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

Pursuit of Wellness

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