What’s Inside

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In-Person Bootcamp

A five day bootcamp in Newport Beach, California, focused on building a plan for scale

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World Class Mentors

1:1 mentor meetings and three to four mentors committed to at least six months of formal advising

Toppings and Extras
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Access to Chipotle Experts

Pro bono mentorship, resources, and service from Chipotle teammates

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Investment Readiness

Customized support to help you get investment ready

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Investor Introductions

Key introductions to relevant investors who can help your venture scale

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Chipotle Celebrity Status

Monthly Chipotle catering for the office and a Chipotle celebrity card

Mentors and Experts

Meet a sampling of the spectacular mentors and Chipotle experts who will participate in the project. As we get to know our selected ventures, we’ll bring in more mentors that can best support entrepreneurs through the unique opportunities and challenges they each face.

Kimbal Musk
Kimbal Musk

Entrepreneur and Restaurateur

Kimbal Musk

Kimbal Musk

Entrepreneur and Restaurateur

Kimbal Musk is an entrepreneur and restaurateur who has founded and advised several companies and non-profits including: The Kitchen, a restaurant company with restaurants in Boulder and Denver, CO; The Kitchen Community; Zip2 Corporation (acquired by Compaq Computer Corporation); PayPal, Inc. (acquired by eBay Inc.); Everdream Corporation (acquired by Dell Inc.); Tesla Motors, Inc.; Space Exploration Technologies Corp. (SpaceX); OneRiot (acquired by Wal Mart Stores, Inc.) and SolarCity Corporation. After success in the technology business, Mr. Musk decided to pursue his passion for food and cooking and attended the French Culinary Institute in New York City.

His extensive experience with fast-growing and innovative companies as well as restaurants and other retail operations, and his experience on numerous boards of directors, are an asset to our Board. Mr. Musk is a member of the board of directors of Tesla Motors, Inc. (Nasdaq:TSLA) as well as a number of privately-held companies and charitable organizations. He has served as an Adjunct Professor at New York University, and is a graduate of Queen’s Business School in Canada and the French Culinary Institute.

Richard Blais
Richard Blais

Chef, Restaurateur, Author, and TV Personality

Richard Blais

Richard Blais

Chef, Restaurateur, Author, and TV Personality

Richard Blais is a successful chef, restaurateur, James Beard nominated cookbook author and television personality. Perhaps most recognizable as the winner of Top Chef All-Stars, Blais grew up on Long Island working as a “poissonier” at McDonald’s. It was here where he first dabbled in deconstruction in cuisine, serving filet-o-fish sandwiches sans top bun. Blais went on to graduate from the Culinary Institute of America and train at The French Laundry, Daniel, Chez Panisse, and el Bulli.

Blais currently owns and operates Trail Blais, a forward-thinking culinary company that has consulted on, designed, and operated multiple popular eateries. In San Diego, where he currently resides, Blais is a partner at Juniper & Ivy and Crack Shack, his fried chicken and egg concept which has expanded to multiple locations throughout California. Trail Blais will also be opening Yellowbelly, an island-inspired seafood restaurant, in St. Louis this fall.

Blais is a James Beard Award-nominated author of Try This at Home: Recipes from My Head to Your Plate, and his second cookbook, So Good, was released in May 2017 (Houghton Mifflin Harcourt). He frequently makes appearance on such hit Food Network shows as Guy’s Grocery Games, Next Food Network Star and Cooks vs. Cons, to name just a few. In addition, Blais recently launched a podcast entitled “Starving for Attention” which provides an entertaining, behind-the-scenes look into the food industry, and has featured guests including Wylie Dufresne, Michael Voltaggio, Andrew Zimmern, Gail Simmons, Lou Diamond Phillips, and more.

Mark Ramadan
Mark Ramadan

Co-Founder and CEO of Sir Kensington's

Mark Ramadan

Mark Ramadan

Co-Founder and CEO of Sir Kensington's

Mark Ramadan is the Co-Founder and CEO of Sir Kensington’s, creators of non-GMO, globally-inspired condiments. Sir Kensington’s mission is to reimagine ordinary and overlooked food with fearless integrity and charm. Ramadan doubled as a marketing guru, having created the character of Sir Kensington, a fictitious British merchant, to appeal to consumers’ taste for the elegant, exotic, and entertaining.

