writer Maxx Chatsko says:Or maybe Chipotle's CEOread it, Maxx, but just thought you were full of it. The Chicago Tribune praised the chain's desire to use "healthy food" but bashed it over its decision to cut GMO ingredients:"Fearmongering."Not to be outdone, the Los Angeles Times referenced "junk science" in the article's title, further opining:"Crass profit-seeking." It makes you wonder if the writers of this piece understand that theis also interested in "crass profit-seeking," which they should support so they can keep their jobs.But as ISN observes, it is more likely that Chipotle is a) ahead of the curve; and b) on sound scientific ground:Moreover, there is new GMO technology coming online, ISN says, that will most probably make crop biotechnology even less popular than it is becoming now.In the end, Chipotle's decision will more likely reverberate through the food industry -- especially the makers of food-- than be seen as a one-and-done, simply because the company's execs have facts, science -- and now clientele -- uppermost in their minds.