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by Sustainable Brands, Aug 2018
Chipotle Mexican Grill announced this week that the Chipotle Cultivate Foundation will sponsor the first Chipotle Aluminaries Project, a seven-month-long accelerator program designed to help...
by Daniel Matthews, Dec 2017
Since 2015, the Natural Resources Defense Council (NRDC) has been publishing its Chain Reaction report, produced in collaboration with Friends of the Earth, Consumers Union, Food Animal Concerns...
by Sustainable Brands, Apr 2017
Following its announcement that it is the only national restaurant brand that doesn’t use added colors, flavors or preservatives — artificial or natural — in any of the ingredients it uses to prepare...
by Hannah Furlong, Oct 2016
On Tuesday, Chipotle celebrated National Taco Day by launching new chorizo tacos, but some have speculated that the promotional release might just be one more way the Tex-Mex chain is trying to...
by Hannah Furlong, Jul 2016
Will the power of love help Chipotle recover from its food safety woes, defecting customers and still-struggling stock price? The fast casual restaurant chain has once again produced an original...
by Jim Lyza, May 2016
We had a very interesting finding from our Eco Pulse 2015 study that took us by surprise: the percentage of people who said they had stopped buying a product based on the environmental...
by Matthew Yeomans, Apr 2016
Food dominates our lives; it influences our health and has becomes a defining theme of 21st-century popular culture. No wonder then that the sustainability issues that influence the things we eat and...
by Dimitar Vlahov, Apr 2016
There is widespread consensus in the global Sustainable Brands community that purpose is trending in the business world, especially among brands that are looking beyond the next quarter and trying to...
by Amon Rappaport, Mar 2016
With a growing body of evidence showing that purpose-driven brands are more successful at attracting customers, retaining talent and delivering financial returns, it’s increasingly important to...
by Marc DeSousaShields, Feb 2016
Great brands don’t stop at connecting with mere outward expressions of who we think we are or what we want to be. The very best brands connect with long-held mystical beliefs underlying our rational...
by Melanie Vella, Nov 2015
This Tuesday afternoon breakout session saw Thomas Kolster, founder and creative director at the Goodvertising Agency, and Kerry Eustice, Editorial Partnerships Editor at The Guardian Sustainable...
by Sustainable Brands, Jul 2015
While major restaurant chains including McDonald’s, Subway, Panera and Taco Bell have recently begun to move away from unpronouncable, unfamiliar ingredients such as propionic acid and Yellow No. 5,...
by Brynn McNally, Jun 2015
Growing public health and consumer safety concerns about the overuse of antibiotics in food has sparked a wave of resistance, with both Subway and Kroger facing pressure this week to curb their...
by Sustainable Brands, Jun 2015
Having already eliminated genetically engineered ingredients and removed carnitas from the menu in some locations rather than serve pork that doesn’t meet its animal-welfare standards, Chipotle...
by Mike Hower, Apr 2015
Chipotle has become the first major restaurant chain to announce it will begin serving only food that is free of genetically engineered ingredients, The New York Times reports.Steve Ells, founder and...
by Caitlin Kauffman, Mar 2015
Animal welfare NGOs Mercy for Animals (MFA) and The Humane League declared victories this week, having motivated more large food companies to reform their animal treatment policies, this time after...
by Sheila Shayon, Jan 2015
As Super Bowl XLIX shapes up to kick off on Sunday, NBC is selling 30-second spots for $4.4-4.5 million, and 95 percent of in-game ad inventory is already sold on what has become digital advertising’...
by Leon Kaye, Jan 2015
It is not easy being a fast food restaurant chain these days. New fast-casual restaurants such as Panera Bread and Chipotle offer diners more updated and healthful menu options in a setting much more...
by Jennifer Elks, Jan 2015
Chipotle is walking its “Food with Integrity” talk with the decision this week to eliminate carnitas from the menu at about a third of its 1,800 U.S. locations, after discovering that one of its pork...
by Dale Buss, Dec 2014
While the fast-food business in the United States remains sluggish and roiled, eco-conscious burrito chain Chipotle has experienced rapid and relatively smooth growth through the recession and,...
by Mike Hower, Nov 2014
Forward-thinking restaurant operators are more frequently using marketing strategies that incorporate health, safety and environmental concerns, which can resonate with consumers seeking out more...
by Sheila Shayon, Sep 2014
A new documentary TV series, “Food Forward,” highlights the range of issues created and affected by our increasingly unsustainable food ecosystem, as well as the “food rebels” helping to transform it...
by Bettina Baylis, Jul 2014
This post is part of a series written by MBA and MPA candidates in Presidio Graduate School’s Managerial Marketing course, examining the role of marketing in advancing sustainability across all...
by Aarthi Rayapura, Jul 2014
Food+Tech Connect's recent Hack//Dining hackathon in New York City has yielded some insightful solutions to big problems faced by the dining industry. The call to “re-engineer the future of food” was...
by Jason Saul, Jun 2014
It’s the same old story: Consumers say they care about social impact but their behavior just doesn’t match their statements. So marketers and brand managers have rightfully begun to doubt this claim...
by Sustainable Brands, Jun 2014
After a rousing morning of plenary presentations, the spirit of authenticity, transparency and “reimagining partnership” continued into the afternoon Tuesday as dozens of brands and NGOs discussed...
by Claire Sommer, May 2014
After a bruising shareholder vote-down on executive pay last week, Chipotle Mexican Grill sure needed a win.It got one, courtesy of some loaded semi-automatic weapons and some pissed-off moms. In a...
by Anonymous, Mar 2014
When Patagonia launched its Responsible Economy campaign last fall, VP of Environmental Initiatives Rick Ridgeway eloquently summed up the ‘elephant in the room’ of capitalism: Growth is not...
by Elizabeth Schae..., Mar 2014
Part of the reason I eat less junk food these days is because I don't really know what it is anymore. I have nothing against fat and sugar, but junk food is full of stuff I no longer recognize. A...
by Claire Sommer, Mar 2014
Five major brands have just made news for decisions that buck the bottom-line mantra. Could this be momentum for the "CVS Effect"? Take a look and see if you agree. And note too how brands are...
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