Day After Day
To sourcing the very best ingredients we can find
and preparing them by hand.
To vegetables grown in healthy soil, and pork
from pigs allowed to freely root and roam outdoors or in deeply bedded barns.
We're committed because we understand the
connection between how food is raised and prepared,
and how it tastes.
We do it for farmers
With every burrito we roll or bowl we fill, we're working
to cultivate a better world.
Day After Day
Whole OR NOTHING
Real ingredients just taste better.
We're all about preparing food without added colors, flavors, or preservatives (other than
lemon or lime juice, which can be used as preservatives — though we use them only for taste).
Just genuine raw ingredients and their individual, delectable flavors. We source from farms rather than factories,
and spend a lot more on our ingredients than many other restaurants.
We wouldn't have it any other way.
We actually cook in our kitchens.
Great ingredients deserve great preparation. Morning to night, our skilled crews
use classic cooking techniques on the meticulously sourced meats and produce
that are delivered regularly to each restaurant. It's no coincidence that our founder
is a classically trained chef.
We care deeply about where our ingredients come from. While industrial farming practices have evolved to maximize profits and production, we make an extra effort to partner with farmers, ranchers, and other suppliers whose practices emphasize quality and responsibility. See how we're making choices with farmers, animals, and the environment in mind.
We believe that small farms come in many sizes, that it's more about what you do than how big you are. Our suppliers share many of our values. Here are two to chew on.
We develop close relationships with many of the farmers, ranchers, and other suppliers who produce the ingredients we serve every day.
We partner with farms that prioritize the long-term health of their land.
We think that animals raised outdoors or in deeply-bedded pens are happier and healthier than those raised in confinement. With our suppliers, we take a firm stand on two things.
We're serious about pasture-raised animals that have room to be animals.
There's no place for nontherapeutic antibiotics or added hormones on the farms that produce our ingredients.
Every choice we make—about who we work with, what we serve, and what we stand for—affects the bigger picture: the health of the planet. 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 keep in mind that everything is connected.
We've always done things differently, both in and out of our restaurants. Check out how we're changing the face of fast food, starting conversations, and directly supporting efforts to shift the future of farming and food. We hope you'll join us as we continue to learn, evolve, and shape what comes next on our mission to make better food accessible to everyone.
Developing long-term, personal relationships with farmers means we can work closely with the people who raise the food we serve to ensure that our ingredients—and the practices used to raise them—are always improving. You’ll often find our ingredient buyers out on the road, visiting suppliers or performing audits. While building these relationships takes time, it helps farmers grow alongside Chipotle.
Many of the farmers, ranchers, and other suppliers we work with have been part of the Chipotle family for 10-15 years—some of them, even longer. We still source ingredients from partners who’ve been with us since the days when there were only two or three Chipotles in our hometown of Denver.
Farms that plant a variety of crops and rotate the fields where they're planted keep the soil nutrient-rich and the land healthier year after year.
When the same crop is planted over and over in the same place (a practice called monoculture), the land suffers. Essential nutrients are depleted from the soil, and crops are more likely to fall prey to diseases and pest infestations, requiring the heavy use of chemical fertilizers and pesticides.
We set minimum space requirements for the animals producing the meat and dairy products that end up in our restaurants. We work with our suppliers to ensure the highest possible animal welfare standards, and are always setting the bar higher.
If, due to supply shortages, we have to serve conventionally raised meat, we clearly post signs in the affected restaurants.
Antibiotics and hormones are given to a majority of livestock to increase production and combat the effects of overcrowding.
We buy meat from farmers and ranchers who raise their animals without subtherapeutic antibiotics and added hormones. If an animal falls sick, our protocols require that farmers bring them back to health in the most responsible manner possible.
With a tradition of mentorship and promoting management from within, Chipotle is a place to build a career and have fun while you're at it.
Founder Steve Ells
How many trained chefs start fast food restaurants? In 1993, Steve Ells did just that, opening the first Chipotle and bringing fresh thinking and real food knowledge to an industry all about cheap ingredients and addictive additives. Fast food hasn't been the same since.
The Chipotle Cultivate Foundation is a non-profit organization that funds initiatives supporting sustainable agriculture, family farming, and food education. Through events like our annual Boorito promotion at Halloween, we've contributed over $3 million to what we believe in.