My name is Ariana Yett, and I am a Bloomberg Fellow and Senior Procurement Analyst at Chipotle Mexican Grill, where I help manage our food sourcing and production. Chipotle serves a tremendous amount of food, and none of that would be possible without our farmers, processors, suppliers, and distribution partners. For decades, restaurants across the country have relied on unsustainable agricultural practices such as monocropping, heavy water use, and excessive pesticide application—but we must find better ways to build sustainable food systems, meet the needs of a growing population, and protect our planet’s resources. My role puts me at the forefront of sustainable agriculture, and our mission is rooted in serving food that is good for people and good for the planet. Much of my work focuses on supporting regenerative farming practices for commodity crops like rice, beans, and corn, as well as developing crisis management strategies to ensure we continue serving responsibly sourced, classically cooked, wholesome food—even as natural disasters increasingly affect agricultural communities. My team and I collaborate closely with our agricultural partners to develop alternative or improved crops that preserve the quality and consistency of every meal. Working at an organization with more than 3,600 restaurants in North America has given me a large network of collaborators, and the Bloomberg Fellowship has expanded that network even further. Being part of a community of public health experts has strengthened my ability to develop more resilient food systems, improve consumer health, and ultimately help cultivate a healthier world.
