1. Chipotle By Josh Miller and Brittany Sanders http://www.boiseweekly.com/Cobweb/archives/2011/09/15/chipotle-grand-opening-tomorrow

2. Not your “normal” fast food restaurant:  Highly efficient- top performing locations get through 300 customers per hour.  Entrees are made from scratch right in front of the customer.  Purchase local raw ingredients based on location.

3. Aesthetics  Interior design choices reflect the menu and mission of Chipotle  Simple  Clean  Effortless  Sustainable http://lefanglekwatsa.blogspot.com/2010/10/chipotle-mexican-grill.html

4. Core Values  American’s want a filling and fast meal.  Growing interest in how meals are prepared and where ingredients come from.  Conscientious consumerism- importance of sustainable practices and focus on personal health.

5. Chi potle Cultivate Foundation  Supports local family farms.  Provides food education programs.  Will use 10 million lbs of fruit and vegetables grown within 350 miles of where they will be served.  Goal is to get people thinking about a sustainable future and better quality food supplies http://www.guardian.co.uk/scie nce/2010/nov/29/eating-fruit- veg-cancer

6. Questions?  http://www.youtube.com/watch?v=aMfSGt6rHos http://www.youtube.com/watch?v=aMfSGt6rHos  If you already eat at Chipotle then what is it that you like about it? If not, does this make you want to start eating there?  What other companies do you know of that practice sustainability?

7. Sources  Chipotle creates foundation to support sustainable agriculture. (2011, August 2011). Retrieved from http://www.sustainablebusiness.com/index.cfm/go/ news.display/id/22844  Chipotle. (2011). Back to the start [Web]. Retrieved from http://www.youtube.com/watch?v=aMfSGt6rHos  Kaplan, D. (2011, September 26). Chipotles growth machine. Fortune, 135-140.