While attending Brown University, Ramadan and his classmate, Scott Norton, were inspired by an article penned by Malcolm Gladwell, titled “The Ketchup Conundrum,” which suggested that it was impossible for new ketchup brands to compete with the nostalgic incumbent, Heinz. From there, Ramadan and Norton set out to change the broader condiment category by not only focusing on taste, but by building a brand that celebrated both food education and food entertainment.

After two years of testing recipes and creating Sir Kensington’s story, the company launched in June 2010. In the following years, Sir Kensington’s launched award-winning lines of mayonnaise, mustard, and vegan mayo named Fabanaise, the first commercial product made from aquafaba. The products can be found in thousands of retailers, including Whole Foods and Kroger, and hospitality establishments, including Bareburger, The Spotted Pig, and The Ritz-Carlton, nationwide. In April 2017, Sir Kensington’s was acquired by Unilever.

Prior to Sir Kensington’s, Ramadan worked as a consultant at McKinsey & Company in New York City, specializing in the consumer goods and travel industries. He graduated in 2008 from Brown with a BA in Economics and International Relations. 

Ramadan has been featured on Fast Company’s “1000 Most Creative People in Business” and Forbes’ “30 under 30” list.

Sarah Kauss
Sarah Kauss

Founder and CEO of S'well

Sarah Kauss

Sarah Kauss

Founder and CEO of S'well

Sarah Kauss is the founder and CEO of S’well — creator of the original fashion hydration accessory. Launched in 2010, she married her passion for fashion, hydration and philanthropy to disrupt the reusable bottle industry and transform the on-the-go, drinking experience. Sarah has been recognized as a Fortune’s “40 Under 40” honoree and EY Entrepreneurial Winning Woman, while S’well has been named #1 Fastest-Growing, Women-Led Company by The Women Presidents’ Organization and honored with the Brand Design award by Inc. magazine.

As an entrepreneur and advocate, Sarah is building a global lifestyle brand that gives back. She currently sits on the UNICEF USA New York Regional Board and is a member of the 2018 Class of Henry Crown Fellows within the Aspen Global Leadership Network at the Aspen Institute.

Prior to starting S’well, Sarah was an international real estate developer and CPA. She earned a degree in accounting from the University of Colorado, Boulder and an MBA from Harvard Business School.

Robert Egger
Robert Egger

Founder and President of L.A. Kitchen

Robert Egger

Robert Egger

Founder and President of L.A. Kitchen

Robert is the Founder and President of L.A. Kitchen, which recovers locally sourced, cosmetically imperfect fruits and vegetables to fuel a culinary arts job training program for men and women coming out of foster care and older men and women returning from incarceration.

Founded in 2013, L.A. Kitchen is now located in a 20,000-square-foot, two–level processing kitchen, located in NE Los Angeles. L.A. Kitchen operates Strong Food, a wholly owned, for-profit subsidiary that hires training program graduates and competes for food service contracts, with an emphasis on opportunities to serve healthy senior meals. L.A. Kitchen’s founding partner is the AARP Foundation, which gave its first million-dollar grant to help establish the model.

Robert pioneered this model during his 24-year tenure as the president of the DC Central Kitchen, the country’s first “community kitchen,” where food donated by hospitality businesses and farms is used to fuel its nationally recognized culinary arts job training program. Since opening in 1989, the kitchen (which is a $12-million-a-year, self-sustaining social enterprise) has produced over 35 million meals and helped 1,500 men and women gain full-time employment. The Kitchen operates its own revenue-generating business, Fresh Start Catering, as well as the Campus Kitchens Project, which coordinates similar recycling/meal programs in over 57 colleges or high school kitchens.

In addition, Robert founded CForward, an advocacy organization that promoted the economic role that nonprofits play in every community.

In Washington DC, Robert was the founding chair of both the Mayor’s Commission on Nutrition and Street Sense, Washington’s “homeless” newspaper. He was also the co-convener of the first Nonprofit Congress, held in Washington DC in 2006.

