The local fast-casual chain aims to disrupt the restaurant labor model.
We caught up with Dig Inn and Sweetgreen founders to learn more about the business behind their quick rise.
The salad, which costs $8.60 and includes roasted bread butts, carrot peels and broccoli stalks, will stay on Sweetgreen menus through late September.
In anticipation of the upcoming Food+Tech Connect hackathon, our publisher proposes three ways that foodservice sourcing might be optimized for sustainability.
Joyce Englander Levy, co-owner of Yoga Shanti New York, gives her recommendations for where to eat after a yoga class in the Flatiron.
Launched three years ago by three Manhattanites, FarmersWeb is a sort of virtual Hunts Point for everything from chicken to cherries to cheese, connecting 400 city buyers to dozens of local farms — with more on the wait list.
Sweetgreen and Edible Schoolyard NYC join educational forces, enlisting students as “Defenders of Wellness.”