Sweetgreen is serving clinical nutrition.
What’s happening: The fast-casual brand partnered with Function co-founder Dr. Mark Hyman on a new menu, reframing salads, bowls, and plates as tools to boost energy, hit protein targets, and support long-term health.
Fast x functional. Catering to consumers and cultural shifts, Sweetgreen continues to double down on its health ethos — nixing seed oils, assembling 100-gram protein meals, and adding in-app macro-counting.
Entering outcomes-based eating, it joins practitioner-founded True Food Kitchen in the food-as-medicine setting, while its continued protein-maxxing keeps pace with Chipotle — whose upgraded menu features “GLP-1 friendly” labels.
Precision eating. Through the partnership, diners gain access to MD-led food education on Function’s app, with Sweetgreen loyalty members unlocking discounted bloodwork.
Moving from promotional menu to personalized nutrition, the bigger opportunity is true integration — combining Function’s diagnostics with custom Sweetgreen meals. A challenge to execute at scale, uniting labs and lunch could be the holy grail.
Punchline: Borrowing Mark Hyman stamp of approval, Sweetgreen is establishing real food as foundational medicine — while flirting with the idea of panel-to-plate eating.