The best salads are made with the best ingredients, and that starts with sourcing from farms that share our sustainability principles.
Featured Farms
At MIXT, every salad starts with exceptional greens, which is why we partner with Jayleaf, a family-owned California grower specializing in premium organic leafy greens. Founded in 2005 and backed by more than 30 years of experience in leafy vegetable production, Jayleaf grows organic mixed greens, kale, arugula, and specialty lettuces before processing them at a 100% solar-powered facility. Their focus on freshness, food safety, and innovative cold-chain technology means greens are harvested, packed, and delivered quickly to preserve crisp texture, vibrant color, and peak flavor. It's a commitment to quality that perfectly matches our belief that great salads begin with extraordinary produce.
Our seasonal sweet corn comes from G&S Farms, a third-generation family farm in Brentwood, California—one of the state's most celebrated growing regions for corn. The Ghiggeri and Stonebarger families have been cultivating crops here since the 1940s and were among the first growers to produce the renowned Brentwood Diamond sweet corn, prized throughout Northern California for its exceptional sweetness and tenderness. Grown using non-GMO seed and harvested at peak ripeness during the California summer, G&S corn captures the flavor of the season and reflects the long-standing agricultural traditions of the East Bay. It's one of the ingredients we look forward to every year, and one of the reasons our summer menu tastes unmistakably Californian.
Since 1937, Lundberg Family Farms has been a pioneer in California-grown rice, helping define modern organic and regenerative agriculture. Based in Richvale, this fourth-generation family farm grows organic brown rice using practices that prioritize soil health, wildlife habitat, water stewardship, and biodiversity. As one of the founding members of California Certified Organic Farmers (CCOF), Lundberg has spent decades proving that exceptional flavor and responsible farming can go hand in hand. Combined with chopped cilantro and a healthy squeeze of lime, their whole-grain organic brown rice provides the hearty foundation for many of our warm bowls, bringing together wholesome nutrition, a naturally nutty flavor, and nearly a century of sustainable farming expertise.
By the numbers
2 million+ pounds
sustainable AND organic vegetables harvested per year
95% of waste
waste diverted from landfills
50+ raw ingredients
harvested seasonally from california
15+ trusted farm partners
we source from directly
5 years
average age of our supplier relationships
FAQ
We work with farms and purveyors we trust to provide fresh, high-quality ingredients that meet our standards. Our culinary team samples products, meets with suppliers, and visits farms to ensure our standards are met every day. We work with partners that prioritize sustainable and regenerative practices to help support our ecosystems while producing the best products. While we have farmers we routinely work with, the exact mix of farms changes as growing conditions and availability shifts throughout the year and our needs change with our seasonal menu.
We source from dozens of farms across the regions where we operate, and work with delivery partners to bring the freshest produce to our restaurants daily.
Our core menu stays familiar, but seasonal ingredients and featured items change throughout the year. We continually adjust our farm mix based on what is growing well, tasting best, and available in each region.
Not everything, but close! We source locally whenever possible, particularly when nearby farms can provide an ingredient at its best. Some items may occasionally come from farther away because of climate, season, quality, volume, or availability. Our priority is finding the best available product from partners we trust while making responsible and sustainable sourcing decisions.
Because great produce has a season. When an ingredient is no longer growing nearby or tasting its best, we would rather take it off the menu than source a lesser version or bring it from halfway around the world. That means saying “see you later” to a few favorites—and welcoming them back when their season returns.
All our lettuces and grains are always organic, along with a significant volume of other local and sustainably-grown organic fruits and vegetables. Organic sourcing is an important part of our approach, but not every ingredient is necessarily certified organic.
We prioritize thoughtfully sourced ingredients and ingredients free of genetically modified organisms.
We choose regional farms and shift our sourcing throughout the year to keep produce as fresh as possible. Shorter supply chains can mean less travel and better flavor, but timing varies by ingredient, farm, market, and season. For example, lettuce from field to bowl can be as fast as 48-hours! Talk about fresh!
Produce tastes better when it is grown under the right conditions and harvested at its peak. Seasonal sourcing also allows us to work with farms located near our restaurants to reduce unnecessary travel and keep the menu evolving with new colors, textures, and flavors throughout the year.
Yes. We work with farms in the regions where we operate, so the exact partners and sources may vary between Northern California, Southern California, and Texas. That flexibility helps us find fresher produce and allows us to work with local farms.
Our chef begins with exciting and delicious ingredients that represent the season, and then develops recipes and menu items that bring those ingredients to life. Seasonal produce introduces new flavors, colors, and textures, and gives our culinary team a reason to keep experimenting—while bringing back guest favorites when ingredients return to peak season.
Thoughtful, intentional, and sustainable ingredient sourcing is one part of a broader environmental commitment that includes energy and water conservation, waste landfill diversion, green restaurant design and build outs, and accountability through our B-Corp certification.