Currently, Robert serves on the boards of:

  • Kitchens for Good (San Diego)
  • Chef Jose Andres’ World Central Kitchen
  • #HashTagLunchBag

Robert’s book on the nonprofit sector, Begging for Change: The Dollars and Sense of Making Nonprofits Responsive, Efficient and Rewarding for All, was released in 2004 by HarperCollins. It received the 2005 McAdam Book Award for “Best Nonprofit Management Book” by the Alliance for Nonprofit Management.

L.A. Weekly named Robert one of its 2016 People of the Year, and in 2015, he was given the Conscious Leader of the Year award by Conscious Capitalism. He was included in The Non-Profit Times’ list of the “50 Most Powerful and Influential” nonprofit leaders from 2006-2009. He was the recipient of the Restaurant Association of Metropolitan Washington’s 2007 “Lifetime Achievement” award and the 2004 James Beard Foundation “Humanitarian of the Year” award. Robert has also been named an Oprah Angel, a Washingtonian of the Year, a Point of Light, a Food Hero by Food Tank, a REAL Food Innovator by the US Healthful Food Council and one of the Ten Most Caring People in America by the Caring Institute. He is also a 15-gallon blood donor to the American Red Cross.

Robert speaks throughout the country and internationally on the subjects of hunger, sustainability, nonprofit political engagement and social enterprise. He writes blogs and editorials to share his ideas about the nonprofit sector and the future of America.

Ime Archibong
Ime Archibong

Vice President of Partnerships at Facebook

Ime Archibong

Ime Archibong

Vice President of Partnerships at Facebook

Ime is focused on unlocking new business opportunities and driving Facebook’s product strategy through product/platform integrations and global programs. In this role, Ime has supported a variety of Facebook initiatives, including the Developer Platform, Music and Video products, Messenger, Internet.org, and Facebook’s K-12 and CS Education efforts. Prior to joining Facebook, Ime was an Advanced Technology Business Development Professional at IBM. He started his career at IBM as a software engineer in the Systems and Technology Group, before doing a stint on the corporate strategy team, and eventually settling in business development. Ime holds a Bachelor¹s of Science degree in Electrical Engineering and Computer Science from Yale University and an MBA from the Stanford Graduate School of Business.

Michael Stewart
Michael Stewart

Director of Food Outreach at Kickstarter

Michael Stewart

Michael Stewart

Director of Food Outreach at Kickstarter

Michael is the Director of Food Outreach at Kickstarter, where he’s been helping bring creative projects to life since 2012. In supporting Kickstarter’s diverse community of food and drink creators — who range from restauranteurs, to brewers, designers, farmers, entrepreneurs, and beyond — Michael acts like a coach: helping them plan, tell their stories, and connect with their communities effectively. He previously led strategy for Kickstarter’s partners, including cultural organizations like the Smithsonian Institution, Creative Time, Museum of the Moving Image, and more.

Prior to joining Kickstarter, Michael consulted for independent food industry entrepreneurs, and hosted Brooklyn-based events for the benefit of organizations like Food Bank for NYC and City Harvest. He’s delighted to work for a Public Benefit Corporation like Kickstarter, where he gets to spend his time creating a more vibrant and sustainable world.

Laurie Schalow
Laurie Schalow

Chief Communications Officer for Chipotle Mexican Grill

Laurie Schalow

Laurie Schalow

Chief Communications Officer for Chipotle Mexican Grill

Laurie Schalow is a 20+ year Public Affairs veteran, starting her career with Yum! Brands in 1994 when she joined Taco Bell in California and served as the national spokesperson for 11 years. In 2005, Laurie joined sister brand, KFC, in Louisville, KY, where she created publicity plans for the Company’s core business, managed community relations initiatives, all internal and external communications and crisis management. In 2011, Laurie became Vice President of Public Affairs for Yum! Brands overseeing Global Corporate Social Responsibility, PR, Crisis Management, Social Listening and Community Diversity programs for the 44,000 KFC, Pizza Hut and Taco Bell restaurants in 140 countries.

