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You can find more of her work \u003ca href=\"https://www.kotetakotet.com/\">here\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/68980beab511750abbb1a58f1c768b45?s=600&d=blank&r=g","twitter":"root_g","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["subscriber"]},{"site":"bayareabites","roles":["subscriber"]},{"site":"checkplease","roles":["editor"]},{"site":"food","roles":["editor"]}],"headData":{"title":"Ruth Gebreyesus | KQED","description":"Food Writer","ogImgSrc":"https://secure.gravatar.com/avatar/68980beab511750abbb1a58f1c768b45?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/68980beab511750abbb1a58f1c768b45?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/rgebreyesus"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_138355":{"type":"posts","id":"bayareabites_138355","meta":{"index":"posts_1591205157","site":"bayareabites","id":"138355","score":null,"sort":[1595865600000]},"guestAuthors":[],"slug":"the-online-grocery-marketplace-is-booming-in-the-bay-area-heres-why","title":"The Online Grocery Marketplace is Booming in the Bay Area. Here’s Why","publishDate":1595865600,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>The coronavirus pandemic has transformed grocery shopping. Grocery sales have increased significantly since the onset of the pandemic, and the convenience and safety of online grocery and delivery companies have contributed to a historical boom.\u003c/p>\n\u003cp>Two Bay Area online grocers in this swift growth are Good Eggs and Imperfect Foods. Each company is carving out a respective corner in the burgeoning marketplace by adding values to their missions around product quality, affordability and above-average compensation that sets them apart from gig-economy fueled tech companies like Instacart and Postmates.\u003c/p>\n\u003cp>“Online grocery is definitely having its moment,” said Bentley Hall, CEO of Bay Area based online grocery purveyors Good Eggs. “I think the consumer behavior shift is large and fast and here to stay.” Hall explained that even though the company has added more delivery windows than ever before to meet growing demands, they sell out in minutes. “We've more than doubled our revenue in the last two months.”\u003c/p>\n\u003ch2>Growing During a Pandemic\u003c/h2>\n\u003cp>Good Eggs, which buys wholesale produce and prepared foods directly from vendors that’s later re-packaged and sold on its website, has been able to meet the growing demands of its new and existing customers by expanding its workforce and ramping up the volume of orders from suppliers. “What we heard from most of our suppliers as this all happened was that at least half of their business was through restaurant and food service and that had dried up overnight,” Hall said. “Instead of on-boarding a ton of new suppliers, [our] focus shifted to how we serve our existing suppliers so we can have a more resilient supply for our customers in this moment.”\u003c/p>\n\u003cfigure id=\"attachment_138345\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-138345\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/goodeggs_producebox-800x515.jpg\" alt=\"Imperfect Foods, which focuses on diverting quality but superficially less than perfect produce and pantry staples to customers, has experience surging demands during the pandemic.\" width=\"800\" height=\"515\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/goodeggs_producebox-800x515.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/goodeggs_producebox-1020x657.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/goodeggs_producebox-160x103.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/goodeggs_producebox-768x495.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/goodeggs_producebox-1536x990.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/goodeggs_producebox.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Imperfect Foods, which focuses on diverting quality but superficially less than perfect produce and pantry staples to customers, has experience surging demands during the pandemic. \u003ccite>(Imperfect Foods)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The food system’s resilience has been thoroughly tested by the pandemic and companies that have adapted their supply chains to systemic shocks have seen growth during this pandemic. “In the early phases of the pandemic, when airlines and hotels and restaurants shut down, we saw enormous quantities of food being stuck in the wrong supply chain,” said Phillip Behn, CEO of San Francisco-headquartered Imperfect Foods. Behn’s company focuses on reducing food waste by buying and delivering superficially less than perfect produce, pantry staples and proteins for discounted prices to over 400,000 customers across the country. “We're a small company so we did what we could. But it was quite painful to watch the amount of food that ended up being diverted to less than ideal uses,” he added.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Behn surmises that a major problem that leads to food waste in the country is an inflexible supply chain that is disconnected from growers and farmers. He attributes his company’s ability to adapt during the pandemic to the direct relationship Imperfect Foods has built with over 300 growers, 80% of which he said are family-owned businesses. As Imperfect Foods grows, maintaining that dynamic will be a priority and a challenge for Behn.“When companies grow, systems replace some of those relationships,” Behn admitted. “But I'm happy to report that on the sourcing front, we've kept it very much like it was on day one. We continue to have a direct relationship with farmers [which] has grown in volume but it hasn't changed in nature.”