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OUR FOOD ETHOS

We believe the choices

we make every day about
what we eat,
where it comes from and
how it was prepared have
a direct and powerful
impact on health of
individuals, communities
and the environment.
This is our food ethos, and it guides us in every decision we make. Were on a mission
to redefine and scale healthy fast food, and we use this as a framework. Were always
looking for ways to source smarter, to make better decisions and to help sweetgreen
and its customers be a positive force in the world and on the food system. We feel a
great sense of responsibility and pride to change what it means to be in the business
of feeding people. Here are the four pillars of our food ethos, along with an explanation
of how they manifest in each sweetgreen kitchen.

FOOD ETHOS
3

Photo: Jonathan Schoonover

Photo: Masha Maltsava

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.

Photo: Smita Jacob,

Hogger & Co

Photo: Jonathan Schoonover

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.

BAY AREA MENU

seasonal items in green

contains gluten

vegan

Before placing your order, please inform your server

if a person in your party has a food allergy.

SEASONALS
MEXICAN CORN
ELOTE BOWL

ROASTED EGGPLANT
+ FALAFEL

WATERMELON
+ LOCAL FETA

warm quinoa + farro,

organic arugula, roasted
corn + peppers, local goat
cheese, spicy sunflower
seeds, cilantro, tomatoes,
cabbage, lime cilantro
jalapeno vinaigrette

chopped romaine, organic

baby spinach, roasted
eggplant + peppers,
tomatoes, basil, herb falafel,
cider vinaigrette

shredded kale, organic

arugula, watermelon,
heirloom tomatoes,
cucumber, mint, local feta,
spicy sunflower seeds,
cider vinaigrette

325 cal

340 cal

590 cal

GREENS

BEVERAGES

KALE CAESAR

OMG OMEGA

GUACAMOLE GREENS

shredded kale, chopped

romaine, parmesan crisp,
shaved parmesan, roasted
chicken, tomatoes, fresh
lime squeeze, caesar
dressing

organic arugula, baby

spinach, cucumbers,
tomatoes, basil, avocado,
roasted steelhead, nori
furikake, miso sesame
ginger dressing

organic mesclun, avocado,

roasted chicken, red onion,
tomatoes, tortilla chips, fresh
lime squeeze, lime cilantro
jalapeno vinaigrette

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

organic arugula, organic

mesclun, sprouts, shredded
cabage, spicy sunflower
seeds, carrots, cucumbers,
basil, citrus shrimp, spicy
cashew 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

beverages vary by location

GRAINS
HELLO PORTOBELLO

EARTH BOWL

BAY BOWL

organic wild rice, shredded

kale, raw beets, sprouts,
basil, spicy sunflower
seeds, roasted portobello
mushrooms, miso sesame
ginger dressing

warm quinoa + farro,

organic arugula, roasted
chicken, organic white
cheddar, tomatoes, raw
corn, organic chickpeas,
spicy broccoli, pesto
vinaigrette

organic wild rice, shredded

kale, jicama, grapes,
raisins, roasted chicken,
local goat cheese,
sprouted almonds,
balsamic vinaigrette

510 cal

705 cal

765 cal

CUSTOM
BASES

heirloom tomatoes

spicy quinoa

local feta cheese

caesar dressing

organic mesclun

bean sprouts

tortilla chips

organic white cheddar

balsamic vinegar

organic arugula

basil

pita chips

shaved parmesan

extra virgin olive oil

organic baby spinach

raw beets

spicy sunflower seeds

parmesan crisps

lime / lemon squeeze

shredded kale

red onion

sprouted almonds

chopped romaine

tomatoes

roasted steelhead

warm quinoa + farro

organic carrots

citrus shrimp

organic wild rice

cucumbers

roasted chicken

organic chickpeas

warm portobello mix

shredded cabbage

roasted sesame tofu

miso sesame ginger

vinaigrette

spicy broccoli

herb falafel

pesto vinaigrette

raw corn

housemade hummus

spicy cashew dressing

grapes

avocado

carrot chili vinaigrette

local raisins

hard-boiled egg

balsamic vinaigrette

jicama

local goat cheese

cucumber tahini
yogurt dressing

TOPPINGS
watermelon
cilantro
mint
roasted eggplant
+ peppers
roasted corn + peppers

DRESSINGS
cider vinaigrette
lime cilantro jalapeno
vinaigrette