Podcasts about Just Salad

Every Just Salad employee is trained in culture, connecting with customers and the consistency of product and hospitality, according to founder and CEO Nick Kenner. In this episode of Choppin’ It Up, Kenner sits down with Bloomberg Intelligence’s senior restaurant and foodservice analyst, Michael Halen, to discuss how the chain’s operations help set it apart from competitors. He also comments on Just Salad’s growth plans, diverse customer base and the tightening consumer environment.See omnystudio.com/listener for privacy information.

Send us a textWelcome to this week's episode of The Digital Restaurant Podcast! Carl is joined by special guest Olga Lopategui, a leading expert in restaurant loyalty and digital engagement, to break down the latest innovations shaping the restaurant industry.⏱ [01:07] – Just Salad Gets $200M InvestmentWhat makes Just Salad's tech stack unique?How will this funding impact digital transformation in restaurants?Will they use the investment for expansion, technology, or both?⏱ [04:42] – Just Eat Takeaway's Acquisition by ProcessWhat does this mean for global food delivery consolidation?How does it compare to previous acquisitions like Grubhub?Could DoorDash face challenges in global expansion?⏱ [09:09] – The Digital Guest Experience & UX InnovationHow should restaurant UI/UX evolve for better ordering?Why should apps customize the interface for individual users?What lessons can restaurants learn from brands like Taco Bell's Veggie Mode?⏱ [14:19] – What Are Digital Twins & Why Do They Matter?How do digital twins work in the restaurant industry?Can virtual simulations replace traditional prototype testing?How might predictive maintenance reduce restaurant downtime?Additional Paper here⏱ [19:53] – Dutch Bros, Panda Express & Domino's on Mobile OrderingHow did Dutch Bros perfect their mobile app launch?What improvements are Panda and Domino's making?Why is mobile ordering crucial for customer loyalty and convenience?Support the show

As the CEO and co-Founder of CorralData, Alex Lirstman is focused on leveraging AI to democratize data access and helping organizations become data-driven overnight. CorralData combines human data expertise with AI to make it simple for non-technical teams to analyze and act on their data. The platform allows users to unify disparate data sources and surface insights using natural language. CorralData's client roster includes category-leading organizations such as Sweetgreen, American Museum of Natural History, Just Salad, John Elliott, Brightfin, Lanvin, and St. John Knits.

Ellen Marie Bennett is the founder and chief brand officer of Hedley & Bennett, a beloved apron and kitchen gear company that's found in top restaurants around the world. She's also a chef and the host of Kitchen Glow Up, a new kitchen renovation show from Tastemade. It's so fun to have Ellen on the show to talk about Hedley & Bennett's evolution, the CPG cookware boom, her proudest kitchen renovations, and more.Also on the show it's the return of three things where Aliza and Matt discuss exciting food and drink on their radars. These include: Paola Velez's plantain sticky buns are at all Nordstrom Cafes, Hebel & Co. is doing great halva, rejoice because Mariscos El Submarino is now open in Greenpoint, Just Salad wraps are actually good, Jake's Gouda is now doing a new cheddar called Moo Echo, YAO in FiDi is a hidden Cantonese gem, and some thoughts on the passing of Justin Chearno.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on Extra Serving, a podcast from Nation's Restaurants News, editor-in-chief Sam Oches sits down with Just Salad supply chain and sustainability manager Alex Harden to talk about the brand's innovation around sustainable operations and packaging.This interview, conducted on the floor of the recent National Restaurant Association Show in Chicago, uncovers why Just Salad is so committed to sustainable operations, how it's successfully rolled out platforms like reuseable bowls and menu carbon labeling, and how it markets those efforts to customers at its nearly 80 locations.

Nick Kenner is the Founder & CEO of Just Salad, a fast casual salad chain on a mission to unlock everyday health and sustainability. In this episode, we'll chat about technology's role when it comes to nutrition, automation, and retention, its reusable bowl program, and the whitespace opportunity for salad to steal share away from fast food. Sign up for the HNGRY newsletter

