Mixt Greens is an Eco-Gourmet restaurant that serves environmentally responsible fine food. The company was founded in 2005 in San Francisco by Andrew Swallow, a chef, author and the companies then COO, his sister Leslie Silverglide, a sustainability expert; and her husband David Silverglide, the company's then CEO.
In 2009, the company was acquired by the international private equity firm Inventages WHealth Management, a 500 million Euro private equity and venture fund set up by Nestlé S.A. that "[is] intended to help Nestlé grow new promising businesses in the area of science and nutrition into a size that could allow them to be integrated into mainstream business units of the Group.".
In 2012 the assets of the company were acquired by the founders, David Silverglide and Andrew Swallow who plan on expanding the concept further. The company currently operates 8 restaurants and 2 food-delivery locations in San Francisco and Los Angeles.
In 2008, the company was named the "Greenest Restaurant in the San Francisco Bay Area" by Thimmakka, a not-for-profit organization.
The company strives to use organic, sustainable, and local ingredients, as well as set an example for sustainable business. In 2006, the first restaurant used 55,000 pounds of organic lettuce. Environmental initiatives have included the installation of edible walls at the restaurants that grow a mix of lettuce and herbs in-house for use in the company's food, pioneering the use of compostable packaging for its take-away products, and composting or recycling over 90% of the restaurants' daily waste.