For the past 10 years, Snappy Salads has served fresh-cut lettuce and produce, housemade dressings, and prepared-to-order meats. Opening on St. Patrick’s Day 2006 was appropriate considering all of the green initiatives that continue to define Snappy Salads.
“I knew from the beginning that I wanted Snappy Salads to be a reflection of my personal and business philosophies in order to be successful. As such, we have always made sustainability part of our foundation,” says Chris Dahlander, founder and CEO. “While we don’t want to boast about our efforts, we hope that by sharing them with others, they too will see the benefits from very simple changes.”
Over the years, Snappy Salads has not only held free biannual electronic waste recycling events that have diverted over 60,000 pounds of toxic waste from local landfills, but also allows guests to recycle compact fluorescent light bulbs and batteries at most locations on a daily basis. In its most obvious environmentally conscious decision, Snappy Salads switched to paper straws in 2014 to bring to the light the effects of plastic as evidenced by the Pacific Garbage Patch.
Salvaged wood is used to construct the gathering tables, stools, and other design elements. Most restaurants utilize LED lighting and feature countertops made from recycled porcelain, glass wine, and beer bottles. Low VOC paint and environmentally friendly cleaners are also part of the commitment.
Snappy Salads has also made strides in sourcing sustainable food. Village Farm tomatoes, California Olive Ranch extra virgin olive oil, and Organic Fair Trade tea are perfect representatives of these initiatives.
“I believe that every company has an obligation to provide more than just a product or a service to create value. It should also serve a higher purpose. Snappy Salads is a commitment to a healthier lifestyle. Healthier for our guests. Healthier for our team. And healthier for our planet. We want to do everything we can to achieve this expansive goal. I believe that if we help educate, activate, and participate in the conversation, that soon the positive effects will help make this world a healthier place to live,” Dahlander says. A short video of the reaction to Snappy Salads sustainable efforts is available here.
Snappy Salads celebrated its 10-year anniversary on Thursday, March 17 with a limited-time only salad called the Leprechaun for $10 (tax included). The salad is a mix of spinach, romaine, iceberg, artisan, quinoa, cucumber, green onion, broccoli, celery, green olive, Anniversary Dressing, fresh avocado, and hand-battered fried onions.
