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Mixt Greens is an Eco-Gourmet restaurant that serves environmentally responsible fine food. The company was founded in 2005〔Jennings, Lisa ("Custom-salad chains go west as new concepts sprout in California market" ) "Nations Restaurant News"〕 in San Francisco by Andrew Swallow, a chef, author and the companies then COO,〔Benwik, Bonnie ("All We Can Eat" ), "The Washington Post"〕 his sister Leslie Silverglide, a sustainability expert;〔MacVean, Mary ("Restaurants get a little greener" ) "LA Times"〕 and her husband David Silverglide, the company's then CEO.〔("Green Cuisine" ) Business at Oxford〕 In 2009, the company was acquired by the international private equity firm Inventages WHealth Management,〔, "The New York Times"〕 that "() intended to help Nestlé grow new promising businesses in the area of science and nutrition into a size that could allow them to be integrated into mainstream business units of the Group.".〔http://www.nestle.com/MediaCenter/PressReleases/AllPressReleases/InventagesNewFund-13Apr06.htm〕 In 2012 the assets of the company were acquired by the founders, David Silverglide and Andrew Swallow who plan on expanding the concept further.〔Lucchesi, Paolo ("Re-Mixt: Old is new again at Mixt Greens" ) "San Francisco Chronicle"〕 The company currently operates 7 restaurants in San Francisco and Los Angeles.〔MacVean, Mary ("Restaurants get a little greener" ), "LA Times"〕 In 2008, the company was named the "Greenest Restaurant in the San Francisco Bay Area" by Thimmakka, a not-for-profit organization.〔Debare, Ilana ("Two restaurants named Bay Area's greenest" ) "San Francisco Chronicle"〕 The company strives to use organic, sustainable, and local ingredients, as well as set an example for sustainable business. In 2006, the first restaurant used 55,000 pounds of organic lettuce.〔Compton, Laura ("The Lunch Salad Gets Even Greener" ) "San Francisco Chronicle"〕 Environmental initiatives have included the installation of edible walls at the restaurants that grow a mix of lettuce and herbs in-house for use in the company's food,〔MacVean, Mary ("Restaurants get a little greener" ) "LA Times"〕 pioneering the use of compostable packaging for its take-away products,〔Wach, Bonnie ("Today's Special: Mixt Greens" ), "San Francisco Chronicle"〕 and composting or recycling over 90% of the restaurants' daily waste.〔("How Green is Your Salad" ) "The Johns Hopkins Magazine"〕 == References == 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Mixt Greens」の詳細全文を読む スポンサード リンク
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