NEW EPISODE 🎙️ In this episode of The Art of Being Well podcast, I sit down with Nicolas Jammet Co-Founder & Chief Concept Officer of sweetgreen. 🌱 We explore the inspiring backstory of how Sweetgreen came to be and the mission that drives its success. Nicolas provides a deep dive into the evolution of fast food and its declining quality, and how Sweetgreen’s unique partnerships with farmers differentiate them from others in the industry. We discuss the hurdles of maintaining food quality as the company grows, Sweetgreen's philosophy on protein consumption, and their new chef-crafted menu items. Learn about Sweetgreen’s dedication to cooking with extra virgin olive oil and avocado oil, ensuring every meal is both healthy and delicious. Whether you're a food enthusiast, health-conscious eater, or interested in sustainable practices, this episode offers valuable insights into the future of fast food. 🎧 Listen now: https://lnkd.in/eFT6A_7c
Excited to dive into this episode.
Director - Neurology | Brain Research Expert | International collaborator | Passionate Neurologist |Stroke Specialist
1moWhy not leverage the power of local communities to crowdsource new menu ideas? It's all about engaging the customers and letting them be part of the journey Will Cole