Sweetgreen stretches to continue local sourcing at scale

When fast-casual chain restaurant Sweetgreen has a lesser-known vegetable featured prominently on its menu it’s just as likely that the idea came from the procurement team as the chef.

“There are scenarios when our team goes to the chef and says ‘We found this producer, we found this product, you have to put this on the menu!'” Kevin Quandt, Sweetgreen’s vice president of supply chain and sustainability, said at the ASCM 2019 conference in Las Vegas.

Sweetgreen prides itself on interacting directly with the farmers supplying the produce that is the core of its salad-centric menu. In many cases, growers plan and plant in concert with Sweetgreen’s needs, leading to a carefully crafted supplier dynamic.

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