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Professional education and training includes: clinical psychology, photography, commercial cooking, web design, information architecture and UX.","avatar":"https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g","twitter":null,"facebook":"bayareabites","instagram":null,"linkedin":"wendygoodfriend","sites":[{"site":"jpepinheart","roles":["administrator"]},{"site":"about","roles":["editor"]},{"site":"bayareabites","roles":["subscriber"]},{"site":"science","roles":["administrator"]},{"site":"checkplease","roles":["subscriber"]},{"site":"food","roles":["author"]},{"site":"essentialpepin","roles":["administrator"]}],"headData":{"title":"Wendy Goodfriend | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/wendy-goodfriend"},"alexandrawall":{"type":"authors","id":"5567","meta":{"index":"authors_1591205172","id":"5567","found":true},"name":"Alix Wall","firstName":"Alix","lastName":"Wall","slug":"alexandrawall","email":"alixwall@sbcglobal.net","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Alix Wall appeared in her hometown paper in Riverside, California as “Chef of the Week” when she was 15 years old, and in high school, she founded “The Bon Appetit Club.” After working as a journalist for many years, Alix became a certified natural foods chef from Bauman College in Berkeley. While she cooks part-time healthy, organic meals for busy families, she is also a contributing editor of j. weekly, the Bay Area’s Jewish newspaper, in which she has a monthly food column. Her food writing can also be found on Berkeleyside’s NOSH and in Edible East Bay. In addition to food, she loves writing about how couples met and fell in love, which she does for The San Francisco Chronicle’s Style section and j. weekly. In 2016, she founded The Illuminoshi: The Not-So-Secret Society of Bay Area Jewish Food Professionals. She is also writer/producer for a documentary-in-progress called \u003ca href=\"https://www.lonelychildmovie.com/\">The Lonely Child\u003c/a>. 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But what's missing here are waiters and customers. Every dish is placed in a to-go box or bag.\u003c/p>\n\u003cp>Delivery drivers line up in a waiting area ready for the name on their order to be called.\u003c/p>\n\u003cp>Behind the counter, racks of metal shelves hold bags of food. Each bag sports a round, red sticker with the logo of DoorDash, America's \u003ca href=\"https://www.cnbc.com/2019/11/21/doordash-continues-to-lead-in-the-food-delivery-wars.html\">biggest food delivery app\u003c/a>.\u003c/p>\n\u003cp>DoorDash manages this building, the drivers, the counter staff — everything but the food, which is made by five restaurants that are renting kitchens here.\u003c/p>\n\u003cp>\"Rather than having to build a physical brick-and-mortar store, we do that on their behalf. And then they move into our DoorDash kitchen and then overnight they're live on the DoorDash platform,\" said Fuad Hannon, DoorDash's head of new business verticals. He oversees the new kitchen venture.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Not long ago, food delivery in many places was limited to pizza and Chinese takeout.\u003c/p>\n\u003cp>But now, thanks to apps like DoorDash, Grubhub and Postmates, customers can summon their favorite dish with a tap on a smartphone screen, whether they live in a city or the far-flung suburbs.\u003c/p>\n\u003cp>\"Your customer is just like, at their living room, watching Netflix,\" said Min Park, an investor in DoorDash tenant Rooster & Rice, a chicken chain with six locations in the Bay Area.\u003c/p>\n\u003cp>U.S. diners spent almost $27 billion last year ordering food for delivery by app, website or text message, according to the NPD Group, a market researcher. Online delivery is still a small slice of the $800 billion restaurant industry, but it's growing fast.\u003c/p>\n\u003cfigure id=\"attachment_135795\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/img_0068-25c542f8b286c2cb2aa316258ac50380d386984f-e1575583148800.jpg\" alt=\"\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-135795\">\u003cfigcaption class=\"wp-caption-text\">A driver picks up a Chick-fil-A order at the DoorDash kitchen in Redwood City, Calif. DoorDash's tenants include national chains as well as Bay Area brands. \u003ccite>(Shannon Bond/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And money is pouring into delivery-only kitchens. They go by a variety of names, including ghost kitchens, virtual kitchens and dark kitchens.\u003c/p>\n\u003cp>Kitchen United, based in Pasadena, Calif., has raised $50 million from investors including Google.\u003c/p>\n\u003cp>Uber co-founder Travis Kalanick has reportedly raised hundreds of millions of dollars from Saudi Arabia for his new business, CloudKitchens.\u003c/p>\n\u003cp>DoorDash's tenants include national chains, including Chick-fil-A, as well as Bay Area brands, such as the diner Nation's Giant Hamburgers.\u003cbr>\n[aside postID='news_11772467' align='left' target=_]\u003cbr>\nNone of them have actual restaurants or stores nearby, but the DoorDash facility allows them to deliver to Redwood City and neighboring towns.\u003c/p>\n\u003cp>This lets Rooster & Rice test new neighborhoods without committing a lot of money to a new restaurant and hiring waiters and other staff, Park said.\u003c/p>\n\u003cp>\"In San Francisco, it could easily cost about $750,000 to $1 million for a medium-sized space,\" he said. \"The commissary kitchen model\" can generate similar revenue \"at a fraction of the cost,\" Park said.\u003c/p>\n\u003cp>Other restaurants are trying a different approach: creating \u003ca href=\"https://www.npr.org/sections/thesalt/2018/10/23/658436657/ubers-online-only-restaurants-the-future-or-the-end-of-dining-out\">separate menus\u003c/a> just for smartphone apps.\u003c/p>\n\u003cp>Uber Eats is one of the fastest-growing parts of Uber. It knows exactly what food its customers are searching for, and it knows when those searches don't turn up results.\u003c/p>\n\u003cp>Uber advises some restaurants to use their existing kitchens to offer a whole new menu, under a different name — and only available through the app.\u003c/p>\n\u003cp>That could mean a bakery that starts making burgers for delivery \"because that neighborhood didn't have enough burger restaurants,\" said Janelle Sallenave, head of Uber Eats in North America.\u003c/p>\n\u003cp>There are more than 4,000 of these \"virtual restaurants\" on Uber Eats.\u003c/p>\n\u003cp>DoorDash similarly looks at the millions of orders it receives to suggest where restaurants should expand delivery and menu items.\u003c/p>\n\u003cp>The app companies say the restaurants they partner with get a boost from delivery. Restaurants such as Rooster & Rice say those additional sales make up for the costs associated with delivery.\u003c/p>\n\u003cp>But the restaurant industry has never been easy, and the apps take a big cut from those delivery orders.\u003c/p>\n\u003cp>Ken Ray knows how that works. He opened Alacarte Delivery in Miami in 2017. He set up a ghost kitchen and began creating menus for the apps.\u003c/p>\n\u003cp>\"Over a 10-month period, we essentially developed 15 different restaurant brands,\" he said, including Mott Street Pizza, Fresco Mexicano and Whichicken, a rotisserie chicken restaurant.\u003c/p>\n\u003cp>But without name recognition, it was hard to find customers. On top of that, Ray said the 30% commission most apps charged him for each order they delivered made it impossible for his business to cover its expenses.\u003c/p>\n\u003cp>\"For restaurants, it's tough to give away that 30%. A lot of these guys — the Ubers, the Postmates, the Grubhubs — they've essentially built an amazing business, but they built it off the back of the restaurateur,\" he said.\u003c/p>\n\u003cp>He closed Alacarte Delivery in July.\u003c/p>\n\u003cp>Ray still believes that people have a big appetite for delivery — but it needs to be palatable for restaurants, too. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/2019/12/05/783164944/delivery-only-the-rise-of-restaurants-with-no-diners-as-apps-take-orders\">NPR.org\u003c/a>.\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":"Restaurants without diners are popping up all over the place. \"Ghost kitchens\" and menus that exist solely in smartphone apps such as DoorDash and Uber Eats seek to feed diners' appetite for delivery.","status":"publish","parent":0,"modified":1575583407,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":32,"wordCount":881},"headData":{"title":"Delivery Only: The Rise Of Restaurants With No Diners As Apps Take Orders | KQED","description":"Restaurants without diners are popping up all over the place. "Ghost kitchens" and menus that exist solely in smartphone apps such as DoorDash and Uber Eats seek to feed diners' appetite for delivery.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Delivery Only: The Rise Of Restaurants With No Diners As Apps Take Orders","datePublished":"2019-12-05T22:03:27.000Z","dateModified":"2019-12-05T22:03:27.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"135793 https://ww2.kqed.org/bayareabites/?p=135793","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/12/05/delivery-only-the-rise-of-restaurants-with-no-diners-as-apps-take-orders/","disqusTitle":"Delivery Only: The Rise Of Restaurants With No Diners As Apps Take Orders","nprImageCredit":"Shannon Bond","nprByline":"Shannon Bond, NPR Food","nprImageAgency":"NPR","nprStoryId":"783164944","nprApiLink":"http://api.npr.org/query?id=783164944&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/2019/12/05/783164944/delivery-only-the-rise-of-restaurants-with-no-diners-as-apps-take-orders?ft=nprml&f=783164944","nprRetrievedStory":"1","nprPubDate":"Thu, 05 Dec 2019 11:02:00 -0500","nprStoryDate":"Thu, 05 Dec 2019 05:01:02 -0500","nprLastModifiedDate":"Thu, 05 Dec 2019 11:02:11 -0500","path":"/bayareabites/135793/delivery-only-the-rise-of-restaurants-with-no-diners-as-apps-take-orders","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Inside a bright red building in Redwood City, just south of San Francisco, cooks plunge baskets of french fries into hot oil, make chicken sandwiches and wrap falafel in pita bread.\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_134310","target":"_","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nIf you've been in a restaurant kitchen, it's a familiar scene. But what's missing here are waiters and customers. Every dish is placed in a to-go box or bag.\u003c/p>\n\u003cp>Delivery drivers line up in a waiting area ready for the name on their order to be called.\u003c/p>\n\u003cp>Behind the counter, racks of metal shelves hold bags of food. Each bag sports a round, red sticker with the logo of DoorDash, America's \u003ca href=\"https://www.cnbc.com/2019/11/21/doordash-continues-to-lead-in-the-food-delivery-wars.html\">biggest food delivery app\u003c/a>.\u003c/p>\n\u003cp>DoorDash manages this building, the drivers, the counter staff — everything but the food, which is made by five restaurants that are renting kitchens here.\u003c/p>\n\u003cp>\"Rather than having to build a physical brick-and-mortar store, we do that on their behalf. And then they move into our DoorDash kitchen and then overnight they're live on the DoorDash platform,\" said Fuad Hannon, DoorDash's head of new business verticals. He oversees the new kitchen venture.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Not long ago, food delivery in many places was limited to pizza and Chinese takeout.\u003c/p>\n\u003cp>But now, thanks to apps like DoorDash, Grubhub and Postmates, customers can summon their favorite dish with a tap on a smartphone screen, whether they live in a city or the far-flung suburbs.\u003c/p>\n\u003cp>\"Your customer is just like, at their living room, watching Netflix,\" said Min Park, an investor in DoorDash tenant Rooster & Rice, a chicken chain with six locations in the Bay Area.\u003c/p>\n\u003cp>U.S. diners spent almost $27 billion last year ordering food for delivery by app, website or text message, according to the NPD Group, a market researcher. Online delivery is still a small slice of the $800 billion restaurant industry, but it's growing fast.\u003c/p>\n\u003cfigure id=\"attachment_135795\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/img_0068-25c542f8b286c2cb2aa316258ac50380d386984f-e1575583148800.jpg\" alt=\"\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-135795\">\u003cfigcaption class=\"wp-caption-text\">A driver picks up a Chick-fil-A order at the DoorDash kitchen in Redwood City, Calif. DoorDash's tenants include national chains as well as Bay Area brands. \u003ccite>(Shannon Bond/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And money is pouring into delivery-only kitchens. They go by a variety of names, including ghost kitchens, virtual kitchens and dark kitchens.\u003c/p>\n\u003cp>Kitchen United, based in Pasadena, Calif., has raised $50 million from investors including Google.\u003c/p>\n\u003cp>Uber co-founder Travis Kalanick has reportedly raised hundreds of millions of dollars from Saudi Arabia for his new business, CloudKitchens.\u003c/p>\n\u003cp>DoorDash's tenants include national chains, including Chick-fil-A, as well as Bay Area brands, such as the diner Nation's Giant Hamburgers.\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"news_11772467","align":"left","target":"_","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nNone of them have actual restaurants or stores nearby, but the DoorDash facility allows them to deliver to Redwood City and neighboring towns.\u003c/p>\n\u003cp>This lets Rooster & Rice test new neighborhoods without committing a lot of money to a new restaurant and hiring waiters and other staff, Park said.\u003c/p>\n\u003cp>\"In San Francisco, it could easily cost about $750,000 to $1 million for a medium-sized space,\" he said. \"The commissary kitchen model\" can generate similar revenue \"at a fraction of the cost,\" Park said.\u003c/p>\n\u003cp>Other restaurants are trying a different approach: creating \u003ca href=\"https://www.npr.org/sections/thesalt/2018/10/23/658436657/ubers-online-only-restaurants-the-future-or-the-end-of-dining-out\">separate menus\u003c/a> just for smartphone apps.\u003c/p>\n\u003cp>Uber Eats is one of the fastest-growing parts of Uber. It knows exactly what food its customers are searching for, and it knows when those searches don't turn up results.\u003c/p>\n\u003cp>Uber advises some restaurants to use their existing kitchens to offer a whole new menu, under a different name — and only available through the app.\u003c/p>\n\u003cp>That could mean a bakery that starts making burgers for delivery \"because that neighborhood didn't have enough burger restaurants,\" said Janelle Sallenave, head of Uber Eats in North America.\u003c/p>\n\u003cp>There are more than 4,000 of these \"virtual restaurants\" on Uber Eats.\u003c/p>\n\u003cp>DoorDash similarly looks at the millions of orders it receives to suggest where restaurants should expand delivery and menu items.\u003c/p>\n\u003cp>The app companies say the restaurants they partner with get a boost from delivery. Restaurants such as Rooster & Rice say those additional sales make up for the costs associated with delivery.\u003c/p>\n\u003cp>But the restaurant industry has never been easy, and the apps take a big cut from those delivery orders.\u003c/p>\n\u003cp>Ken Ray knows how that works. He opened Alacarte Delivery in Miami in 2017. He set up a ghost kitchen and began creating menus for the apps.\u003c/p>\n\u003cp>\"Over a 10-month period, we essentially developed 15 different restaurant brands,\" he said, including Mott Street Pizza, Fresco Mexicano and Whichicken, a rotisserie chicken restaurant.\u003c/p>\n\u003cp>But without name recognition, it was hard to find customers. On top of that, Ray said the 30% commission most apps charged him for each order they delivered made it impossible for his business to cover its expenses.\u003c/p>\n\u003cp>\"For restaurants, it's tough to give away that 30%. A lot of these guys — the Ubers, the Postmates, the Grubhubs — they've essentially built an amazing business, but they built it off the back of the restaurateur,\" he said.\u003c/p>\n\u003cp>He closed Alacarte Delivery in July.\u003c/p>\n\u003cp>Ray still believes that people have a big appetite for delivery — but it needs to be palatable for restaurants, too. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/2019/12/05/783164944/delivery-only-the-rise-of-restaurants-with-no-diners-as-apps-take-orders\">NPR.org\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/135793/delivery-only-the-rise-of-restaurants-with-no-diners-as-apps-take-orders","authors":["byline_bayareabites_135793"],"categories":["bayareabites_1962","bayareabites_10028","bayareabites_4084","bayareabites_10916","bayareabites_1807","bayareabites_91"],"tags":["bayareabites_14381","bayareabites_16272","bayareabites_16265"],"featImg":"bayareabites_135794","label":"bayareabites"},"bayareabites_134310":{"type":"posts","id":"bayareabites_134310","meta":{"index":"posts_1591205157","site":"bayareabites","id":"134310","score":null,"sort":[1564524271000]},"guestAuthors":[],"slug":"1-in-4-food-delivery-drivers-admit-to-eating-your-food","title":"1 In 4 Food Delivery Drivers Admit To Eating Your Food","publishDate":1564524271,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>[aside tag='food-delivery' label='More on Food Delivery Services']\u003c/p>\n\u003cp>The smell of a mouthwatering meal is hard to ignore — especially when it belongs to someone else. At least that's the suggestion of a recent study which found that nearly 30% of drivers are snacking from the food they're responsible for delivering. \u003c/p>\n\u003cp>\u003ca href=\"https://www.usfoods.com/our-services/business-trends/2019-food-delivery-statistics.html\">The survey\u003c/a> conducted by US Foods, which supplies food to restaurants, gathered information from about 500 food delivery drivers and more than 1,500 customers in America who order through apps such as DoorDash, Postmates, Grubhub and UberEats. \u003c/p>\n\u003cp>Respondents ranged from 18 to 77 years old, with a median age of 31. Drivers who reported working for at least one food delivery app had a median age of 30. In an effort to better understand the process of ordering and delivering meals, the company asked both groups about their \"habits and pain points.\"\u003c/p>\n\u003cp>Fifty-four percent of the drivers surveyed admitted to being tempted by the smell of a customer's food, and about half of them actually took a bite. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"We're sorry to report that sometimes, impulse gets the best of deliverers, and they violate their sacred duty by taking some of the food!\" US Foods said in a statement. \u003c/p>\n\u003cp>When asked if they minded if their driver snagged a few fries, the average customer response was an 8.4 out of 10 — 1 represented \"no big deal\" and 10 signified \"absolutely unacceptable.\" \u003c/p>\n\u003cp>To remedy the problem, 85% of customers recommended adding \u003ca href=\"https://www.usfoods.com/great-food/featured-products/equipment-supplies/tamper-evident-label.html\">tamper-evident\u003c/a> labels or packaging, which commonly comes in the form of a sticker seal.\u003c/p>\n\u003cp>Some delivery services already have strategies in place.\u003c/p>\n\u003cp>Postmates told NPR that food tampering cases account for less than 0.06% of the reports it receives. The delivery service, however, still requires \"each person who completes a delivery using Postmates to expressly agree that all food and goods delivered will arrive in a tamper free form and in compliance with all applicable food health and safety laws.\" \u003c/p>\n\u003cp>In an online chat, a Grubhub representative said if a customer suspects that some of the food is missing, the company will potentially open an investigation and make a refund. \u003c/p>\n\u003cp>UberEats and DoorDash haven't responded to NPR's request for comment. \u003c/p>\n\u003cp>In its \u003ca href=\"https://www.uber.com/legal/community-guidelines/us-can-en/\">delivery guidelines\u003c/a>, UberEats said it will deactivate any account with fraudulent activity or misuse, including \"claiming to complete a delivery without ever picking up the delivery item; and picking up a delivery item but not delivering it in full.