Just Salad was co-founded by Nick Kenner and Rob Crespi. They established the company in 2006 with the goal of providing healthy and environmentally friendly fast-food options. Just Salad recently opened their newest location, in Huntington Station, in NYC (there are 75 stores now!).  Show notes… Today's sponsor: MarginEdge: Fluctuating food prices. Staffing challenges- Now more than ever you need to control costs to remain profitable. MarginEdge is a restaurant management software that lets you see your food and labor costs in real time. By automating your invoice processing and totally digitizing your back office, MarginEdge saves your team hours on paperwork and gives you instant insights to manage your prime costs. No contract. No setup fee. See how it works at marginedge.com/unstoppable. Owner.com is the leading all-in-one platform for restaurant marketing. Owner.com powers everything from SEO-optimized websites, direct online ordering, automated email and text marketing, built-in loyalty programs, zero commission delivery, and branded mobile apps for your restaurant that integrate right into your POS. With Owner.com, there are no contracts, no hidden fees, and nothing to lose. Join thousands of restaurant owners using Owner.com to grow direct online sales, save thousands in third-party fees, and simplify their online presence all-in-one.Book a free demo today at owner.com/unstoppable and see why Owner.com is the #1-rated Restaurant Marketing Software. Restaurant Technologies the company that helps restaurants, “Control the kitchen chaos.” With RT's total oil management, you get: Dependable fresh bulk cooking oil delivery; Filtration + oil usage monitoring and reporting; Used cooking oil pick-up, and recycling; And say goodbye to messy, dangerous restaurant rendering tanks-yuck. RT's end-to-end cooking oils solution helps you manage your used cooking oil storage, collection, and recycling- conveniently, safely, and cleanly- with no upfront costs. Head to www.RTI-inc.com, and let them know the Restaurant Unstoppable Podcast sent you their way. Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more. Contact: Email: comments@justsalad.com & hr@justsalad.com

Episode description: While some may be shying away from discounting amid the economic environment, Just Salad is embracing it.The New York City-based salad chain, which has managed to keep prices low amongst its competitors despite some pricing, recently launched a discount program to increase the use of its signature blue reusable bowls.It worked so well; the chain repeated it weeks later.The program listed salads for the chain at $8.99 if you used a reusable bowl. The bowls, which sell for $1, have been in use at the chain since it first started 17 years ago.

Our first return guest! No Xavier this week, but for the first time on No Suggestion, we welcome back fan favorite, actor, comedy writer, and improv comedian, Rich Templeton (@richhunttemp)! This is actually an earnest, thoughtful, and vulnerable conversation that winds in an out of topics like the freeing power of performing, dealing with the parts of life that your don't understand gracefully, the temptation to want to make yourself small to accommodate others, the fear of knowing what you truly want, the difference between suppression and repression. This episode was recorded an few nights before Christmas, and it finds us in a pensive thoughtful mood. That doesn't, however, explain how insane the improv scenes we get into are! The scenes Rich and I come up with include the misadventures of an expectant mother at a Just Salad, and two hulking wrestlers who rely on each other for emotional support. This is a beautiful episode and we hope it adds to the loveliness, and laughter, of your holiday season. Please rate and subscribe!

In this episode, Lina and Lauren Young, a mom and Head of Growth at Future, talk tips to make parenting more sustainable.  Lauren is on a mission to make parenting as sustainable as possible.This topic is near and dear to Lina's heart as she and her husband and I traded their big city life for a 6 acre farm and sustainability and clean-living are one of the things they're passionate about. Topics discussed:Favorite sustainable giftsBamboozle Food Compost BinGreen ToysLoveveryHannah AndersonFavorite tips to make parenting more sustainableEverlasting Wardrobe: Kids rental clothing service7 great kids' clothing rental services for a more sustainable approach to parentingStasher reusable silicon bags (replace your single-use plastic bags)Misconceptions around sustainabilityFacing judgement as a parentThe pressures of social mediaWhy some parents are intimidated by the concept of parenting more sustainabilityRecalls on children's products (https://www.safekids.org/product-recalls)FUTURECARD VISA CARDIt's a green spending rewards card that offers cashback on carbon conscious purchases.It gives you 5% cashback for climate smart spending*, 1% for everything else every time you pay and 6% back on all onboarded partners, including For Days, Rad Power Bikes and Just Salad. This card not only encourages its cardholders to gravitate towards green spending and support companies that have the initiatives in place, but it provides the tools needed to discover these options and track the impact that their sustainable decisions are making on the planet. FutureCard defines a purchase of a product or service as green if it has a significantly lower carbon footprint than the most common alternative. For example, charging your electric car or using public transportation, riding a bike or electric scooter, having plant-based meat, and purchasing second hand clothes. See examples here. Lauren comes to Future from startups including Bumble and Lovevery, as well as the ad agency world where she serviced clients like Adidas, Nike, Jordan Brand, McDonalds, Playboy and Harley Davidson. Her career began in New York City in the fashion industry where she worked with the likes of Vogue Magazine and Versace.  At home, Lauren is a new mom, wife to retired professional soccer player Danielle Foxhoven Young and certified raw vegan chef at the Matthew Kenney Food Future Institute. Lauren hopes to draw from her decade+ career to grow Future's mission into a sustainability movement. Support the showConnect with Lina on @linaforrestalFollow the @newmamaspodcastRead Lina's Blog www.linaforrestal.comSupport the Show: Buy Me a Coffee

