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    Just Salad Names First Chief Sustainability Officer

  • Industry News January 11, 2019

    Just Salad, home of the World’s Largest Restaurant Reusable Program, has appointed Janani Lee as its first-ever Chief Sustainability Officer to lead the company in expanding its sustainability practices.

    “Hiring a Chief Sustainability Officer is a huge milestone for Just Salad and for the restaurant sustainability movement at large,” says Nick Kenner, Just Salad Founder & CEO. “It’s amazing to think of how much we’ve already accomplished: nearly 1 million pounds of plastic saved through our reusable bowl program. I’ve always wanted to go all in on sustainability, and Janani’s new role will finally make it a reality.”

    Formerly Just Salad’s Director of Supply Chain, Janani Lee has an extensive background in food systems and food technology in the health and wellness space. In her role as Chief Sustainability officer, Janani will expand on Just Salad’s existing sustainability efforts and prospect new sustainability opportunities across all aspects of business, including:

    • A commitment to save 100,000 pounds of plastic in 2019—up from 75,000 pounds of plastic in 2018—through the brand’s reusable bowl program, which is World’s Largest Restaurant Reusable Program
    • Transition from disposable plastic bowls to biodegradable fiber bowls at all locations worldwide
    • Development of a 360-degree composting program in collaboration with Bard MBA NYCLab, a yearlong professional consultancy by Bard students receiving an MBA in Sustainability

    “Some might say sustainability is on-trend, but it’s been a core value at Just Salad since its founding in 2006,” says Janani Lee, Just Salad’s newly appointed Chief Sustainability Officer. “Our reusable bowl program puts us ahead of the curve in many ways, but we’re determined to become the gold standard of sustainability in the restaurant space and beyond.”

    Just Salad is home of the World’s Largest Restaurant Reusable Program with its signature reusable bowl, saving 75,000 pounds of plastic and increasing waste diversion by 5 percent every year. The innovative program was recognized by the EPA with a WasteWise award, and it is the only restaurant reusable program approved by the New York City Department of Health.

    News and information presented in this release has not been corroborated by QSR, Food News Media, or Journalistic, Inc.
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