April 13, 2011
Tempe-area Chipotle locations to co-host fundraiser to benefit the newly established Chipotle Sustainable Food Systems Scholarship
At least one ASU School of Sustainability student to be awarded a $1,000 scholarship annually from new Chipotle fund
Who:
Chipotle (Chi-POAT-lay) Mexican Grill, the chain of burrito restaurants committed to serving food made with more sustainably raised ingredients; Arizona State University (ASU) School of Sustainability students; and all Tempe big burrito lovers.
What:
In 2011, Chipotle established the Chipotle Sustainable Food Systems Scholarship for ASU’s School of Sustainability. Through the fund, Chipotle will annually award at least one $1,000 scholarship to a School of Sustainability undergraduate student, with the first award to be given in May 2011.
To raise funds for the Chipotle Sustainable Food Systems Scholarship, the three Tempe Chipotle locations will host a fundraiser on Earth Day, Friday, April 22, from 11 a.m. to 10 p.m. During the fundraiser, for customers who stop by one of these locations, purchase some grub and show a fundraiser flyer, event graphic on their smart phone, or just mention they’re dining at Chipotle in support of the fund, 50 percent of their purchase will go directly to the Chipotle Sustainable Food Systems Scholarship.
Where:
- Tempe Marketplace Chipotle – 2000 East Rio Salado Parkway, Tempe, Ariz. 85281
- Rural & Baseline Chipotle – 815 East Baseline Road, Tempe, Ariz. 85283
- Mill Avenue & 11th Street Chipotle – 1038 South Mill Ave., Tempe, Ariz. 85281
When:
Friday, April 22 from 11 a.m. to 10 p.m.
Why:
Through its vision of Food With Integrity, Chipotle is seeking better food not only from using fresh ingredients, but ingredients that are sustainably grown and naturally raised with respect for the animals, the land, and the farmers who produce the food. Food With Integrity has led Chipotle to a decade-long track record of working to improve the nation’s food supply. This year alone, Chipotle will serve more than 100 million pounds of naturally raised meats; use cheese and sour cream made with milk from cows not treated with the synthetic hormone rBGH; and offer at least 35 percent of at least one bulk produce item in all its restaurants purchased from local farmers when seasonally available. As part of its ongoing community efforts, Chipotle often supports local causes that share this dedication to sustainability, including the ASU School of Sustainability.
About the ASU School of Sustainability:
Established in 2007, the School of Sustainability, within ASU’s Global Institute of Sustainability, brings together multiple disciplines and leaders to create and share knowledge, train a new generation of scholars and practitioners, and develop practical solutions to the most pressing environmental, economic, and social challenges of sustainability – especially as they relate to urban areas. The Chipotle Sustainable Food Scholarship will be awarded to a School of Sustainability undergraduate with an outstanding academic record and an interest in sustainable food systems.
For more information about the School of Sustainability visit: http://schoolofsustainability.asu.edu, and for more information about the Chipotle Sustainable Food Systems Scholarship visit: http://schoolofsustainability.asu.edu/scholarships.
More about Chipotle:
Steve Ells, founder, chairman and co-CEO, started Chipotle with the idea that food served fast did not have to be a typical fast food experience. Today, Chipotle continues to offer a focused menu of burritos, tacos, burrito bowls (a burrito without the tortilla) and salads made from fresh, high-quality raw ingredients, prepared using classic cooking methods and served in a distinctive atmosphere. Through our vision of Food With Integrity, Chipotle is seeking better food from using ingredients that are not only fresh, but that where possible are sustainably grown and naturally raised with respect for the animals, the land, and the farmers who produce the food. A similarly focused people culture, with an emphasis on identifying and empowering top-performing employees, enables Chipotle to develop future leaders from within. Chipotle opened with a single restaurant in 1993 and currently operates nearly 1,100 restaurants. For more information, visit Chipotle.com.
Contacts:
Elexis Mariash, Linhart PR: 303-951-2557 / emariash@linhartpr.com
Karen Leland, ASU Global Institute of Sustainability: 480-965-0013 / karen.leland@asu.edu
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