This quick service salad and wrap restaurant is strong on one particular practice among others, sustainability. Their food is organic and local, proteins are hormone free, antibiotic free and all-natural, they use 100% plant-based compostable packaging non derived from oil, and they use reclaimed and FSC certified materials in the construction of their store. Pretty impressive, huh?
I created my own salad with organic mesclun, local apples, mushrooms, raw beets and roasted sweet potatoes.
You can read my full review with photos at http://sprungonfood.com/2014/03/10/sweetgreen
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