\u003c/p>\n\u003ch2>Scaling Business and Values\u003c/h2>\n\u003cp>Besides their wholesale relationships with growers, Good Eggs and Imperfect Foods also differ from competitors through their workforce as they are predominantly staffed by full-time workers with medical benefits. Besides offering extended paid sick leave in response to COVID-19, Good Eggs and Imperfect Foods also pay above the minimum wage with the former promising living wages and both offering ownership shares for all employees. “It's more costly in the long term to not have a quality workforce in place,” Hall explained. “It's a good business decision and it's the right character move.”\u003c/p>\n\u003cp>A part of their scaling business, Good Eggs decided to move into a new 115,000-square-foot warehouse in West Oakland.. Like many new residents to West Oakland, Hall explained that the company chose West Oakland for its proximity to San Francisco, the South Bay and the rest of the East Bay. “If you look around like where is the best location that can deliver same day to all of those geographies and also has an open labor pool, [there's] this combo of where our customers are and where our team is coming from,” he said of the company’s new home.\u003c/p>\n\u003cp>[aside postID=bayareabites_136549,bayareabites_137260,bayareabites_137381]\u003cbr>\nHall worked closely with the city of Oakland to identify organizations that can connect them with local candidates for the 400 new full-time jobs that the company added in the spring. Of those new hires, Good Eggs stated 61% are Oakland residents. One of them is Myra Burns who is in her third week as a delivery driver for the grocery company and makes $19 an hour. “From my perspective, it's really a good place to work for,” she said citing the safety protocols the company takes and the health benefits she receives. “They try to work with you and whatever [physical limitations] you have going on,” Burns said of her new employer’s flexibility. “And I appreciate that because I'm in my late fifties.”\u003c/p>\n\u003cp>As for the living wage the company proudly touts, Burns said she fares better because she’s a single person with no dependents. “[Does] it work for me completely? It has its moments. [I] can use the majority of it to pay my bills and then I own a cleaning service and a little handy-woman service on the side so it just goes along with what I'm doing,” she said. Burns’ assessment is echoed by MIT’s Living Wage Calculator which has Oakland’s hourly living wage at $18.25 for single adults with no children. That figure jumps to $36.46 with just one child.\u003c/p>\n\u003cp>When asked about their ideal customer, Good Eggs’ Hall talked about Marissa, the company’s moniker for its prototypical customer. “Oftentimes, it’s two working parents who have kids under the age of 15 at home,” he said. “They’re the ones who value this pace and quality that we seem to balance pretty well.” According to The Living Wage Calculator, Burns’ wage, when placed in the Marissa scenario and doubled to account for a second income, would fall short of the living wage.\u003c/p>\n\u003cp>Imperfect Foods, which pays its drivers around the same hourly rate, has resorted to temp agencies to staff some of their positions to meet recent surging demands. “We've had to be flexible. Our plan long term is to go back to 100% company hired associates,” Behn said.\u003c/p>\n\u003cfigure id=\"attachment_138542\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-138542\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/goodeggs_kqed.jpg\" alt=\"Good Eggs has seen its revenue double during the pandemic and is banking on a permanent shift for many towards online groceries. \" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/goodeggs_kqed.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/goodeggs_kqed-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/goodeggs_kqed-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/goodeggs_kqed-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/goodeggs_kqed-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/goodeggs_kqed-1536x960.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Good Eggs has seen its revenue double during the pandemic and is banking on a permanent shift for many towards online groceries. \u003ccite>(Emmanuelle Joyeux for Good Eggs)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Looking to the Future\u003c/h2>\n\u003cp>As both companies look ahead to the growing online grocery marketplace, they’re both eyeing expansion. For Good Eggs, Southern California is on the horizon for what Hall calls a “thoughtful geographic expansion.” He also wants to double down on the Bay Area market. “There's a roving boundary between groceries and restaurants which this whole scenario has accelerated so we're thinking about which tastemakers and restaurants we can actually work with to get groceries plus other things [out there],” he said adding that those collaborations are underway for the Bay Area.\u003c/p>\n\u003cp>Behn and Imperfect Foods can leverage renewed awareness around food waste that’s been exposed through the fragile infrastructure of the food system. “The good news is there's so much runway, there's so much more that we can do,” he said, adding his company will have diverted 200 million of the 20 billion pounds of food waste in the country. According to Berkeley based non-profit ReFed, integrating imperfect produce into the market ranks 18 of 27 on shifts that would significantly reduce food waste with consumer education and standardized date labeling coming in first.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>But Behn seems up for the challenge: “We can grow into such a large company by continuing to stay 100% focused on our mission.”