Chipotle Mexican Grill



Hotels, Restaurants & Leisure



610 Newport Center Drive

Suite 1300

Newport Beach, CA 92660

United States



  • “A” score on the Antibiotics Off the Menu “Chain Reaction Scorecard”
  • A+ score on the Humane Society United State’s Food Industry Scorecard
  • Bloomberg- 2020 Gender Equality Index




Caitlin Leibert


  • Received a Compassion in World Farming Good Sow Commendation
  • Forbes- Best Employers for Diversity 2020 Award
  • Forbes- America’s Best Employers by State 2019 (#123 Florida)
  • Comparably- Best Companies for Women
  • Comparably- Best Companies for Corporate Culture
  • Orange County Register- Top Places to Work in Orange County



Chipotle Mexican Grill

SECTIONS :  Sustainability    Evaluation  •  Progress  •  Watch  •  Overview

Company Activity

Chipotle Mexican Grill, Inc. develops and operates fast-casual, fresh Mexican food restaurants throughout the U.S., which serve a focused menu of burritos, tacos, burrito bowls and salads. The company also has restaurants in Canada, England, France and Germany. The company was founded by Steve Ells in 1993 and is headquartered in Denver, CO.

Chipotle cares deeply about where ingredients come from. While industrial farming practices have evolved to maximize profits and production, they make an extra effort to partner with farmers, ranchers, and other suppliers whose practices emphasize quality and responsibility. According to their website, they believe that small farms come in many sizes, that it’s more about what farmers can do than how big farmers are. Chipotle’s suppliers share many of farmer’s values. Here are two to chew on. Chipotle develops close relationships with many of the farmers, ranchers, and other suppliers who produce the ingredients they serve every day. They think that animals raised outdoors or in deeply-bedded pens are happier and healthier than those raised in confinement. Every choice Chipotle makes—about who they work with, serve, and stand for—affects the bigger picture: the health of the planet. Nutrient-rich soil reduces the need for pesticides and synthetic fertilizers, buying locally reduces vehicle emissions from transportation, and humane animal husbandry means diminished reliance on antibiotics.

Company Sustainable Activity

According to the company



  • Purchased 15M pounds of organic beans, rice, and wheat for tortillas
  • Purchased 35.5M pounds of local produce from 62 local farmers
  • Contributed $500,000 to support young farmers
  • Award-Winning Animal Welfare Program
  • 29.5M pounds of chicken fed by non GMO grains
  • Increased their domestic pork-supply from small-to-medium sized farms by 33.4%


  • Donated over $2.8 Million in food to those in need in communities
  • Established Award-Winning-Culture
  • Donated over $9 Million through 52,206 local community fundraisers
  • Gave $25,000 to the united way to help with disaster relief efforts
  • Granted over $272,000 through the chipotle cultivate foundation
  • Launched four employee resource groups and an overarching culture committee
  • Offered industry-leading debt free degrees
  • Eight growth-stage ventures accelerated via chipotle aluminaries project 1.0, in partnership with chipotle cultivate foundation
  • Logged 200+ volunteer hours


  • Saved 3.45 Million KWH of energy
  • Kept over 1 million gloves out of the landfill from their gloves to bags program
  • Reduced 4,393 tons of carbon emissions via their in-restaurant energy management systems
  • Composted 36,972 cubic yards of waste
  • Recycled 1,465,490 cubic yards of waste
  • Diverted 47% of their waste away from the landfill
  • Sourced 21.33% of their electricity from renewable resources
  • Offered composting services at 27% of their restaurants
  • Turned 149,666 cubic yards of waste into energy

2020 TARGETS :


    • Increase both the total pounds of produce purchased from local growers and the number of growers in their Local Growers Program in 2019
    • Expand their Local Growers Program beyond produce to include meat, dairy and other applicable ingredients by 2020
    • Continue to work with their chicken suppliers to advance broiler chicken welfare with respect to environmental enrichments, natural lighting, improved stocking density, and


According to the company:

    • Make our Employee Assistance Program (EAP) available to all employees so they have access to quality mental health care by 2020
    • Expand benefit coverage for both Kitchen Managers and Service Managers, giving them access to the same benefits as our General Managers (GMs) and Field Leaders
    • Create at least three Employee Resource Groups (ERGs) throughout the organization in 2019 that will spark discussions and allow for employees to play an active role in shaping our culture and company practices
    • Expand our Diversity & Inclusion program through strategic recruiting and development practices in 2019
    • Realize less than 25% GM turnover by 2020
    • Implement a GM success profile and establish a competency-based interview guide, which will be used to aid Field Leaders in identifying and hiring candidates
    • Implement an improved performance review process in 2019 for all employees


  •  Divert 50% of our waste from landfills by 2020, against a baseline of a 37% diversion rate at the end of 2016 (42% at the end of 2018)
  • Ensure 100% of our new restaurant openings in 2019 participate in our food donation “Harvest Program”
  • Ensure 100% of our restaurants are participating in a landfill diversion program by 2020, against a baseline of 81% at the end of 2016 (88% at the end of 2018)*
  • Set up and maintain a recycling program at 95% of all restaurants by 2020, against a baseline of 80% at the end of 2016 (87% at the end of 2018)*
  • Set up and maintain a composting program at 25% of all restaurants by 2020, against a baseline of 10% at the end of 2016 (18% at the end of 2018)
  • Reduce overall average waste per restaurant per week by 30%, to 22 cubic yards, by 2020, from a baseline of 32 cubic yards per week in 2016″


  • LEED® Platinum Certification from the United States Green Building Association.
  • Tier 2 Farm Animal Welfare (BBFAW) rating

Sustainable Development Goals



How company covers SDGs



According to the company 


    • In 2019, increased their pork purchased from domestic small-to-medium sized family farms by 33.4%


  • Increased local produce by 6.5 million pounds in 2019 (from 29 million in 2018 to 35.5 million in 2019)
  • Increased number of local growers by 19 (From 43 growers in 2018 to 62 growers in 2019)


  • Beans: increased from 7.3 million pounds to 9.4 million pounds
  • Rice: increased from 2 million pounds to 2.1 million pounds
  • Wheat Flour: increased from 3 million pounds to 3.4 million pounds
  • Cilantro: increased from 30% organic to 50% organic and 21% transitional


  • In 2019, they created an online tool that maps out their farmer network


  • Fundraisers: $9,154,888 donated through 52,206 local community fundraisers
  • Food Donation: $2,880,515 worth of food donated to their local community partners
  • Disaster Relief: $25,000 given to the United Way to help with recovery efforts from flooding in Nebraska and Iowa
  • Corporate Giving: $195,750 given to various causes
  • Cultivate Foundation: $272,650 granted to Uncharted, ment’or and The Culinary Institute of America
  • Equipment Donation: 96 items donated including grills, dishwashers, ice machines, fryers, and cookware “

Chipotle is transparent with its efforts for sustainability and has set goals to achieve over the upcoming years. Although they don’t officially follow any of the united nations recognized sustainable development goals; they do have a list of related goals that align with the UNs. They have credible certifications such as the LEED certification. They communicate clear goals and progress towards sustainability in their 2020 sustainability report. However, in 2020, Chipotle Mexican Grill has agreed to pay $25 million to resolve criminal charges related to foodborne illness outbreaks from 2015 through 2018. Indeed, in December 2015, a norovirus incident at a Chipotle restaurant in Boston sickened 141 people. This was probably the result of an “ill apprentice manager who was ordered to continue working in violation of company policy after vomiting in the restaurant”. 

Because of this scandal and their non-alignment with the SDGs, they get the rating C.


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