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In a purpose-built space in Harvard Square, Clover is basically an experiment. Will people eat food that’s marketed as good for them if it’s also priced right, readily available, and delicious? Signs point to yes. It’s a good bet that many of the people lining up for chickpea-fritter sandwiches, rosemary French fries, and the ever-changing selection of sandwiches, salads, and soups don’t even know or care that the food is vegetarian. They just know that they like it. An MIT and Harvard alumnus founded Clover in 2008 with one food truck; today, the policy of using local organic produce whenever possible looks visionary. Visit the website for the scoop on Clover’s aggressively green, socially conscious business model.