Newport Beach, Calif. — Chipotle Mexican Grill has unveiled a new all-electric restaurant design that works to maximize energy efficiency in its equipment and systems and utilizes 100% renewable energy from wind power and solar through the purchase of certified renewable energy credits. The company recently opened restaurants with the new features in Gloucester, Va., and Jacksonville, Fla., with a third location opening later this summer in Castle Rock, Colo.
The new restaurant design pilot will help Chipotle progress toward its science-based targets, established in alignment with Science Based Targets initiative (SBTi), to reduce direct and indirect greenhouse gas emissions 50% by 2030 compared to a 2019 baseline.
The new restaurant design pilot will help Chipotle progress toward its science-based targets, established in alignment with Science Based Targets initiative (SBTi), to reduce direct and indirect greenhouse gas emissions 50% by 2030 compared to a 2019 baseline.
With an aggressive development goal of eventually growing to 7,000 locations in North America, Chipotle will leverage its new restaurant openings to scale the company’s overall impact. Chipotle plans to have more than 100 of its new locations in 2024 utilize all-electric equipment and at least some additional elements from its new design. The company will continue to innovate and iterate on the new design as it gains operational feedback and insights.
Key features of Chipotle’s responsible restaurant design concept include:
- Rooftop solar panels, where feasible
- All-electric equipment and systems to replace gas power
- Heat pump water heaters
- Smaller electric cookline and improved exhaust hoods compared to other Chipotle kitchens
- Energy management systems (which have already been deployed in most existing restaurant locations)
- Biodegradable service ware such as cutlery, straws, bowls, cups, and lids
- Cactus leather chairs
- Artwork made from recycled rice husks
- Electric vehicle charging stations at select locations
“With our aggressive development goal in North America, we hold ourselves accountable to reduce the environmental impact of our restaurants,” says Laurie Schalow, chief corporate affairs officer at Chipotle. “We are aiming to incorporate some elements of our responsible restaurant design into many of our new restaurant openings going forward.”
Broader Environmental Initiatives
To help meet its goal of reducing direct and indirect greenhouse gas emissions company-wide 50% by 2030 compared to a 2019 baseline, Chipotle is instituting various additional initiatives, including:
- Standardizing the installation of energy management systems at every restaurant to manage heating and cooling, refrigeration temperatures and other equipment.
- Exploring greater use of low carbon fuels and adoption of renewable resources in logistics.
- Investing in projects to drive emission reductions in beef and dairy production.
- Exploring and developing strategies to support greater adoption of regenerative agriculture practices among supply chain partners.
- Developing plans for offering additional vegetarian and vegan menu items.
- Increasing the amount of local produce purchased in 2023 to a planned total of at least 36.4 million pounds.
For images and video of Chipotle’s responsible restaurant design, please visit: https://www.dropbox.com/sh/hpsvpc8ioyvf2zk/AADw-S1yucPLUqJyBuH36ZR5a?dl=0.
To learn more about sustainability at Chipotle and review the full report, please visit www.chipotle.com/sustainability.
Chipotle Mexican Grill, Inc. had nearly 3,200 restaurants as of December 31, 2022, in the United States, Canada, the United Kingdom, France and Germany; it is the only restaurant company of its size that owns and operates all its restaurants. For more information, visit www.chipotle.com.
SOURCE: Chipotle Mexican Grill, Inc.