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Sweetgreen debuts a sustainable salad made of veggie scraps


SweetgreenSweet, sustainable news, New Yorkers.

Healthy salad destination Sweetgreen, (which has been taking over the city one neighborhood at a time—from Tribeca to Williamsburg) is collaborating with Dan Barber’s sustainability project WastED to launch a salad made from the veggie scraps that often get thrown out during wash-and-chop prep.

The WastED Salad ($8.60, with a portion of proceeds benefiting City Harvest) will be available from Tuesday, July 28 to Monday, September 28 as a special addition to the seasonal late summer menu at New York City locations.

It includes “uncelebrated” produce like broccoli leaf, carrot peels, and cabbage cores, which you can munch on while contemplating the global impact of food waste. And maybe drawing some inspiration for ways to use those kale stems that fill your garbage every week? —Emily Karr

For more information, visit www.sweetgreen.com

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(Photo: Sweetgreen)

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