\u003c/p>\n\n","blocks":[],"excerpt":" As the online grocery delivery market grows, two Bay Area companies are scaling their business and values. ","status":"publish","parent":0,"modified":1621633724,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":1459},"headData":{"title":"The Online Grocery Marketplace is Booming in the Bay Area. Here’s Why | KQED","description":" As the online grocery delivery market grows, two Bay Area companies are scaling their business and values. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"138355 https://ww2.kqed.org/bayareabites/?p=138355","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/07/27/the-online-grocery-marketplace-is-booming-in-the-bay-area-heres-why/","disqusTitle":"The Online Grocery Marketplace is Booming in the Bay Area. Here’s Why","path":"/bayareabites/138355/the-online-grocery-marketplace-is-booming-in-the-bay-area-heres-why","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>The coronavirus pandemic has transformed grocery shopping. Grocery sales have increased significantly since the onset of the pandemic, and the convenience and safety of online grocery and delivery companies have contributed to a historical boom.\u003c/p>\n\u003cp>Two Bay Area online grocers in this swift growth are Good Eggs and Imperfect Foods. Each company is carving out a respective corner in the burgeoning marketplace by adding values to their missions around product quality, affordability and above-average compensation that sets them apart from gig-economy fueled tech companies like Instacart and Postmates.\u003c/p>\n\u003cp>“Online grocery is definitely having its moment,” said Bentley Hall, CEO of Bay Area based online grocery purveyors Good Eggs. “I think the consumer behavior shift is large and fast and here to stay.” Hall explained that even though the company has added more delivery windows than ever before to meet growing demands, they sell out in minutes. “We've more than doubled our revenue in the last two months.”\u003c/p>\n\u003ch2>Growing During a Pandemic\u003c/h2>\n\u003cp>Good Eggs, which buys wholesale produce and prepared foods directly from vendors that’s later re-packaged and sold on its website, has been able to meet the growing demands of its new and existing customers by expanding its workforce and ramping up the volume of orders from suppliers. “What we heard from most of our suppliers as this all happened was that at least half of their business was through restaurant and food service and that had dried up overnight,” Hall said. “Instead of on-boarding a ton of new suppliers, [our] focus shifted to how we serve our existing suppliers so we can have a more resilient supply for our customers in this moment.”\u003c/p>\n\u003cfigure id=\"attachment_138345\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-138345\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/goodeggs_producebox-800x515.jpg\" alt=\"Imperfect Foods, which focuses on diverting quality but superficially less than perfect produce and pantry staples to customers, has experience surging demands during the pandemic.\" width=\"800\" height=\"515\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/goodeggs_producebox-800x515.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/goodeggs_producebox-1020x657.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/goodeggs_producebox-160x103.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/goodeggs_producebox-768x495.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/goodeggs_producebox-1536x990.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/goodeggs_producebox.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Imperfect Foods, which focuses on diverting quality but superficially less than perfect produce and pantry staples to customers, has experience surging demands during the pandemic. \u003ccite>(Imperfect Foods)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The food system’s resilience has been thoroughly tested by the pandemic and companies that have adapted their supply chains to systemic shocks have seen growth during this pandemic. “In the early phases of the pandemic, when airlines and hotels and restaurants shut down, we saw enormous quantities of food being stuck in the wrong supply chain,” said Phillip Behn, CEO of San Francisco-headquartered Imperfect Foods. Behn’s company focuses on reducing food waste by buying and delivering superficially less than perfect produce, pantry staples and proteins for discounted prices to over 400,000 customers across the country. “We're a small company so we did what we could. But it was quite painful to watch the amount of food that ended up being diverted to less than ideal uses,” he added.\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>Behn surmises that a major problem that leads to food waste in the country is an inflexible supply chain that is disconnected from growers and farmers. He attributes his company’s ability to adapt during the pandemic to the direct relationship Imperfect Foods has built with over 300 growers, 80% of which he said are family-owned businesses. As Imperfect Foods grows, maintaining that dynamic will be a priority and a challenge for Behn.“When companies grow, systems replace some of those relationships,” Behn admitted. “But I'm happy to report that on the sourcing front, we've kept it very much like it was on day one. We continue to have a direct relationship with farmers [which] has grown in volume but it hasn't changed in nature.”