• by Teresa Buyikian , October 18, 2023

Continuing the QSR/fast casual environmentally friendly trend of switching to healthier, more sustainable cooking oils, Sweetgreen today announced it’s cooking all its proteins, veggies and grains in extra-virgin olive oil (EVOO), beginning Oct. 24 at all locations nationwide.

The company touts itself as the first national fast-casual restaurant chain to announce it will cook exclusively in EVOO.

“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,” said Nicolas Jammet, Sweetgreen co-founder and chief concept officer in the release. “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.”

The chain hand selects its EVOO partners, including the family-owned Bari Olive Oil Company, one of the oldest olive oil companies in the United States, which has been operating since 1936. Sweetgreen is also using EVOO from Texas Olive Ranch at its 17 Texas locations.

The health-conscious chain has experimented with other oils as well, recently introducing an avocado-oil based red wine vinaigrette dressing this summer, which has become a permanent menu item. 

Several other chains are embracing and incorporating what were once considered alternative cooking oils into their food. In addition to Shake Shack late last month, Hopdoddy Burger Bar announced this week it too will partner with Zero Acre Farms to use its oil, which is made from rain-fed sugarcane plants. According to a Hopdoddy, the Texas company is the first burger chain in the United States to pledge to go 100% seed-oil-free.