\"\u003c/p>\n\u003cp>\u003ca href=\"https://help.doordash.com/dashers/s/article/What-are-DoorDash-s-food-safety-handling-requirements?language=en_US\">Doordash \u003c/a>directs its drivers to not open food containers or tamper with the order in any way. If a customer suspects food tampering, the company \u003ca href=\"https://www.doordash.com/deactivationpolicy/\">states \u003c/a>it will deactivate the driver's account. \u003c/p>\n\u003cp>Overall, restaurant food delivery services are a growing business, transforming the way people receive their meals. \u003c/p>\n\u003cp>In 2018, \u003ca href=\"https://www.ubs.com/global/en/investment-bank/in-focus/2018/dead-kitchen.html\">UBS \u003c/a>found that on average, food delivery platforms were in the top 40 most-downloaded apps in major markets.\u003c/p>\n\u003cp>\"We think it's possible that by 2030 most meals currently cooked at home will instead be ordered online and delivered from restaurants or central kitchens,\" according to UBS. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/2019/07/30/746600105/1-in-4-food-delivery-drivers-admit-to-eating-your-food\">NPR.org\u003c/a>.\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":"A study conducted by US Foods found that nearly 30% of food delivery service drivers admitted to stealing a bite of food from their customer's order. ","status":"publish","parent":0,"modified":1564524271,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":524},"headData":{"title":"1 In 4 Food Delivery Drivers Admit To Eating Your Food | KQED","description":"A study conducted by US Foods found that nearly 30% of food delivery service drivers admitted to stealing a bite of food from their customer's order. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"1 In 4 Food Delivery Drivers Admit To Eating Your Food","datePublished":"2019-07-30T22:04:31.000Z","dateModified":"2019-07-30T22:04:31.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"134310 https://ww2.kqed.org/bayareabites/?p=134310","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/07/30/1-in-4-food-delivery-drivers-admit-to-eating-your-food/","disqusTitle":"1 In 4 Food Delivery Drivers Admit To Eating Your Food","nprByline":"Dani Matias, NPR Food","nprImageAgency":"Bloomberg via Getty Images","nprStoryId":"746600105","nprApiLink":"http://api.npr.org/query?id=746600105&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/2019/07/30/746600105/1-in-4-food-delivery-drivers-admit-to-eating-your-food?ft=nprml&f=746600105","nprRetrievedStory":"1","nprPubDate":"Tue, 30 Jul 2019 17:55:00 -0400","nprStoryDate":"Tue, 30 Jul 2019 17:55:46 -0400","nprLastModifiedDate":"Tue, 30 Jul 2019 17:55:46 -0400","path":"/bayareabites/134310/1-in-4-food-delivery-drivers-admit-to-eating-your-food","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"tag":"food-delivery","label":"More on Food Delivery Services "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The smell of a mouthwatering meal is hard to ignore — especially when it belongs to someone else. At least that's the suggestion of a recent study which found that nearly 30% of drivers are snacking from the food they're responsible for delivering. \u003c/p>\n\u003cp>\u003ca href=\"https://www.usfoods.com/our-services/business-trends/2019-food-delivery-statistics.html\">The survey\u003c/a> conducted by US Foods, which supplies food to restaurants, gathered information from about 500 food delivery drivers and more than 1,500 customers in America who order through apps such as DoorDash, Postmates, Grubhub and UberEats. \u003c/p>\n\u003cp>Respondents ranged from 18 to 77 years old, with a median age of 31. Drivers who reported working for at least one food delivery app had a median age of 30. In an effort to better understand the process of ordering and delivering meals, the company asked both groups about their \"habits and pain points.\"\u003c/p>\n\u003cp>Fifty-four percent of the drivers surveyed admitted to being tempted by the smell of a customer's food, and about half of them actually took a bite. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"We're sorry to report that sometimes, impulse gets the best of deliverers, and they violate their sacred duty by taking some of the food!\" US Foods said in a statement. \u003c/p>\n\u003cp>When asked if they minded if their driver snagged a few fries, the average customer response was an 8.4 out of 10 — 1 represented \"no big deal\" and 10 signified \"absolutely unacceptable.\" \u003c/p>\n\u003cp>To remedy the problem, 85% of customers recommended adding \u003ca href=\"https://www.usfoods.com/great-food/featured-products/equipment-supplies/tamper-evident-label.html\">tamper-evident\u003c/a> labels or packaging, which commonly comes in the form of a sticker seal.\u003c/p>\n\u003cp>Some delivery services already have strategies in place.\u003c/p>\n\u003cp>Postmates told NPR that food tampering cases account for less than 0.06% of the reports it receives. The delivery service, however, still requires \"each person who completes a delivery using Postmates to expressly agree that all food and goods delivered will arrive in a tamper free form and in compliance with all applicable food health and safety laws.\" \u003c/p>\n\u003cp>In an online chat, a Grubhub representative said if a customer suspects that some of the food is missing, the company will potentially open an investigation and make a refund. \u003c/p>\n\u003cp>UberEats and DoorDash haven't responded to NPR's request for comment. \u003c/p>\n\u003cp>In its \u003ca href=\"https://www.uber.com/legal/community-guidelines/us-can-en/\">delivery guidelines\u003c/a>, UberEats said it will deactivate any account with fraudulent activity or misuse, including \"claiming to complete a delivery without ever picking up the delivery item; and picking up a delivery item but not delivering it in full.\"\u003c/p>\n\u003cp>\u003ca href=\"https://help.doordash.com/dashers/s/article/What-are-DoorDash-s-food-safety-handling-requirements?language=en_US\">Doordash \u003c/a>directs its drivers to not open food containers or tamper with the order in any way. If a customer suspects food tampering, the company \u003ca href=\"https://www.doordash.com/deactivationpolicy/\">states \u003c/a>it will deactivate the driver's account. \u003c/p>\n\u003cp>Overall, restaurant food delivery services are a growing business, transforming the way people receive their meals. \u003c/p>\n\u003cp>In 2018, \u003ca href=\"https://www.ubs.com/global/en/investment-bank/in-focus/2018/dead-kitchen.html\">UBS \u003c/a>found that on average, food delivery platforms were in the top 40 most-downloaded apps in major markets.\u003c/p>\n\u003cp>\"We think it's possible that by 2030 most meals currently cooked at home will instead be ordered online and delivered from restaurants or central kitchens,\" according to UBS. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/2019/07/30/746600105/1-in-4-food-delivery-drivers-admit-to-eating-your-food\">NPR.org\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/134310/1-in-4-food-delivery-drivers-admit-to-eating-your-food","authors":["byline_bayareabites_134310"],"categories":["bayareabites_10028","bayareabites_4084","bayareabites_10916","bayareabites_1927","bayareabites_1807"],"tags":["bayareabites_14381","bayareabites_14775","bayareabites_16272","bayareabites_16446"],"featImg":"bayareabites_134311","label":"bayareabites"},"bayareabites_124323":{"type":"posts","id":"bayareabites_124323","meta":{"index":"posts_1591205157","site":"bayareabites","id":"124323","score":null,"sort":[1515506459000]},"guestAuthors":[],"slug":"a-guide-to-local-meal-kits-and-csas-to-jump-start-your-healthy-eating","title":"A Guide to Local Meal Kits and CSAs to Jump-Start Your Healthy Eating","publishDate":1515506459,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cem>This article was originally published on Jan. 9, 2018. It was updated Jan. 5, 2020.\u003c/em>\u003c/p>\n\u003cp>There's a chance you made a New Year's resolution to eat healthier in 2018. You wanted to stick to a well-rounded diet, eat fresh vegetables, or make your own meals on weeknights. But now you're starting to struggle and wonder how you'll keep it up?\u003c/p>\n\u003cp>While food boxes, delivery programs, and meal kits certainly have \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/07/15/dinner-by-the-numbers-how-do-meal-kits-stack-up/\" target=\"_blank\" rel=\"noopener noreferrer\">their problems\u003c/a>, including some packaging and \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/04/21/are-meal-kits-and-delivery-services-good-or-bad-for-the-environment/\" target=\"_blank\" rel=\"noopener noreferrer\">environmental challenges\u003c/a>, the local Bay Area and health-conscious companies that offer these services can be a useful option to keep you on track. Meal kits have become a booming business, with boxes arriving at your doorstep full of ingredients and directions all pre-packaged for your evening cooking. Even \u003ca href=\"https://shophomemade.com/mealkits/\" target=\"_blank\" rel=\"noopener noreferrer\">Ayesha Curry\u003c/a> is getting in on the meal kit business. And Michelin-starred \u003ca href=\"https://www.chefd.com/collections/dominique-crenn\" target=\"_blank\" rel=\"noopener noreferrer\">Dominique Crenn partnered with the national company Chef'd to offer her meals in prepared kits\u003c/a>. \u003cem>[Ed note: Chef'd has since gone out of business.]\u003c/em>\u003c/p>\n\u003cp>There are kits for you to cook and pre-made meals for you to simply heat, like \u003ca href=\"https://www.gomethodology.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Methodology\u003c/a>. There are local grocery providers who are getting into the meal business and meal providers getting into the restaurant business. Many of them even have options that stick to strict popular diets, if that's your thing.\u003c/p>\n\u003cp>While a lot of these programs are relatively new, CSAs (community-support agriculture) have actually been around for decades. The premise is that you get boxes of produce from your local farms delivered weekly or semi-weekly or even monthly. In exchange, you join and pre-pay for a membership, which helps the farm with orders and cash flow. Often the best way to find a CSA is just to talk to the farmers at your local farmers market. There are some larger providers, however, if you're not sure where to start, like organic \u003ca href=\"http://fullbellyfarm.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Fully Belly Farm\u003c/a> and \u003ca href=\"http://www.tarafirmafarms.com/ourcsa/\" target=\"_blank\" rel=\"noopener noreferrer\">Tara Firma Farms\u003c/a>. We also outline some other options below for getting fresh food at your door.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Try these local meal kit companies, fresh farm Bay Area delivery options, and healthy prepared meals. Maybe one of them will keep you on on track in the new year.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.goodeggs.com\" target=\"_blank\" rel=\"noopener noreferrer\">Good Eggs\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Before it struggled and had to lay off employees in 2015, Good Eggs had long been the online spot for local farmers market items. You could have fresh bread and fresh strawberries delivered (in season) to your door. Now with a revamped business plan, Good Eggs also launched a meal kit service that brings you ingredients and recipe instructions for you to make your own farm-sourced meals. Ingredients come in less packaging than the standard meal kit, and are delivered with your regular Good Eggs' grocery order if you have one. The company says 85 percent of the food comes from local farms and the recipes rely on items they already stock, meaning the produce is fairly fresh. Three meals for the week, with three servings each, costs $75/week. There are vegetarian options.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://sunbasket.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Sun Basket\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Of the major national meal kit companies, Sun Basket is the most Bay Area-based. Executive chef Justine Kelly came from the famous \u003ca href=\"http://www.slanteddoor.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Slanted Door\u003c/a> restaurant. Much of the Sun Basket food is also sourced from \u003ca href=\"https://sunbasket.com/farms\" target=\"_blank\" rel=\"noopener noreferrer\">farms\u003c/a> in California or on the West Coast, and is predominantly organic and farmed with sustainable practices -- including seafood that conforms to the Monterey Bay Aquarium Watch List. A three-meal kit, with two servings per meal, cost approximately $72/week. Sun Basket also has a number of dietary options for your weekly meal plan: vegetarian, vegan, gluten-free, pescatarian, the Mediterranean diet, Paleo, or their healthy \"lean & clean\" choice.\u003c/p>\n\u003cfigure id=\"attachment_124332\" class=\"wp-caption aligncenter\" style=\"max-width: 2048px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/22538561_2027574417478169_935140871107511888_o.jpg\">\u003cimg class=\"size-full wp-image-124332\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/22538561_2027574417478169_935140871107511888_o.jpg\" alt=\"\" width=\"2048\" height=\"1365\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/22538561_2027574417478169_935140871107511888_o.jpg 2048w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/22538561_2027574417478169_935140871107511888_o-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/22538561_2027574417478169_935140871107511888_o-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/22538561_2027574417478169_935140871107511888_o-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/22538561_2027574417478169_935140871107511888_o-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/22538561_2027574417478169_935140871107511888_o-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/22538561_2027574417478169_935140871107511888_o-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/22538561_2027574417478169_935140871107511888_o-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/22538561_2027574417478169_935140871107511888_o-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/22538561_2027574417478169_935140871107511888_o-520x347.jpg 520w\" sizes=\"(max-width: 2048px) 100vw, 2048px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Purple Carrot offers vegan meal kits. \u003ccite>(Courtesy of Purple Carrot)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.purplecarrot.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Purple Carrot\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Purple Carrot is the vegan version of your standard boxed meal kit. Other than the fact that all the recipes are plant-based, it's a fairly straight-forward meal kit service. Not strictly a Bay Area-based company, Purple Carrot was actually started on the East Coast and then expanded to the West Coast after \u003cem>New York Times\u003c/em> food critic Mark Bittman joined the company. (He later left.) The vegan recipes are unique and sometimes time-intensive: eggplant falafel wraps. Purple Carrot also, perhaps oddly, has partnered with Tom Brady's TB12 Sports to offer \"high-performance\" meals. A plan with three meals each week, for two people, costs $72/week.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.thistle.co/\" target=\"_blank\" rel=\"noopener noreferrer\">Thistle\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>If you want to cook your own meals, Thistle isn't necessarily the system for you. These meals are pre-made and arrive in clear plastic containers in an insulated bag. These are healthy bowls, salads, soups, and parfaits. A tofu scramble or winter muesli might not be exciting for dinner, but are great for a mid-day meal or snack at the office. The meals are generally gluten-free and dairy-free, and you can build up your meal choices based on what kind of protein you want. The focus, though, is generally on healthy fats and foods low in sugar or sodium. Started in San Francisco as a pressed juice pop-up, Thistle also allows you to add a juice to your meals for an extra $6. For three meals per week, you'll pay $12/meal for vegan meals and $16/meal for meat options.\u003c/p>\n\u003cfigure id=\"attachment_122224\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1397-new.jpg\">\u003cimg class=\"size-large wp-image-122224\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1397-new-1020x680.jpg\" alt=\"Kitava Street Tacos with troll-caught wild salmon\" width=\"640\" height=\"427\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1397-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1397-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1397-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1397-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1397-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1397-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1397-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1397-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1397-new-520x347.jpg 520w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kitava's Street Tacos with troll-caught wild salmon. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.kitava.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Kitava\u003c/a> (formerly Mealmade)\u003c/strong>\u003c/p>\n\u003cp>If you're following a strict diet, then Kitava can be a life-saver. Originally called Mealmade and started as a delivery meal service in 2015, the healthy food company opened a brick-and-mortar restaurant called Kitava this past year, which \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/11/03/the-missions-new-kitava-kitchen-hopes-to-become-the-go-to-place-for-healthy-eating-catering-to-special-diets/\" target=\"_blank\" rel=\"noopener noreferrer\">we reviewed this past November\u003c/a>. The restaurant now serves up meals that meet a variety of diets -- including Paleo and the strict Whole30 program. Meanwhile, the delivery program continues to bring those meals to people's homes. It's not exactly a meal kit, but rather a normal delivery service. Order dishes of plantain bowls, sweet potato mash, or zucchini noodles online. Meals cost $11-$16.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://lukeslocal.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Luke's Local\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Started in 2010, Luke's Local has always been a small, local food delivery company, with a focus on sourcing high-quality meat, fish, produce, and dairy. But in the last couple years, Luke's has expanded to offer meals, chef's snacks (which change weekly), and boxed lunches -- all made in-house by the company's own chefs and butchers. With next-day delivery expanded around much of the Bay Area, Luke's probably delivers to your home Monday-Friday or you can find a pick-up location. There's also a catering arm and a store in Cole Valley that opened in late 2016. The Luke's Local meal bundle plan comes with two each of a meat meal, fish meal, veggie meal, and side salad for $75. Or you can opt for individual meals and sides, or any combination of groceries. A box includes all the meals, produce, meat, and items you've chosen for the week.\u003cem> [Ed note: Luke's Local now offers same day delivery in San Francisco, but has stopped delivery to the East and South Bay.]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.threestonehearth.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Three Stone Hearth\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Inspired by the CSA modal, Three Stone Hearth calls itself a \"community supported kitchen.\" That means there's a Three Stone Hearth store in Berkeley where you can pick-up orders from local producers at set times: fishery day or hot broth bar day. The worker-owned co-op also has individual or group deliveries for a fee. Almost everything is packaged in mason glass jars, which are then returned and recycled. Along with individual items, there are also weekly menus. Right now, for the winter, Three Stone is making hearty soups, beef stroganoff, quinoa salad, and baked spaghetti squash pie. Those meals are about $16-22, depending on serving size, and require a deposit on the glass jars.