Fast-casual restaurant chain Just Salad has launched its new summer menu, which features SIMPLi Regenerative Organic Certified (ROC) White Quinoa in two new offerings. As a result, the health-focused chain has become the first multi-location restaurant brand to offer the innovative new ROC ingredient, which combines the best practices of Certified Organic and Certified Fair Trade.
The quinoa, which is sourced from farmers in Peru, will be included in Just Salad's new 'Golden Summer Salad' and 'Honey Crispy Chicken Salad' menu items. Because of this, Just Salad will be reducing its carbon footprint while supporting SIMPLi's regenerative farming practices.
"Just Salad and SIMPLi exemplify how food-based companies can join forces to use delicious, nutrient-dense ROC ingredients at scale that actively regenerate the land, sequester carbon, and conserve resources as they are grown," said Elizabeth Whitlow, Executive Director of the Regenerative Organic Alliance.
Carbon-Reducing Summer Menus
Just Salad's New Summer Menu Features SIMPLi's Sustainable Quinoa
Trend Themes
1. Regenerative Organic Certification (ROC) Ingredients - The use of ROC ingredients in menus can reduce carbon footprints and promote sustainability in the food industry.
2. Multi-location Restaurant Sustainability - Multi-location restaurant brands offering sustainable menu options can set new industry standards for sustainable practices.
3. Fair Trade Farming - Companies can support fair trade farming practices by sourcing ingredients from certified fair trade farmers, promoting ethical practices in the food industry.
Industry Implications
1. Fast-casual Restaurants - Fast-casual restaurants can adopt sustainable practices in their menus and sourcing to cater to the growing demand for eco-friendly food options.
2. Food and Beverage - More food and beverage companies can follow Just Salad's example of offering sustainable menu options and supporting fair trade farming practices.
3. Agriculture - Agriculture industries can benefit from the growing demand for regenerative organic farming practices and sustainable sourcing, opening up opportunities for innovation and technology in farming techniques.