This week on the Extra Serving podcast, an award-winning production of Nation’s Restaurant News, NRN editors Holly Petre, Sam Oches and Leigh Anne Zinsmeister talked about loyalty programs at restaurant chains. Fast-casual chains Just Salad and Sweetgreen have both recently talked about their loyalty programs. Just Salad launched a whole new system, “Race to Rewards,” a gamified program to create new perks for customers like freebies or order discounts in the form of “Salad Bucks.” Sweetgreen, meanwhile, mentioned its loyalty tests on its third-quarter earnings call. It tested several programs in 2022, including Sweetpass. Why are chains suddenly so enthusiastic about this marketing tactic? The editors also talked about new prototypes across the industry, from Subway vending machines to To-Go Panera stores to pick-up windows at Chili’s. The team agrees that the off-premises trend is here to stay as chains figure out how to meet consumers where they are. Finally, Oches and Petre talk about their recent trip to White Castle headquarters in Columbus, Ohio. The 101-year-old restaurant was named NRN’s first-ever Brand Icon this week; Oches explains why, and what other chains can learn. Then, hear a conversation between senior food & beverage editor Bret Thorn and Firebirds Wood Fired Grill executives Steve Sturm and Stephen Loftis.

Sandra Noonan is running a tech startup within the fast casual concept Just Salad. She works on the bleeding edge of sustainability, pushing towards a restaurant model that serves the needs of our planet as well as it serves her guests. It hasn't been an easy road and today Sandra walks us through what's worked, what hasn't and what we can do to help usher in the future of sustainable living. For more on Just Salad visit https://www.justsalad.com ____________________________________________________________ Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time. We have a lot more content coming your way! Be sure to check out our other shows: Restaurant Marketing School Restaurant expert videos & webinars

Andy Rooks, Just Salad's former CMO, now Interim Head of Marketing at WildGrid, tells us why “data is only as valuable as your ability to do something with it,” and how this informs his team's strategy. He talks us through a tactical example of taking research from insights to action and how he gets his whole team to work on both data and creative using an example from the company's reusables program.“One piece of research that everybody collaborated on became this one piece of creative that everybody collaborated on. And it had a tremendous business result too,” shares Rooks.In this episode, Andy explains how to shift from a “paint-by-numbers” approach and focus on the big picture in his fireside chat with Tania Yuki, Founder of Shareablee and Chief Marketing Officer and EVP of Digital at Comscore.

In this week's NothingWasted! episode, we bring you a thought-provoking Sustainability Talks session: Chasing Transparency — Carbon Labeling. Listen as they dig into why carbon labels matter, their importance in guiding buying decisions and the science and data behind them. Hear from Kristin Kinder, VP of research and waste stream sustainability, at Wastequip, in conversation with Sandra Noonan, chief sustainability officer of Just Salad and Mike Rosen, managing principal (Retired) of PRR. If you are a fan of the show, be sure to leave us a 5-Star review on Apple Podcasts! Connect with us! Instagram: @WasteExpo Twitter: @Waste360 & @Waste_Expo Facebook: @Waste360's WasteExpo TikTok: @WasteExpo Liz Bothwell on Twitter: @LizBothwell Subscribe to our newsletters.

