Chipotle Mexican Grill recently revealed the design for an electric restaurant that maximizes energy efficiency in its equipment and systems and uses renewable energy from wind power and solar through the purchase of certified renewable energy credits. The company piloted these features in a restaurant in Gloucester, Virginia, and Jacksonville, Florida, with a third location opening this summer in Castle Rock, Colorado.
The new restaurant design will help Chipotle progress toward its science-based targets to reduce direct and indirect greenhouse gas emissions by 50 percent by 2030 compared to a 2019 baseline.
The company plans to expand the new format to 7,000 North American locations. To achieve this goal, more than 100 of its new locations in 2024 will implement all-electric equipment and some additional elements from its new design.
"With our aggressive development goal in North America, we hold ourselves accountable to reduce the environmental impact of our restaurants," said Laurie Schalow, chief corporate affairs officer at Chipotle, in a statement. "We are aiming to incorporate some elements of our responsible restaurant design into many of our new restaurant openings going forward."
Key features of Chipotle's design concept include:
• Rooftop solar panels, where feasible
• All-electric equipment and systems to replace gas power
• Heat pump water heaters
• Smaller electric cookline and improved exhaust hoods
• Energy management systems
• Biodegradable cutlery, straws, bowls, cups, and lids
• Electric vehicle charging stations at select locations
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