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The Spoon

Daily news and analysis about the food tech revolution

Ford Motors

Sweetgreen Connects Schools With Fresher Foods By Emphasizing Choice

Imagine being able to vote on your school cafeteria’s lunch options each week. Even in the ’80s, I doubt many of us would have chosen soggy fries and cardboard-like pizza. But we probably wouldn’t have chosen vegetables, either.

Fast-casual salad chain Sweetgreen wants to change kids’ attitudes about healthy meals by introducing them in a way that educates students about the importance of fresh food while still giving them choice over what they’re eating. To do so, the Washington, D.C.-based company has partnered with non-profit organization FoodCorps, an AmeriCorps entity that works to find different ways of getting healthier food into schools, to pilot the Reimagining School Cafeterias program in schools around the U.S. (h/t Fast Company).

Reimagining School Cafeterias takes existing school food programs and, with input from Sweetgreen’s culinary team, works to “guide students to make healthier choices and create more inclusive and joyful cafeteria experiences.” Sweetgreen has pledged $1 million over the next two years towards further developing the Reimagining School Cafeterias program. The initiative was announced earlier this month and is currently in three schools in the U.S. Since it builds off existing programs within each school, Reimagining School Cafeterias looks different in each location.

In New Mexico’s Navajo Nation territory, students at Wingate Elementary School can learn about and try out various sauces and spices at the school’s Taste Buds Flavor Bar. The Tasty Challenge, at Aberdeen Elementary School in Aberdeen, NC, lets kids try different fresh produce, prepared in different styles, and vote on what they like best. And in Oakland, CA, Laurel Elementary students brainstorm ideas about how to make their cafeteria better, from the way the room is set up to what’s offered in terms of food.

Getting better, fresher food into schools in the U.S. is a mission more and more organizations are taking on, from Ford Motors introducing vertical farming to schools in Detroit to Teens for Food Justice working in The Bronx to teach youths farming techniques. Those efforts are needed: An estimated 1 in 8 Americans are considered food insecure, including about 12 million children.

What’s interesting about Sweetgreen’s approach to schools is how the fast-casual chain takes its business approach of building your own meals and translates it to the school setting. In other words, it introduces students to healthier eating by giving them choices, and without shoving a plate of green beans at them and forcing them to eat it.

Sweetgreen does a number of community service initiatives, many of which are around sustainability and assisting food desert parts of the U.S. Schools, though, are a particularly important territory. Especially in light of how the USDA recently changed some rules around school food, essentially weakening health standards.

As usual, it’s up to the non-profits of the world to offset a lack of change at the government level by launching programs that teach kids (and everyone else) the value of healthier eating. If more of these programs got support from growing restaurant companies like Sweetgreen, we might even be able to make the concept of fresh veggies appealing to more kids. As one 5th grader is quoted as saying on Sweetgreen’s site, “I thought broccoli was nasty. Not this broccoli. You do it right.”

Square Roots Partners With Gordon Foods to Expand Its Indoor Farmprint

Urban indoor farming company Square Roots announced today it has teamed up with Gordon Food Service, a food service provider and distributor in North America. According to a press release (sent via email), the partnership will give Square Roots the chance to expand its farming footprint significantly while making locally grown produce more widely available.

Gordon Foods will assist Square Roots with building farms on or near Gordon distribution centers. Food grown on these farms will be available to Gordon’s customers, which include corporate clients as well as individuals buying from the company’s e-commerce store. Gordon is, according to the press release, a $15 billion company, so its deep pockets can facilitate the expansion.

Square Roots was founded by food entrepreneur Kimball Musk along with engineer-turned-entrepreneur Tobias Peggs. Since its inception in 2016, the company has been steadily rising as a leader in the vertical farming space. It’s known both for its indoor farms, which it operates out of recycled shipping containers, as well as its Next Gen Farmer Training Program. The latter is an entrepreneurial-meets-agricultural program designed to teach young adults the nuances of farming (right now the average age of a farmer is about 58). It places heavy emphasis on the technological aspects of urban farming, so participants graduate with as much tech savvy as they do plant savvy.

One cool thing about the Square Roots-Gordon Foods partnership is that it means more of these Farmer Training Programs across the continent. The deal includes building new Square Roots “campuses” on or near Gordon distribution centers, and each of these campuses will need people to care for the farms. Square Roots told me its Brooklyn HQ has 10 farms total and accepts 6 to 10 next-gen farmers each year. For new farms, the number of farmers will vary based on the size of the campus, Square Roots said.

Gordon operates 175 different distribution centers in North America. For them, the partnership is also a way for an old food brand to put on a newer, more modern face. The company has been in operation since the late 1800s and currently serves restaurants, hospitals, schools, and other food-service facilities. But as we’ve seen recently, even big institutions are starting to look beyond historical staples (green Jello, anyone?) and provide healthier alternatives to patients, students, and other customers.

While not a complete parallel, the deal does remind me of Corelle’s recent move to merge with Instant Pot: a century-old company teaming up with a young startup, presumably in response to the way our perception of food, cooking, and eating is changing. More and more consumers are growing aware of the quality of their food, and eating local is a growing movement that’s starting to become more than just a trend for rich hipsters. Big Food knows it. Old institutions know it. Gordon Foods has actually gone and done something about it, and possibly set a standard for other major distributors along the way.