In 2017, Laurie joined Chipotle Mexican Grill in Denver, CO as the first Chief Communications Officer reporting to CEO and Founder, Steve Ells. At Chipotle, Laurie oversees the Public Affairs function including all internal and external communications, stakeholder engagement, sustainability and is responsible for protecting and promoting the reputation of the brand and its 2,300 restaurants.

Laurie holds a B.S. Degree in Business from Miami University and received her Master of Business Administration from Case Western Reserve and Wayne State University. She is active in volunteer work and currently serves on the Board of Directors for The Muhammad Ali Center and Chairs the Maryhurst Board. Laurie is also a member of the International Women’s Forum, the Public Affairs Council and the Women’s Food Service Forum.

Caitlin Leibert
Caitlin Leibert

Head of Sustainability for Chipotle Mexican Grill

Caitlin Leibert

Caitlin Leibert

Head of Sustainability for Chipotle Mexican Grill

As Head of Sustainability for Chipotle Mexican Grill, Caitlin is responsible for creating and implementing the company’s sustainability vision and strategy in more than 2,200 restaurants worldwide. From waste reduction to energy management, to water stewardship, Caitlin works to minimize Chipotle’s impact as a company and plays a key role in developing new practices.

Caitlin started her career at Chipotle in 2007 as a marketing strategist in northern Ohio and later went on to oversee marketing in New England before moving to Denver, Colorado in 2011 for her current role.

Caitlin received her BA in journalism from the University of New Hampshire where she graduated Magna Cum Laude and Phi Beta Kappa. She then went on to earn her Masters in Sustainability Leadership from the University of Cambridge in the UK in 2016. She is currently serving a two-year term on the Mayor’s Sustainability Advisory Council for the City of Denver.

David Kyle
David Kyle

Former Chief Operating Officer, Acumen

David Kyle

David Kyle

Former Chief Operating Officer, Acumen

David founded Impact Business Leaders, which is focused on placing experienced professionals looking for career change in full time roles with social enterprises around the world.

Prior to starting IBL David was at the Calvert Foundation in Bethesda, Maryland as COO. Prior to joining Calvert Foundation David lived in Hyderabad, India for three years where he was the Founder and CEO of the Indian School Finance Company www.isfc.in, a for-profit finance company that provides medium term debt capital to private schools serving very low-income families. As COO and Chief Investment Officer of Acumen Fund, he built local operations in East Africa, India, Pakistan and New York from 2003-07.

Prior to beginning his career in social enterprise in 2001 David spent 20 years in the corporate and investment bank of Citibank working successively in Brazil, Hong Kong, Saudi Arabia, Portugal and the UK.

Curt Garner
Curt Garner

Chief Digital and Information Officer for Chipotle Mexican Grill

Curt Garner

Curt Garner

Chief Digital and Information Officer for Chipotle Mexican Grill

Curt Garner was appointed Chief Digital and Information Officer at Chipotle in March 2017. Mr. Garner joined Chipotle in November 2015 as Chief Information Officer, and prior to that had worked for Starbucks Corp. for 17 years, most recently serving as Executive Vice President and Chief Information Officer.

Mr. Garner has a Bachelor of Arts degree in economics from The Ohio State University. He serves as a director of Aerohive Networks, Inc. (NYSE: HIVE).

Tressie Lieberman
Tressie Lieberman

VP, Digital and Off-Premise at Chipotle

Tressie Lieberman

Tressie Lieberman

VP, Digital and Off-Premise at Chipotle

Tressie Lieberman is thrilled to be working in her new role as VP, Digital and Off-Premise at Chipotle, a purpose-driven brand that she loves and admires. She is focused on driving growth of digital ordering, delivery, and catering. She is also responsible for connecting to customers in relevant ways through loyalty, CRM and social media. She is extremely passionate about building winning teams, developing others, connecting to culture and solving big problems.

She previously led marketing, brand experience and menu for Snap Kitchen, a prepared meals concept that makes a healthy lifestyle easy. As CMO in a start-up, she touched every part of the customer journey from engaging team members to designing retail shops and establishing a presence in wholesale. She led a team of chefs and dietitians to create new on-trend dishes, adding over 100 options to the menu in two years. She created an in-house agency team to constantly light up the brand with engaging content while driving sales and online ordering through performance marketing and CRM.

