Chipotle Mexican Grill has announced a multipronged approach that drives efficiencies through restaurants, transportation and warehousing, supply chain and waste. <\/strong><\/p>\n

The company has set science-based targets with the Science Based Targets initiative (SBTi) to reduce absolute Scope 1, 2 and 3 greenhouse gas (GHG) emissions by 50% by 2030 from a 2019 base year.<\/p>\n

The approved targets have been classified by SBTi as being in line with a long-term global temperature increasing trajectory of 1.5\u00b0C. Cross-functional stakeholders and third-party experts are actively developing the path forward for achieving and monitoring the company’s science-based targets.<\/p>\n

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“We are passionate about Cultivating a Better World and as a company with nearly 3,000 restaurants and approximately 95,000 employees, we have a responsibility to drive meaningful change,” said Laurie Schalow, Chief Corporate Affairs & Food Safety Officer. “We are committed to continuous improvement and will actively do our part to reduce our greenhouse gas emissions and protect the planet.”<\/p>\n

To achieve these targets, Chipotle identified the four most carbon intensive functions of its business to reduce emissions:<\/p>\n

Restaurants:<\/strong> With a long-term goal of having 6,000 restaurants in North America, the brand is continuing to identify more sustainable design and development. An ongoing pilot program explores scalable construction diversion to reclaim and recycle building materials for use in future remodels and buildouts. Chipotle also aims to reduce emissions through smart Energy Management Systems (EMS) at its restaurants and partner with like-minded tenants to find efficiencies. The brand is also exploring purchasing renewable energy and integrating more efficient restaurant equipment.<\/p>\n