\u003c/p>\n\u003ch2>Scaling Business and Values\u003c/h2>\n\u003cp>Besides their wholesale relationships with growers, Good Eggs and Imperfect Foods also differ from competitors through their workforce as they are predominantly staffed by full-time workers with medical benefits. Besides offering extended paid sick leave in response to COVID-19, Good Eggs and Imperfect Foods also pay above the minimum wage with the former promising living wages and both offering ownership shares for all employees. “It's more costly in the long term to not have a quality workforce in place,” Hall explained. “It's a good business decision and it's the right character move.”\u003c/p>\n\u003cp>A part of their scaling business, Good Eggs decided to move into a new 115,000-square-foot warehouse in West Oakland.. Like many new residents to West Oakland, Hall explained that the company chose West Oakland for its proximity to San Francisco, the South Bay and the rest of the East Bay. “If you look around like where is the best location that can deliver same day to all of those geographies and also has an open labor pool, [there's] this combo of where our customers are and where our team is coming from,” he said of the company’s new home.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_136549,bayareabites_137260,bayareabites_137381","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nHall worked closely with the city of Oakland to identify organizations that can connect them with local candidates for the 400 new full-time jobs that the company added in the spring. Of those new hires, Good Eggs stated 61% are Oakland residents. One of them is Myra Burns who is in her third week as a delivery driver for the grocery company and makes $19 an hour. “From my perspective, it's really a good place to work for,” she said citing the safety protocols the company takes and the health benefits she receives. “They try to work with you and whatever [physical limitations] you have going on,” Burns said of her new employer’s flexibility. “And I appreciate that because I'm in my late fifties.”\u003c/p>\n\u003cp>As for the living wage the company proudly touts, Burns said she fares better because she’s a single person with no dependents. “[Does] it work for me completely? It has its moments. [I] can use the majority of it to pay my bills and then I own a cleaning service and a little handy-woman service on the side so it just goes along with what I'm doing,” she said. Burns’ assessment is echoed by MIT’s Living Wage Calculator which has Oakland’s hourly living wage at $18.25 for single adults with no children. That figure jumps to $36.46 with just one child.\u003c/p>\n\u003cp>When asked about their ideal customer, Good Eggs’ Hall talked about Marissa, the company’s moniker for its prototypical customer. “Oftentimes, it’s two working parents who have kids under the age of 15 at home,” he said. “They’re the ones who value this pace and quality that we seem to balance pretty well.” According to The Living Wage Calculator, Burns’ wage, when placed in the Marissa scenario and doubled to account for a second income, would fall short of the living wage.\u003c/p>\n\u003cp>Imperfect Foods, which pays its drivers around the same hourly rate, has resorted to temp agencies to staff some of their positions to meet recent surging demands. “We've had to be flexible. Our plan long term is to go back to 100% company hired associates,” Behn said.\u003c/p>\n\u003cfigure id=\"attachment_138542\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-138542\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/goodeggs_kqed.jpg\" alt=\"Good Eggs has seen its revenue double during the pandemic and is banking on a permanent shift for many towards online groceries. \" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/goodeggs_kqed.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/goodeggs_kqed-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/goodeggs_kqed-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/goodeggs_kqed-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/goodeggs_kqed-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/goodeggs_kqed-1536x960.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Good Eggs has seen its revenue double during the pandemic and is banking on a permanent shift for many towards online groceries. \u003ccite>(Emmanuelle Joyeux for Good Eggs)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Looking to the Future\u003c/h2>\n\u003cp>As both companies look ahead to the growing online grocery marketplace, they’re both eyeing expansion. For Good Eggs, Southern California is on the horizon for what Hall calls a “thoughtful geographic expansion.” He also wants to double down on the Bay Area market. “There's a roving boundary between groceries and restaurants which this whole scenario has accelerated so we're thinking about which tastemakers and restaurants we can actually work with to get groceries plus other things [out there],” he said adding that those collaborations are underway for the Bay Area.\u003c/p>\n\u003cp>Behn and Imperfect Foods can leverage renewed awareness around food waste that’s been exposed through the fragile infrastructure of the food system. “The good news is there's so much runway, there's so much more that we can do,” he said, adding his company will have diverted 200 million of the 20 billion pounds of food waste in the country. According to Berkeley based non-profit ReFed, integrating imperfect produce into the market ranks 18 of 27 on shifts that would significantly reduce food waste with consumer education and standardized date labeling coming in first.\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>But Behn seems up for the challenge: “We can grow into such a large company by continuing to stay 100% focused on our mission.”