The category expansion of protein plates is part of Sweetgreen’s long-term strategy to appeal to more customers at dinner.
Featuring over 30 grams of protein roasted in olive oil, the menu.
As of Oct. 24, Sweetgreen, based in Los Angeles, is using Extra Virgin Olive Oil as its cooking oil for all proteins, veggies and grains nationwide. Reimagining fast food goes beyond the kitchen and starts with a strong, transparent supply chain, Sweetgreen co-founder and COO Nicolas Jammet said in a company press release.