Only organic and Clean Ingredients at green2Go in California
green2Go is a fast-casual concept started by two moms who were having a hard time finding healthy fast food that they felt was good enough to feed their children. After discussing their frustrations, Joulia Hantas-Kalah and Anita Allison decided they would open their own restaurant. Serving only clean, healthy ingredients, green2Go has created a loyal following in California.
What exactly is "clean" food? Anita explained what it means to them in just a few words: “Basically, it’s all natural.” Joulia added, "It’s real food! At the end of the day, we feel someone at some point has to draw that line, and that’s what we chose to do and how we opened in 2012.”
Joulia said some restaurants have tried to provide clean food, but they are often hindered by how difficult it can be to keep clean ingredients fresh because of their lack of preservatives. This leads those restaurants creating modified menus serving only the clean ingredients they are able to control. However, the green2Go duo didn’t want to change what people were eating. They simply wanted to make those dishes cleaner. So they took dishes like burgers, tacos, and rice bowls, and served them — just with better ingredients.
What do they use? Ingredients like antibiotic-free chicken, bread without high-fructose corn syrup, organic tomatoes, non-GMO corn tortillas, locally sourced blue cheese, and cage-free eggs. To keep their ingredients fresh, Joulia and Anita decided to invest in better storage.
“We’ve tried different things from getting lids that are always cracking, or plastic wrapping things as tight as you can get it, but still, it’s an imperfect world that we’ve created. But now we’ve saved about a 1.5 percent reduction in food costs just by being able to extend the shelf life of produce and not have as much waste,” Joulia said.
As restaurants start to turn towards serving better-for-you menus, Joulia and Anita are looking forward to the future.
“It makes us feel good because it makes our bottom line. It helps us afford our ingredients a little better now because the more people — supply and demand!” Joulia said.