Chipotle has announced their new sustainability plan and electric transition for the upcoming year. As of next year [2024] more than 100 locations of the Mexican food joint will be functioning off of 100% electric equipment – this is in congruence with their company goals to be fulfilled by 2030.
All gas power is to be switched to electric, including stoves, ovens, and heaters. Upon the new all-electric restaurant design, many interior and internal transitions are expected to be made as well. The seating will be crafted out of cactus-leather, and the artwork out of recycled corn husks. Packaging at food chains such as these create an extensive amount of waste, whether recycled or not. Chipotle plans to redesign their food and drink containers all together to be made from biodegradable materials. They also plan on reducing the cook lines, along with improving exhaust hoods and heat-pump water heaters.
Another fantastic design and functionality element, when feasible for certain locations, solar panels and charging stations for EV’s will be installed. All of these strong improvements can lead this restaurant chain to reduce their emissions tenfold, but various tests and experiments will be taken throughout the transition to make sure every element is working in tandem.
“With our aggressive development goal in North America, we hold ourselves accountable to reduce the environmental impact of our restaurants,” stated Chipotle’s Chief Corporate Affairs Officer, Laurie Schalow.
Currently, Chipotle has opened these all-electric establishments in Gloucester, Virginia; Jacksonville, Florida; and a third to open in Castle Rock, Colorado this summer. They have a long-term goal of opening 7,000 new locations across North America, and as of December, they have more than 3,200 locations worldwide. If we take a quick look at these numbers, they plan on opening 100 all-electric locations in the upcoming year, but plan on opening seventy times that of their standard model – there needs to be an increase in urgency for this electrical transition. If they are able to gradually implement these new electric designs in most locations until their goal year of 2030, their estimated number of 100 will exceed exponentially. Or will the new standard locations cancel out the productivity the electric locations are pushing towards?
“Chipotle’s other sustainability initiatives include developing plans for more vegan and vegetarian menu items, increasing the amount of local produce it purchases this year to 36.4 million pounds and investing in projects to drive emission reductions in beef and dairy production,” - published source.
