Datasets:
ESGBERT
/
environment_data

Dataset card Data Studio Files
xet
 Community
1
sentence
stringlengths
17
15.2k
• Evaluating the accuracy and reliability of data and information for only the selected indicators listed below: Ĕ Direct (Scope ■ Scope 3 GHG emissions verified by LRQA only include franchised properties; Ĕ Energy Use and Water Use; and Ĕ Environmental Performance Indicators including: GHG emissions intensity (kg CO2e...
The application of Marriott Specific average emissions factors for energy sources where estimates are made is currently being applied at a relatively broad level.
The methodology for calculating emissions from renewable energy is done by multiplying the amount of renewable energy consumed by a fixed emission factor (EF).
The current methodology for extrapolating renewable energy consumption makes some unsubstantiated assumptions.
* Environmental performance indicators include managed properties only.
Continue to increase the percentages of validated sites reporting energy and water.
I am thrilled to share Chipotle’s showcases our progress across People, Food and Animals, and the Environment against the goals outlined in our 2020 Sustainability Report.
We invested in our people, supported our communities, and worked to reduce our environmental impact, and in my opinion, we are just getting started.
PAGE ABOUT THIS REPORT In keeping with our core values, we are proud to release our 2022 Sustainability Report to transparently share our efforts and impacts to fulfill our mission of Cultivating a Better World.
In compiling this report, we’ve engaged stakeholders; gathered and audited our environmental, social, and governance (ESG) data; worked with our leadership team to ensure alignment; and identified new ways to revisit our internal sustainability operations.
Our real ingredients are responsibly sourced and classically cooked with people, animals, and the environment in mind.
Using high-quality, wholesome ingredients, classic cooking techniques, and an interactive service format where guests choose exactly what they want, we strive to make delicious, sustainable food accessible to all in a welcoming and engaging environment.
Most notably, our diversity and inclusion strategy is to foster a culture that values and champions diversity, while leveraging the individual talents of all team members to grow our business and Cultivate a Better World.
We prioritize issues for strategic planning that hold significant importance to our stakeholders while also having the greatest potential to impact our business and evaluate our degree of control.
Plant-powered options have been a priority for Chipotle’s ongoing menu innovation over the past few years.
Meati’s products are created in a way that protects and preserves our planet’s water, land, and air.
N ENVIRONMENT 100% of our new restaurant openings participated in our food donation “Harvest Program” 40% of our electricity was purchased from renewable sources5 13% reduction in our direct greenhouse gas emissions5  5Includes the purchase of energy attribute certificates.
Increase diversity to internal pipeline of candidates6 Purchase at least 57 million pounds of organic, transitional, and/or locally grown ingredients7 Reduce Scope 1 and 2 greenhouse gas (GHG) emissions by at least 5% Reached 63% diversity within our internal pipeline of candidates Purchased 58.3 million pounds of orga...
We work to create and celebrate integrity in all aspects of our business, including how workers are treated, crops are grown, animals are handled, and the environment is impacted.
For example, we are utilizing Radio Frequency Identification technology for traceability, encouraging regenerative agricultural practices, and evaluating packaging solutions that will support a circular economy.
More than 22 million pounds of organic and transitional ingredients purchased More than 36 million pounds of local produce purchased Pounds of animal welfare certified pork, chicken, and beef puchased¹² 12Certified refers to third-party animal welfare certification.
We assure the quality of our food across a significant number of metrics including animal welfare, environmental considerations, and taste.
Chipotle strives to grow and earn profits ethically by balancing social, environmental, and financial commitments to shareholders, customers, employees, and the public.
Our Animal Welfare team sets exacting standards to which our meat and dairy suppliers must adhere, and every year we require signed affidavits affirming their compliance.
At a minimum, potable drinking water, clean restrooms, adequate ventilation, fire exits, essential safety and protective equipment, and related training, an emergency aid kit and access to emergency medical care, and appropriately lit workstations must be provided.
ENVIRONMENT AND SUSTAINABILITY We believe that protecting the environment is all of our responsibility.
Our suppliers help us achieve our mission to Cultivate a Better World, and we support our suppliers in developing environmental standards and sustainability goals.
Many of our suppliers have their own sustainability initiatives relating to water usage, energy usage, and employee welfare.
Additionally, we take into account opportunities for environmental efficiencies within our supply chain, such as measuring the amount of water used per animal.
In unacceptably negative environmental impacts through our regular supplier auditing process.
