Interpretation submission 73026

Page | 3 lots of greenery. The location is intended to provide a warm, comfortable setting for lunch and dinner and to encourage guests to remain and consume their meals on site. Indeed, our restaurants are specifically designed to elevate the dine-in experience, not take-out, as reflected in the following quotes: “For some time, we've been at the forefront of a contrarian point of view that the demise of the dining room is greatly exaggerated. – CAVA CEO Brett Schulman, November 12, 2024 "We're creating environments where people want to come with friends and family, sit down, and partake in the oldest social act known to humankind,” says [CAVA Senior Vice President Melissa] Ng.” – Restaurant Spaces, December 10, 2024 “Since most guests still choose to dine in, CAVA is also investing in warmer and more inviting dining rooms. [CEO Brett] Schulman said many people continue to seek spaces where they can connect with others, and the company is working to create those environments.” – The Darden Report, November 14, 2025 E. Take-out Packaging and Sustainability CAVA will use high-quality packaging, including several items that are industrially compostable and recyclable. We will offer reusable service ware for dine-in guests. The site will provide plastic recycling in addition to trash disposal. CAVA's broader sustainability program is consistent with the proposed operation, and our Impact Report can be found on our website here: https://cava.com/sustainability. In it, you can learn more about our efforts to reduce food waste through production planning and food donations, work with suppliers that share our sourcing and animal-welfare values, and carry out other sustainability initiatives. F. Dietary Accommodations and Ingredient Quality The menu is designed to accommodate a broad range of dietary preferences, including vegan, vegetarian, gluten-free, dairy-free, paleo, keto, and nut-free choices. Guests can omit or substitute ingredients and can review nutrition and allergen information before ordering. Team members will be trained to respond to ingredient questions and to follow CAVA’s allergen protocol, including without limitation, thorough cleaning of the food preparation area and glove or utensil changes to limit cross contamination. Our menu

ient questions and to follow CAVA’s allergen protocol, including without limitation, thorough cleaning of the food preparation area and glove or utensil changes to limit cross contamination. Our menu includes many fresh, high-quality ingredients, and we feature a supply chain with more than 50 grower, rancher, and producer partners, demonstrating a level of attention to sourcing that is not standard for Fast Food Restaurants. We also strives to use clean-label-friendly ingredients, source dairy products from farmers who do not treat cows with rbST, and serve antibiotic-free beef and chicken. G. Overall Restaurant Ethos Our mission is to bring heart, health, and humanity to food. The proposed location will express that mission through a culinary process, a varied Mediterranean menu, individualized meals, a comfortable dining room, reusable service ware, trained hospitality staff, and responsible sourcing and waste practices. As our investment in dining rooms through our Project Soul initiative has shown, we care deeply about the in-dining experience. Please note that the Code does not state that a Restaurant must offer waiter service, reservations, alcohol, or a particular ordering technology. The controlling issue is whether the 14 Ridge Square NW, Suite 500, Washington, DC 20016