\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/138355/the-online-grocery-marketplace-is-booming-in-the-bay-area-heres-why","authors":["11625"],"categories":["bayareabites_752","bayareabites_17082","bayareabites_1875"],"tags":["bayareabites_16557","bayareabites_744","bayareabites_16883","bayareabites_16885","bayareabites_14775","bayareabites_11039","bayareabites_11783","bayareabites_14572","bayareabites_16886","bayareabites_16884"],"featImg":"bayareabites_138346","label":"bayareabites"},"bayareabites_136903":{"type":"posts","id":"bayareabites_136903","meta":{"index":"posts_1591205157","site":"bayareabites","id":"136903","score":null,"sort":[1587996006000]},"guestAuthors":[],"slug":"how-popular-food-delivery-companies-like-uber-eats-have-changed-their-health-policies-because-of-coronavirus","title":"Coronavirus and Food Delivery: A Guide to Popular Bay Area Apps and Health Policies","publishDate":1587996006,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>During the coronavirus crisis, Californians are ever more reliant on delivery services for takeout and groceries. And, almost two months into shelter-in-place restrictions to curb the COVID-19 pandemic, restaurants are similarly relying on these services to keep their business afloat.\u003c/p>\n\u003cp>Ordering takeout can certainly support restaurants, and keeps diners sheltered in their homes. Yet the burden and health risks of acquiring food has shifted to a delivery workforce that is largely without employer-provided health insurance and other benefits like sick paid leave. And then there's the cut that delivery apps take from local restaurants.[aside postID='bayareabites_136732' label='Ordering Delivery and Takeout in the Bay Area During Coronavirus']\u003c/p>\n\u003cp>If you're someone who cares about worker protection, public safety and supporting local restaurants, what's the difference between one delivery app or another?\u003c/p>\n\u003cp>That's where this guide comes in. Below, we’ve researched the policies of the more popular delivery companies in the Bay Area, prioritizing paid sick leave, hazard pay, fees charged to restaurants and distribution of protective equipment to drivers.\u003c/p>\n\u003cp>\u003cstrong>Some basics, first:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>This guide is made to represent and track changes to policies since the outbreak of coronavirus.\u003c/li>\n\u003cli>This information is gathered directly from company spokespersons, previous news reporting, and the company’s websites.\u003c/li>\n\u003cli>Public health officials have found no documented cases of COVID-19 transmission from food or food packaging.\u003c/li>\n\u003cli>Since April 16, California mandates that all food workers get two weeks of supplemental paid sick leave. This includes delivery drivers and otherwise non-benefited employees. Food workers are eligible for 80 hours of paid sick leave if they are subject to, quarantine, isolation order or under a medical directive to stop working.\u003c/li>\n\u003cli>Some delivery companies have waived delivery fees for customers, but restaurants are still paying commissions ranging from 10% to 30% per order. (In April, San Francisco Mayor London Breed temporarily capped the fees that restaurants pay to delivery companies at 15%.)\u003c/li>\n\u003c/ul>\n\u003cp>\u003c!-- iframe plugin v.4.3 wordpress.org/plugins/iframe/ -->\u003cbr>\n\u003ciframe src=\"//datawrapper.dwcdn.net/WeIes/22/\" scrolling=\"yes\" frameborder=\"0\" style=\"border: none;\" width=\"320\" height=\"785\" class=\"iframe-class\">\u003c/iframe>\u003c/p>\n\u003ch2>DoorDash and Caviar\u003c/h2>\n\u003cp>Both provide two weeks’ pay to couriers who are either diagnosed with COVID-19, quarantined with medical documentation, or are proven housemates with someone who has been. Couriers must also have been active on the platforms for at least two months and completed 30 deliveries in the past 30 days. The company also recently amended this policy to include non-diagnosed drivers who are high-risk, or drivers who live with a high-risk housemate.\u003cstrong>\u003cbr>\n\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Hazard Pay, Wages and Tips\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The companies have not amended their wages or tips for couriers. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Vendor Fees\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Through April, DoorDash and Caviar have offered free sign-up and no commission for 30 days to new restaurants on the platform. Pick-up orders are not charged commission.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Protective Equipment\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Distributing PPE equipment is in process.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Social Distancing and Contactless Delivery \u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Default delivery method has been changed to no-contact. \u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/iStock-1164894477.jpg\">\u003cimg class=\"alignnone wp-image-1337060 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/iStock-1164894477-800x533.jpg\" alt=\"Woman pulling out groceries from a box.\" width=\"800\" height=\"533\">\u003c/a>\u003c/p>\n\u003ch2>Good Eggs\u003c/h2>\n\u003cp>\u003cstrong>Sick Leave Policy\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Before the coronavirus pandemic, all employees received nine days of sick leave. After the onset, Good Eggs added two weeks of sick leave to the existing policy for employees who qualify based on the state's mandate.