We sent an initial survey to all suppliers on sustainability and diversity in 2020.
We believe the integrity of our supply chain leads to better tasting and more nutritious food—and we will advocate for this on behalf of our customers, the environment and the communities we serve.
Nutrient-rich soil reduces the need for pesticides and synthetic fertilizers, buying locally reduces vehicle emissions from transportation, and humane animal husbandry means diminished reliance on antibiotics.
As we strive each day to be better, we’re working to measure and manage the interconnected environmental and social impacts throughout our supply chain.
It’s our promise that the food we buy and serve is raised with respect for animals, farmers, and the environment.
Our Animal Welfare Guidelines—for chicken, beef, pork, and dairy—are how we strive to ensure that our suppliers treat animals as humanely as possible, whenever possible.
Our standards cover the birth of the animal to its slaughter, ensuring humane treatment and handling throughout the animal’s lifetime.
All slaughter facilities for beef and pork must follow North American Meat Institute (NAMI) Animal Handling Guidelines, or an equivalent program, to ensure fully effective pre-slaughter stunning.
Our suppliers’ animal welfare programs must include a zero-tolerance policy toward the cruelty to animals and ensure that sick animals receive appropriate medical treatment.
We manage our beef purchases with a focus on efficient transport, factoring in our commitments to ensuring cost efficiency, environmental responsibility, humane handling, and reducing food waste.
In conventionally raised, and 100% met our animal welfare standards.
By the end of our chicken was third party animal welfare certified.
In animal welfare standards, meaning it was free from crates during gestation and farrowing, and free from routine tail docking and teeth clipping.
Chipotle is in support of the industry-wide search to find alternatives to the use of high concentration carbon dioxide stun.
Finding ways to operate regeneratively and to integrate practices that are good for the cattle and the environment was a natural fit.
ANIMAL WELFARE OVERSIGHT AND COMPLIANCE Strategic and operational responsibility for Chipotle’s Animal Welfare Programs lies within multiple positions on our Supply Chain team.
Our internal Animal Welfare Auditor, who directly oversees the day-to-day implementation of our Animal Welfare Program, reports directly to the Director of Procurement on the Supply Chain team.
The Animal Welfare team executes the program’s operational strategy, and the corporate Procurement team incorporates it into each purchasing decision.
The implementation of Chipotle’s Animal Welfare Guidelines requires close collaboration with the Sustainability, Culinary, Food Safety Quality Assurance, and Marketing and Communications teams.
The Animal Welfare team is committed to continuous education and improvement.
Team members have completed trainings in Poultry Welfare, Dairy Welfare, Swine Welfare, and Meat Plant Welfare from the Professional Animal Auditor Certification Organization (PAACO), as well as the Farmers Assuring Responsible Management (FARM) Animal Care Program, and Beef Quality Assurance (BQA) training.
Our Animal Welfare team sets exact standards to which our meat and dairy suppliers must adhere.
In addition to our documentation requirements, our Animal Welfare team is dedicated to ensuring compliance with our standards through an on-site and remote auditing program.
The team audits suppliers annually.21  In 2022, our Animal Welfare team conducted 240 on-site supplier program audits21 across 22 states and provinces, including 217 farms, 10 plants, six hatcheries, and seven feed mills, in compliance with our policy to audit 100% of domestic suppliers.
COASTAL FRESH FARMS Born and raised in Salinas, California, Len Cole founded Coastal Fresh Farms with excellent service and high-quality produce.
These practices prevent development of pests and reduce the need for other soil inputs, helping to maintain soil health and water holding capacity.
All cilantro and romaine are drip irrigated, ensuring efficient application of water and reducing overuse.
OUR TORTILLAS Our flour tortillas are made using just flour, water, canola oil and salt.
The corn tortillas we use for chips are made only with corn masa flour and water.
OUR TOFU Our plant-based protein, Sofritas, is made with organic tofu from Hodo Soy Beanery in California.
Hodo Soy Beanery sources certified organic soybeans from Indiana and Illinois.
Although the meat and dairy products we buy come from animals that are not genetically modified, it is important to note that most animal feed in the United States is genetically modified.
Our sous vide process is performed only at USDA-inspected facilities and monitored using sophisticated data collection, including continuous temperature monitoring.
We maintain a clean environment in our restaurants and employ safe food handling practices.
Participants learn detailed information about food safety, temperature control, cleaning and sanitizing, cross-contamination control, and safety regulations.