INTRODUCTION Do you want to be smarter than single-use disposables? What impacts could big organizations' canteens expect if they switch to reusables?  With my guest, Rich Grousset from Re:Dish, we could have talked about it for days!  This episode is an accelerated overview of how a take-back system for reusable food containers can reshape consumer behavior at scale! We covered the cyclic ‘deliver-collect-clean' business model of Re:Dish, including their optimization rate, their local choices, their materials' properties, and the value of their impactful ‘scope 3' metrics.You will also discover a lot of behind the scene strategies, like their motivational communication, their sustainable commitment at every level of their logistic, and some of their partnerships. And if you are interested in reuse, I invite you to listen to episodes 6, 8, 9, 10, and 12 with guests from other parts of the world using various materials in different kinds of contexts. And of course, to episode 17 where I shared 3 key benefits of reusable packaging. RESOURCES MENTIONED AND RECOMMENDED IN THIS EPISODEThe Impact Report 2021 of Just Salad (https://justsalad.com/), published in April 2022: https://s3.amazonaws.com/media.justsalad.com/assets/Just-Salad-2021-Annual-Impact-Report.pdf, p.29: «The LCA showed that on average, our reusable MyBowl results in lower global warming (greenhouse gas emissions) and water consumption impacts than disposable fiber bowls after just two uses.»The Understanding Packaging Scorecard, led by the Single Use Material Decelerator (SUM'D) and hosted by the Food Packaging Forum: https://upscorecard.org/#launch-scorecardThe burning question came from episode #20: How to grow your compostable packaging? Explore the wonder of mycelium! with Meghan Olson of Ecovative DesignThe NSF certification: https://www.nsf.org/Colienne mentioned the 'Switching to Reusable Products in Large Foodservice Operations' panel moderated by Rich on May 2 during the Circular City Week 2022 in New York. Watch the recording here: https://www.youtube.com/watch?v=_wJ1GB5iwaYaNYbag is a partner of ReDish that takes plastic waste and transforms it into beautiful reusable tote bags: https://anybag.com/If you are interested in motivations and shifting behavior, Colienne recommended listening toEpisode #15: Segmenting 7 motivations to better reach your market with Lindsey Boyle of Circular CitizenEpisode #18: Sustainable packaging through the lens of the SHIFT marketing framework _ Part ½ and Episode #19: Sustainable packaging through the lens of the SHIFT marketing framework _ Part 2/2 with Katherine White of UBC Sauder School of Business & Rosemary Cooper of Share Reuse Repair InitiativeWe talked about the ReDish experience at the ‘Pollinator Picnic' organized by Madison Square Park Conservancy in New York on May 21, 2022: https://madisonsquarepark.org/community/calendar/event/pollinator-picnic/The book that Rich recommended: «How to Save the World: How to Make Changing The World The Greatest Game We've Ever Played», by Katie Patrick, 2019. WHERE TO FIND RE:DISH AND RICHThe website of Re:Dish: https://www.redish.com/Their social media:https://www.linkedin.com/company/redishco/https://www.facebook.com/ReDishCompanyhttps://www.instagram.com/redish_co/The email of Rich Grousset: rgrousset@redish.comThe LinkedIn profile of Rich Grousset: https://www.linkedin.com/in/richgrousset/ ABOUT RICH GROUSSET FROM RE:DISHRich Grousset is a sustainability expert and social entrepreneur committed to helping organizations transition from single-use foodservice products to reusable alternatives. He is currently the head of sustainability at Re:Dish, an NYC-based company providing reusable foodservice packaging as a service to organizations with large dining operations. Before joining Re:Dish, Rich had launched several reusable-to-go container programs in university and workplace cafeterias and worked on various reuse-related projects as an independent consultant. Rich earned an MBA and MS in Environmental Policy from the University of Michigan, an MA in Survey Research Methods from UConn, a BS in Communication Theory from Cornell University, and is a GBCI certified TRUE Zero Waste Advisor. PODCAST MUSICSpecial thanks to Joachim Regout who made the jingle. Have a look at his work here. I am happy to bring a sample of our strong bonds on these sound waves. Since I was a child, he made me discover a wide range of music of all kinds. I am also delighted he is a nature lover and shares the Look4Loops 'out of the box philosophy'. He is an inspiring source of creativity for me. 

Suma Reddy is a serial entrepreneur and the Co-Founder of Future Acres. Previously, Suma has done everything from work at a microfinance company to build a company called FarmShelf that helped bring herbs and microgreens to restaurants and kitchens like Just Salad. Through this conversation, Suma walks us through her many years of working on different entrepreneurial ventures in building solutions that bring technology to environmental problems. NYTimes article: “Worker injuries tied to heat are vastly undercounted.” We're hosting a giveaway on Instagram! Head over to our account to enter for a chance to win a boxed card set from Kate Gaertner, refillable beauty products from Plaine Products, and a Bluewater bento and spork from Ecolunchbox! Special thanks to our partners. -- If the content we make on the Eco-Warriors Podcast makes an impact on you, become a sponsor! Visit anchor.fm/trashtalking and click on the link to "Support This Podcast." For as little as $2.99, the cost of a cup of coffee, you can help support the stories we share and help spur more eco-warriors into action. Join the conversation on Facebook and follow us on Instagram. Support us by subscribing, reviewing, and sharing this podcast with others. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/ecowarriorspodcast/support

Welcome to Reimagining Company Culture, a series discussing emerging trends and priorities shaping the future of workplace culture and employee wellbeing. We highlight thought leaders who are constantly evolving their strategy and can provide insight to folks about how to address new business challenges.  AllVoices is on a mission to create safe, happy, and healthy workplaces for all, and we're excited to learn from experts who share our mission.In this episode of Reimagining Company Culture, we're chatting with Sandra Noonan, Chief Sustainability Officer at Just Salad.  In 2021, she was named one of the Most Influential Women in Foodservice by Nation's Restaurant News.About AllVoicesIn today's workforce, people often don't feel empowered to speak up and voice their opinions about workplace issues, including harassment, bias, and other culture issues. This prevents company leadership from making necessary changes, and prevents people from feeling fulfilled, recognized, and included at work. At AllVoices, we want to change that by providing a completely safe, anonymous way for people to report issues directly to company leaders. This allows company leadership real transparency into what's happening in their companies—and the motivation to address issues quickly. Our goal is to help create safer, more inclusive companies.To learn more about AllVoices visit us at www.allvoices.co!