\u003c/p>\n\u003cfigure id=\"attachment_124333\" class=\"wp-caption aligncenter\" style=\"max-width: 491px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/249180_117381895013263_4556686_n.jpg\">\u003cimg class=\"size-full wp-image-124333\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/249180_117381895013263_4556686_n.jpg\" alt=\"\" width=\"491\" height=\"474\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/249180_117381895013263_4556686_n.jpg 491w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/249180_117381895013263_4556686_n-160x154.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/249180_117381895013263_4556686_n-240x232.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/249180_117381895013263_4556686_n-375x362.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/249180_117381895013263_4556686_n-32x32.jpg 32w\" sizes=\"(max-width: 491px) 100vw, 491px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A CSA box from Eat With the Seasons \u003ccite>(Courtesy of Eat With the Seasons)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://eatwiththeseasons.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Eat With the Seasons\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>If you simply want to participate in a CSA and get fresh, organic groceries delivered regularly, then Eat With the Seasons from Farmhouse Foods is an efficient option. Farmhouse Foods started as a single farm in Hollister, with their own CSA back in 2002, but has since expanded to create the Eat With the Seasons program, which partners with other local farms. The items offered vary based on production, demand, and season. Choose a pick-up or delivery option and what size you want for your membership, then choose any add-on options like salads or eggs or even granola, breads, and meats. There are also on-demand choices for a single delivery or pick-up if you don't want a subscription plan. Boxes are then delivered weekly in most of the Bay Area counties. A medium-sized box is $40/week. Or you can visit the cafe in Hollister.\u003c/p>\n\n","blocks":[],"excerpt":"CSAs and meal kits can be a good way to get healthy food delivered to your door. Try these local options.","status":"publish","parent":0,"modified":1578161735,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":24,"wordCount":1493},"headData":{"title":"A Guide to Local Meal Kits and CSAs to Jump-Start Your Healthy Eating | KQED","description":"CSAs and meal kits can be a good way to get healthy food delivered to your door. Try these local options.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"A Guide to Local Meal Kits and CSAs to Jump-Start Your Healthy Eating","datePublished":"2018-01-09T14:00:59.000Z","dateModified":"2020-01-04T18:15:35.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"124323 https://ww2.kqed.org/bayareabites/?p=124323","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/01/09/a-guide-to-local-meal-kits-and-csas-to-jump-start-your-healthy-eating/","disqusTitle":"A Guide to Local Meal Kits and CSAs to Jump-Start Your Healthy Eating","path":"/bayareabites/124323/a-guide-to-local-meal-kits-and-csas-to-jump-start-your-healthy-eating","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>This article was originally published on Jan. 9, 2018. It was updated Jan. 5, 2020.\u003c/em>\u003c/p>\n\u003cp>There's a chance you made a New Year's resolution to eat healthier in 2018. You wanted to stick to a well-rounded diet, eat fresh vegetables, or make your own meals on weeknights. But now you're starting to struggle and wonder how you'll keep it up?\u003c/p>\n\u003cp>While food boxes, delivery programs, and meal kits certainly have \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/07/15/dinner-by-the-numbers-how-do-meal-kits-stack-up/\" target=\"_blank\" rel=\"noopener noreferrer\">their problems\u003c/a>, including some packaging and \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/04/21/are-meal-kits-and-delivery-services-good-or-bad-for-the-environment/\" target=\"_blank\" rel=\"noopener noreferrer\">environmental challenges\u003c/a>, the local Bay Area and health-conscious companies that offer these services can be a useful option to keep you on track. Meal kits have become a booming business, with boxes arriving at your doorstep full of ingredients and directions all pre-packaged for your evening cooking. Even \u003ca href=\"https://shophomemade.com/mealkits/\" target=\"_blank\" rel=\"noopener noreferrer\">Ayesha Curry\u003c/a> is getting in on the meal kit business. And Michelin-starred \u003ca href=\"https://www.chefd.com/collections/dominique-crenn\" target=\"_blank\" rel=\"noopener noreferrer\">Dominique Crenn partnered with the national company Chef'd to offer her meals in prepared kits\u003c/a>. \u003cem>[Ed note: Chef'd has since gone out of business.]\u003c/em>\u003c/p>\n\u003cp>There are kits for you to cook and pre-made meals for you to simply heat, like \u003ca href=\"https://www.gomethodology.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Methodology\u003c/a>. There are local grocery providers who are getting into the meal business and meal providers getting into the restaurant business. Many of them even have options that stick to strict popular diets, if that's your thing.\u003c/p>\n\u003cp>While a lot of these programs are relatively new, CSAs (community-support agriculture) have actually been around for decades. The premise is that you get boxes of produce from your local farms delivered weekly or semi-weekly or even monthly. In exchange, you join and pre-pay for a membership, which helps the farm with orders and cash flow. Often the best way to find a CSA is just to talk to the farmers at your local farmers market. There are some larger providers, however, if you're not sure where to start, like organic \u003ca href=\"http://fullbellyfarm.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Fully Belly Farm\u003c/a> and \u003ca href=\"http://www.tarafirmafarms.com/ourcsa/\" target=\"_blank\" rel=\"noopener noreferrer\">Tara Firma Farms\u003c/a>. We also outline some other options below for getting fresh food at your door.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Try these local meal kit companies, fresh farm Bay Area delivery options, and healthy prepared meals. Maybe one of them will keep you on on track in the new year.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.goodeggs.com\" target=\"_blank\" rel=\"noopener noreferrer\">Good Eggs\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Before it struggled and had to lay off employees in 2015, Good Eggs had long been the online spot for local farmers market items. You could have fresh bread and fresh strawberries delivered (in season) to your door. Now with a revamped business plan, Good Eggs also launched a meal kit service that brings you ingredients and recipe instructions for you to make your own farm-sourced meals. Ingredients come in less packaging than the standard meal kit, and are delivered with your regular Good Eggs' grocery order if you have one. The company says 85 percent of the food comes from local farms and the recipes rely on items they already stock, meaning the produce is fairly fresh. Three meals for the week, with three servings each, costs $75/week. There are vegetarian options.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://sunbasket.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Sun Basket\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Of the major national meal kit companies, Sun Basket is the most Bay Area-based. Executive chef Justine Kelly came from the famous \u003ca href=\"http://www.slanteddoor.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Slanted Door\u003c/a> restaurant. Much of the Sun Basket food is also sourced from \u003ca href=\"https://sunbasket.com/farms\" target=\"_blank\" rel=\"noopener noreferrer\">farms\u003c/a> in California or on the West Coast, and is predominantly organic and farmed with sustainable practices -- including seafood that conforms to the Monterey Bay Aquarium Watch List. A three-meal kit, with two servings per meal, cost approximately $72/week. Sun Basket also has a number of dietary options for your weekly meal plan: vegetarian, vegan, gluten-free, pescatarian, the Mediterranean diet, Paleo, or their healthy \"lean & clean\" choice.\u003c/p>\n\u003cfigure id=\"attachment_124332\" class=\"wp-caption aligncenter\" style=\"max-width: 2048px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/22538561_2027574417478169_935140871107511888_o.jpg\">\u003cimg class=\"size-full wp-image-124332\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/22538561_2027574417478169_935140871107511888_o.jpg\" alt=\"\" width=\"2048\" height=\"1365\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/22538561_2027574417478169_935140871107511888_o.jpg 2048w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/22538561_2027574417478169_935140871107511888_o-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/22538561_2027574417478169_935140871107511888_o-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/22538561_2027574417478169_935140871107511888_o-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/22538561_2027574417478169_935140871107511888_o-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/22538561_2027574417478169_935140871107511888_o-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/22538561_2027574417478169_935140871107511888_o-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/22538561_2027574417478169_935140871107511888_o-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/22538561_2027574417478169_935140871107511888_o-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/22538561_2027574417478169_935140871107511888_o-520x347.jpg 520w\" sizes=\"(max-width: 2048px) 100vw, 2048px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Purple Carrot offers vegan meal kits. \u003ccite>(Courtesy of Purple Carrot)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.purplecarrot.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Purple Carrot\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Purple Carrot is the vegan version of your standard boxed meal kit. Other than the fact that all the recipes are plant-based, it's a fairly straight-forward meal kit service. Not strictly a Bay Area-based company, Purple Carrot was actually started on the East Coast and then expanded to the West Coast after \u003cem>New York Times\u003c/em> food critic Mark Bittman joined the company. (He later left.) The vegan recipes are unique and sometimes time-intensive: eggplant falafel wraps. Purple Carrot also, perhaps oddly, has partnered with Tom Brady's TB12 Sports to offer \"high-performance\" meals. A plan with three meals each week, for two people, costs $72/week.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.thistle.co/\" target=\"_blank\" rel=\"noopener noreferrer\">Thistle\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>If you want to cook your own meals, Thistle isn't necessarily the system for you. These meals are pre-made and arrive in clear plastic containers in an insulated bag. These are healthy bowls, salads, soups, and parfaits. A tofu scramble or winter muesli might not be exciting for dinner, but are great for a mid-day meal or snack at the office. The meals are generally gluten-free and dairy-free, and you can build up your meal choices based on what kind of protein you want. The focus, though, is generally on healthy fats and foods low in sugar or sodium. Started in San Francisco as a pressed juice pop-up, Thistle also allows you to add a juice to your meals for an extra $6. For three meals per week, you'll pay $12/meal for vegan meals and $16/meal for meat options.\u003c/p>\n\u003cfigure id=\"attachment_122224\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1397-new.jpg\">\u003cimg class=\"size-large wp-image-122224\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1397-new-1020x680.jpg\" alt=\"Kitava Street Tacos with troll-caught wild salmon\" width=\"640\" height=\"427\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1397-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1397-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1397-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1397-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1397-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1397-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1397-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1397-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1397-new-520x347.jpg 520w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kitava's Street Tacos with troll-caught wild salmon. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.kitava.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Kitava\u003c/a> (formerly Mealmade)\u003c/strong>\u003c/p>\n\u003cp>If you're following a strict diet, then Kitava can be a life-saver. Originally called Mealmade and started as a delivery meal service in 2015, the healthy food company opened a brick-and-mortar restaurant called Kitava this past year, which \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/11/03/the-missions-new-kitava-kitchen-hopes-to-become-the-go-to-place-for-healthy-eating-catering-to-special-diets/\" target=\"_blank\" rel=\"noopener noreferrer\">we reviewed this past November\u003c/a>. The restaurant now serves up meals that meet a variety of diets -- including Paleo and the strict Whole30 program. Meanwhile, the delivery program continues to bring those meals to people's homes. It's not exactly a meal kit, but rather a normal delivery service. Order dishes of plantain bowls, sweet potato mash, or zucchini noodles online. Meals cost $11-$16.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://lukeslocal.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Luke's Local\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Started in 2010, Luke's Local has always been a small, local food delivery company, with a focus on sourcing high-quality meat, fish, produce, and dairy. But in the last couple years, Luke's has expanded to offer meals, chef's snacks (which change weekly), and boxed lunches -- all made in-house by the company's own chefs and butchers. With next-day delivery expanded around much of the Bay Area, Luke's probably delivers to your home Monday-Friday or you can find a pick-up location. There's also a catering arm and a store in Cole Valley that opened in late 2016. The Luke's Local meal bundle plan comes with two each of a meat meal, fish meal, veggie meal, and side salad for $75. Or you can opt for individual meals and sides, or any combination of groceries. A box includes all the meals, produce, meat, and items you've chosen for the week.\u003cem> [Ed note: Luke's Local now offers same day delivery in San Francisco, but has stopped delivery to the East and South Bay.]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.threestonehearth.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Three Stone Hearth\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Inspired by the CSA modal, Three Stone Hearth calls itself a \"community supported kitchen.\" That means there's a Three Stone Hearth store in Berkeley where you can pick-up orders from local producers at set times: fishery day or hot broth bar day. The worker-owned co-op also has individual or group deliveries for a fee. Almost everything is packaged in mason glass jars, which are then returned and recycled. Along with individual items, there are also weekly menus. Right now, for the winter, Three Stone is making hearty soups, beef stroganoff, quinoa salad, and baked spaghetti squash pie. Those meals are about $16-22, depending on serving size, and require a deposit on the glass jars.\u003c/p>\n\u003cfigure id=\"attachment_124333\" class=\"wp-caption aligncenter\" style=\"max-width: 491px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/249180_117381895013263_4556686_n.jpg\">\u003cimg class=\"size-full wp-image-124333\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/249180_117381895013263_4556686_n.jpg\" alt=\"\" width=\"491\" height=\"474\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/249180_117381895013263_4556686_n.jpg 491w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/249180_117381895013263_4556686_n-160x154.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/249180_117381895013263_4556686_n-240x232.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/249180_117381895013263_4556686_n-375x362.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/249180_117381895013263_4556686_n-32x32.jpg 32w\" sizes=\"(max-width: 491px) 100vw, 491px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A CSA box from Eat With the Seasons \u003ccite>(Courtesy of Eat With the Seasons)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://eatwiththeseasons.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Eat With the Seasons\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you simply want to participate in a CSA and get fresh, organic groceries delivered regularly, then Eat With the Seasons from Farmhouse Foods is an efficient option. Farmhouse Foods started as a single farm in Hollister, with their own CSA back in 2002, but has since expanded to create the Eat With the Seasons program, which partners with other local farms. The items offered vary based on production, demand, and season. Choose a pick-up or delivery option and what size you want for your membership, then choose any add-on options like salads or eggs or even granola, breads, and meats. There are also on-demand choices for a single delivery or pick-up if you don't want a subscription plan. Boxes are then delivered weekly in most of the Bay Area counties. A medium-sized box is $40/week. Or you can visit the cafe in Hollister.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/124323/a-guide-to-local-meal-kits-and-csas-to-jump-start-your-healthy-eating","authors":["1459"],"categories":["bayareabites_109","bayareabites_1874","bayareabites_4084","bayareabites_1245","bayareabites_1875","bayareabites_1927","bayareabites_1873"],"tags":["bayareabites_368","bayareabites_14381","bayareabites_11030"],"featImg":"bayareabites_116928","label":"bayareabites"},"bayareabites_116901":{"type":"posts","id":"bayareabites_116901","meta":{"index":"posts_1591205157","site":"bayareabites","id":"116901","score":null,"sort":[1492805164000]},"guestAuthors":[],"slug":"are-meal-kits-and-delivery-services-good-or-bad-for-the-environment","title":"Are Meal Kit Delivery Services Good or Bad for the Environment?","publishDate":1492805164,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>If you've ever ordered a meal kit from \u003ca href=\"https://www.blueapron.com/\" target=\"_blank\">Blue Apron\u003c/a> or \u003ca href=\"https://www.plated.com\" target=\"_blank\">Plated\u003c/a> or \u003ca href=\"https://www.hellofresh.com/tasty/\" target=\"_blank\">Hello Fresh\u003c/a> or one of the many companies in the business of mailing boxes of ingredients and instructions, you've probably had this experience: A large cardboard box shows up on a delivery truck from one of the company's few distribution centers around the country, filled with ice packs and insulation (to keep the produce cold on its long journey), and many, many small plastic packages of food.\u003c/p>\n\u003cp>It ends up looking something like this:\u003c/p>\n\u003cfigure id=\"attachment_116926\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/20130404-blue-apron-1.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/20130404-blue-apron-1.jpg\" alt=\"A Blue Apron unboxing photo\" width=\"610\" height=\"458\" class=\"size-full wp-image-116926\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/20130404-blue-apron-1.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/20130404-blue-apron-1-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/20130404-blue-apron-1-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/20130404-blue-apron-1-375x282.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/20130404-blue-apron-1-520x390.