The job cuts, which included layoffs and attrition, affected about 135 workers in Seattle and other cities where the company has cafes and catering services, including Washington, D.C., and Los Angeles.

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Organic To Go, a Seattle-based café chain, has reduced its work force by nearly a third in the past three months, citing the U.S. economic downturn.

The job cuts, which included layoffs and attrition, affected about 135 workers in Seattle and other cities where the company has cafes and catering services, including Washington, D.C., and Los Angeles.

Founder and Chief Executive Officer Jason Brown announced the cost-cutting move today while reporting a near-doubling of the company’s third-quarter loss. For the three months ended Sept. 30, Organic To Go had a loss of $7.1 million, or 19 cents a share, up from $3.7 million, or 15 cents a share, a year ago.

“These are extraordinary times in our country’s economic history,” Brown said in a statement, referring to rising unemployment and an increased desire among consumers to limit their food consumption away from home. “We have taken aggressive steps to insure that we focus on driving to profitability by cutting our overall expenses wherever and whenever possible, including our labor force by 30 percent.”

A 30 percent reduction would put the company’s work force at about 315. It had about 450 employees before the job cuts, said spokeswoman Wendy Tenenberg.

The company also said it is considering closing several underperforming locations that opened in Southern California last year, and it announced the resignation of Senior Vice President of Operations Andrew Jacobs.

Shares of Organic To Go, which trade on the OTC bulletin board, rose 6 cents, or 22 percent, to close at 33 cents Wednesday.

Amy Martinez: 206-464-2923 or amartinez@seattletimes.com