Is L Catterton going public? Just Salad just got a big cash infusion. And Gopuff is getting into the ghost kitchen game.

New York City-based Just Salad was in a peculiar spot when the pandemic started. A small restaurant company — only 50 units — the fast-casual salad chain decided in March 2020 to donate meals to hospital workers while its own stores were temporarily shut down due to COVID restrictions. But, as CEO Nick Kenner explains, it’s in the brand’s DNA, caring for fellow New Yorkers and leaving the world better than when the company began. Another important element of that is sustainability, something that became trickier to uphold during COVID, when regulations took away the ease of reusables. That, however, did not stop Just Salad and the team’s chief sustainability officer Sandra Noonan from continuing to innovate. “We’re always going to focus on sustainability; it’s our north star,” said Kenner. And Kenner points out that sustainability is not a financial hole as some companies think it is. In fact, Just Salad grew units and left 2020 in the black while remaining green at its core. “[Sustainability] does not run counter to business…consumers demand it and consumers know which brands are doing it to do it and which are doing it to lead,” he said.

Consumer preferences for fast and easy restaurant options have fueled the growth of single use waste. Just Salad, a fast casual restaurant, is a leader in reducing waste in this sector by offering creative solutions such as its reusable bowl program. In this episode, we chat with Sandra Noonan, Chief Sustainability Officer of Just Salad. Noonan shares her personal and inspiring story of how an alarming article in The New Yorker changed her way of life, leading her to eventually head sustainability at Just Salad. From reusable bowls to carbon labels and a climate-conscious menu, Just Salad gives consumers the tools to eat with purpose. The company has pioneered the world's largest restaurant reusable program, saving 75,000+ pounds of plastic every year. Sandra explains the importance of the food waste hierarchy and provides personal insight for a zero-waste lifestyle. The Understory Podcast discusses innovation, insights, and the future of sustainability. It features innovators, industry experts, and diverse voices who make our world more sustainable. For more insights, please visit www.theunderstory.io.

每日英語跟讀 Ep.K152: The Rise of the Climatarian   Torben Lonne, a 34-year-old scuba diver in Copenhagen, never eats without considering the carbon footprint and the emission level of the food he's about to consume. For that reason, his diet revolves around locally sourced fruits and vegetables, and pizza. He avoids avocados, however. 34歲的朗恩是丹麥首都哥本哈根的水肺潛水員，他在吃下任何食物之前，一定會先考量這食物的碳足跡和碳排放量問題。因此，他的飲食不脫在地蔬果和披薩。不過，他不吃酪梨。 “Avocados that are made for export are incredibly carbon-intensive, especially when you consider farm to plate is actually several thousand kilometers away,” Lonne said. “Aside from the logistics, avocado farms have depleted many rivers and lakes, particularly in South America, in order to sustain our voracious appetite for guacamole.” 朗恩說：「供外銷的酪梨碳密集度極高，尤其是考慮到從農場到餐桌實際上有數千公里遠。種酪梨除了運輸路途遙遠之外，還耗掉許多河川湖泊的水，特別在南美洲，為的是滿足我們對酪梨醬的貪欲。」 Lonne calls himself a climatarian, a term that first appeared in The New York Times in 2015, entered the Cambridge Dictionary the following year and is now becoming more common. Apps such as Kuri, introduced last year, offer climatarian recipes. Fast-casual restaurants including Just Salad and Chipotle are marking items that fit in the diet, like paleo before it, on their menus. 朗恩自稱氣候素食者，這個詞2015年首先出現在紐約時報上，隔年收入劍橋字典，如今變得更常見。一些應用程式提供氣候素食食譜，去年上架的Kuri就是一例。Just Salad、奇波雷等快速慢食餐廳一如先前推出「原始人飲食」般，現在也在菜單上把合乎氣候素食要求的菜式加以標註。 There are also climatarian-friendly brands, including Moonshot, a carbon-neutral company in San Francisco that makes a line of crackers from regeneratively grown ingredients with stone-milled, heirloom wheat and 100% recycled packaging. 有些品牌標榜對氣候素食者友善，包括美國加州舊金山碳中和公司Moonshot，製造一系列薄脆餅乾，採用再生農業生產的原料、石磨祖傳種小麥和百分之百再生包裝。 When Just Salad added a climatarian menu option in September, more than 10% of their salad sales came from that menu, said Sandra Noonan, the chain's chief sustainability officer, a position created in 2019. Just Salad永續長珊卓．努南說，去年9月推出氣候素食菜單後，超過10%的沙拉營業額來自這種飲食。永續長是2019年新設的職位。 Those who follow the diet stick with fruits and vegetables that are in season relative to their region; they avoid meat that comes from factory farms; and they seek local ingredients because those have lower carbon footprints, said Brian Kateman, the president and co-founder of Reducetarian Foundation, a nonprofit organization in Providence, Rhode Island, that encourages eating fewer animal products. Many reducetarians are also climatarians: cutting back because they're concerned about the climate crisis. 美國羅德島州首府普羅維登斯的「減少肉食基金會」是提倡少吃畜產品的非營利組織，共同創辦人兼會長凱特曼說，氣候素食者堅持食用當地當季的蔬果，不吃工廠化農場生產的肉類，注重在地食材，因為碳足跡較少。許多少肉主義者也是氣候素食者，因為他們也擔心氣候危機。 Kateman, 31, became one after reading a 2007 book, “The Ethics of What We Eat,” by Peter Singer and Jim Mason. He was horrified to learn that greenhouse gas emissions from agriculture increased by 12% from 1990 to 2019, according to the Environmental Protection Agency. 31歲的凱特曼讀了2007年出版、辛格和梅森合著的「飲食倫理」一書後，成了氣候素食者。他很震驚地從美國國家環境保護署的資料得知，從1990年到2019年，農業的溫室氣體排放量增加了12%。 While many climatarians aren't vegetarians, since they believe that chicken or lamb are much better choices than beef, some eschew meat altogether since vegetables overall have a lower carbon footprint. 許多氣候素食者並不吃素，他們認為吃雞肉和羊肉已經遠比吃牛肉好了，不過也有一些氣候素食者完全棄絕肉類，因為蔬菜類整體而言碳足跡較少。Source article: https://udn.com/news/story/6904/5512200   更多Podcast單元: 每日英語跟讀Podcast，就在http://www.15mins.today/daily-shadowing 精選詞彙 VOCAB Podcast，就在https://www.15mins.today/vocab 語音直播 15mins Live Podcast, 就在https://www.15mins.today/15mins-live-podcast 文法練習 In-TENSE Podcast，就在https://www.15mins.today/in-tense 用email訂閱就可以收到通勤學英語節目更新通知。