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Blue Apron unboxing photo\u003c/figcaption>\u003c/figure>\n\u003cp>Once you cook the three meals, you're left with, well, lots and lots of garbage. And if Blue Apron, for example, is really delivering 5 million meals per month, then that adds up to a significant amount of waste overall. This visible reminder of the environmental impact (combined with \u003ca href=\"https://www.buzzfeed.com/carolineodonovan/the-not-so-wholesome-reality-behind-the-making-of-your-meal\" target=\"_blank\">some bad publicity\u003c/a> and a few \u003ca href=\"https://techcrunch.com/2016/09/01/blue-aprons-farm-egg-makes-me-question-everything/\" target=\"_blank\">screeds\u003c/a> \u003ca href=\"http://grist.org/food/dear-blue-apron-youre-just-making-it-worse/\" target=\"_blank\">on the internet\u003c/a>) has caused enough concern that most of the major meal kits delivery services are attempting to make their products more sustainable.\u003c/p>\n\u003cp>\"We know there is a lot of concern about the packaging impact associated with the meal kit category,\" said\tBlue Apron spokesperson Allie Evarts, by email, \"and we are committed to leading the industry in finding sustainable, scalable solutions.\"\u003c/p>\n\u003cp>\"All of our packaging materials are chosen with environmental impact in mind. Our packaging is recyclable, and we offer customers the option of returning our packaging to us for recycling free of charge through our returns program,\" she said. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So, how well is that working out?\u003c/p>\n\u003cfigure id=\"attachment_116933\" class=\"wp-caption aligncenter\" style=\"max-width: 2340px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/blueapronbox.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/blueapronbox.jpg\" alt=\"Blue Apron box.\" width=\"2340\" height=\"1400\" class=\"size-full wp-image-116933\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/blueapronbox.jpg 2340w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/blueapronbox-160x96.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/blueapronbox-800x479.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/blueapronbox-768x459.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/blueapronbox-1020x610.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/blueapronbox-1180x706.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/blueapronbox-960x574.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/blueapronbox-240x144.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/blueapronbox-375x224.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/blueapronbox-520x311.jpg 520w\" sizes=\"(max-width: 2340px) 100vw, 2340px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Blue Apron box. \u003ccite>(Courtesy of Blue Apron)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>The Bad: The Packaging\u003c/strong>\u003c/p>\n\u003cp>You're a conscientious consumer. Once you're done cooking, you want to recycle or reuse the plastic bags and containers. And Blue Apron outlines a number of ways its boxes, ice packs, and containers can be \u003ca href=\"http://blog.blueapron.com/how-were-upcycling-our-blue-apron-boxes/\" target=\"_blank\">reused\u003c/a>. This does work for a certain number of shipments, but after so many weeks you really don't need any more ice packs.\u003c/p>\n\u003cp>Next, you try to recycle. The cardboard boxes can be broken down and put in the recycling. Hello Fresh's boxes are made from \"non-recycled cardboard to provide sturdier support during transport,\" said a spokesperson, and the box insulation is made of recycled cotton, plastic #4, and kraft paper or, in the winter, it's made of mylar and plastic #4. The company is also testing new box materials in some locations. Plated has similar efforts, though it's insulation materials are largely compostable. \u003c/p>\n\u003cp>For the many of the major companies -- I've tried both Blue Apron and Plated -- it can be difficult to actually recycle their recyclables.\u003c/p>\n\u003cfigure id=\"attachment_116930\" class=\"wp-caption aligncenter\" style=\"max-width: 1476px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/screen-shot-2016-08-31-at-11-39-20-am.png\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/screen-shot-2016-08-31-at-11-39-20-am.png\" alt=\"Blue Apron's recycling guide.\" width=\"1476\" height=\"1063\" class=\"size-full wp-image-116930\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/screen-shot-2016-08-31-at-11-39-20-am.png 1476w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/screen-shot-2016-08-31-at-11-39-20-am-160x115.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/screen-shot-2016-08-31-at-11-39-20-am-800x576.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/screen-shot-2016-08-31-at-11-39-20-am-768x553.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/screen-shot-2016-08-31-at-11-39-20-am-1020x735.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/screen-shot-2016-08-31-at-11-39-20-am-1180x850.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/screen-shot-2016-08-31-at-11-39-20-am-960x691.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/screen-shot-2016-08-31-at-11-39-20-am-240x173.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/screen-shot-2016-08-31-at-11-39-20-am-375x270.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/screen-shot-2016-08-31-at-11-39-20-am-520x374.png 520w\" sizes=\"(max-width: 1476px) 100vw, 1476px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Blue Apron's recycling guide.\u003c/figcaption>\u003c/figure>\n\u003cp>Much of the plastic in the small bags is made from low-density polyethylene and is often not accepted for curbside recycling because of its minimal recycling value, \u003ca href=\"https://www.buzzfeed.com/ellencushing/these-are-the-trashy-consequences-of-blue-apron-delivery?utm_term=.fizorq14a#.rjxm2w3A8\" target=\"_blank\">as has been pointed out before by those who've tried\u003c/a>. You can use a recycling locator tool to find where the plastic bags can be recycled -- at your nearby grocery store, at times, or at a municipal waste facility. (Presumably, though, if you're too busy to go to the grocery store and need your food shipped to you, this is a tough sell.)\u003c/p>\n\u003cp>Blue Apron has also launched \u003ca href=\"http://blog.blueapron.com/recycling-faq/\" target=\"_blank\">a returns program\u003c/a>, so you can put all the packaging from a few shipments back into one of its boxes, print up a label, and mail it back for them to recycle.\u003c/p>\n\u003cp>\u003cstrong>The Bad: The Shipping\u003c/strong>\u003c/p>\n\u003cp>Even if you went to the store or farmers market yourself, you'd likely have some packaging and trash anyway -- unless you're very mindful of always bringing your own bags. For the meal kit delivery services, the larger environmental impact may come from all the shipping food back and forth across the country.\u003c/p>\n\u003cp>Blue Apron, for example, has just three distribution centers: one in Richmond, one in New Jersey, and one in Texas. HelloFresh also has three distribution center in those same three states.\u003c/p>\n\u003cp>That means it's entirely possible, for example, for a customer in Georgia to be getting food that was first shipped to New Jersey and then back to them. All those trucks driving around also requires more ice packs and insulation to keep the food fresh -- making the boxes heavier, requiring more energy to ship, etc.\u003c/p>\n\u003cp>\"We are not able to provide a metric for how far food travels between our fulfillment centers and customers’ homes, but we have developed a delivery network that optimizes outbound logistics to ensure the most efficient, timely and safe delivery of our orders,\" said Evarts.\u003c/p>\n\u003cp>To a degree, the only way to avoid this is to always get food locally -- which isn't scalable necessarily and makes it harder to create efficiencies and profitability.\u003c/p>\n\u003cfigure id=\"attachment_116931\" class=\"wp-caption aligncenter\" style=\"max-width: 2048px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/16707666_1562051493822696_6891262578483594271_o.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/16707666_1562051493822696_6891262578483594271_o.jpg\" alt=\"HelloFresh's meals\" width=\"2048\" height=\"1365\" class=\"size-full wp-image-116931\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/16707666_1562051493822696_6891262578483594271_o.jpg 2048w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/16707666_1562051493822696_6891262578483594271_o-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/16707666_1562051493822696_6891262578483594271_o-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/16707666_1562051493822696_6891262578483594271_o-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/16707666_1562051493822696_6891262578483594271_o-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/16707666_1562051493822696_6891262578483594271_o-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/16707666_1562051493822696_6891262578483594271_o-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/16707666_1562051493822696_6891262578483594271_o-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/16707666_1562051493822696_6891262578483594271_o-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/16707666_1562051493822696_6891262578483594271_o-520x347.jpg 520w\" sizes=\"(max-width: 2048px) 100vw, 2048px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">HelloFresh's meals \u003ccite>(Courtesy of HelloFresh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>The Good: Food Waste\u003c/strong>\u003c/p>\n\u003cp>On the plus side, for these services, food production is incredibly resource-intensive, and yet, left to our own devices, we \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/09/16/its-time-to-get-serious-about-reducing-food-waste-feds-say/\" target=\"_blank\">waste huge amounts of food\u003c/a>. It seems reasonable that many meal kits, by providing only the amounts of food you need, cut down on overall waste. You're less likely to throw out potatoes that went bad because you never used them, if you have only the exact number you need and exact directions on what you need to do.\u003c/p>\n\u003cp>Blue Apron did sign on to \u003ca href=\"https://www.epa.gov/sustainable-management-food/united-states-food-loss-and-waste-2030-champions\" target=\"_blank\">the U.S. Food Loss and Waste 2030 Champions\u003c/a> pledge from the EPA, which aims to cut down waste by 50 percent by 2030.\u003c/p>\n\u003cp>Evarts also said the company donates any surplus food from its fulfillment centers to local food banks. Here, from its Richmond center, that food goes to \u003ca href=\"https://www.sfmfoodbank.org/\" target=\"_blank\">the SF-Marin Food Bank\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Is Local the Answer?\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"https://www.goodeggs.com/sfbay/home\" target=\"_blank\">Good Eggs\u003c/a>, the Bay Area-based farmers market delivery service, launched its own meal kits last week. Given that their customer base would not be receptive to perceived excesses of waste or consumerism, the company has made an effort to eliminate much of the packaging and capitalize on their local roots. As Andrew Johnson, the company's creative director, said, \"Our users know what a carrot is.\" You won't find plastic bags labeled \"carrots.\"\u003c/p>\n\u003cp>That makes sense, but does it really cut down on the environmental costs?\u003c/p>\n\u003cp>I tried Good Eggs' new service this past weekend. It came in one small cardboard box and a regular paper grocery bag. There were fewer plastic bags and excess paper. Because it comes from San Francisco directly, the company doesn't have to use insulation -- there was nearly none -- or ship the food as far.\u003c/p>\n\u003cfigure id=\"attachment_116934\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/Favorites-DinnerKitsfromGoodEggs2Fwww.goodonpaperdesign.jpeg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/Favorites-DinnerKitsfromGoodEggs2Fwww.goodonpaperdesign.jpeg\" alt=\"A Good Eggs dinner kit.\" width=\"1500\" height=\"1698\" class=\"size-full wp-image-116934\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/Favorites-DinnerKitsfromGoodEggs2Fwww.goodonpaperdesign.jpeg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/Favorites-DinnerKitsfromGoodEggs2Fwww.goodonpaperdesign-160x181.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/Favorites-DinnerKitsfromGoodEggs2Fwww.goodonpaperdesign-800x906.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/Favorites-DinnerKitsfromGoodEggs2Fwww.goodonpaperdesign-768x869.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/Favorites-DinnerKitsfromGoodEggs2Fwww.goodonpaperdesign-1020x1155.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/Favorites-DinnerKitsfromGoodEggs2Fwww.goodonpaperdesign-1180x1336.jpeg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/Favorites-DinnerKitsfromGoodEggs2Fwww.goodonpaperdesign-960x1087.jpeg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/Favorites-DinnerKitsfromGoodEggs2Fwww.goodonpaperdesign-240x272.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/Favorites-DinnerKitsfromGoodEggs2Fwww.goodonpaperdesign-375x425.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/Favorites-DinnerKitsfromGoodEggs2Fwww.goodonpaperdesign-520x589.jpeg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Good Eggs dinner kit. \u003ccite>(Lisa Wong Jackson)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Largely, things came either without any packaging -- a lime is a lime -- or in plastic containers, which seemed slightly easier to recycle or reuse than small plastic bags. There were also no extra bags holding together all the ingredients for a given meal and fewer paper instructions. Good Eggs also already has vans out on the road, with its regular deliveries, and it doesn't contract with a third-party delivery service (like UPS or FedEx), which gives it slightly more control. That means that if you want to return your packaging, you can simply leave it in front of your door during your next delivery and they'll take it back.\u003c/p>\n\u003cp>Given that Good Eggs' roots are in delivery for local farmers and farmers markets, it makes sense that 85 percent of its food comes from nearby. But that makes it harder to scale. If the company wants to expand beyond the Bay Area, they'll have to re-create similar local-based networks in other towns.\u003c/p>\n\u003cp>\"The way we scale local food is to make it more accessible,\" said Johnson.\u003c/p>\n\u003cp>Given that Good Eggs previously \u003ca href=\"https://techcrunch.com/2015/08/05/good-eggs-layoffs/\" target=\"_blank\">had to layoff people and cut its services outside San Francisco\u003c/a>, this will be a challenge.\u003c/p>\n\u003cp>While most of these services are contracting with sustainable providers -- Blue Apron just acquired \u003ca href=\"https://www.bnranch.com/\" target=\"_blank\">BN Ranch\u003c/a> -- there's a degree to which surviving in the competitive industry on a large scale requires efficiency and standardization. Already, the space is \u003ca href=\"http://www.motherjones.com/environment/2016/10/half-meal-kit-customers-bolt-after-free-offer-runs-out\" target=\"_blank\">struggling to keep customers\u003c/a> and stand out in the crowded field.\u003c/p>\n\u003cp>--\u003c/p>\n\u003cp>Evarts said Blue Apron's goal is to \"build a better food system.\" Good Eggs staff, too, outlined a vision for the future where delivery vans go door-to-door, like the milkmen of old, and drop off just the food you need for the week, fresh from the farmer. \u003c/p>\n\u003cp>Ultimately, this would make it easier for people to eat sustainably and locally, and would be better for the environment than each of us individually driving to the store, buying more food than we need, creating waste, driving home, and throwing out the extra food. It's also better than ordering takeout or restaurant delivery, which Good Eggs staff noted research suggests is what most of us actually do when we don't have time to prep and cook a locally-sourced, sustainable, healthy dinner.\u003c/p>\n\u003cp>But when I asked if it's more environmentally friendly \u003cem>right now\u003c/em> to use their meal kit service or to do all your shopping individually yourself, they paused.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\"That's an interesting question,\" said Dani Fisher, Good Eggs' head of marketing. Maybe the other question is: What's the alternative? Would you really go shopping, or would you just order takeout? Then, which one's better for the environment?\u003c/p>\n\n","blocks":[],"excerpt":"Meal kits raise some concerns about their environmental impact, but could they ultimately be better for the environment? It depends on the alternative.","status":"publish","parent":0,"modified":1493088647,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":38,"wordCount":1565},"headData":{"title":"Are Meal Kit Delivery Services Good or Bad for the Environment? | KQED","description":"Meal kits raise some concerns about their environmental impact, but could they ultimately be better for the environment? It depends on the alternative.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Are Meal Kit Delivery Services Good or Bad for the Environment?","datePublished":"2017-04-21T20:06:04.000Z","dateModified":"2017-04-25T02:50:47.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"116901 https://ww2.kqed.org/bayareabites/?p=116901","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/04/21/are-meal-kits-and-delivery-services-good-or-bad-for-the-environment/","disqusTitle":"Are Meal Kit Delivery Services Good or Bad for the Environment?","path":"/bayareabites/116901/are-meal-kits-and-delivery-services-good-or-bad-for-the-environment","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>If you've ever ordered a meal kit from \u003ca href=\"https://www.blueapron.com/\" target=\"_blank\">Blue Apron\u003c/a> or \u003ca href=\"https://www.plated.com\" target=\"_blank\">Plated\u003c/a> or \u003ca href=\"https://www.hellofresh.com/tasty/\" target=\"_blank\">Hello Fresh\u003c/a> or one of the many companies in the business of mailing boxes of ingredients and instructions, you've probably had this experience: A large cardboard box shows up on a delivery truck from one of the company's few distribution centers around the country, filled with ice packs and insulation (to keep the produce cold on its long journey), and many, many small plastic packages of food.\u003c/p>\n\u003cp>It ends up looking something like this:\u003c/p>\n\u003cfigure id=\"attachment_116926\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/20130404-blue-apron-1.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/20130404-blue-apron-1.jpg\" alt=\"A Blue Apron unboxing photo\" width=\"610\" height=\"458\" class=\"size-full wp-image-116926\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/20130404-blue-apron-1.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/20130404-blue-apron-1-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/20130404-blue-apron-1-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/20130404-blue-apron-1-375x282.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/20130404-blue-apron-1-520x390.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Blue Apron unboxing photo\u003c/figcaption>\u003c/figure>\n\u003cp>Once you cook the three meals, you're left with, well, lots and lots of garbage. And if Blue Apron, for example, is really delivering 5 million meals per month, then that adds up to a significant amount of waste overall. This visible reminder of the environmental impact (combined with \u003ca href=\"https://www.buzzfeed.com/carolineodonovan/the-not-so-wholesome-reality-behind-the-making-of-your-meal\" target=\"_blank\">some bad publicity\u003c/a> and a few \u003ca href=\"https://techcrunch.com/2016/09/01/blue-aprons-farm-egg-makes-me-question-everything/\" target=\"_blank\">screeds\u003c/a> \u003ca href=\"http://grist.org/food/dear-blue-apron-youre-just-making-it-worse/\" target=\"_blank\">on the internet\u003c/a>) has caused enough concern that most of the major meal kits delivery services are attempting to make their products more sustainable.\u003c/p>\n\u003cp>\"We know there is a lot of concern about the packaging impact associated with the meal kit category,\" said\tBlue Apron spokesperson Allie Evarts, by email, \"and we are committed to leading the industry in finding sustainable, scalable solutions.\"\u003c/p>\n\u003cp>\"All of our packaging materials are chosen with environmental impact in mind. Our packaging is recyclable, and we offer customers the option of returning our packaging to us for recycling free of charge through our returns program,\" she said. