We source almonds from Treehouse in the San Joaquin Valley to get the best quality California’s family orchards have to offer.

Their farms also build sustainable habitats for bees to make sure these precious pollinators are here to help in the future.

Originating in Modena, balsamic vinegar is made from freshly crushed grape juice with all the skins, seeds, and stems.

Its fruity acidity is the perfect foil for many of the nutty, earthy and savory things you find in a sweetgreen bowl.

Our kale comes from Rio Fresh; a certified organic, woman-owned farm in San Juan, Texas.

We use Winterbor kale that we ration-harvest that gets us the same amount of light, delicate greens using 70% less land.

We choose rice with personality to make a 5-grain blend that rounds out our bowls with hearty nuttiness.

They’re all organic, non-GMO, grown in California by Lundberg Family Farms.

Basil is basically tomato’s aromatic green friend: the two are pretty much inseparable.

We get ours from early pioneers in organic farming and fair trade practices, Jacob’s Farm.

This season’s star is a culinary marvel right under our noses that helps other plants around it grow.

When raw, they’re acidic and a bit sweet, but when roasted their natural sugars intensify and you get a lightly smoky silkiness that’s an entirely new experience.

Goat cheese is a slightly sour, salty, and smooth compliment to umami and sweetness alike.

Ours comes from Prairie Fruit Farm in Champaign-Urbana Illinois where they use a farming technique that combines tree planting, foraging, and goat-grazing in a mutually beneficial way.

All our chicken is certified by Global Animal Partnership, so our poultry is provided with room to roam, natural light and more.

We season ours with a secret blend of five spices for earthy + woodsy notes, and a subtle kick from chili powder and cracked black pepper.