QSR Magazine: Chipotle Sets Bold Waste Reduction Goals

Chipotle has had ongoing problems for the past few years but is refocusing on its vision. The brand's new campaign focused on waste reduction with a goal of diverting half of its waste from landfills by 2020. QSR Magazine noted the new campaign is an extension of its 2015 plan which increased the restaurants' diversion rate from 31 perfect to 40 percent.

“Increasing our waste diversion rate to 50 percent is an ambitious goal, but we feel it's important to be assertive in our efforts to advance our purpose," Caitlin Leibert, head of sustainability at Chipotle, said in a statement. "We remain deeply dedicated to bringing guests great tasting food while upholding Chipotle's values and commitment to food made with respect for the land and environment."

The brand plans to make this campaign successful so by minimizing food waste during preparation, readjusting it's food preparation to minimize end-of-day waste, recycling, performing regular waste audits, expanding its food donation program and composting.

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