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Sweetgreen is trying to make sure Survival of farmers markets Because of their vital role in society and as a vital income stream for farmers.
Earlier this month, the fast-casual restaurant chain, founded in 2007 by Nicholas Jammet, Nathaniel Rowe and Jonathan Neman, pledged its support to Food Access LA, a nonprofit organization that oversees eight Los Angeles farmers markets that were in danger of being closed, he announced.
In an effort to sustain them, Sweetgreen has committed to covering the non-profit's operating costs by 2025, which will help sustain small-scale agriculture and support food and beverage entrepreneurs while increasing food security in deprived neighborhoods.
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Workers prepare apples and avocados at Sweetgreen restaurant in Boston on October 24, 2017. (Adam Glanzman/Bloomberg via Getty Images/Getty Images)
Jammet, who serves as chief concept officer, emphasized the importance of these markets, telling FOX Business that for many people, these markets are often the only places where fresh food is accessible. These markets, now financially supported by Sweetgreen, serve more than 10,000 visitors each week throughout the Los Angeles area. Some of them Characteristics of farmers which Sweetgreen relies on.
“Farmers' markets have played a very important role in how we build, develop and discover our own food ethics,” Jammet said.
In the early days of the company, Jamet and his co-founders frequented the DuPont Circle Farmers Market in Washington, D.C., Jamet said.
Nicholas Jammet, co-founder of Sweetgreen Inc., speaks at the Milken Institute Global Conference in Beverly Hills, California, April 30, 2018. (Patrick T. Fallon/Bloomberg via Getty Images/Getty Images)
The company still buys from farmers it first established a relationship with 15 years ago, Jammet said.
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“In the midst of inflation, it is important for consumers and businesses to support small food producers and markets,” he added.
A Sweetgreen restaurant in New York on April 22, 2024. (Angus Mordant/Bloomberg via Getty Images/Getty Images)
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While he often hears how tough the restaurant business is, he said: “Being a farmer is much harder.”
“There's nothing more difficult than that,” Jammet said. “And their margins can be very tight, and a lot of them live from season to season.” “Often I think farmers' markets are where farmers actually make the most money because they shop and Direct sales to customers So, it's a really important source of income for a lot of farmers.”
Jennifer Grissom, executive director of Food Access LA, said the markets allow farmers to earn “four times more than they would through a traditional grocery setting.”