How the founder of Sweetgreen thinks about ingredient quality and what it means to eat well

When Nicolas Jammet helped launch Sweetgreen in 2007, the premise of eating well was fairly straightforward: real ingredients, grown by people you could name, prepared from scratch. Over a decade later, that core belief for the brand has not changed, but building a fast-casual empire has deepened his understanding of what it actually takes to change the food system. Though navigating complex supply chains and seeing the gap between what people want to eat and what is accessible has shifted Jammet’s perspective on food — not just professionally, but personally.

We spoke with the Chief Concept Officer about why most people misunderstand ingredient quality, how his recent HYROX training changed his approach to recovery, and the daily health stack that keeps him moving forward.

The cost of convenience

Walk down any grocery aisle or browse a fast-food menu, and it’s easy to find every other brand calling themselves a “health food.” But Jammet points out that many consumers, even the health-conscious ones, get distracted by the wrong metrics.
“Many people focus on convenience or tracking calories, but they often overlook the quality, seasonality, and the preparation of the ingredients themselves,” Jammet says. It is a blind spot that makes it easy for hidden sugars and preservatives to slip into everyday meals.

For Jammet, real food quality goes beyond hitting a daily macronutrient target. It is about understanding where the food comes from, how it is grown, and choosing options that support both physical recovery and the planet. That philosophy is what drives Sweetgreen’s localized sourcing standards — like using only antibiotic-free chicken and avocado oils — ensuring that the speed of a fast-casual meal never comes at the expense of what is actually in the bowl.

How food becomes functional

Training for his first HYROX race last December pushed Jammet to rethink his own physical recovery and overall wellness. Those personal lessons about intentional eating heavily influenced Sweetgreen’s recent menu collaboration with Function by Dr. Mark Hyman.

Guided by the campaign idea “Eat What Loves You Back,” the partnership was designed to create meals grounded in foundational biological principles. Instead of introducing obscure superfoods, the menu combines nutritional science with bold flavors using ingredients that are already on the Sweetgreen line.

“This approach lets guests make intentional, nourishing choices without needing anything new or hard to find,” Jammet says.
The resulting hero entrees include the Omega Salad, Nutrient Power Plate, and Steady Energy Bowl. Each one is built to deliver high-quality protein, healthy fats, and nutrient-dense ingredients that specifically support energy, focus, and recovery. For Jammet, the collaboration reinforced a simple truth about eating well. It proved that food can easily be highly functional and completely enjoyable at the exact same time.

The standard for transparency

While marketing can make almost any fast food seem healthy, true transparency is much harder to fake. To combat the industry’s lack of clarity, Jammet focuses on putting the process on full display. Every Sweetgreen restaurant features a chalkboard detailing exactly where ingredients come from and how they are prepped for that day.
The real challenge is scaling those direct relationships with trusted farmers nationally while keeping that local quality intact. This rigorous standard is what drives their newest menu additions, like the Protein Max Plate and Wraps, which offer heavy-hitting nutrition for active routines.

It all anchors back to what the brand calls the Sweetgreen Way. As Jammet puts it, the goal is to ensure “that convenience never comes at the expense of quality or sustainability, whether someone is fueling for a workout or just trying to feel better during the day”.