Forbes StaffJonathan Neman is an American entrepreneur and the co-founder and CEO of Sweetgreen, a fast-casual restaurant chain that has revolutionized the way people think about healthy eating and sustainable food. Born and raised in Los Angeles, California, Jonathan has become a leading figure in the food industry, known for his commitment to innovation, sustainability, and community impact.
Jonathan co-founded Sweetgreen in 2007 alongside his college friends Nathaniel Ru and Nicolas Jammet while they were still students at Georgetown University. Frustrated by the lack of healthy and affordable dining options, the trio set out to create a restaurant concept that prioritized fresh, locally sourced ingredients and a menu centered around salads and bowls. Their first location opened in Washington, D.C., and quickly gained a loyal following for its commitment to healthy, sustainable, and delicious food.
Under Jonathan’s leadership, Sweetgreen has grown into a national brand with over 150 locations across the United States. The company has maintained its core values of sustainability and community, sourcing ingredients from local farmers and promoting environmental responsibility through practices such as composting, reusable packaging, and digital innovation. Their focus on technology, including the development of a popular app for seamless ordering, has made Sweetgreen a leader in blending food and tech.
Jonathan’s vision extends beyond serving great food—he aims to redefine fast food by building a healthier food system that benefits both people and the planet. He has been a vocal advocate for sustainability and transparency in the food industry and has worked to build a mission-driven brand that inspires others to make better choices for themselves and the environment.
Recognized as one of Forbes’ 30 Under 30 and a Fast Company Most Creative People in Business, Jonathan Neman continues to lead Sweetgreen with passion and purpose, proving that businesses can thrive while prioritizing health, sustainability, and social impact. His work has set a new standard for conscious capitalism in the food industry.
