Sustainability and Corporate Responsibility
Chipotle’s sustainability strategy is centered on three key pillars: Food & Animals, People and the Environment. We publish our goals and our progress across each of these areas in our Sustainability Report, available at chipotle.com/sustainability. The Nominating and Corporate Governance Committee is responsible for overseeing Chipotle’s policies and programs relating to environmental, sustainability and social responsibility and the effectiveness of those policies and programs. We report to the Committee at least twice a year on our sustainability initiatives and progress towards achieving our sustainability goals. We publish a comprehensive report every other year aligned with the Global Reporting Initiative (GRI), Sustainability Accounting Standards Board (SASB), and Task Force on Climate-Related Financial Disclosures (TCFD) frameworks and our 2025 Sustainability Report serves as an interim update highlighting progress and key achievements during the year.
Food & Animals
Food & Animals are at the core of our business, and we believe that how we grow our food is how we grow our future. Chipotle is committed to sourcing high quality ingredients that are grown, raised and harvested with respect for people, animals and the land. We strive to uphold and celebrate integrity in every aspect of our business, including how workers are valued, the approach farmers use to grow crops, helping ensure humane animal treatment and minimizing the environmental impact of our operations.
We focus significant efforts on advancing our Food with Integrity principles, such as requiring responsibly raised meats, No Antibiotics Ever in our chicken, supplier transparency and traceability, high food safety requirements, and seeking organic and local ingredients. In 2025, Chipotle purchased over 50 million pounds of local ingredients, which is a 3.0 million pound increase over 2024.
We are taking action to help reinvigorate the farming industry for future generations and support food access. Our partnership with Tractor Beverage Co. helps support the agricultural industry in the United States, with 5.0% of Chipotle’s profits from its sale of these beverages directed to causes supporting farmers. We achieved our goal to contribute $5.0 million by the end of 2025 to support the future of farming and these funds have supported scholarship grants to academic institutions, helping educate and empower the next generation of farmers and advancing sustainable agriculture projects. The funding has also provided direct support to farmers through initiatives that provide guidance on regenerative farming practices, promote efficient irrigation, and advance other agricultural approaches designed to protect natural resources and strengthen long-term agricultural resilience.
People
We believe that our people and culture give us a competitive advantage in our business, and we strive to develop employees and provide continuing opportunities for them to grow their leadership skills. In 2025, we made approximately 23,000 internal promotions. Additionally, nearly 90% of our restaurant leadership roles were filled through internal promotions, including 100% of U.S. Regional Vice President roles, 83% of Field Leader positions and 85% of General Managers. We provide a range of learning opportunities designed to build skills, foster leadership and maintain a strong talent pipeline, which enables us to consistently promote from within and develop the next generation of leaders.
Meeting the needs of our people is at the heart of our employee experience. To achieve this, we provide a wide range of meaningful benefits focused on financial, educational, physical and emotional health. In addition to a broad range of medical, dental and vision benefits, our “Cultivate Me” benefits program for United States-based employees help employees save for their future by matching their 401(k) retirement savings contributions, promote financial wellness by providing access to financial education platforms and credit building tools, support continuing education with our debt-free degrees, and provide resources focused on emotional well-being. In 2025, we strengthened how we gather employee feedback across our Restaurant Support Centers (RSCs) and field operations by conducting an engagement survey. Survey results indicated strong engagement, with 91% of RSC employees and 86% of field employees reporting overall favorable engagement.
We are also dedicated to supporting people in the communities we serve. Through our Round Up for Real Change program, restaurant guests are offered the opportunity to round up their bill to the next highest dollar amount in the Chipotle app and on chipotle.com. In 2025, approximately $2.9 million was raised through this feature for community organizations.
Environment
Environmental sustainability is a key driving force in our mission to Cultivate a Better World. We acknowledge the responsibility for all businesses, including our own, to take actions to address climate change and reduce our environmental impact. Chipotle has set a target to reduce our absolute Scope 1 and Scope 2 greenhouse gas emissions 50% by 2030 from a 2019 base year. We also have a target to reduce our absolute Scope 3 greenhouse gas emissions 50% within the same timeframe. These targets were approved by Science Based Targets initiative (“SBTi”) as being in alignment with scientific recommendations of emission reductions required to keep global warming from exceeding 1.5°C.
In 2025, we reduced Scope 1 and 2 emissions by 17% compared to 2019, despite significant expansion of our restaurant portfolio. To help decouple emissions from growth, we focus on improving energy efficiency, lowering emissions intensity per restaurant, and expanding renewable energy solutions. In 2025, we installed our high-efficiency equipment package (HEEP) in more than 350 restaurants, including over 90 newly opened restaurants. The package includes lower-carbon equipment, such as an electric dual-sided plancha and a higher-efficiency rice cooker, which increases capacity, reduces cook time and decreases fossil fuel reliance. Through renewable energy credits, cleaner grid energy and operational efficiencies, we continue to improve emissions intensity per restaurant compared to 2019 levels.
Scope 3 emissions represent the majority of our carbon footprint, and we remain focused on advancing decarbonization across our value chain. We are collaborating with suppliers to implement initiatives that enhance soil carbon, improve manure management, optimize feed production and reduce enteric methane emissions. These efforts are designed to drive measurable environmental progress while supporting producer livelihoods through practical, science-based solutions.