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Hazard Pay, Wages and Tips\u003c/strong>\u003ci> \u003c/i>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The company has introduced new bonuses available to employees. \u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Vendor Fees\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Vendor fees do not apply. Good Eggs acts as a supplier of goods from farmers and foodmakers.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Protective Equipment\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Good Eggs is providing employees with masks, alcohol wipes, disinfectant, and hand sanitizer. Employees are allowed to wear their own mask if it meets or exceeds the quality of masks provided. The company has stopped reusing delivery boxes and ice packs. Delivery vans are cleaned and sanitized every night. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Social Distancing and Contactless Delivery \u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Physical distancing has become a standard practice in the company’s fulfillment center and production kitchen. When physical distancing is not possible, masks, gloves and frequent handwashing are required. The company recommends a 15-minute limit on work in close proximity.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Good Eggs has shifted to contactless delivery only.\u003c/span>\u003c/p>\n\u003ch2>\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/iStock-1134086327.jpg\">\u003cimg class=\"alignnone wp-image-1337061 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/iStock-1134086327-800x590.jpg\" alt=\"Chinese takeout\" width=\"800\" height=\"590\">\u003c/a>\u003c/h2>\n\u003ch2>Grubhub\u003c/h2>\n\u003cp>\u003cstrong>Sick Leave Policy\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Grubhub has offered \u003ca href=\"https://driver-support.grubhub.com/hc/en-us/articles/360041282891-Am-I-eligible-for-Driver-Support-Pay-during-the-COVID-19-pandemic-\">a one-time payment\u003c/a>\u003c/span>\u003cspan style=\"font-weight: 400\"> to drivers, based on average three-week earnings, who have a documented COVID-19 diagnosis, have been ordered by a public health authority or licensed medical provider to self-isolate, or had their accounts restricted as a result of information from a public health authority. Only drivers who have made at least one delivery in the last 30 days are eligible.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Hazard Pay, Wages and Tips\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Grubhub did not return requests for comment on tips and hazard pay. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Vendor Fees\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The company has not changed its fee policies. \u003c/span>\u003ca href=\"https://www.theverge.com/2020/4/2/21206019/grubhub-restaurants-250-discounts-coronavirus\">\u003cspan style=\"font-weight: 400\">The company has come under fire in recent weeks\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> for offering a discount program that put the cost on participating restaurants without their knowledge. Grubhub updated the program to pay for a portion of the orders. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Protective Equipment\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The company’s website states drivers can order free protective equipment including hand sanitizer, masks and gloves on a first-come-first-serve basis. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Social Distancing and Contactless Delivery \u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Default delivery method has been changed to no-contact. \u003c/span>\u003c/p>\n\u003ch2>\u003cimg class=\"alignnone wp-image-136938 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/iStock-1156620825-800x533.jpg\" alt=\"Open fridge filled with produce\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/iStock-1156620825-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/iStock-1156620825-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/iStock-1156620825-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/iStock-1156620825-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/iStock-1156620825.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/h2>\n\u003ch2>Instacart\u003c/h2>\n\u003cp>\u003cstrong>Sick Leave Policy\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">All workers are eligible for 14 days of paid sick leave if they are diagnosed with COVID-19, in mandatory isolation or mandatory quarantine. While some in-store only shoppers can accrue sick pay as part of their benefitted employee status, Instacart workers who shop as well as deliver are in independent contractors without benefits.\u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Hazard Pay, Wages and Tips\u003c/strong>\u003c/p>\n\u003cp>The company has introduced bonuses of $25–$150 to in-store employees but hazard pay demands of delivery employees have not been granted. Customer tips have increased by 30% on average according to the company but some\u003ca href=\"https://www.wired.com/story/instacart-delivery-workers-still-waiting-safety-kits/\"> \u003cspan style=\"font-weight: 400\">Instacart shoppers\u003c/span>\u003c/a> have complained that “\u003cspan style=\"font-weight: 400\">“\u003c/span>\u003ca href=\"https://www.cnn.com/2020/04/09/tech/instacart-shoppers-tip-baiting/index.html\">\u003cspan style=\"font-weight: 400\">tip-baiting\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">”\u003c/span>has been detrimental to their pay.