This week, Matt Prindiville chats with Sandra Noonan, Chief Sustainability Officer at Just Salad, a fast-casual restaurant chain on a mission to make everyday health and sustainability possible. Just Salad's innovative BringBack Bowl pilot program gives customers the option to receive their pickup or delivery orders in a signature reusable and returnable bowl. Dig into the details of the BringBack Bowl pilot's success so far and get a glimpse at how both Sandra's and Just Salad's reuse journeys began – and where they're headed.Resources:Upstream's case story on Just SaladQ&A with Sandra NoonanOrder through the BringBack Bowl Pilot ProgramJust Salad websiteConnect with Sandra Noonan on LinkedIn

On this episode of Emerging Brands, Sandra Noonan, Chief Sustainability Officer at Just Salad, home of the world's largest restaurant reusable program, talks about the Just Salad concept with a mission to make everyday health and everyday sustainability possible. Just Salad is a restaurant chain founded in 2006 in New York City and their cause empowers customers to eat with a purpose. When it comes to leading the brand, prioritizing sustainability is at the top of Noonan's list. Just Salad is the first United States restaurant chain to carbon label its menu and has partnered with research scientists at the University of Pennsylvania, Tulane University, and Harvard University to study the effects of its carbon labels on consumer behavior. Noonan shares how she reached out prior to her joining the team, to the Chief Executive Officer and founder of Just Salad, Nick Kenner. Kenner was tired of plastic salad bowls piling up in trash bins and thought there had to be a better way. The philosophy behind there must be a better way has really persisted throughout the company's growth. Noonan talks about the Reusable Bowl Program and how it works in two ways:-Purchase a bowl for a dollar and every time you bring back your reusable bowl you get a free topping.-Delivery or pickup you can opt in to the bring back bowl program, it will be professionally cleaned when you bring it back. The carbon labeling program at Just Salad, will help consumers to understand the carbon footprint of what they eat. Noonan discusses the partnership with three universities designed to study the impact of carbon labels and how consumers would make choices to purchase one salad over another. Noonan explains Just Salad's partnership with Arcadia on an offer that would enable their customers to choose clean energy for their homes. Arcadia is a company that empowers homeowners or renters to support clean energy through their utility bill. This partnership fits perfectly with the Just Salad mission to make everyday health and everyday sustainability possible.

In this episode, Brian speaks to Sandra about how you can make your enterprise more eco-friendly. Drawing upon her experience at Just Salad, Sandra details the many different routes you can take to ensure your business is as eco-friendly as possible. Learn about how to look at the lifecycle footprint of your products, determine optimal paths forward, and effectively communicate the sustainability efforts of your company to consumers. For show notes and past guests, please visit www.reducetarian.org/podcast.  Follow Reducetarian: Twitter: twitter.com/reducetarian Instagram: instagram.com/reducetarian Facebook: facebook.com/reducetarian LinkedIn: linkedin.com/company/reducetarian-foundation

During the last year, Just Salad continued to prioritize menu innovation by launching warm bowls, introducing marinated chicken thighs as a protein option and creating meal kits for consumers cooking at home. Jhonny Castro, culinary director of the 42-unit fast casual, describes his culinary journey from the prep line to head chef, collaborating with the Just Salad team to set the health-focused fast casual apart from its competitors.

