Sweetgreen Founder: Switching From Seed Oils To Olive Oil, Using Grass Fed Meat & Making Healthy Food Accessible

04/22/24 • 43 min

Ep. #92 On today’s episode of Pursuit of Wellness, I am joined by Sweetgreen’s co-founder Nicolas Jammet. He explains how a senior project transformed into a nationwide movement aimed at redefining fast food through transparent, nutritious offerings. Nicolas highlights the evolution of Sweetgreen's menu, which emphasizes protein-rich dishes and the use of wholesome ingredients like extra virgin olive oil. He also shares insights into his personal wellness journey and how significant life events like marriage and fatherhood have influenced his health perspective. Together, we discuss Sweetgreen's commitment to soil health, seasonal menus, and its mission to expand access to wholesome food, laying the groundwork for a sustainable future.

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Topics Discussed:

02:45 - The story of Sweetgreen
05:46 - Challenges of scaling a business
10:06 - Shift in trends with customers
16:35 - Customer faves
18:13 - Removing seed oils from Sweetgreen
22:47 - Adding steak to the menu
24:19 - Thoughts on diet and nutrition trends
27:55 - Sweetgreen’s 230 locations
30:46 - Nicolas Jammet’s personal health journey
33:20 - Maintaining health while being a parent
34:43 - Nutrition during fertility
37:02 - Sweetgreen’s supply chain team
41:06 - Focus on protein plates and opening new locations
42:16 - Having a strong connection with your food

04/22/24 • 43 min

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