Chipotle Mexican Grill has announced a newly developed, technologically enabled restaurant design that will maximise energy efficiency in equipment and systems. The new design uses 100 percent renewable energy sourced from wind power and solar energy.
The company has already opened restaurants using the new design in Gloucester, Virginia, and Jacksonville, Florida, and aims to reduce direct and indirect greenhouse gas emissions by 50 percent by 2030.
With a development goal to reach 7,000 locations in North America, Chipotle Mexican Grill aims to leverage openings to scale the company’s overall impact. 100 new locations are set to be open before 2024, and will be operating under the new design, testing its validity to company goals. New technology-based initiatives have been implemented to meet the target of cutting greenhouse emissions by 50 percent by 2023, and include the installation of energy management systems at every restaurant, and exploring greater use of low-carbon fuels and adoption of renewable resources.
The new concept also includes the use of solar panels, electric equipment to replace gas power, and a smaller electric cookline. Cutlery and service materials will also be biodegradable. Electric vehicle charging stations will also be located at selected restaurants.
Chief Corporate Affairs Officer at Chipotle, Laurie Schalow said that the company holds itself responsible to reduce the environmental impact of its restaurants.
“We are aiming to incorporate some elements of our responsible restaurant design into many of our new restaurant openings going forward.”