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So, how well is that working out?\u003c/p>\n\u003cfigure id=\"attachment_116933\" class=\"wp-caption aligncenter\" style=\"max-width: 2340px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/blueapronbox.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/blueapronbox.jpg\" alt=\"Blue Apron box.\" width=\"2340\" height=\"1400\" class=\"size-full wp-image-116933\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/blueapronbox.jpg 2340w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/blueapronbox-160x96.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/blueapronbox-800x479.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/blueapronbox-768x459.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/blueapronbox-1020x610.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/blueapronbox-1180x706.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/blueapronbox-960x574.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/blueapronbox-240x144.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/blueapronbox-375x224.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/blueapronbox-520x311.jpg 520w\" sizes=\"(max-width: 2340px) 100vw, 2340px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Blue Apron box. \u003ccite>(Courtesy of Blue Apron)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>The Bad: The Packaging\u003c/strong>\u003c/p>\n\u003cp>You're a conscientious consumer. Once you're done cooking, you want to recycle or reuse the plastic bags and containers. And Blue Apron outlines a number of ways its boxes, ice packs, and containers can be \u003ca href=\"http://blog.blueapron.com/how-were-upcycling-our-blue-apron-boxes/\" target=\"_blank\">reused\u003c/a>. This does work for a certain number of shipments, but after so many weeks you really don't need any more ice packs.\u003c/p>\n\u003cp>Next, you try to recycle. The cardboard boxes can be broken down and put in the recycling. Hello Fresh's boxes are made from \"non-recycled cardboard to provide sturdier support during transport,\" said a spokesperson, and the box insulation is made of recycled cotton, plastic #4, and kraft paper or, in the winter, it's made of mylar and plastic #4. The company is also testing new box materials in some locations. Plated has similar efforts, though it's insulation materials are largely compostable. \u003c/p>\n\u003cp>For the many of the major companies -- I've tried both Blue Apron and Plated -- it can be difficult to actually recycle their recyclables.\u003c/p>\n\u003cfigure id=\"attachment_116930\" class=\"wp-caption aligncenter\" style=\"max-width: 1476px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/screen-shot-2016-08-31-at-11-39-20-am.png\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/screen-shot-2016-08-31-at-11-39-20-am.png\" alt=\"Blue Apron's recycling guide.\" width=\"1476\" height=\"1063\" class=\"size-full wp-image-116930\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/screen-shot-2016-08-31-at-11-39-20-am.png 1476w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/screen-shot-2016-08-31-at-11-39-20-am-160x115.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/screen-shot-2016-08-31-at-11-39-20-am-800x576.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/screen-shot-2016-08-31-at-11-39-20-am-768x553.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/screen-shot-2016-08-31-at-11-39-20-am-1020x735.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/screen-shot-2016-08-31-at-11-39-20-am-1180x850.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/screen-shot-2016-08-31-at-11-39-20-am-960x691.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/screen-shot-2016-08-31-at-11-39-20-am-240x173.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/screen-shot-2016-08-31-at-11-39-20-am-375x270.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/screen-shot-2016-08-31-at-11-39-20-am-520x374.png 520w\" sizes=\"(max-width: 1476px) 100vw, 1476px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Blue Apron's recycling guide.\u003c/figcaption>\u003c/figure>\n\u003cp>Much of the plastic in the small bags is made from low-density polyethylene and is often not accepted for curbside recycling because of its minimal recycling value, \u003ca href=\"https://www.buzzfeed.com/ellencushing/these-are-the-trashy-consequences-of-blue-apron-delivery?utm_term=.fizorq14a#.rjxm2w3A8\" target=\"_blank\">as has been pointed out before by those who've tried\u003c/a>. You can use a recycling locator tool to find where the plastic bags can be recycled -- at your nearby grocery store, at times, or at a municipal waste facility. (Presumably, though, if you're too busy to go to the grocery store and need your food shipped to you, this is a tough sell.)\u003c/p>\n\u003cp>Blue Apron has also launched \u003ca href=\"http://blog.blueapron.com/recycling-faq/\" target=\"_blank\">a returns program\u003c/a>, so you can put all the packaging from a few shipments back into one of its boxes, print up a label, and mail it back for them to recycle.\u003c/p>\n\u003cp>\u003cstrong>The Bad: The Shipping\u003c/strong>\u003c/p>\n\u003cp>Even if you went to the store or farmers market yourself, you'd likely have some packaging and trash anyway -- unless you're very mindful of always bringing your own bags. For the meal kit delivery services, the larger environmental impact may come from all the shipping food back and forth across the country.\u003c/p>\n\u003cp>Blue Apron, for example, has just three distribution centers: one in Richmond, one in New Jersey, and one in Texas. HelloFresh also has three distribution center in those same three states.\u003c/p>\n\u003cp>That means it's entirely possible, for example, for a customer in Georgia to be getting food that was first shipped to New Jersey and then back to them. All those trucks driving around also requires more ice packs and insulation to keep the food fresh -- making the boxes heavier, requiring more energy to ship, etc.\u003c/p>\n\u003cp>\"We are not able to provide a metric for how far food travels between our fulfillment centers and customers’ homes, but we have developed a delivery network that optimizes outbound logistics to ensure the most efficient, timely and safe delivery of our orders,\" said Evarts.\u003c/p>\n\u003cp>To a degree, the only way to avoid this is to always get food locally -- which isn't scalable necessarily and makes it harder to create efficiencies and profitability.\u003c/p>\n\u003cfigure id=\"attachment_116931\" class=\"wp-caption aligncenter\" style=\"max-width: 2048px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/16707666_1562051493822696_6891262578483594271_o.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/16707666_1562051493822696_6891262578483594271_o.jpg\" alt=\"HelloFresh's meals\" width=\"2048\" height=\"1365\" class=\"size-full wp-image-116931\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/16707666_1562051493822696_6891262578483594271_o.jpg 2048w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/16707666_1562051493822696_6891262578483594271_o-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/16707666_1562051493822696_6891262578483594271_o-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/16707666_1562051493822696_6891262578483594271_o-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/16707666_1562051493822696_6891262578483594271_o-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/16707666_1562051493822696_6891262578483594271_o-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/16707666_1562051493822696_6891262578483594271_o-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/16707666_1562051493822696_6891262578483594271_o-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/16707666_1562051493822696_6891262578483594271_o-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/16707666_1562051493822696_6891262578483594271_o-520x347.jpg 520w\" sizes=\"(max-width: 2048px) 100vw, 2048px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">HelloFresh's meals \u003ccite>(Courtesy of HelloFresh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>The Good: Food Waste\u003c/strong>\u003c/p>\n\u003cp>On the plus side, for these services, food production is incredibly resource-intensive, and yet, left to our own devices, we \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/09/16/its-time-to-get-serious-about-reducing-food-waste-feds-say/\" target=\"_blank\">waste huge amounts of food\u003c/a>. It seems reasonable that many meal kits, by providing only the amounts of food you need, cut down on overall waste. You're less likely to throw out potatoes that went bad because you never used them, if you have only the exact number you need and exact directions on what you need to do.\u003c/p>\n\u003cp>Blue Apron did sign on to \u003ca href=\"https://www.epa.gov/sustainable-management-food/united-states-food-loss-and-waste-2030-champions\" target=\"_blank\">the U.S. Food Loss and Waste 2030 Champions\u003c/a> pledge from the EPA, which aims to cut down waste by 50 percent by 2030.\u003c/p>\n\u003cp>Evarts also said the company donates any surplus food from its fulfillment centers to local food banks. Here, from its Richmond center, that food goes to \u003ca href=\"https://www.sfmfoodbank.org/\" target=\"_blank\">the SF-Marin Food Bank\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Is Local the Answer?\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"https://www.goodeggs.com/sfbay/home\" target=\"_blank\">Good Eggs\u003c/a>, the Bay Area-based farmers market delivery service, launched its own meal kits last week. Given that their customer base would not be receptive to perceived excesses of waste or consumerism, the company has made an effort to eliminate much of the packaging and capitalize on their local roots. As Andrew Johnson, the company's creative director, said, \"Our users know what a carrot is.\" You won't find plastic bags labeled \"carrots.\"\u003c/p>\n\u003cp>That makes sense, but does it really cut down on the environmental costs?\u003c/p>\n\u003cp>I tried Good Eggs' new service this past weekend. It came in one small cardboard box and a regular paper grocery bag. There were fewer plastic bags and excess paper. Because it comes from San Francisco directly, the company doesn't have to use insulation -- there was nearly none -- or ship the food as far.\u003c/p>\n\u003cfigure id=\"attachment_116934\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/Favorites-DinnerKitsfromGoodEggs2Fwww.goodonpaperdesign.jpeg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/Favorites-DinnerKitsfromGoodEggs2Fwww.goodonpaperdesign.jpeg\" alt=\"A Good Eggs dinner kit.\" width=\"1500\" height=\"1698\" class=\"size-full wp-image-116934\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/Favorites-DinnerKitsfromGoodEggs2Fwww.goodonpaperdesign.jpeg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/Favorites-DinnerKitsfromGoodEggs2Fwww.goodonpaperdesign-160x181.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/Favorites-DinnerKitsfromGoodEggs2Fwww.goodonpaperdesign-800x906.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/Favorites-DinnerKitsfromGoodEggs2Fwww.goodonpaperdesign-768x869.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/Favorites-DinnerKitsfromGoodEggs2Fwww.goodonpaperdesign-1020x1155.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/Favorites-DinnerKitsfromGoodEggs2Fwww.goodonpaperdesign-1180x1336.jpeg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/Favorites-DinnerKitsfromGoodEggs2Fwww.goodonpaperdesign-960x1087.jpeg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/Favorites-DinnerKitsfromGoodEggs2Fwww.goodonpaperdesign-240x272.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/Favorites-DinnerKitsfromGoodEggs2Fwww.goodonpaperdesign-375x425.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/Favorites-DinnerKitsfromGoodEggs2Fwww.goodonpaperdesign-520x589.jpeg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Good Eggs dinner kit. \u003ccite>(Lisa Wong Jackson)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Largely, things came either without any packaging -- a lime is a lime -- or in plastic containers, which seemed slightly easier to recycle or reuse than small plastic bags. There were also no extra bags holding together all the ingredients for a given meal and fewer paper instructions. Good Eggs also already has vans out on the road, with its regular deliveries, and it doesn't contract with a third-party delivery service (like UPS or FedEx), which gives it slightly more control. That means that if you want to return your packaging, you can simply leave it in front of your door during your next delivery and they'll take it back.\u003c/p>\n\u003cp>Given that Good Eggs' roots are in delivery for local farmers and farmers markets, it makes sense that 85 percent of its food comes from nearby. But that makes it harder to scale. If the company wants to expand beyond the Bay Area, they'll have to re-create similar local-based networks in other towns.\u003c/p>\n\u003cp>\"The way we scale local food is to make it more accessible,\" said Johnson.\u003c/p>\n\u003cp>Given that Good Eggs previously \u003ca href=\"https://techcrunch.com/2015/08/05/good-eggs-layoffs/\" target=\"_blank\">had to layoff people and cut its services outside San Francisco\u003c/a>, this will be a challenge.\u003c/p>\n\u003cp>While most of these services are contracting with sustainable providers -- Blue Apron just acquired \u003ca href=\"https://www.bnranch.com/\" target=\"_blank\">BN Ranch\u003c/a> -- there's a degree to which surviving in the competitive industry on a large scale requires efficiency and standardization. Already, the space is \u003ca href=\"http://www.motherjones.com/environment/2016/10/half-meal-kit-customers-bolt-after-free-offer-runs-out\" target=\"_blank\">struggling to keep customers\u003c/a> and stand out in the crowded field.\u003c/p>\n\u003cp>--\u003c/p>\n\u003cp>Evarts said Blue Apron's goal is to \"build a better food system.\" Good Eggs staff, too, outlined a vision for the future where delivery vans go door-to-door, like the milkmen of old, and drop off just the food you need for the week, fresh from the farmer. \u003c/p>\n\u003cp>Ultimately, this would make it easier for people to eat sustainably and locally, and would be better for the environment than each of us individually driving to the store, buying more food than we need, creating waste, driving home, and throwing out the extra food. It's also better than ordering takeout or restaurant delivery, which Good Eggs staff noted research suggests is what most of us actually do when we don't have time to prep and cook a locally-sourced, sustainable, healthy dinner.\u003c/p>\n\u003cp>But when I asked if it's more environmentally friendly \u003cem>right now\u003c/em> to use their meal kit service or to do all your shopping individually yourself, they paused.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"That's an interesting question,\" said Dani Fisher, Good Eggs' head of marketing. Maybe the other question is: What's the alternative? Would you really go shopping, or would you just order takeout? Then, which one's better for the environment?\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/116901/are-meal-kits-and-delivery-services-good-or-bad-for-the-environment","authors":["1459"],"categories":["bayareabites_1962","bayareabites_4084","bayareabites_1875","bayareabites_60"],"tags":["bayareabites_15637","bayareabites_14381","bayareabites_11039","bayareabites_15830","bayareabites_11030"],"featImg":"bayareabites_116928","label":"bayareabites"},"bayareabites_109532":{"type":"posts","id":"bayareabites_109532","meta":{"index":"posts_1591205157","site":"bayareabites","id":"109532","score":null,"sort":[1463696503000]},"guestAuthors":[],"slug":"why-one-startup-is-offering-meals-made-by-home-cooks-and-middle-schoolers","title":"Why One Startup Is Offering Meals Made By Home Cooks And Middle Schoolers","publishDate":1463696503,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>We're facing a kind of food revolution, and my generation is driving it.\u003c/p>\n\u003cp>Not so long ago, when fast food giants reigned supreme, takeout meant cheap, quick, greasy meals. But a recent \u003ca href=\"https://dl.dropboxusercontent.com/u/9995078/millennial_munching__english__a_generational_shift_reshaping_the_future_of_food..pdf\" target=\"_blank\">Goldman Sachs report\u003c/a> found that people under 35 are now demanding food that's fresh and healthy — as well as fast.\u003c/p>\n\u003cp>That's good news for food entrepreneurs like Charley Wang. \"We don't want something that everyone and anyone can have,\" Wang says. \"We want something that has soul, that has personalization to it.\"\u003c/p>\n\u003cp>Wang is co-founder of \u003ca href=\"http://josephine.com\" target=\"_blank\">Josephine\u003c/a>, an Oakland. Calif.-based startup that connects home chefs in the San Francisco Bay Area looking to break into the food marketplace with folks in their neighborhood who are hungry for a good meal.\u003c/p>\n\u003cp>Customers can go to Josephine's website, choose from an array of home-cooked options, pay online and pick up dinner within minutes of placing their order.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"So it's convenient, says Renee McGhee, 60, who has sold her homemade comfort food on Josephine. \"It's like, here's a business in your hand, run with it!\"\u003c/p>\n\u003cp>The company takes 10 percent of cooks' revenue in exchange for access to the online ordering platform, community forum, and marketing materials. Mcghee's pantry is piled high with paper containers, plastic lids and to-go bags — all provided by Josephine.\u003c/p>\n\u003cfigure id=\"attachment_109538\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/charley_wang2_smaller_custom-a28dfed36ae6c6a239f1586d981dbafd732bd344-s400-c85.jpg\" alt=\""We don't want something that everyone and anyone can have. We want something that has soul, that has personalization to it," said Charley Wang, cofounder of community food start-up Josephine.\" width=\"400\" height=\"266\" class=\"size-full wp-image-109538\">\u003cfigcaption class=\"wp-caption-text\">\"We don't want something that everyone and anyone can have. We want something that has soul, that has personalization to it,\" said Charley Wang, cofounder of community food start-up Josephine. \u003ccite>(Jenny Bolario/Youth Radio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Most of the cooks on Josephine, like McGhee, operate out of their home kitchens. But the company's most popular meals come from an unexpected place: a middle school campus.\u003c/p>\n\u003cp>Willard Middle School in Berkeley, Calif., is in its second year of partnering with Josephine to make and sell hundreds of meals every month — with some adult supervision. The student-run operation sells about 200 meals on one designated day each month — and in the week leading up to that day, you'll see teachers preparing giant piles of vegetables from the school garden to be chopped by 12- and 13-year-olds.\u003c/p>\n\u003cp>The \u003ca href=\"https://josephine.com/cooks/growingleaders\">partnership\u003c/a> is a win-win. Josephine gets the kind of community credibility consumers want, while the school gets a cool learning opportunity and a much-needed source of ongoing funding. The scheme has also taught Willard students a lot about the food business.\u003c/p>\n\u003cp>The first massive meal the students made for Josephine customers definitely didn't go as planned, recalls 13-year-old Willard student Fae Rauber. \"We had rice we were making, and it all didn't work,\" she says. The students weren't used to making rice on that scale, and discovered shortly before mealtime that the batch didn't cook properly, and was inedible. \"So we had to go and buy rice, like half an hour before people started coming.\"\u003c/p>\n\u003cp>But despite mishaps, last school year Josephine's partnership brought the school more than $30,000 in revenue and accounted for 25 percent of Josephine's new customers.\u003c/p>\n\u003cp>Like other companies that are part of the so-called \"sharing economy,\" Josephine's business model has put it at odds with industry regulators. Last month, the city of Berkeley's Environmental Health Division sent several Josephine cooks — including McGhee — cease and desist orders for selling meals from their homes without a permit.