Main course salad concept blooms at college

Turnip the Greens offers a plant-forward emphasis highlighted by its “living wall” of greenery with a quick-serve approach to meld healthy, taste and convenience.

The made-to-order sub sandwich concept in the University Union building at Northern Arizona University (NAU) had grown rather tired. That was obvious from the declining sales and satisfaction scores.

But what to replace it with?

What the school and its foodservice provider Sodexo came up with based on satisfaction surveys and focus groups was a visually, as well as culinarily, compelling concept called Turnip the Greens that is a more robust version of a smaller, simpler creat

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