Professional Documents
Culture Documents
WINTER
SUMMER
SPRING
FALL
CALIFORNIA
MARYLAND
MASSACHUSETTS
NEW YORK
PENNSYLVANIA
VIRGINIA
WASHINGTON DC
FOOD ETHOS
3
1. SCRATCH COOKING
2. TRANSPARENCY
sweetgreen prides itself on serving real food. There is simply nothing better than
whole vegetables, whole fruits and whole grains, so these items are delivered to
our stores every morning. We dont have commissaries (read: off-site commercial
kitchens) our team dices, slices, spices and roasts these ingredients in-house
every day, and you can see them in action in our open kitchens. Scratch cooking
isnt easy to do, but were able to do it because we have simple recipes. And
we can have simple recipes because we get fresh produce teeming with natural
flavors that we simply dont mess with.
Every sweetgreen has a source list on the wall we keep it updated so you
know where your food comes from. On any given day, our restaurants serve food
from 100 different farms, and we partner with 500 farms throughout the year.
We believe in a transparent supply chain, and we go to great lengths to work
with farmers who are doing the right thing. In the spirit of transparency, if you
have questions about our food or sourcing, email us at AMA@sweetgreen.com
(AMA = ask me anything) - we love nerding out over this stuff.
3. LOCAL SOURCING
4. SUSTAINABILITY
We source from partners and growers we know and trust, letting their yield
dictate our menu rather than us dictating what they should grow. Weve learned
that the food with the best flavor is the food the land wants to grow, and no one
listens to the soil more than farmers. Last summer, we visited one of our Boston
farmers, Jim Ward, of Wards Berry Farm. Jim was growing a lot of local Hubbard
squash one of his favorites and seeing his crop inspired us to swap Hubbard
squash for butternut squash in our winter seasonal, which is a real win-win-win
in terms of taste and our food ethos. This past winter, we sourced 7,000 pounds
of Hubbard squash from Wards.
Since day one, weve prided ourselves on sustainability, from our store design
to our waste management. But sustainability manifests most in the food we
serve. The world cant afford not to think and eat sustainably, and we take steps
at sweetgreen to positively impact the food system. Last summer, we teamed
up with Blue Hills Dan Barber on a wastED salad to bring awareness to food
waste in this country, and weve altered a few recipes in light of what we learned
during that collaboration. And this season, were proud to introduce steelhead,
a sustainably raised fish thats a delicious alternative to the big four fish our
society has been overfarming and overfishing for too long.
contains gluten
vegan
SEASONALS
MEXICAN CORN
ELOTE BOWL
ROASTED EGGPLANT
+ FALAFEL
WATERMELON
+ LOCAL FETA
325 cal
340 cal
590 cal
GREENS
BEVERAGES
KALE CAESAR
OMG OMEGA
GUACAMOLE GREENS
420 cal
555 cal
HUMMUS TAHINA
RAD THAI
chopped romaine,
shredded kale, herb falafel,
local feta, tomatoes, red
onion, cucumbers, pita
chips, hummus, cucumber
tahini yogurt dressing
550 cal
365 cal
WATERMELON
CILANTRO FRESCA
60 cal, 12g sugar
LEMON FRESCA
60 cal, 15g sugar
CUCUMBER GINGER
LIME FRESCA
60 cal, 12g sugar
530 cal
CHAMOMILE MINT
ICED TEA
0 cal, 0g sugar
SPICY SABZI
organic baby spinach,
shredded kale, spicy
broccoli, raw beets, carrots,
spicy quinoa, sprouts,
basil, roasted sesame tofu,
dried chiles, carrot chili
vinaigrette
JASMINE GREEN
ICED TEA
0 cal, 0g sugar
ICED CHAI
0 cal, 0g sugar
440 cal
GRAINS
HELLO PORTOBELLO
EARTH BOWL
BAY BOWL
510 cal
705 cal
765 cal
CUSTOM
BASES
heirloom tomatoes
spicy quinoa
caesar dressing
organic mesclun
bean sprouts
tortilla chips
balsamic vinegar
organic arugula
basil
pita chips
shaved parmesan
raw beets
parmesan crisps
shredded kale
red onion
sprouted almonds
chopped romaine
tomatoes
roasted steelhead
organic carrots
citrus shrimp
cucumbers
roasted chicken
organic chickpeas
shredded cabbage
spicy broccoli
herb falafel
pesto vinaigrette
raw corn
housemade hummus
grapes
avocado
local raisins
hard-boiled egg
balsamic vinaigrette
jicama
cucumber tahini
yogurt dressing
TOPPINGS
watermelon
cilantro
mint
roasted eggplant
+ peppers
roasted corn + peppers
DRESSINGS
cider vinaigrette
lime cilantro jalapeno
vinaigrette