The brand claims that it is the first restaurant chain in the US to do so.
Sweetgreen co-founder and chief concept officer Nicolas Jammet said: “Reimagining fast food goes beyond the kitchen and starts with a strong, transparent supply chain.
“In addition to partnering with suppliers and growers we trust, we take into account how every ingredient is prepared, down to the oil it’s cooked in.
“While we know there’s more work to do, we hope this change raises the bar and continues to inspire our industry to make quality products more accessible.”
With this move, Sweetgreen aims to upgrade its sourcing standards. To support its new initiative, Sweetgreen has selected Bari Olive Oil Company as its EVOO provider.
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The family-owned Bari Olive Oil Company is one of the oldest olive oil companies in the US. It has been operating since 1936.
It produces EVOO using olives that are 100% domestically cultivated and produced in California using organic and sustainable practices.
Additionally, the fast casual chain is launching introducing Texas Olive Ranch at its 17 locations in the Texas market.
Texas Olive Ranch produces cold-pressed olive oil, which is said to be free of additives and preservatives.
Sweetgreen is also exploring options to use avocado oil as an additional cooking oil as it continues to innovate its menu.