With a passion for food and technology, Tressie previously held digital positions at both Taco Bell and Pizza Hut. As Vice President, Digital Innovation and On Demand at Taco Bell, she led an incubator that focused on rapid prototyping, e-commerce, loyalty and new ways to access the brand through delivery. Prior to that role, she built the breakthrough digital marketing and social media strategy that positioned Taco Bell to win in youth culture. She reimagined opportunities to create conversations with activations such as being the first brand on Snapchat, creating a petition for the taco emoji and being an early leader in influencer marketing.

She spearheaded the design of Taco Bell’s mobile ordering platform and led the social blackout campaign that moved the app to the top 20 paid apps in the App Store within its first day of launch. The app was included as one of the 20 Best Ads of 2014 by Fast Company and also contributed towards Taco Bell being named as one of Fast Company’s Top Most Innovative Marketers.

Tressie was recognized as a LinkedIn Next Wave top 10 marketing professional 35 and under in 2015 and Advertising Age Woman to Watch in 2013. She proudly supports her alma mater, The University of Texas, through guest lectures and student mentorship.

Haris Khan
Haris Khan

Director of Restaurant Excellence for Chipotle Mexican Grill

Haris Khan

Haris Khan

Director of Restaurant Excellence for Chipotle Mexican Grill

As Director of Restaurant Excellence for Chipotle Mexican Grill, Haris leads core functions within operations aimed at enabling consistency and growth across all Chipotle restaurants. Prior to joining Chipotle, Haris gained sound experience within the startup world having served as the Vice President of Operations for Thistle where he oversaw all facets of operations ranging from culinary, fulfillment, delivery, procurement and quality assurance.

Before Thistle, Haris was with Yum Brands (Taco Bell HQ) integrating and scaling digital initiatives, as well as launching new menu offerings. Prior to that he spent 6 years at Jack in the Box HQ where he led teams to streamline the product and equipment lifecycle process, introduced innovative equipment and reduced operational complexity within the restaurants through simplification efforts.

Robbie Vitrano
Robbie Vitrano

CEO and Co-Founder of Good Spread

Robbie Vitrano

Robbie Vitrano

CEO and Co-Founder of Good Spread

Robbie is a designer who works as a CEO, investor, and mentor. His focus is on high impact, profitable, social innovation—working through the food system, e-commerce, and media. He manages his holdings through portfolio company Innisfree.

He is CEO and co-founder of Good Spread, an organic food brand that activates solutions to the global malnutrition crisis (1 billion starved, 2 billion obese) through the $10 billion nut butter market, transparency and integrity in the supply chain, advocacy and adventure. Good Spread was launched from a non-profit that makes a nutrition-fortified peanut butter-based treatment that has a 96% cure rate for the chronic disease of severe acute malnutrition (SAM, the leading cause of death among children globally). A child dies every 10 seconds from SAM; a preventable death. Good Spread uses peanut butter a second way; each purchase funds one lifesaving treatment for a severely malnourished child.

Robbie is a serial entrepreneur by necessity, co-founding international healthy fast casual franchise Naked Pizza, social entrepreneurship accelerator The Idea Village, brand studioTrumpet, and natural food+e-commerce media company Natchcom.  Naked Pizza was sold to Mark Cuban in 2012. Both Trumpet and Naked Pizza were named Fast Company’s “Most Innovative Companies in the World.”  He is on the board of Tulane’s Goldring Center for Culinary Medicine, the New Orleans Culinary & Hospitality Institute, and Interaction Associates. Innisfree holdings include Natchcom, Porchjam Spirits, Uncanny full-spectrum hemp-derived cbd, and Freedom Pizza.

Robbie splits his time between the food epicenters of his hometown New Orleans and the splendor of Boulder with his wife of 31 years, artist Patricia Duffy Vitrano.

