Nation’s Largest “Green” Chain

Souplantation and Sweet Tomatoes Restaurants have earned a “Certified Green Restaurants®” designation from the Green Restaurant Association, making them the country’s largest restaurant chain to receive the environmental honor for all locations. The certification, the second time the fresh soup and salad specialists have been recognized by GRA, signifies that each Souplantation and Sweet Tomatoes location implemented 40 environmental steps to meet the GRA’s environmental standards of energy, water, waste, chemicals, packaging, and food.  Some of the steps Souplantation and Sweet Tomatoes implemented to achieve the rigorous and prestigious certification are:

 

  • Offering a menu that includes more than 30 percent vegetarian entrées. Every meat-free meal served has the same climate-change impact as not driving 10 miles;
  • Installing water-efficient spray valves, saving 7.6 million gallons of water a year, equal to 300,000 showers; and,
  • Recycling enough to save 12.5 million pounds of garbage from the landfill.

To see their Full Environmental Report Card, click here.

“At Souplantation and Sweet Tomatoes, being natural and being fresh are at the very core of who we are – whether that means working with local farmers to bring guests the freshest fruits and vegetables, or working with groups like the Green Restaurant Association to protect and conserve our natural environment,” saidDavid Goronkin, CEO of Souplantation and Sweet Tomatoes parent Garden Fresh Corp.

“Souplantation and Sweet Tomatoes restaurants have made a powerful statement by becoming the first large national restaurant chain to have all of their locations become Certified Green Restaurants®.  Each location has implemented about 40 environmental steps, earning them over 100 GreenPoints™ in transparent and verified ecological improvements.  Their company-wide commitment to making real, measured, and verified environmental improvements sets an example that other large national chains can follow,” saysMichael Oshman, CEO of the Green Restaurant Association.”

Across the country, the Green Restaurant Association works with restaurants and clients like Starbucks, Mario Batali, the New York Times, the NFL Superbowl, Harvard University and Qualcomm to certify that their dining operations meet the highest standards of environmental responsibility.

 

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