New York City-based Just Salad has long been a leader in sustainability amongst restaurant chains, but its latest packaging development puts it even further ahead of competitors. The fast-casual salad chain unveiled meal kits – named Housemade – in January. The kits are made from almost entirely recyclable packaging.

New York City-based Just Salad has long been a leader in sustainability amongst restaurant chains, but its latest packaging development puts it even further ahead of competitors. The fast-casual salad chain unveiled meal kits – named Housemade – in January. The kits are made from almost entirely recyclable packaging.

Just Salad’s Chief Sustainability Officer, Sandra Noonan, returns to the hot seat to discuss:- Pioneering the climate nutrition label- What goes on behind the scenes to enable carbon labelling- Building out the “climatarian” menu- Different companies working on carbon accounting and tracking - COVID’s single-use multiplier and the future of reusables - De-risking startup opps with public RFPs and competitionsLearn more about Just Salad here.Follow @ingoodhands on twitter and let us know who you want to see on the show!

Have you heard of carbon-labeled menus? Sandra Noonan, chief sustainability officer at Just Salad, joined the Food Institute Podcast to discuss her company's decision to launch carbon-labeled menus and the ethos behind the move, and what the industry could do to adopt the practice. In addition to the carbon-label initiative, Noonan discusses the launch of plant-based chicken, it's reusable bowl policy, and the company's focus on environmental sustainability. Learn more about carbon-labeled menus in the latest edition of the Food Institute Podcast. Hosted By: Chris Campbell Recorded: Nov. 5, 2020 More About Sandra Noonan: Sandra Noonan is the Chief Sustainability Officer at Just Salad, home of the World's Largest Restaurant Reusable program. Since joining the Just Salad team in 2019, Noonan has expanded on Just Salad's the company's award-winning sustainability efforts and continuously prospects new sustainability opportunities across all aspects of their business. She holds a B.A. from Duke University and a Master of International Affairs from Columbia University School of International and Public Affairs. She is a member of the Upcycled Food Association's Standards Committee and the founder of ZeroWasteNYC, a grassroots group that advocates for zero-waste living. To learn more about Just Salad, please visit: https://www.justsalad.com https://www.justsalad.com/carbonlabel Become a Member Today: https://foodinstitute.com/joinfi Follow Our Social Media Accounts: LinkedIn: https://www.linkedin.com/company/1485525 Facebook: https://www.facebook.com/foodinstitute Twitter: https://twitter.com/FoodInstitute Instagram: https://www.instagram.com/foodinstitute/

In the early days of the COVID lockdowns some restaurants and QSRs became makeshift grocery stores. They filled a gap for their customers when standard groceries ran low or just felt too dangerous to shoppers. But the self-descriptive brand Just Salad turned the idea into a new business to go alongside its 30+ store footprint in cities worldwide. This is but the first in a line of new business ideas CMO Andy Rooks and the management will be exploring in the next year. The impetus for all such innovation, Rooks says, is having genuine conversations with customers, not just harvesting data points.

Nick Kenner is the Founder & CEO of Just Salad, a fast casual concept that launched in 2006 with a mission to cultivate healthier lifestyles by serving real food at an affordable price. Just Salad now employs over 1,000 teammates across nearly 50 locations in New York, New Jersey, Florida, Illinois, Pennsylvania, North Carolina, and Dubai.For more info or to listen to the entire show, visit https://shrimptankpodcast.com/bocaraton/

Four stories of entrepreneurs who rethought their business, and thrived. Featuring Nick Kenner of Just Salad; George G. Boyd, Jr., of Goldens' Foundry & Machine Co.; Sabena Suri of Boxfox; and Bill Holden of Rev Auto

Sandra Noonan, Chief Sustainability Officer at Just Salad, joins us on this week’s episode to discuss: - Becoming the first U.S. restaurant chain to carbon label their menu - How carbon labeling works and why it’s important - How other industries are introducing their own carbon labels - The notion of a “carbon footprint allowance” - Building the calorie counter of carbon for everyday use - Prioritizing sustainability in their stores, despite COVID Learn more at: https://justsalad.com Follow @ingoodhands on twitter and let us know who you want to see on the show!

We hope everyone had a wonderful Memorial Day Weekend! Today, we’ve got Sandra Noonan, Chief Sustainability Officer at Just Salad, telling us how they created the world’s largest restaurant reusable program. And, Dr. Steve Schwartz of STS Health is here to help us navigate through all of the advice and misinformation regarding protecting ourselves in Read More The post Just Salad Reusable Program, Hydroxychloroquine appeared first on One Life Radio.