These include: work healthy, work clean, keep produce safe, cook food to correct temperatures, hold hot and cold foods at specified temperatures, maintain sanitary conditions, and call for help when needed.  EXTENSIVE INTERNAL AND THIRD-PARTY FOOD SAFETY INSPECTIONS We conduct rigorous point-by-point inspections of hun...
The authenticity, diversity and innovative nature of our employees fuels our success at Chipotle.
That’s why we are dedicated to creating a positive and supportive work environment where our employees can reach their full potential and deliver exceptional experiences in our restaurants.
We now have nearly which our employees can receive a degree with Chipotle covering the full tuition cost.
We recognize that GM instability leads to additional turnover within the restaurants, which impacts our success.
We seek to cultivate an inclusive environment where all our employees can be heard and understood; and commit to intentional actions that will drive the impact we desire.
In Project to ensure support for all members of our community by providing inclusivity training focused on creating an inclusive work environment.
We encourage employees to get involved with our Employee Resource Groups to spark conversations, learn from each other, and grow their careers.
We believe in diversity, equity, and providing a workplace free from discrimination and all forms of harassment.
We continue to empower our Employee Resource Groups to create a community for our employees to support each other, learn, and celebrate diversity.
EMPLOYEE RESOURCE GROUPS (ERGS) OVERVIEW Our voluntary employee-led ERGs help cultivate an inclusive culture.
CHIPOTLE WELLNESS Chipotle Wellness ERG fosters an environment that supports Chipotle employees’ mental, physical, and financial wellbeing.
This group amplifies our current Chipotle wellness offerings and resources, advocates for habits of wellbeing at work and in our personal lives and creates an engaging and collaborative environment that supports employee participation.
PRIDE PRIDE fosters a work environment that is inclusive of the LGBTQ+ community and attracts, retains, develops, and celebrates its authenticity.
Its vision is to cultivate a safe and inclusive environment that attracts, empowers, and elevates women at Chipotle and beyond.
Creating a safe work environment is a top priority and we work hard to ensure all employees understand and engage in safe work practices.
For more on how we are reducing food waste, please visit the Environment section of this report.
Our goal is to do good when it comes to the environment and social impact around the world.
All Tractor Beverages sold by Chipotle help support the United States agricultural industry, with causes that support farmers.
Accordingly, diversity (whether based on factors such as race, gender, national origin, religion, or sexual orientation or identity, as well as on broader principles such as diversity of perspective and experience) is one of many elements that are considered in evaluating a particular director candidate.
The Nominating Committee and Corporate Governance Committee of the Board actively seeks to include qualified women and individuals from minority groups in the pool from which new director candidates are selected and instructs each recruiting firm retained by the Board to identify candidates who, in addition to having p...
The Board of Directors and senior leadership team are involved with the development, approval, updates and oversight of the organization’s purpose, value or mission statements, strategies, policies, and goals related to financial, environmental, and social topics.
The Nominating Committee oversees policies and programs relating to environmental, sustainability and social responsibility policies, goals and programs, Government Affairs initiatives and policies, and programs relating to social responsibility, corporate citizenship, and public policy issues significant to the compan...
This includes reviewing the effectiveness of the organization’s policies and programs relating to environmental, sustainability and social responsibility at least twice a year and, when necessary, on request.
We are passionate about inspiring real change in people, food, and the environment every day.
Its responsibilities include economic, environmental, and social oversight.
This includes our conscientious food sourcing practices, our commitments to more environmentally friendly building materials and energy efficient systems, and the value we place on a diverse and inclusive workforce.
Gender and ethnic diversity within our labor force and Board composition, including statistics, trends and diversity and inclusion initiatives.
PROTECTING OUR CUSTOMERS Creating a safe environment is a top priority and we work hard to ensure all employees understand and engage in safe work practices.
To forge a path for sustainable growth this past year we focused our efforts in developing strategies to address the environmental impact of our direct operations.
We know that agricultural emissions account for over the United States and is the greatest contributor to our Scope 3 emissions.
We engaged with our suppliers to better understand what their current practices are, and how we can develop a holistic approach to address climate impacts, water resources, soil health, and support productivity.
GOAL: Identify key water risk areas and ingredients throughout supply chain in an effort to inform our water conservation strategy.
Completed a water risk assessment to identify areas of our operations and supply chain operating in water stressed regions.
GOAL: 3 greenhouse gas emissions by 2030.30 PROGRESS: 13% reduction in Scope 1 and 2.32 26% increase in Scope 3 emissions.