Chris Yeh
Chris Yeh

Author and Co-Founder of Wasabi Ventures

Chris Yeh

Chris Yeh

Author and Co-Founder of Wasabi Ventures

Chris Yeh is the co-founder and General Partner of Wasabi Ventures, and has founded, advised, or invested in over 100 high-tech startups since 1995.  He is also the co-author, along with Reid Hoffman and Ben Casnocha, of the New York Times bestseller, “The Alliance: Managing Talent in the Networked Age”, and the co-founder of Allied Talent, the official provider of The Alliance Framework for helping organizations better recruit, engage, and retain entrepreneurial employees.  He and Reid are currently working on their upcoming book, “Blitzscaling”, which will be published in October 2018.  Chris earned two degrees from Stanford University and an MBA from Harvard Business School, where he was named a Baker Scholar.

 

Josh McClung
Josh McClung

Director of Cleantech Strategy & Investments at Cox Enterprises

Josh McClung

Josh McClung

Director of Cleantech Strategy & Investments at Cox Enterprises

Josh McClung is Director of Cleantech Strategy & Investments at Cox Enterprises. He is responsible for leading the exploration and development of a fourth vertical in Cleantech where he is focused on the water and food & agriculture sectors. The platform and ecosystem will be built through minority investments and acquisitions that solve the key challenges facing the world’s critical infrastructure, which also includes energy, next generation automotive technologies and advanced materials.

In Josh’s most recent role as Director of New Ventures at Cox Automotive, he was responsible for optimizing Cox Automotive’s assets to develop new internal ventures, execute minority investments in early stage companies and structure non-traditional strategic partnerships with the goal of delivering informed strategies on new growth areas and designing pathways to actionable outcomes.

Prior to that position, Josh has been an entrepreneur, private equity investor, investment banker and World Economic Forum Global Shaper.

Rick Sterling
Rick Sterling

Former CEO, Sterling Rice Group

Rick Sterling

Rick Sterling

Former CEO, Sterling Rice Group

For more than 45 years, Rick’s career has been focused on business strategy and innovation. It was his diverse leadership experience in both sophisticated business environments and high-growth entrepreneurial cultures that shaped the essence of the firm he co-founded, Sterling-Rice Group.

Rick began his career in brand management at Quaker Oats in Chicago.  There, he ran their $500 million+ pet food business, created and launched Kibbles ‘n Bits, still a $300 million brand 35 years later.

Rick was recruited to head marketing at Celestial Seasonings in 1981 when Celestial was one of the true pioneers as a purpose-driven brand.  Rick and Michael Rice worked together at Quaker and Celestial, then started Sterling-Rice Group in 1984, in Boulder CO, based on their common experiences. Their premise, that firms seeking growth would benefit from their brand-building experiences at both large, sophisticated and entrepreneurial marketing environments, has proven to be true and enduring. Now 33 years later, Sterling-Rice Group has become one of the country’s leading integrated brand development firms recognized for its fusion of strategy and creativity, its expertise in consumer products, health & wellness, its values-based culture and the enduring impact it has on clients and consumer culture.

When Rick and Michael started the company, they committed to making SRG a social experiment – where they would practice their professions at the highest level and leverage their expertise to have significant social impact.  The company measures performance against its Beliefs and sets strategy from these culture assessments. Rick believes this might be the single most significant driver of SRG’s long-term success. The company also gives 10% of its profits to community and social causes.

Over the years, SRG has had significant and enduring impact for large and small companies. SRG works extensively with PepsiCo, KraftHeinz, Con Agra, Kellogg’s, Johnson & Johnson, Lilly, Pfizer and many more, providing strategy, innovation and design expertise.   Since its inception, SRG has been involved at critical junctures to build many of the entrepreneurial successes in the natural and organic sector:  Earth’s Best Baby Food, Cascadian Farm, Kashi, Annie’s Homegrown, Horizon Organic, So Delicious, Dave’s Killer Bread, Bolthouse Farms, ThinkThin and more.  Each of these brands has eventually been sold to large strategic or financial buyers in attractive deals for the sellers.

Rick was the CEO of SRG from 1984 to 2010 and is now the Board Chairman.

Timeline of Events

Applications Open

September 12th

We are seeking applicants (both for and non-profits) in the areas of alternative farming and growing systems, farming and agriculture technology, food waste and recovery, and plant and alternative products! See the application for details!