The Fast Casual Nation podcast offers exclusive interviews with experts ranging from top chefs and brand makers to executives and restaurateurs who work in one of the fastest-growing segments of the restaurant industry. In this episode, host Paul Barron sits down with Nick Kenner, the founder and chief executive officer of fast casual concept Just Salad. Barron and Kenner discuss sustainability, brand innovation, and recent technological shifts in the industry.

Fast-casual chain Just Salad started with a reusable bowl program when it opened in 2006. It's now expanded to a host of sustainability initiatives, and this year the company released a sustainability report resembling those produced by national brands. New York-based Just Salad only has about 40 units. But the growing chain has an outsized positive impact—about a quarter of Just Salad customers use the company's reusable bowls. Sandra Noonan, chief sustainability officer at Just Salad, is realistic about the motivation for consumers. It's good for the environment, and it's a good deal for customers. A key part of the program is the incentive—"you get a free topping with every use," Noonan said on NRN's Extra Serving Podcast. "I think that the critical piece to this program is combining loyalty with waste reduction." Beyond an extra topping, there's also the "emotional boost" one gets from using reusables, said Noonan. It's the opposite of the feeling one gets when discarding single-use products. "There's a negative emotional tax associated with eating and then throwing away. The joy of eating is undermined by the bad feeling you get from throwing away a piece of plastic," said Noonan. "Eating and then throwing away should be decoupled, in my opinion," she said. Hear more from Noonan on why Just Salad goes beyond recycling and composting and how the brand gets employees and customers excited about sustainability.

Nick Kenner / Just Salad Nick Kenner is the Founder & CEO of Just Salad, a fast casual concept that launched in 2006 with a mission to cultivate healthier lifestyles by serving real food at an affordable price. Just Salad now employs over 1,000 teammates across nearly 50 locations in New York, New Jersey, Florida, […]

Nick Kenner, Founder and CEO of Just Salad, joins Peter on this week’s episode to discuss:- Founding Just Salad and the eureka moment- Running the world’s largest reusable bowl program- Executing a zero-waste agenda at a national food chain- Sustainability as a business strategy- The pros & cons of online food delivery

This episode was a live event hosted at the Elsie Rooftop in Time Square during NRF. We featured thought leaders within the food vertical including Julie Vargas, the Director of Global RFID Market Development at Avery Dennison, Stephen Swartz, the Director of Marketing at Just Salad and Roly Nesi, the Founder and CEO of Roar Beverages. We discussed the importance of transparency, what it means to be a flexitarian, and decreasing food waste. Don't forget to subscribe to stay up to date with new releases!

Disney is now selling alcohol at all of their restaurants (00:45). Adam Moussa breaks down the Publix Summa Cum Laude cake (4:45). There are now LaCroix bathing suits (10:30). Serena Dai and Monica Burton catch us up on the latest Mario Batali news, including the 60 Minutes investigation (13:00). Mondelez, the company that owns Oreo, has bought NY favorite Tate's Cookies (21:50). Pop Culture editor Greg Morabito calls in to talk Sweetbitter (25:30) and the Chew cancellation (32:00). Just Salad is stomping on NY tradition by ending chopping across all stores and Stefanie Tuder is upset about it (35:00). Was the food at the Royal Wedding too on trend? (39:45) Hosted by: Amanda Kludt and Daniel Geneen. Sign up for Amanda Kludt’s newsletter here and Greg's pop culture newsletter here. Learn more about your ad choices. Visit megaphone.fm/adchoices

All Salad Everything on this edition of Jawn Appetit as we debate the merits of two of Center City's healthiest restaurants: Just Salad and Sweetgreen. We also warn you about the dangers of eating in Major League Baseball ballparks, and tell you which food your state hates the most.

On this second episode, the Campus Clipper intern team meets up at Just Salad in downtown Manhattan to talk about all things roommates. How do you survive and thrive living with your first roommates in college? We share our advice and ways of thinking that will help you get through some tough situations, and make sure that your communication is on point. We also share some horror stories of our own...listen to find out! Background music: Trigger Shy, host Kevin's band www.facebook.com/triggershy

Would you like a side of data with your salad? How do restaurants grow their delivery revenue and get a piece of the 30-billion dollar US food delivery market? The obvious answer is to get delicious food to their customers as quick as possible. The less obvious answer is collecting data and using metrics to build a faster, stronger delivery system. On this episode we talk with in-studio guests from fast-casual chain Just Salad, CEO/Co-Founder Nick Kenner and Janae Banks, Guest Relations Manager, about how they built their Command Center to drive customer happiness and sales.