It's all over the Internets so it must be true: Chipotle Inc. has warned its investors that that "extreme weather events “associated with global climate change  could have a significant impact on the price or availability of some of our ingredients." 

 Like avocados. As in guacamole. 

 Chipotle's claim to fame is its use of local and natural ingredients; because of its buying practices, the chain could be more vulnerable to local weather events, like the drought in California. Chipotle uses 97,000 pounds of avocados every day to make guac and some scientists predict hotter temperatures could cause a 40 percent drop in California's avocado production over the next 32 years. 

 The takeaway: Use public transportation as often as possible and eat as much guacamole as possible now, while it's plentiful. 

 Here's a chance to do both: 

On Friday, March 7, Whole Foods' Whole Planet Foundation will host its second annual Guac Off. Four chefs will battle it out Iron Chef-style to determine whose guacamole reigns supreme in Utah.  Guests will taste the guacamole and vote during a party plus silent auction with live music by Will Roney and, of course, libations. Space is limited to 120 people, so get your tickets early to get your guac while you can.

Tickets are $15  per person and are for sale now in all Utah Whole Foods stores; 100% of proceeds benefit the Whole Planet Foundation.  

The event will be held at the Salt Lake Culinary Center —you can most of the way there on TRAX .

Or you can carpool. Or bike. Anything to save the climate for the avocados. I mean, you could grow your own guac, if you're really patient.