Sweetgreen Launches Initiative with FoodCorps to Make School Cafeterias Healthier

Besides serving healthier meals to the masses, the fast casual chain sweetgreen has just announced that it has partnered with FoodCorps to improve the food offerings in school cafeterias across the world.

The restaurant knows firsthand what an impact healthy food can make. With that in mind, the “initiative will pilot innovative ways to guide students to experiment with real food and make healthier choices for their futures.” 

Sweetgreen has pledged to donate $1M over the next two years to help make school food systems healthier yet “craveable.”

The goal is to inspire and educate students to live a healthier lifestyle by providing nutritious yet delicious meals.  

“Healthy food fuels a healthy life. When students know where their food comes from, they’re empowered to make better decisions for themselves, their families and their future,” writes sweetgreen. 

As sweetgreen points out, based on current eating habits, 1 in 3 children are on track to develop diabetes in their lifetime.

This is partly because of the lack of good food availability in the country. 23.5M Americans live in food deserts, which are areas where access to healthy affordable food options are limited or almost nonexistent.  

Sweetgreen is working with local communities in food deserts to make nutritious food more accessible.

“Working with the Los Angeles Food Policy Council’s Healthy Neighborhood Market Network, sweetgreen led a complete transformation of Hank’s Mini Market, located in one of the worst food deserts in South LA. In 2018, Hank’s Mini Market grew revenue by over 300% from 2017 to 2018,” writes sweetgreen about its efforts.

Like most fast casual brands, sweetgreen prides itself on making a positive impact on both the food system and the planet. Read more about the chain’s eco-friendly practices here now.

We have been following sweetgreen and how its redefining fast food since its start. Watch this past Fast Casual Nation episode to see how this restaurant has morphed into a lifestyle brand.

Vitamix The Quiet One Mixes Noise Reduction Innovation with Their Trusted Industry Standard Blenders

www.vitamix.com

www.vitamix.com

In this episode of Smart Kitchen and Bar our host and culinarian Andi Tillis, makes a green smoothie to showcase the groundbreaking features of “The Quiet One” by Vitamix.

Many of today’s restaurants have brought their kitchens from the back of the house to the front of the house for a variety of reasons. One reason is for the theater of it all; another is for transparency when it comes to the ingredients and preparation; yet another is for logistical reasons like moving people quickly through a fast-casual restaurant model. But in all three scenarios, one consideration remains constant and that is the noise floor of your kitchen in your restaurant. You want to create an environment where the customer experience is not ruined by a loud kitchen, which could make it impossible for customers to enjoy your dining space or hear as they move through a line and try to communicate with your staff.

www.vitamix.com

www.vitamix.com

Enter “The Quiet One” by Vitamix. The revolutionary blender features 93 variable speeds, 6 optimized programs, 34 available settings, auto shut-off and of course the patented noise reduction enclosure. The Vitamix performs 12 culinary techniques like heating, blending, and pureeing – which we discuss in this episode. But it can do much more. Check out the techniques on the Vitamix website.

As chefs and brands alike are presenting healthy options on their menus, like plant-based menu and drink options, the focus of bringing healthy breakfast smoothies to your brand can be a differentiator and is part of why “The Quiet One” presents an entirely new approach to blending.

Foodable Labs reported on how the growth of plant-based is exploding, with a 78 percent increase in the past year on consumer discussions around plant-based menu items.  This is up considerably from 2017.

Additionally, with coffeehouses, juice parlors, and high-end cocktail bars all seeing expansion and most implementing open kitchen designs, seeking out a trusted industry blender like “The Quiet One” by Vitamix, maintains the quality standards customers have come to expect while handling the noise of commercial blending.


Food Out Loud: Defining the New Consumer with Sara Brito of The Good Food 100 Media Network

In this inaugural episode of Food Out Loud, we start with the changing U.S. consumer. We have all seen this shift happening, but today it seems to be accelerating. We are all consumers in this economy, so it does not take a professional to see how our collective perception of food is changing—we are shifting to a more sustainable, healthy food ecosystem.

Sara Brito is our guest today. Brito is the founder of Good Food 100 Media Network, which is responsible for the Good Food 100 Restaurants List. The list “seeks to redefine how chefs, restaurants, and food service businesses are viewed and valued. Carefully curated based on the quantitative measurement of chefs’ purchasing practices,” as stated on the Good Food 100 website.

“We know that consumers today have a different set of values,” Says Brito.

Most of us are making more educated choices when we eat. That stretches from having less soda or high sugar drinks with your burger and fries to going completely plant-based on one or more days a week. Of course, there are some of us that have drastically changed our diet. This is why we started this show—because of these choices that we are making collectively and the potential for massive positive change in how our society relates to food.

Listen to the podcast above to hear the full conversation about good food and the impact on our food industry.

SHOW NOTES

01:42 - Welcoming Sara Brito Founder of The Good Food 100 Media Network
05:33 The Good Food 100 Restaurant List
17:03 - How is Food In America Changing?
21:44 - GMO Labeling and The Need for Transparency

24:47 - What's it like Working with Kimbal Musk?
26:08 - What is the Effect of Media on Today's Consumer?
28:40 - We are Moving to a More Responsible Food Industry