Fast-casual chains including Chipotle and Mad Greens source locally whenever possible, and in many cases, they forge connections with farmers and producers to seek out new and developing sources of local ingredients. At Sweetgreen, the roster of local ingredients and the farmers who grew them changes every month, raising awareness among patrons at the eatery's 16 units, even if they don't order from the list, said co-founder Nic Jammet.

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