Applications Close

October 10th

Applications close! In the words of Rita Mae Brown: “If it weren't for the last minute, nothing would get done.”

Ventures Announced

January 2019

Uncharted selects and announces eight of the very best ventures that are a fit for this project.

Mentor Introductions

Dates TBD

Uncharted begins to swarm ventures with the people they need to help scale their business and create deeper impact.

In-Person Boot Camp

March 18th-22nd

We come together in Newport Beach, California, for a 5-day in-person boot camp focused on invaluable clarity, connections, and access to mentors.

Online Support Begins

April 2019

Ventures receive access to online curriculum and support, including courses pulled from Uncharted curriculum, personalized check-ins, and coaching and mentorship sessions.

Program Wrap-Up

July 2019

Uncharted leads impact assessment, feedback sessions, and learning sessions.

F.A.Q.s

  • Food With Integrity has been at the core of Chipotle’s business since it was founded 25 years ago. This project is an opportunity to expand on their impact in the area of food with integrity beyond their operations. It is going to take more than one company to help answer “what is the future of food with integrity” and they want to help support the next generation of ventures doing just that.

  • For this first program, we will select applicants that are working in the areas of alternative farming and growing systems, farming and agriculture technology, food waste and recovery, and plant and alternative products.

  • Yes! We are seeking applicants from both for and non-profits. 

  • We will select up to eight ventures for the project.

  • The in-person boot camp will take place in Newport Beach, California, between March 18th-22nd, 2019. The selected ventures will receive additional remote support before and after the boot camp.

  • There is no cost to you if you’re selected to attend this program. In fact, we’ll cover your airfare, food, and lodging for your time in Newport Beach, California (March 18th-22nd).

  • The ideal candidate for the Chipotle Aluminaries Project is a venture that works in the areas of alternative farming and growing systems, farming and agriculture technology, food waste and recovery, and plant and alternative products.

    Our ideal candidates also have these five qualities:

    Scalability. You might have a great product or service that meaningfully impacts a group of people. We want to know how you plan to successfully scale that impact. We’ll be looking to see if you have identified and entered a substantial addressable market, you have a logical path to serve that market, and the way you earn revenue/funding fuels smart growth.

    Team. We’re looking for a team with committed leadership. Ideally, your founder(s) is cohesive, brings needed expertise, and persists through challenges. Moreover, it is required that one committed teammate (the CEO or one of the co-founders) attend the 5-day in-person boot camp in Newport Beach, California.

    Impact. Your product or services addresses an issue that is both serious and concise, and you have a formula for how your organization is making specific strides to create deep, lasting change within that issue.

    Fit with Program/Values Aligned. Your team must be both coachable and values-aligned so the Chipotle Aluminaries Project can provide an immense amount of value to you. Take a look at Uncharted’s values to get a deeper sense of what principles guide us.

    Stage. Here are the stages we typically see when recruiting companies to join an accelerator program. Stages 4-6 are poised to receive the most value out of the program and thus will take precedence when choosing our final cohort:

    1. Problem identification: You have identified a problem to be solved, but not yet an idea for how to tackle it.
    2. Idea: You have formed an idea for how to tackle the problem, but have not yet built a prototype or taken your product or service to market.
    3. Prototype/Pilot: You have developed a prototype and have run a pilot to test your product or service in market. Typically referred to as “seed stage.”
    4. Early Users Traction/Early Revenues: You are getting your product out to small markets (beyond pilot programs), generating early revenues, and likely bringing on first hires. Typically referred to as “early stage.”
    5. Starting to See Strong Revenue Traction: Your product or service sells consistently, you are generating revenues, making key hires, and beginning to become “established” as a company.
    6. Solidifying operations: You are preparing for rapid growth by acquiring more users and strengthening the core of your business. You are making key high-level hires and moving towards becoming cash flow positive.
    7. Rapid Growth: You are seeing strong, consistent customer demand, generating significant revenues, and becoming cash flow positive. Typically referred to as “growth stage.”
    8. Mature Business or Exit: You have significant revenues and a full team. Your brand is well recognized and your business has scaled. The model has been proven and you are now perfecting it.
    9. Failed.

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