\u003c/p>\n\u003cp>\"The issue really is about food safety and being able to inspect how food is prepared,\" said Matthai Chakko, a spokesperson for the city of Berkeley. He says it's not safe to buy food made in home kitchens because they aren't inspected, and usually don't have the equipment you need to make food safely in mass quantities.\u003c/p>\n\u003cfigure id=\"attachment_109542\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/willard_ms_garden_smaller_custom-a4f4189c72b144988203a3861a5f69cd672ed57a-s800-c85.jpg\" alt=\"Willard Middle School uses the produce from their school garden to create meals.\" width=\"800\" height=\"599\" class=\"size-full wp-image-109542\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/willard_ms_garden_smaller_custom-a4f4189c72b144988203a3861a5f69cd672ed57a-s800-c85.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/willard_ms_garden_smaller_custom-a4f4189c72b144988203a3861a5f69cd672ed57a-s800-c85-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/willard_ms_garden_smaller_custom-a4f4189c72b144988203a3861a5f69cd672ed57a-s800-c85-768x575.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Willard Middle School uses the produce from their school garden to create meals. \u003ccite>(Teresa Chin/Youth Radio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Luckily, the kids at Willard Middle School have access to commercial-grade kitchens that have the necessary permits – so they're still in business. And the company says it's pushing to change California's law regarding who can make and sell food.\u003c/p>\n\u003cp>\"People were happy and pleased to come here and get their meals, and I think that's their right,\" McGhee says.\u003c/p>\n\u003cp>But actually delivering on what makes consumers happy is something the on-demand food industry is still figuring out. With pioneers like \u003ca href=\"http://techcrunch.com/2016/03/15/spoonrocket-shuts-down/\">SpoonRocket\u003c/a>, a start-up that made and delivered inexpensive meals in about 10 minutes, going out of business, and other companies trying to stir up more regular use of their services by discounting meals and charging \u003ca href=\"http://techcrunch.com/2016/04/19/munchery-launches-8-95-per-month-membership-plan/\" target=\"_blank\">monthly membership fees\u003c/a>, it seems that entrepreneurs are still working on getting the recipe right.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>This story was produced by \u003c/em>\u003ca href=\"http://www.youthradio.org\" target=\"_blank\">\u003cem>Youth Radio \u003c/em>\u003c/a>\u003cem>as part of its series Fast Food Scramble with NPR's Sonari Glinton. Don't forget to check out the map of $5 meals sent in by listeners at YouthRadio.org\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"https://youthradio.org/\" target=\"_blank\">Youth Radio\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Young people are looking for new takes on fast food. Enter Josephine, a company that connects home chefs in the San Francisco area with folks in their neighborhood who are hungry for a good meal.","status":"publish","parent":0,"modified":1463698258,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":835},"headData":{"title":"Why One Startup Is Offering Meals Made By Home Cooks And Middle Schoolers | KQED","description":"Young people are looking for new takes on fast food. Enter Josephine, a company that connects home chefs in the San Francisco area with folks in their neighborhood who are hungry for a good meal.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Why One Startup Is Offering Meals Made By Home Cooks And Middle Schoolers","datePublished":"2016-05-19T22:21:43.000Z","dateModified":"2016-05-19T22:50:58.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"109532 http://ww2.kqed.org/bayareabites/?p=109532","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/05/19/why-one-startup-is-offering-meals-made-by-home-cooks-and-middle-schoolers/","disqusTitle":"Why One Startup Is Offering Meals Made By Home Cooks And Middle Schoolers","nprByline":"Natalie Bettendorf, \u003ca href=\"https://youthradio.org/\">Youth Radio\u003c/a> at \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprImageAgency":"Teresa Chin/Youth Radio","nprStoryId":"476492503","nprApiLink":"http://api.npr.org/query?id=476492503&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2016/05/19/476492503/why-one-startup-is-offering-meals-made-by-home-cooks-and-middle-schoolers?ft=nprml&f=476492503","nprRetrievedStory":"1","nprPubDate":"Thu, 19 May 2016 17:23:00 -0400","nprStoryDate":"Thu, 19 May 2016 17:11:00 -0400","nprLastModifiedDate":"Thu, 19 May 2016 17:23:31 -0400","path":"/bayareabites/109532/why-one-startup-is-offering-meals-made-by-home-cooks-and-middle-schoolers","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>We're facing a kind of food revolution, and my generation is driving it.\u003c/p>\n\u003cp>Not so long ago, when fast food giants reigned supreme, takeout meant cheap, quick, greasy meals. But a recent \u003ca href=\"https://dl.dropboxusercontent.com/u/9995078/millennial_munching__english__a_generational_shift_reshaping_the_future_of_food..pdf\" target=\"_blank\">Goldman Sachs report\u003c/a> found that people under 35 are now demanding food that's fresh and healthy — as well as fast.\u003c/p>\n\u003cp>That's good news for food entrepreneurs like Charley Wang. \"We don't want something that everyone and anyone can have,\" Wang says. \"We want something that has soul, that has personalization to it.\"\u003c/p>\n\u003cp>Wang is co-founder of \u003ca href=\"http://josephine.com\" target=\"_blank\">Josephine\u003c/a>, an Oakland. Calif.-based startup that connects home chefs in the San Francisco Bay Area looking to break into the food marketplace with folks in their neighborhood who are hungry for a good meal.\u003c/p>\n\u003cp>Customers can go to Josephine's website, choose from an array of home-cooked options, pay online and pick up dinner within minutes of placing their order.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"So it's convenient, says Renee McGhee, 60, who has sold her homemade comfort food on Josephine. \"It's like, here's a business in your hand, run with it!\"\u003c/p>\n\u003cp>The company takes 10 percent of cooks' revenue in exchange for access to the online ordering platform, community forum, and marketing materials. Mcghee's pantry is piled high with paper containers, plastic lids and to-go bags — all provided by Josephine.\u003c/p>\n\u003cfigure id=\"attachment_109538\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/charley_wang2_smaller_custom-a28dfed36ae6c6a239f1586d981dbafd732bd344-s400-c85.jpg\" alt=\""We don't want something that everyone and anyone can have. We want something that has soul, that has personalization to it," said Charley Wang, cofounder of community food start-up Josephine.\" width=\"400\" height=\"266\" class=\"size-full wp-image-109538\">\u003cfigcaption class=\"wp-caption-text\">\"We don't want something that everyone and anyone can have. We want something that has soul, that has personalization to it,\" said Charley Wang, cofounder of community food start-up Josephine. \u003ccite>(Jenny Bolario/Youth Radio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Most of the cooks on Josephine, like McGhee, operate out of their home kitchens. But the company's most popular meals come from an unexpected place: a middle school campus.\u003c/p>\n\u003cp>Willard Middle School in Berkeley, Calif., is in its second year of partnering with Josephine to make and sell hundreds of meals every month — with some adult supervision. The student-run operation sells about 200 meals on one designated day each month — and in the week leading up to that day, you'll see teachers preparing giant piles of vegetables from the school garden to be chopped by 12- and 13-year-olds.\u003c/p>\n\u003cp>The \u003ca href=\"https://josephine.com/cooks/growingleaders\">partnership\u003c/a> is a win-win. Josephine gets the kind of community credibility consumers want, while the school gets a cool learning opportunity and a much-needed source of ongoing funding. The scheme has also taught Willard students a lot about the food business.\u003c/p>\n\u003cp>The first massive meal the students made for Josephine customers definitely didn't go as planned, recalls 13-year-old Willard student Fae Rauber. \"We had rice we were making, and it all didn't work,\" she says. The students weren't used to making rice on that scale, and discovered shortly before mealtime that the batch didn't cook properly, and was inedible. \"So we had to go and buy rice, like half an hour before people started coming.\"\u003c/p>\n\u003cp>But despite mishaps, last school year Josephine's partnership brought the school more than $30,000 in revenue and accounted for 25 percent of Josephine's new customers.\u003c/p>\n\u003cp>Like other companies that are part of the so-called \"sharing economy,\" Josephine's business model has put it at odds with industry regulators. Last month, the city of Berkeley's Environmental Health Division sent several Josephine cooks — including McGhee — cease and desist orders for selling meals from their homes without a permit.\u003c/p>\n\u003cp>\"The issue really is about food safety and being able to inspect how food is prepared,\" said Matthai Chakko, a spokesperson for the city of Berkeley. He says it's not safe to buy food made in home kitchens because they aren't inspected, and usually don't have the equipment you need to make food safely in mass quantities.\u003c/p>\n\u003cfigure id=\"attachment_109542\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/willard_ms_garden_smaller_custom-a4f4189c72b144988203a3861a5f69cd672ed57a-s800-c85.jpg\" alt=\"Willard Middle School uses the produce from their school garden to create meals.\" width=\"800\" height=\"599\" class=\"size-full wp-image-109542\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/willard_ms_garden_smaller_custom-a4f4189c72b144988203a3861a5f69cd672ed57a-s800-c85.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/willard_ms_garden_smaller_custom-a4f4189c72b144988203a3861a5f69cd672ed57a-s800-c85-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/willard_ms_garden_smaller_custom-a4f4189c72b144988203a3861a5f69cd672ed57a-s800-c85-768x575.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Willard Middle School uses the produce from their school garden to create meals. \u003ccite>(Teresa Chin/Youth Radio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Luckily, the kids at Willard Middle School have access to commercial-grade kitchens that have the necessary permits – so they're still in business. And the company says it's pushing to change California's law regarding who can make and sell food.\u003c/p>\n\u003cp>\"People were happy and pleased to come here and get their meals, and I think that's their right,\" McGhee says.\u003c/p>\n\u003cp>But actually delivering on what makes consumers happy is something the on-demand food industry is still figuring out. With pioneers like \u003ca href=\"http://techcrunch.com/2016/03/15/spoonrocket-shuts-down/\">SpoonRocket\u003c/a>, a start-up that made and delivered inexpensive meals in about 10 minutes, going out of business, and other companies trying to stir up more regular use of their services by discounting meals and charging \u003ca href=\"http://techcrunch.com/2016/04/19/munchery-launches-8-95-per-month-membership-plan/\" target=\"_blank\">monthly membership fees\u003c/a>, it seems that entrepreneurs are still working on getting the recipe right.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>This story was produced by \u003c/em>\u003ca href=\"http://www.youthradio.org\" target=\"_blank\">\u003cem>Youth Radio \u003c/em>\u003c/a>\u003cem>as part of its series Fast Food Scramble with NPR's Sonari Glinton. Don't forget to check out the map of $5 meals sent in by listeners at YouthRadio.org\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"https://youthradio.org/\" target=\"_blank\">Youth Radio\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/109532/why-one-startup-is-offering-meals-made-by-home-cooks-and-middle-schoolers","authors":["byline_bayareabites_109532"],"categories":["bayareabites_264","bayareabites_8770","bayareabites_10028","bayareabites_4084","bayareabites_366","bayareabites_2035"],"tags":["bayareabites_14381","bayareabites_248","bayareabites_14709","bayareabites_15465","bayareabites_15383","bayareabites_15464"],"featImg":"bayareabites_109533","label":"bayareabites"},"bayareabites_102902":{"type":"posts","id":"bayareabites_102902","meta":{"index":"posts_1591205157","site":"bayareabites","id":"102902","score":null,"sort":[1446515190000]},"guestAuthors":[],"slug":"from-gray-lady-to-purple-carrot-bittman-adds-spice-to-vegan-meal-startup","title":"From Gray Lady To Purple Carrot: Bittman Adds Spice To Vegan Meal Startup","publishDate":1446515190,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Lots of you have \u003ca href=\"http://www.npr.org/sections/thesalt/2013/02/26/172897660/family-dinner-treasured-tradition-or-bygone-ideal\">told us\u003c/a> that the \u003ca href=\"http://www.npr.org/sections/thesalt/2013/02/26/172897660/family-dinner-treasured-tradition-or-bygone-ideal\">dinner scramble\u003c/a> is tough.\u003c/p>\n\u003cp>As a culture, we aspire to sit-down, home-cooked meals. But we often don't have the time or energy to pull them off.\u003c/p>\n\u003cp>Maybe this explains the \u003ca href=\"http://www.bloomberg.com/news/articles/2015-03-11/gourmet-meal-delivery-competition-heats-up\">buzz\u003c/a> over meal-kit delivery companies, such as Plated or \u003ca href=\"http://techcrunch.com/2015/06/09/blue-apron-cooks-up-135-million-in-series-d-funding/#.thyw0oh:qxZk\">Blue Apron.\u003c/a> The model? You subscribe online, and a box of fresh food is delivered to your doorstep filled with everything you need to make a meal — or several meals.\u003c/p>\n\u003cp>Investors have been \u003ca href=\"http://techcrunch.com/2015/06/09/blue-apron-cooks-up-135-million-in-series-d-funding/#.thyw0oh:qxZk\">pouring money\u003c/a> into the concept. And as we've \u003ca href=\"http://www.npr.org/sections/thesalt/2015/03/30/395774725/grocery-stores-are-losing-you-heres-how-they-plan-to-win-you-back\">reported\u003c/a>, grocery stores know they're at risk of losing us. Or at least some of us.\u003c/p>\n\u003cfigure id=\"attachment_102905\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/pc_markandy2_vert-999288c5a2d47a5f57346d7c31abe8f7a39be8a7-400x533.jpg\" alt=\"Former New York Times food writer Mark Bittman (right) with Andy Levitt, the founder and CEO of The Purple Carrot.\" width=\"400\" height=\"533\" class=\"size-thumbnail wp-image-102905\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/pc_markandy2_vert-999288c5a2d47a5f57346d7c31abe8f7a39be8a7-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pc_markandy2_vert-999288c5a2d47a5f57346d7c31abe8f7a39be8a7-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pc_markandy2_vert-999288c5a2d47a5f57346d7c31abe8f7a39be8a7-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pc_markandy2_vert-999288c5a2d47a5f57346d7c31abe8f7a39be8a7-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pc_markandy2_vert-999288c5a2d47a5f57346d7c31abe8f7a39be8a7-960x1280.jpg 960w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Former New York Times food writer Mark Bittman (right) with Andy Levitt, the founder and CEO of The Purple Carrot. \u003ccite>(Eric Tanner/Purple Carrot)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As the competition heats up, Mark Bittman — yes, the guy whose cookbook \u003cem>How To Cook Everythin\u003c/em>g may have served as the basic instruction manual in your kitchen — has announced he's joining \u003ca href=\"https://thepurplecarrot.com/pages/mark\">The Purple Carrot\u003c/a>, a plant-based, meal-kit delivery company, as its chief innovation officer. The company was launched a year ago, with a goal of promoting a diet that its founders call a \"New American Diet — one that is healthy, honest and humane.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I spoke to Bittman about his leap from writing about food for \u003cem>The New York Times\u003c/em> to this new gig. Interview highlights are below, edited for length and clarity.\u003c/p>\n\u003cp>\u003cstrong>So, you just gave up a big platform as an op-ed columnist. You were known for, among other things, slicing through the food issue or controversy of the day. You doled out pithy \u003ca href=\"http://www.nytimes.com/2014/03/26/opinion/bittman-butter-is-back.html?_r=0\">advise\u003c/a> such as: \"Just abandon fake food for real food.\" Lots of people seemed to be paying attention. \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Why'd you make the jump? What's the appeal?\u003c/strong>\u003c/p>\n\u003cp>The idea is that I'm going to get people to eat the stuff I've been writing about.\u003c/p>\n\u003cp>I didn't give up the platform in exchange for opening a small restaurant. I gave it up in exchange for getting plant-based foods into the hands of many, many more people.\u003c/p>\n\u003cp>And I was tired of the weekly grind of the opinion column. Yes, it was a total privilege, an amazing gig. But it was really, really hard.\u003c/p>\n\u003cfigure id=\"attachment_102903\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/mb_finalrecipe_padkeemao10280-d966da67f5c2a03bad530be174f208a938c0371b-e1446514884659.jpg\" alt=\"Pad kee mao, one of the plant-based offerings from The Purple Carrot.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-102903\">\u003cfigcaption class=\"wp-caption-text\">Pad kee mao, one of the plant-based offerings from The Purple Carrot. \u003ccite>(Aya Bracket/Purple Carrot)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are lots of meal-kit and food delivery companies popping up. It's a crowded space. How can The Purple Carrot stand out? We are the only people doing plant-based meal kits. So we have a different position.\u003c/p>\n\u003cp>It is a crowded space, but it's a growing space. I think there's a lot of room.\u003c/p>\n\u003cp>\u003cstrong>Are you a vegan? I know you've written a book about \u003ca href=\"http://www.amazon.com/VB6-Before-Weight-Restore-Health/dp/0385344740\">eating vegan before 6 p.m.\u003c/a>?\u003c/strong>\u003c/p>\n\u003cp>I'm not vegan. Vegan-before-6 thing is still my thing!\u003c/p>\n\u003cp>\u003cstrong>Is it harder to put together a plant-based meal?\u003c/strong>\u003c/p>\n\u003cp>You can make spaghetti and tomato sauce. That doesn't take long. But if you want to get into [creating] meals that have more satisfaction and variety, it does take more thought. So, I'm thinking through these options.\u003c/p>\n\u003cp>\u003cstrong>Have you started creating recipes?\u003c/strong>\u003c/p>\n\u003cp>Yes, I'm working with test cooks. We [just] had a three-day, nonstop [session] here in Berkeley to get things off on the right foot. We're shipping four recipes a week, and we're trying to develop eight recipes a week so we can have a library of things to select from.\u003c/p>\n\u003cp>\u003cstrong>This sounds like a lot of work. And you're also out trying to raise money? I see from the PR materials that the company has raised $1 million from angel investors and is closing out a $3 million round of seed investment.\u003c/strong>\u003c/p>\n\u003cp>I'm meeting with a potential investor today and another tomorrow. So that's a crazy kind of thing I've never done before.\u003c/p>\n\u003cp>\u003cstrong>As a serious cook, it sounds as if, several years back, you may have been skeptical of the the meal-kit model.\u003c/strong>\u003c/p>\n\u003cp>Yes, I would say things like: 'Why can't people just go shop and cook?' But now I see that was sort of naive or even snobbish of me.\u003c/p>\n\u003cp>\u003cstrong>So, did you have a moment when you realized that, hey, most Americans aren't cooking, so a meal-kit service makes sense? It could save people time?\u003c/strong>\u003c/p>\n\u003cp>Realistically, cooking means planning. First, you go to the store, you buy stuff and figure out what you're going to make with it. That's a time-suck!\u003c/p>\n\u003cp>\u003cstrong>Right, and that's just the beginning.