| Chapter Four: Avocados | ||||||||||||||
|
There are two reasons we take such great care when choosing the ingredients we serve in our restaurants: healthy people, and a healthy planet. Food raised with minimal impact to the environment tastes better, and it’s better for us.
Of the 51 ingredients that make our food, avocados are arguably one of the most loved—and it’s all about the guac. 48 avocados go into a single batch of guac; that added up to 86.9 million pounds of avocados in 2018. We are committed to increasing the amount of produce we source locally every year. |
||||||||||||||
|
Chipotle avocados make a short journey from farm to table. After they’re picked, they travel to a packing plant and ripening center, then to a distribution center where they go straight to one of our restaurants. Keeping the trip short means they arrive at the peak of freshness, which makes for tastier guac.
It also helps us cut down on food waste. In 2018 we reduced our waste by an average of 25% per restaurant and diverted 42% of all waste from the landfill. We’re all about more fulfilling, less landfilling. That’s what makes our guac extra. |
||||||||||||||
|
HOW TO MAKE THE MAGIC HAPPEN |
||||||||||||||
|
6 simple ingredients. 1 delicious bowl of guac. |
||||||||||||||
|
||||||||||||||