restaurant-news

Chipotle Details Plans To Tackle Restaurant Waste In Latest Sustainability Report

Posted: May 01, 2019



NEWPORT BEACH, CALIF.  Using a wide umbrella to cover issues ranging from animal welfare to environmental impact with an emphasis on reducing restaurant-created waste, Chipotle Mexican Grill, Inc. has released its 2018 Sustainability Report.

Citing a goal of cutting the company’s waste sent to landfills in half by 2020, Chipotle is committed to using innovation to develop programs such as a pilot program used by restaurants in Portland, Ore., and Sacramento, Calif., to upcycle plastic gloves used in the eatery to manufacture plastic trash bags. Since officials with the chain studied waste patterns and identified the opportunities to repurpose its gloves, the pilot program, which began at eight eateries in Portland, expanded to include 17 more locations in Sacramento.

The report details Chipotle’s progress toward its sustainability efforts, including: Reducing average restaurant waste by 25% since 2016; diverting waste from landfills by 42%; utilizing napkins and bags made from 100% recycled fibers; using paper cups certified by the Sustainable Forest Initiative; and adoption of a recycling or compost program to divert waste at 88% of restaurants.

“If we truly want to be leaders in this space, we cannot just settle for the best available option,” said Caitlin Leibert, director of sustainability at Chipotle. “There is no ‘one-size-fits-all solution’ for sustainability. We want to revolutionize the way people think about waste and the potential of everyday items like gloves and trash bags.”

The company is targeting 2020 as the goal for testing recyclable or compostable cups and lids and promoting a strawless option; reducing plastic cutlery use by 20%; and incorporating recycling and compost diversion programs at all its restaurants.

"Being transparent with the world holds us accountable for our actions," said Brian Niccol, chief executive officer of Chipotle, who published an open letter to address how the company is doing its part to tackle the food industry’s hidden waste problem. “We want everyone to know exactly what we are doing, from how our food is raised to how it is served. We are doing our part to help limit our impact on the environment and to change the way people think about trash, energy and food."

By Joel Crews 
April 30, 2019
Source: Foodbusinessnews.net


Go-Wine Sharing and Promotion

Go-Wine's mission is to organize food and beverage information and make it universally accessible and beneficial. These are the benefits of sharing your article in Go-Wine.com

  • It Generates Free Traffic to your site.
  • Your Article Will Get Indexed Faster.
  • Your Google Rankings Will Rise. Google Rise Articles with Positive Participation & Contribution.
  • Your Article Will Reach New Customers and Audience. Go-Wine has a selected audience and visitors from over 120 countries.
  • You always receive credit - you will be cited accurately (Author, Website & Hyperlink).
  • The integrity of the Information is not compromised - you always will be linked to the most up to date version of your article.

Contact Us for more information.

© 2024 Go-Wine©. All Rights Reserved.
Designed by CX Web Design. Vision of Wine Business Academy