DeepSummary
Nicholas Jammet, the co-founder of Sweetgreen, shares the story of how Sweetgreen started as a solution to the lack of healthy food options while he and his friends were students at Georgetown University. He discusses how the brand has evolved over the years, constantly innovating their menu and offerings based on customer feedback and trends related to nutrition, wellness, and sustainability.
Jammet explains Sweetgreen's recent decision to switch from seed oils to extra virgin olive oil and avocado oil for cooking, driven by customer interest in nutrient-dense ingredients and transparency around food sourcing. He also mentions the brand's introduction of protein-rich options like grass-fed, grass-finished steak, catering to the growing demand for high-protein diets.
The episode also touches on Jammet's personal health journey, including his 40-pound weight loss through diet, exercise, and lifestyle changes. He emphasizes the importance of listening to one's body, managing stress, and fostering a positive relationship with food, especially during pivotal life events like pregnancy and parenthood.
Key Episodes Takeaways
- Sweetgreen was founded with the mission of redefining fast food by providing healthy, nutrient-dense options that are convenient and delicious.
- The brand constantly evolves its menu and offerings based on customer feedback, nutrition trends, and a commitment to transparency in sourcing.
- Sweetgreen recently switched from seed oils to extra virgin olive oil and avocado oil for cooking, driven by customer interest in nutrient-dense ingredients.
- The brand has introduced protein-rich options like grass-fed, grass-finished steak to cater to the growing demand for high-protein diets.
- Jammet emphasizes the importance of listening to one's body, managing stress, and fostering a positive relationship with food, especially during pivotal life events like pregnancy and parenthood.
- Sweetgreen prioritizes sustainable sourcing practices and focuses on soil health as a crucial factor in the quality and nutrient density of their ingredients.
- The brand aims to expand its reach and make healthy food accessible to everyone, regardless of their location.
- Jammet's personal wellness journey involves a holistic approach, including diet, exercise, and lifestyle changes.
Top Episodes Quotes
- “You know, I view what we do in a way as like, preventative medicine. It's like if you can really think about your diet in this the right way, so much of, you know, the chronic illness and metabolic disease is like diet related and preventable.“ by Nicholas Jammet
- “And ultimately, the goal for us at Sweetgreen is to create a brand and business model that can be opened anywhere, really to create full access to this kind of food. We believe everyone deserves access to healthy food that fits their lifestyle.“ by Nicholas Jammet
- “And so soil health is really important when we think about how we're sourcing and what we're sourcing, so important.“ by Nicholas Jammet
- “Wellness to me means having a very strong connection with your food and ultimately having a really clear mind at the end of the day.“ by Nicholas Jammet
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Episode Information
Pursuit of Wellness
Mari Llewellyn
4/22/24
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