\u003c/p>\n\u003cp>\u003cstrong>Protective Equipment\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Three weeks ago, Instacart announced it will distribute free health and safety kits to full-service shoppers that include a washable and reusable face mask, hand sanitizer and a thermometer. Shoppers will order these kits online. So far, it seems that there is \u003ca href=\"https://www.wired.com/story/instacart-delivery-workers-still-waiting-safety-kits/\">a delay in both the ordering and fulfillment process\u003c/a>\u003c/span> \u003cspan style=\"font-weight: 400\">of these protective safety kits to shoppers, who’ve complained they were unable to order using an internal company website. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Social Distancing and Contactless Delivery \u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Instacart offers a contactless delivery option. \u003c/span>\u003c/p>\n\u003cp>\u003cimg class=\"alignnone wp-image-1337064 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/iStock-1151646621-800x533.jpg\" alt=\"Fried chicken and a burger\" width=\"800\" height=\"533\">\u003c/p>\n\u003ch2>Postmates\u003c/h2>\n\u003cp>\u003cstrong>Sick Leave Policy\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Postmates has launched a \"Fleet Relief Fund\" to help drivers cover medical expenses related to COVID-19, not contingent upon diagnosis. Drivers who test positive can receive up to two weeks of lost income. Postmates covers lost wages and some medical fees for couriers that are diagnosed or who have a family member diagnosed with COVID-19.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Hazard Pay, Wages and Tips\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Postmates has not amended their delivery drivers’ wages through hazard pay or bonuses.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Vendor Fees\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Postmates has waived fees for restaurants in San Francisco. The company has also launched a pilot program for qualifying small businesses new to the platform, which waives commission fees in the Bay Area, Los Angeles, Sacramento and Detroit.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Protective Equipment\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The company is in the process of distributing reusable and single-use masks to couriers across the country in accordance with city, county and state regulations. The company is also in the process of creating funds for drivers to purchase their own PPE. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Social Distancing and Contactless Delivery \u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Postmates offers a non-contact delivery option. \u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/iStock-1150147280.jpg\">\u003cimg class=\"alignnone wp-image-1337065 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/iStock-1150147280-800x503.jpg\" alt=\"UberEats delivery person on a bike\" width=\"800\" height=\"503\">\u003c/a>\u003c/p>\n\u003ch2>UberEats\u003c/h2>\n\u003cp>\u003cstrong>Sick Leave Policy\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Last month Uber\u003c/span>\u003ca href=\"https://www.uber.com/blog/update-covid-19-financial/\"> \u003cspan style=\"font-weight: 400\">announced a financial assistance policy\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> for active drivers who have completed at least one trip in the past 30 days and have been diagnosed or are self-isolating at the direction of a public health authority. The company has extended eligibility to delivery drivers with pre-existing conditions who have been advised to quarantine during the pandemic. Payments vary by city. \u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Hazard Pay, Wages and Tips\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The company has not amended its wages or tip baselines for drivers.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Vendor Fees\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The company has switched from a weekly payout policy to a daily one. They have also waived delivery fees for independent restaurants, which makes up more than 55% of restaurants on their platform in California. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Protective Equipment\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The company is distributing 500,000 ear-loop face masks and cleaning supplies to active drivers and delivery people around the U.S. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Social Distancing and Contactless Delivery \u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Contactless delivery is available on UberEats.\u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/iStock-665131622.jpg\">\u003cimg class=\"alignnone wp-image-1337062 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/iStock-665131622-800x534.jpg\" alt=\"Amazon Fresh insulated grocery delivery bags on front porch closeup\" width=\"800\" height=\"534\">\u003c/a>\u003c/p>\n\u003ch2>Whole Foods on Amazon Prime\u003c/h2>\n\u003cp>\u003cstrong>Sick Leave Policy\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Whole Foods grocery store staff are planning their \u003ca href=\"https://www.theguardian.com/business/2020/apr/15/whole-food-protests-coronavirus-working-conditions-sickout\">second sickout of the year\u003c/a>\u003c/span>\u003cspan style=\"font-weight: 400\"> on May 1 in protest of unsafe working conditions at the chain. The grocery store’s workers fall under different employment categories than shoppers and delivery drivers, who are hourly Amazon workers without benefits.