\u003c/strong>\u003c/p>\n\u003cp>Then you unpack the groceries. You put them in the refrigerator. Then, you take them back out. You cook, you eat.\u003c/p>\n\u003cp>By eliminating half of that process, you really are saving people a lot of time ... and they're still getting the fun part and beneficial part of cooking.\u003c/p>\n\u003cp>\u003cstrong>How long does it take to prepare a meal from a meal kit?\u003c/strong>\u003c/p>\n\u003cp>At this point, I'd say , 30 to 60 minutes. We have some that are very fast. There are a lot of 45-minute recipes that I wish were a little faster. It also depends on skill. If someone has never peeled and chopped, the recipe will take longer.\u003c/p>\n\u003cp>The \u003ca href=\"https://thepurplecarrot.com/vegan-recipes/saag-paneer-with-basmati-rice-for-4\">saag paneer\u003c/a> recipe is a good example. It uses tofu instead of paneer [a fresh cheese common in Indian cuisine]. There's also a\u003ca href=\"https://thepurplecarrot.com/vegan-recipes/penne-with-cauliflower-brussel-sprouts-and-bread-crumbs\"> penne with cauliflower and Brussel sprouts\u003c/a>. Those are both fast recipes. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Bittman left a gig as \u003cem>The New York Times' \u003c/em>influential food writer to join a meal-kit delivery firm that wants to make it easier for people to eat plant-based meals at home.","status":"publish","parent":0,"modified":1446515190,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":34,"wordCount":932},"headData":{"title":"From Gray Lady To Purple Carrot: Bittman Adds Spice To Vegan Meal Startup | KQED","description":"Bittman left a gig as The New York Times' influential food writer to join a meal-kit delivery firm that wants to make it easier for people to eat plant-based meals at home.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"From Gray Lady To Purple Carrot: Bittman Adds Spice To Vegan Meal Startup","datePublished":"2015-11-03T01:46:30.000Z","dateModified":"2015-11-03T01:46:30.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"102902 http://ww2.kqed.org/bayareabites/?p=102902","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/11/02/from-gray-lady-to-purple-carrot-bittman-adds-spice-to-vegan-meal-startup/","disqusTitle":"From Gray Lady To Purple Carrot: Bittman Adds Spice To Vegan Meal Startup","nprByline":"Allison Aubrey, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprStoryId":"453975431","nprApiLink":"http://api.npr.org/query?id=453975431&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2015/11/02/453975431/from-gray-lady-to-purple-carrot-bittman-adds-spice-to-vegan-meal-startup?ft=nprml&f=453975431","nprRetrievedStory":"1","nprPubDate":"Mon, 02 Nov 2015 17:42:00 -0500","nprStoryDate":"Mon, 02 Nov 2015 17:42:00 -0500","nprLastModifiedDate":"Mon, 02 Nov 2015 17:42:32 -0500","path":"/bayareabites/102902/from-gray-lady-to-purple-carrot-bittman-adds-spice-to-vegan-meal-startup","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Lots of you have \u003ca href=\"http://www.npr.org/sections/thesalt/2013/02/26/172897660/family-dinner-treasured-tradition-or-bygone-ideal\">told us\u003c/a> that the \u003ca href=\"http://www.npr.org/sections/thesalt/2013/02/26/172897660/family-dinner-treasured-tradition-or-bygone-ideal\">dinner scramble\u003c/a> is tough.\u003c/p>\n\u003cp>As a culture, we aspire to sit-down, home-cooked meals. But we often don't have the time or energy to pull them off.\u003c/p>\n\u003cp>Maybe this explains the \u003ca href=\"http://www.bloomberg.com/news/articles/2015-03-11/gourmet-meal-delivery-competition-heats-up\">buzz\u003c/a> over meal-kit delivery companies, such as Plated or \u003ca href=\"http://techcrunch.com/2015/06/09/blue-apron-cooks-up-135-million-in-series-d-funding/#.thyw0oh:qxZk\">Blue Apron.\u003c/a> The model? You subscribe online, and a box of fresh food is delivered to your doorstep filled with everything you need to make a meal — or several meals.\u003c/p>\n\u003cp>Investors have been \u003ca href=\"http://techcrunch.com/2015/06/09/blue-apron-cooks-up-135-million-in-series-d-funding/#.thyw0oh:qxZk\">pouring money\u003c/a> into the concept. And as we've \u003ca href=\"http://www.npr.org/sections/thesalt/2015/03/30/395774725/grocery-stores-are-losing-you-heres-how-they-plan-to-win-you-back\">reported\u003c/a>, grocery stores know they're at risk of losing us. Or at least some of us.\u003c/p>\n\u003cfigure id=\"attachment_102905\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/pc_markandy2_vert-999288c5a2d47a5f57346d7c31abe8f7a39be8a7-400x533.jpg\" alt=\"Former New York Times food writer Mark Bittman (right) with Andy Levitt, the founder and CEO of The Purple Carrot.\" width=\"400\" height=\"533\" class=\"size-thumbnail wp-image-102905\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/pc_markandy2_vert-999288c5a2d47a5f57346d7c31abe8f7a39be8a7-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pc_markandy2_vert-999288c5a2d47a5f57346d7c31abe8f7a39be8a7-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pc_markandy2_vert-999288c5a2d47a5f57346d7c31abe8f7a39be8a7-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pc_markandy2_vert-999288c5a2d47a5f57346d7c31abe8f7a39be8a7-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pc_markandy2_vert-999288c5a2d47a5f57346d7c31abe8f7a39be8a7-960x1280.jpg 960w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Former New York Times food writer Mark Bittman (right) with Andy Levitt, the founder and CEO of The Purple Carrot. \u003ccite>(Eric Tanner/Purple Carrot)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As the competition heats up, Mark Bittman — yes, the guy whose cookbook \u003cem>How To Cook Everythin\u003c/em>g may have served as the basic instruction manual in your kitchen — has announced he's joining \u003ca href=\"https://thepurplecarrot.com/pages/mark\">The Purple Carrot\u003c/a>, a plant-based, meal-kit delivery company, as its chief innovation officer. The company was launched a year ago, with a goal of promoting a diet that its founders call a \"New American Diet — one that is healthy, honest and humane.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I spoke to Bittman about his leap from writing about food for \u003cem>The New York Times\u003c/em> to this new gig. Interview highlights are below, edited for length and clarity.\u003c/p>\n\u003cp>\u003cstrong>So, you just gave up a big platform as an op-ed columnist. You were known for, among other things, slicing through the food issue or controversy of the day. You doled out pithy \u003ca href=\"http://www.nytimes.com/2014/03/26/opinion/bittman-butter-is-back.html?_r=0\">advise\u003c/a> such as: \"Just abandon fake food for real food.\" Lots of people seemed to be paying attention. \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Why'd you make the jump? What's the appeal?\u003c/strong>\u003c/p>\n\u003cp>The idea is that I'm going to get people to eat the stuff I've been writing about.\u003c/p>\n\u003cp>I didn't give up the platform in exchange for opening a small restaurant. I gave it up in exchange for getting plant-based foods into the hands of many, many more people.\u003c/p>\n\u003cp>And I was tired of the weekly grind of the opinion column. Yes, it was a total privilege, an amazing gig. But it was really, really hard.\u003c/p>\n\u003cfigure id=\"attachment_102903\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/mb_finalrecipe_padkeemao10280-d966da67f5c2a03bad530be174f208a938c0371b-e1446514884659.jpg\" alt=\"Pad kee mao, one of the plant-based offerings from The Purple Carrot.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-102903\">\u003cfigcaption class=\"wp-caption-text\">Pad kee mao, one of the plant-based offerings from The Purple Carrot. \u003ccite>(Aya Bracket/Purple Carrot)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are lots of meal-kit and food delivery companies popping up. It's a crowded space. How can The Purple Carrot stand out? We are the only people doing plant-based meal kits. So we have a different position.\u003c/p>\n\u003cp>It is a crowded space, but it's a growing space. I think there's a lot of room.\u003c/p>\n\u003cp>\u003cstrong>Are you a vegan? I know you've written a book about \u003ca href=\"http://www.amazon.com/VB6-Before-Weight-Restore-Health/dp/0385344740\">eating vegan before 6 p.m.\u003c/a>?\u003c/strong>\u003c/p>\n\u003cp>I'm not vegan. Vegan-before-6 thing is still my thing!\u003c/p>\n\u003cp>\u003cstrong>Is it harder to put together a plant-based meal?\u003c/strong>\u003c/p>\n\u003cp>You can make spaghetti and tomato sauce. That doesn't take long. But if you want to get into [creating] meals that have more satisfaction and variety, it does take more thought. So, I'm thinking through these options.\u003c/p>\n\u003cp>\u003cstrong>Have you started creating recipes?\u003c/strong>\u003c/p>\n\u003cp>Yes, I'm working with test cooks. We [just] had a three-day, nonstop [session] here in Berkeley to get things off on the right foot. We're shipping four recipes a week, and we're trying to develop eight recipes a week so we can have a library of things to select from.\u003c/p>\n\u003cp>\u003cstrong>This sounds like a lot of work. And you're also out trying to raise money? I see from the PR materials that the company has raised $1 million from angel investors and is closing out a $3 million round of seed investment.\u003c/strong>\u003c/p>\n\u003cp>I'm meeting with a potential investor today and another tomorrow. So that's a crazy kind of thing I've never done before.\u003c/p>\n\u003cp>\u003cstrong>As a serious cook, it sounds as if, several years back, you may have been skeptical of the the meal-kit model.\u003c/strong>\u003c/p>\n\u003cp>Yes, I would say things like: 'Why can't people just go shop and cook?' But now I see that was sort of naive or even snobbish of me.\u003c/p>\n\u003cp>\u003cstrong>So, did you have a moment when you realized that, hey, most Americans aren't cooking, so a meal-kit service makes sense? It could save people time?\u003c/strong>\u003c/p>\n\u003cp>Realistically, cooking means planning. First, you go to the store, you buy stuff and figure out what you're going to make with it. That's a time-suck!\u003c/p>\n\u003cp>\u003cstrong>Right, and that's just the beginning.\u003c/strong>\u003c/p>\n\u003cp>Then you unpack the groceries. You put them in the refrigerator. Then, you take them back out. You cook, you eat.\u003c/p>\n\u003cp>By eliminating half of that process, you really are saving people a lot of time ... and they're still getting the fun part and beneficial part of cooking.\u003c/p>\n\u003cp>\u003cstrong>How long does it take to prepare a meal from a meal kit?\u003c/strong>\u003c/p>\n\u003cp>At this point, I'd say , 30 to 60 minutes. We have some that are very fast. There are a lot of 45-minute recipes that I wish were a little faster. It also depends on skill. If someone has never peeled and chopped, the recipe will take longer.\u003c/p>\n\u003cp>The \u003ca href=\"https://thepurplecarrot.com/vegan-recipes/saag-paneer-with-basmati-rice-for-4\">saag paneer\u003c/a> recipe is a good example. It uses tofu instead of paneer [a fresh cheese common in Indian cuisine]. There's also a\u003ca href=\"https://thepurplecarrot.com/vegan-recipes/penne-with-cauliflower-brussel-sprouts-and-bread-crumbs\"> penne with cauliflower and Brussel sprouts\u003c/a>. Those are both fast recipes. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/102902/from-gray-lady-to-purple-carrot-bittman-adds-spice-to-vegan-meal-startup","authors":["byline_bayareabites_102902"],"categories":["bayareabites_10028","bayareabites_4084","bayareabites_1245","bayareabites_10916","bayareabites_1873"],"tags":["bayareabites_14381","bayareabites_676","bayareabites_15029","bayareabites_1871"],"featImg":"bayareabites_102904","label":"bayareabites"},"bayareabites_95214":{"type":"posts","id":"bayareabites_95214","meta":{"index":"posts_1591205157","site":"bayareabites","id":"95214","score":null,"sort":[1429581224000]},"guestAuthors":[],"slug":"green-tiffin-offers-san-franciscans-a-vegetarian-lunch-option-delivered","title":"Green Tiffin Offers San Franciscans a Vegetarian Lunch Option, Delivered","publishDate":1429581224,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>When Adrian Tay was growing up, the child of working parents in Malaysia, he’d come home from school to find lunch waiting for him in the form of a tiffin; a hot meal prepared in someone else’s kitchen that was delivered in a reusable metal container.\u003c/p>\n\u003cp>“We ate whatever they were making that day, but it was always good,” said Tay.\u003c/p>\n\u003cp>While the tiffin concept is still very much in use in India, it has spread throughout Southeast Asia as well. Meals are delivered by bike or motorbike, and customers return the empty containers when their next delivery comes.\u003c/p>\n\u003cp>Tay was traveling in India a few years ago, on sabbatical from his corporate career. Seeing tiffins hanging from bicycle handlebars reminded him of the concept once more.\u003c/p>\n\u003cp>“If they can do this in India, why not in San Francisco?” he thought.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And he’s given the idea a particular Bay Area spin: \u003ca href=\"https://www.greentiffin.com\" target=\"_blank\">Green Tiffin\u003c/a> has launched this month, offering freshly-cooked healthy vegetarian meals delivered to offices in downtown San Francisco – by electric bike.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"95220,95221,95222,95223,95255,95230\"]\u003cbr>\n\u003cem>Photo slideshow by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/em>\u003c/p>\n\u003cp>Tay has years of experience in the corporate world, working for companies such as Mars and Coca-Cola. He was always incredibly ambitious, he said, and finally, a few years ago, while living in Sydney, he had an epiphany.\u003c/p>\n\u003cblockquote>\u003cp>“I was living in one of the most beautiful cities in the world, where I could afford whatever I wanted, but it struck me that the gratification of the job I was doing wasn’t there anymore,” he said. “I began to wonder what the purpose was of selling brown sugar water and candy bars.”\u003c/p>\u003c/blockquote>\n\u003cp>Tay knew his gift was in marketing, but he wanted to put it to use selling something he felt passionate about.\u003c/p>\n\u003cp>He quit his job and went traveling. Interestingly, he became vegetarian while in India, because it was there that he realized he could enjoy a delicious meal just as much there, without missing meat.\u003c/p>\n\u003cp>Since Tay had already lived in San Francisco prior, he returned here and began testing the idea out on friends and family. He then began developing recipes with the help of friends. Tay did not have a professional culinary background. So far, the business is small enough that he personally shops at the Alemany and Civic Center farmers' markets for all the produce they use, with most of it coming from local organic farms.\u003c/p>\n\u003cp>The idea is simple; customers subscribe to the service, paying a $25 refundable deposit for the tiffin itself, which is returned each time a new delivery comes. Customers can order one to two meals a week, for $11 a meal and the price drops to $10 a meal if ordered three times a week or more. Delivery is $2, and Tay is working on having pick-up points where people can walk to get their meals to both get out of the office and save on the delivery charge. The tiffins come in a reusable burlap holder with a bamboo spork, which they keep. The holder is returned with the tiffin inside.\u003c/p>\n\u003cp>Tay spent about nine months working on the concept, developing recipes, branding, and such and now has about 100 regular subscribers. He’s making about 50 meals a day so far, (which is a lot for a few weeks in business, he says).\u003c/p>\n\u003cp>In addition to himself, he’s hired several employees, with two in the kitchen, three making deliveries and two doing promotional work.\u003c/p>\n\u003cp>Tay says he has about 70 items on the menu, so that even if one subscribed five days a week, one would only experience repeated items after about three to four weeks.\u003c/p>\n\u003cp>While vegans and gluten-free eaters can easily be accommodated, it’s much more difficult to accommodate individual preferences, like “I don’t like mushrooms or green peppers.” But because the menu is announced Friday the week before, a subscriber can change their days with enough advance notice, if there’s something they want to avoid.\u003c/p>\n\u003cp>Tay says he thought long and hard whether to offer a meat option, and decided against it.\u003c/p>\n\u003cp>“Most of our customers aren’t vegetarian, but are flexitarians who want to eat healthy,” he said. He doesn’t expect anyone to order from him every day (though he’s fine if they do) and feels people who want meat for lunch can get it elsewhere.\u003c/p>\n\u003cblockquote>\u003cp>“Eating vegetarian just fits better with our model of using less energy and conserving resources,” he said.\u003c/p>\u003c/blockquote>\n\u003cp>So what would a subscriber get on an average day?\u003c/p>\n\u003cfigure id=\"attachment_95234\" class=\"wp-caption aligncenter\" style=\"max-width: 1224px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/alix-wall-food-new.jpg\" alt=\"Penang curry with tofu, Japanese eggplant and kabocha squash with marinated mushrooms atop a bed of arugula and spinach is a meal on an average day.\" width=\"1224\" height=\"1632\" class=\"size-full wp-image-95234\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/alix-wall-food-new.jpg 1224w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/alix-wall-food-new-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/alix-wall-food-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/alix-wall-food-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/alix-wall-food-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/alix-wall-food-new-320x427.jpg 320w\" sizes=\"(max-width: 1224px) 100vw, 1224px\">\u003cfigcaption class=\"wp-caption-text\">Penang curry with tofu, Japanese eggplant and kabocha squash with marinated mushrooms atop a bed of arugula and spinach is a meal on an average day. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On the day I sampled Green Tiffin, the upper tier (each tiffin has two tiers) was filled with marinated mushrooms and onions over a bed of baby spinach and arugula, and the bottom tier held a Penang curry with Kabocha squash, snow peas, Japanese eggplant and tofu topped with toasted coconut with a brown and wild rice mix on the side.\u003c/p>\n\u003cp>The mushrooms were especially delicious (they were marinated in a mix of red wine and sherry vinegars overnight, with fresh herbs like parsley and oregano) and while the curry could have been spicier for my liking, it was not at all lacking for flavor. The portion was more than enough for me (though consumers with a larger appetite can specify the “green me up” option for extra).\u003c/p>\n\u003cp>While the meal I got didn’t include any superfoods like hemp or chia seeds or koji berries, those are sometimes in the mix, and every once in awhile a dessert is offered too. Raw foods like zucchini noodles are in rotation as are Asian noodle dishes, veggie burgers made from ingredients such as lentils, beets and nuts, and collard green rolls. Tay is dedicated to the notion of making his customers feel sated but not with an over-the-top food coma that makes returning to work difficult.\u003c/p>\n\u003cp>He’s trying to find that balance where his food is healthy but doesn’t sacrifice anything in terms of having excellent flavor, too. Menus show influences from a wide variety of countries.\u003c/p>\n\u003cp>“Eating something healthy that tastes good shouldn’t be that difficult,” he said.\u003c/p>\n\u003cp>Tay is especially proud of how little waste the company produces (since customers order in advance, he knows exactly how much food to buy) and the tiffin system produces no trash. The electric bikes contribute no fossil fuels to the environment.\u003c/p>\n\u003cfigure id=\"attachment_95228\" class=\"wp-caption aligncenter\" style=\"max-width: 576px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/GT-E-Bikes.jpg\" alt=\"If you order from Green Tiffin, your food will be delivered on a bike like this.\" width=\"576\" height=\"413\" class=\"size-full wp-image-95228\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/GT-E-Bikes.jpg 576w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/GT-E-Bikes-400x287.