CAVA Reports 15 Percent Reduction in Food Waste and 20 Percent Increase in Regional Produce Sourcing for 2025

CAVA Group released its 2025 Impact Update on Wednesday, detailing the company’s progress in sustainability, workforce development, and supply chain management. The report outlines the restaurant chain’s initiatives to reduce its environmental footprint, expand employee benefits, and increase the sourcing of locally grown ingredients across its national locations.

The company reports that it achieved a 15% reduction in food waste across its restaurant network through the implementation of new inventory management software. Regarding its workforce, CAVA expanded its internal training programs, resulting in the promotion of 40% of its current management staff from within the company. The update also notes that the chain increased its procurement of produce from regional farms by 20% compared to the previous fiscal year. Additionally, CAVA finalized a transition to energy-efficient kitchen equipment in all newly opened locations, aiming to lower overall electricity consumption per unit. These figures reflect the company’s stated operational goals for the 2025 calendar year.

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Date: June 3, 2026

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GOAI