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/GT-E-Bikes-320x229.jpg 320w\" sizes=\"(max-width: 576px) 100vw, 576px\">\u003cfigcaption class=\"wp-caption-text\">If you order from Green Tiffin, your food will be delivered on a bike like this. \u003ccite>(Courtesy of Green Tiffin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>He can cater company lunches up to 20 servings, he said, and his delivery area includes downtown and SOMA to the Civic Center.\u003c/p>\n\u003cp>Tay has funded the venture by himself so far, and is looking into becoming a B Corporation. He is wary of outside investors to scale up because he doesn’t want to compromise his values, and once profitable, he intends to donate a portion of each sale to anti-hunger or nutrition education programs.\u003c/p>\n\u003cblockquote>\u003cp>“It happens in businesses all the time, where the goals of the investors are different from that of the original founder, and certain ideals are compromised, like no longer sourcing food from local farms to cut corners,” he said. “I am committed to not letting that happen.”\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_95219\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/adrian-tay-green-tiffin1920b.jpg\" alt=\"Adrian Tay, founder/owner of Green Tiffin\" width=\"1920\" height=\"1826\" class=\"size-full wp-image-95219\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/adrian-tay-green-tiffin1920b.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/adrian-tay-green-tiffin1920b-400x380.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/adrian-tay-green-tiffin1920b-800x761.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/adrian-tay-green-tiffin1920b-1440x1370.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/adrian-tay-green-tiffin1920b-1180x1122.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/adrian-tay-green-tiffin1920b-768x730.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/adrian-tay-green-tiffin1920b-320x304.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Adrian Tay, founder/owner of Green Tiffin \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"https://www.greentiffin.com/\" target=\"_blank\">\u003cstrong>Green Tiffin\u003c/strong>\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/greentiffin\" target=\"_blank\">Green Tiffin\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/greentiffin\" target=\"_blank\">@greentiffin\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"Start-up Green Tiffin offers vegetarian lunches in downtown San Francisco in reusable containers, delivered via electric bike.","status":"publish","parent":0,"modified":1470970668,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":33,"wordCount":1311},"headData":{"title":"Green Tiffin Offers San Franciscans a Vegetarian Lunch Option, Delivered | KQED","description":"Start-up Green Tiffin offers vegetarian lunches in downtown San Francisco in reusable containers, delivered via electric bike.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Green Tiffin Offers San Franciscans a Vegetarian Lunch Option, Delivered","datePublished":"2015-04-21T01:53:44.000Z","dateModified":"2016-08-12T02:57:48.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"95214 http://ww2.kqed.org/bayareabites/?p=95214","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/04/20/green-tiffin-offers-san-franciscans-a-vegetarian-lunch-option-delivered/","disqusTitle":"Green Tiffin Offers San Franciscans a Vegetarian Lunch Option, Delivered","path":"/bayareabites/95214/green-tiffin-offers-san-franciscans-a-vegetarian-lunch-option-delivered","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>When Adrian Tay was growing up, the child of working parents in Malaysia, he’d come home from school to find lunch waiting for him in the form of a tiffin; a hot meal prepared in someone else’s kitchen that was delivered in a reusable metal container.\u003c/p>\n\u003cp>“We ate whatever they were making that day, but it was always good,” said Tay.\u003c/p>\n\u003cp>While the tiffin concept is still very much in use in India, it has spread throughout Southeast Asia as well. Meals are delivered by bike or motorbike, and customers return the empty containers when their next delivery comes.\u003c/p>\n\u003cp>Tay was traveling in India a few years ago, on sabbatical from his corporate career. Seeing tiffins hanging from bicycle handlebars reminded him of the concept once more.\u003c/p>\n\u003cp>“If they can do this in India, why not in San Francisco?” he thought.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And he’s given the idea a particular Bay Area spin: \u003ca href=\"https://www.greentiffin.com\" target=\"_blank\">Green Tiffin\u003c/a> has launched this month, offering freshly-cooked healthy vegetarian meals delivered to offices in downtown San Francisco – by electric bike.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"95220,95221,95222,95223,95255,95230","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n\u003cem>Photo slideshow by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/em>\u003c/p>\n\u003cp>Tay has years of experience in the corporate world, working for companies such as Mars and Coca-Cola. He was always incredibly ambitious, he said, and finally, a few years ago, while living in Sydney, he had an epiphany.\u003c/p>\n\u003cblockquote>\u003cp>“I was living in one of the most beautiful cities in the world, where I could afford whatever I wanted, but it struck me that the gratification of the job I was doing wasn’t there anymore,” he said. “I began to wonder what the purpose was of selling brown sugar water and candy bars.”\u003c/p>\u003c/blockquote>\n\u003cp>Tay knew his gift was in marketing, but he wanted to put it to use selling something he felt passionate about.\u003c/p>\n\u003cp>He quit his job and went traveling. Interestingly, he became vegetarian while in India, because it was there that he realized he could enjoy a delicious meal just as much there, without missing meat.\u003c/p>\n\u003cp>Since Tay had already lived in San Francisco prior, he returned here and began testing the idea out on friends and family. He then began developing recipes with the help of friends. Tay did not have a professional culinary background. So far, the business is small enough that he personally shops at the Alemany and Civic Center farmers' markets for all the produce they use, with most of it coming from local organic farms.\u003c/p>\n\u003cp>The idea is simple; customers subscribe to the service, paying a $25 refundable deposit for the tiffin itself, which is returned each time a new delivery comes. Customers can order one to two meals a week, for $11 a meal and the price drops to $10 a meal if ordered three times a week or more. Delivery is $2, and Tay is working on having pick-up points where people can walk to get their meals to both get out of the office and save on the delivery charge. The tiffins come in a reusable burlap holder with a bamboo spork, which they keep. The holder is returned with the tiffin inside.\u003c/p>\n\u003cp>Tay spent about nine months working on the concept, developing recipes, branding, and such and now has about 100 regular subscribers. He’s making about 50 meals a day so far, (which is a lot for a few weeks in business, he says).\u003c/p>\n\u003cp>In addition to himself, he’s hired several employees, with two in the kitchen, three making deliveries and two doing promotional work.\u003c/p>\n\u003cp>Tay says he has about 70 items on the menu, so that even if one subscribed five days a week, one would only experience repeated items after about three to four weeks.\u003c/p>\n\u003cp>While vegans and gluten-free eaters can easily be accommodated, it’s much more difficult to accommodate individual preferences, like “I don’t like mushrooms or green peppers.” But because the menu is announced Friday the week before, a subscriber can change their days with enough advance notice, if there’s something they want to avoid.\u003c/p>\n\u003cp>Tay says he thought long and hard whether to offer a meat option, and decided against it.\u003c/p>\n\u003cp>“Most of our customers aren’t vegetarian, but are flexitarians who want to eat healthy,” he said. He doesn’t expect anyone to order from him every day (though he’s fine if they do) and feels people who want meat for lunch can get it elsewhere.\u003c/p>\n\u003cblockquote>\u003cp>“Eating vegetarian just fits better with our model of using less energy and conserving resources,” he said.\u003c/p>\u003c/blockquote>\n\u003cp>So what would a subscriber get on an average day?\u003c/p>\n\u003cfigure id=\"attachment_95234\" class=\"wp-caption aligncenter\" style=\"max-width: 1224px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/alix-wall-food-new.jpg\" alt=\"Penang curry with tofu, Japanese eggplant and kabocha squash with marinated mushrooms atop a bed of arugula and spinach is a meal on an average day.\" width=\"1224\" height=\"1632\" class=\"size-full wp-image-95234\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/alix-wall-food-new.jpg 1224w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/alix-wall-food-new-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/alix-wall-food-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/alix-wall-food-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/alix-wall-food-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/alix-wall-food-new-320x427.jpg 320w\" sizes=\"(max-width: 1224px) 100vw, 1224px\">\u003cfigcaption class=\"wp-caption-text\">Penang curry with tofu, Japanese eggplant and kabocha squash with marinated mushrooms atop a bed of arugula and spinach is a meal on an average day. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On the day I sampled Green Tiffin, the upper tier (each tiffin has two tiers) was filled with marinated mushrooms and onions over a bed of baby spinach and arugula, and the bottom tier held a Penang curry with Kabocha squash, snow peas, Japanese eggplant and tofu topped with toasted coconut with a brown and wild rice mix on the side.\u003c/p>\n\u003cp>The mushrooms were especially delicious (they were marinated in a mix of red wine and sherry vinegars overnight, with fresh herbs like parsley and oregano) and while the curry could have been spicier for my liking, it was not at all lacking for flavor. The portion was more than enough for me (though consumers with a larger appetite can specify the “green me up” option for extra).\u003c/p>\n\u003cp>While the meal I got didn’t include any superfoods like hemp or chia seeds or koji berries, those are sometimes in the mix, and every once in awhile a dessert is offered too. Raw foods like zucchini noodles are in rotation as are Asian noodle dishes, veggie burgers made from ingredients such as lentils, beets and nuts, and collard green rolls. Tay is dedicated to the notion of making his customers feel sated but not with an over-the-top food coma that makes returning to work difficult.\u003c/p>\n\u003cp>He’s trying to find that balance where his food is healthy but doesn’t sacrifice anything in terms of having excellent flavor, too. Menus show influences from a wide variety of countries.\u003c/p>\n\u003cp>“Eating something healthy that tastes good shouldn’t be that difficult,” he said.\u003c/p>\n\u003cp>Tay is especially proud of how little waste the company produces (since customers order in advance, he knows exactly how much food to buy) and the tiffin system produces no trash. The electric bikes contribute no fossil fuels to the environment.\u003c/p>\n\u003cfigure id=\"attachment_95228\" class=\"wp-caption aligncenter\" style=\"max-width: 576px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/GT-E-Bikes.jpg\" alt=\"If you order from Green Tiffin, your food will be delivered on a bike like this.\" width=\"576\" height=\"413\" class=\"size-full wp-image-95228\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/GT-E-Bikes.jpg 576w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/GT-E-Bikes-400x287.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/GT-E-Bikes-320x229.jpg 320w\" sizes=\"(max-width: 576px) 100vw, 576px\">\u003cfigcaption class=\"wp-caption-text\">If you order from Green Tiffin, your food will be delivered on a bike like this. \u003ccite>(Courtesy of Green Tiffin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>He can cater company lunches up to 20 servings, he said, and his delivery area includes downtown and SOMA to the Civic Center.\u003c/p>\n\u003cp>Tay has funded the venture by himself so far, and is looking into becoming a B Corporation. He is wary of outside investors to scale up because he doesn’t want to compromise his values, and once profitable, he intends to donate a portion of each sale to anti-hunger or nutrition education programs.\u003c/p>\n\u003cblockquote>\u003cp>“It happens in businesses all the time, where the goals of the investors are different from that of the original founder, and certain ideals are compromised, like no longer sourcing food from local farms to cut corners,” he said. “I am committed to not letting that happen.”\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_95219\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/adrian-tay-green-tiffin1920b.jpg\" alt=\"Adrian Tay, founder/owner of Green Tiffin\" width=\"1920\" height=\"1826\" class=\"size-full wp-image-95219\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/adrian-tay-green-tiffin1920b.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/adrian-tay-green-tiffin1920b-400x380.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/adrian-tay-green-tiffin1920b-800x761.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/adrian-tay-green-tiffin1920b-1440x1370.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/adrian-tay-green-tiffin1920b-1180x1122.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/adrian-tay-green-tiffin1920b-768x730.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/adrian-tay-green-tiffin1920b-320x304.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Adrian Tay, founder/owner of Green Tiffin \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"https://www.greentiffin.com/\" target=\"_blank\">\u003cstrong>Green Tiffin\u003c/strong>\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/greentiffin\" target=\"_blank\">Green Tiffin\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/greentiffin\" target=\"_blank\">@greentiffin\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/95214/green-tiffin-offers-san-franciscans-a-vegetarian-lunch-option-delivered","authors":["5567","5014"],"categories":["bayareabites_109","bayareabites_4084","bayareabites_1875","bayareabites_60","bayareabites_1873"],"tags":["bayareabites_14381","bayareabites_14380","bayareabites_14382","bayareabites_14745","bayareabites_1871","bayareabites_108"],"featImg":"bayareabites_95218","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. Plus, KQED’s Bianca Taylor brings you the local KQED news you need to know.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Consider-This-Podcast-Tile-703x703-1.jpg","imageAlt":"Consider This from NPR and KQED","officialWebsiteLink":"/podcasts/considerthis","meta":{"site":"news","source":"kqed","order":"7"},"link":"/podcasts/considerthis","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1503226625?mt=2&at=11l79Y&ct=nprdirectory","npr":"https://rpb3r.app.goo.gl/coronavirusdaily","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM1NS9wb2RjYXN0LnhtbA","spotify":"https://open.spotify.com/show/3Z6JdCS2d0eFEpXHKI6WqH"}},"forum":{"id":"forum","title":"Forum","tagline":"The conversation starts here","info":"KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.","airtime":"MON-FRI 9am-11am, 10pm-11pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED Forum with Mina Kim and Alexis Madrigal","officialWebsiteLink":"/forum","meta":{"site":"news","source":"kqed","order":"8"},"link":"/forum","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz","npr":"https://www.npr.org/podcasts/432307980/forum","stitcher":"https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast","rss":"https://feeds.megaphone.fm/KQINC9557381633"}},"freakonomics-radio":{"id":"freakonomics-radio","title":"Freakonomics Radio","info":"Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png","officialWebsiteLink":"http://freakonomics.com/","airtime":"SUN 1am-2am, SAT 3pm-4pm","meta":{"site":"radio","source":"WNYC"},"link":"/radio/program/freakonomics-radio","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519","tuneIn":"https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/","rss":"https://feeds.feedburner.com/freakonomicsradio"}},"fresh-air":{"id":"fresh-air","title":"Fresh Air","info":"Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.","airtime":"MON-FRI 7pm-8pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/fresh-air/","meta":{"site":"radio","source":"npr"},"link":"/radio/program/fresh-air","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Fresh-Air-p17/","rss":"https://feeds.npr.org/381444908/podcast.xml"}},"here-and-now":{"id":"here-and-now","title":"Here & Now","info":"A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.","airtime":"MON-THU 11am-12pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"http://www.wbur.org/hereandnow","meta":{"site":"news","source":"npr"},"link":"/radio/program/here-and-now","subsdcribe":{"apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661","tuneIn":"https://tunein.com/radio/Here--Now-p211/","rss":"https://feeds.npr.org/510051/podcast.xml"}},"how-i-built-this":{"id":"how-i-built-this","title":"How I Built This with Guy Raz","info":"Guy Raz dives into the stories behind some of the world's best known companies. 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No other part of the globe has experienced such dynamic political and social change in recent years.","airtime":"SAT 3am-4am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Inside-Europe-Podcast-Tile-300x300-1.jpg","meta":{"site":"news","source":"Deutsche Welle"},"link":"/radio/program/inside-europe","subscribe":{"apple":"https://itunes.apple.com/us/podcast/inside-europe/id80106806?mt=2","tuneIn":"https://tunein.com/radio/Inside-Europe-p731/","rss":"https://partner.dw.com/xml/podcast_inside-europe"}},"latino-usa":{"id":"latino-usa","title":"Latino USA","airtime":"MON 1am-2am, SUN 6pm-7pm","info":"Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg","officialWebsiteLink":"http://latinousa.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/latino-usa","subscribe":{"npr":"https://rpb3r.app.goo.gl/xtTd","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Latino-USA-p621/","rss":"https://feeds.npr.org/510016/podcast.xml"}},"live-from-here-highlights":{"id":"live-from-here-highlights","title":"Live from Here Highlights","info":"Chris Thile steps to the mic as the host of Live from Here (formerly A Prairie Home Companion), a live public radio variety show. Download Chris’s Song of the Week plus other highlights from the broadcast. Produced by American Public Media.","airtime":"SAT 6pm-8pm, SUN 11am-1pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Live-From-Here-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.livefromhere.org/","meta":{"site":"arts","source":"american public media"},"link":"/radio/program/live-from-here-highlights","subscribe":{"apple":"https://itunes.apple.com/us/podcast/id1167173941","tuneIn":"https://tunein.com/radio/Live-from-Here-Highlights-p921744/","rss":"https://feeds.publicradio.org/public_feeds/a-prairie-home-companion-highlights/rss/rss"}},"marketplace":{"id":"marketplace","title":"Marketplace","info":"Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.","airtime":"MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.marketplace.org/","meta":{"site":"news","source":"American Public Media"},"link":"/radio/program/marketplace","subscribe":{"apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/APM-Marketplace-p88/","rss":"https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"}},"mindshift":{"id":"mindshift","title":"MindShift","tagline":"A podcast about the future of learning and how we raise our kids","info":"The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. 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On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. 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