\u003c/span>\u003ca href=\"https://www.theguardian.com/technology/2020/apr/20/amazon-warehouse-workers-sickout-coronavirus\"> \u003cspan style=\"font-weight: 400\">Amazon warehouse workers across the country have held similar protests\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> and continue to hold sick outs, stating that the company has not made good on its promise to provide sick leave, masks and temperature checks. Workers in \u003ca href=\"https://www.npr.org/sections/coronavirus-live-updates/2020/04/21/839888501/amazon-workers-stage-new-protests-over-warehouse-coronavirus-safety\" target=\"_blank\" rel=\"noopener noreferrer\">over 130 Amazon warehouses\u003c/a> have tested positive for COVID-19. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Hazard Pay, Wages and Tips\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In the U.S., Amazon has increased their hourly minimum wage from $15 to $17 through April. The company has also doubled the overtime pay rate. Delivery drivers do not qualify for tips. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Protective Equipment\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Whole Foods and Amazon\u003c/span>\u003cspan style=\"font-weight: 400\"> have \u003ca href=\"https://blog.aboutamazon.com/company-news/amazons-actions-to-help-employees-communities-and-customers-affected-by-covid-19\">both promised safety measures\u003c/a> that include protective equipment and daily temperature checks for their employees, but workers say those needs have gone unmet.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Social Distancing and Contactless Delivery \u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Ineffective social distancing is one of the complaints of Whole Foods and Amazon workers who have called out sick in protest. Deliveries through Amazon are often contactless.\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n","blocks":[],"excerpt":"During coronavirus, which food delivery companies have drastically changed their health policies?","status":"publish","parent":0,"modified":1589263244,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":true,"iframeSrcs":["//datawrapper.dwcdn.net/WeIes/22/"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":78,"wordCount":1595},"headData":{"title":"Guide to Bay Area Food Delivery Company Health Policies | KQED","description":"During coronavirus, which food delivery companies have drastically changed their health policies?","ogTitle":"How popular Bay Area food delivery companies have changed their policies during coronavirus","ogDescription":"","ogImgId":"","twTitle":"How popular Bay Area food delivery companies have changed their policies during coronavirus","twDescription":"","twImgId":""},"disqusIdentifier":"136903 https://ww2.kqed.org/bayareabites/?p=136903","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/04/27/how-popular-food-delivery-companies-like-uber-eats-have-changed-their-health-policies-because-of-coronavirus/","disqusTitle":"Coronavirus and Food Delivery: A Guide to Popular Bay Area Apps and Health Policies","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/136903/how-popular-food-delivery-companies-like-uber-eats-have-changed-their-health-policies-because-of-coronavirus","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>During the coronavirus crisis, Californians are ever more reliant on delivery services for takeout and groceries. And, almost two months into shelter-in-place restrictions to curb the COVID-19 pandemic, restaurants are similarly relying on these services to keep their business afloat.\u003c/p>\n\u003cp>Ordering takeout can certainly support restaurants, and keeps diners sheltered in their homes. Yet the burden and health risks of acquiring food has shifted to a delivery workforce that is largely without employer-provided health insurance and other benefits like sick paid leave. And then there's the cut that delivery apps take from local restaurants.\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_136732","label":"Ordering Delivery and Takeout in the Bay Area During Coronavirus "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you're someone who cares about worker protection, public safety and supporting local restaurants, what's the difference between one delivery app or another?\u003c/p>\n\u003cp>That's where this guide comes in. Below, we’ve researched the policies of the more popular delivery companies in the Bay Area, prioritizing paid sick leave, hazard pay, fees charged to restaurants and distribution of protective equipment to drivers.\u003c/p>\n\u003cp>\u003cstrong>Some basics, first:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>This guide is made to represent and track changes to policies since the outbreak of coronavirus.\u003c/li>\n\u003cli>This information is gathered directly from company spokespersons, previous news reporting, and the company’s websites.\u003c/li>\n\u003cli>Public health officials have found no documented cases of COVID-19 transmission from food or food packaging.\u003c/li>\n\u003cli>Since April 16, California mandates that all food workers get two weeks of supplemental paid sick leave. This includes delivery drivers and otherwise non-benefited employees. Food workers are eligible for 80 hours of paid sick leave if they are subject to, quarantine, isolation order or under a medical directive to stop working.\u003c/li>\n\u003cli>Some delivery companies have waived delivery fees for customers, but restaurants are still paying commissions ranging from 10% to 30% per order. (In April, San Francisco Mayor London Breed temporarily capped the fees that restaurants pay to delivery companies at 15%.)\u003c/li>\n\u003c/ul>\n\u003cp>\u003c!-- iframe plugin v.4.3 wordpress.org/plugins/iframe/ -->\u003cbr>\n\u003ciframe src=\"//datawrapper.dwcdn.net/WeIes/22/\" scrolling=\"yes\" frameborder=\"0\" style=\"border: none;\" width=\"320\" height=\"785\" class=\"iframe-class\">\u003c/iframe>\u003c/p>\n\u003ch2>DoorDash and Caviar\u003c/h2>\n\u003cp>Both provide two weeks’ pay to couriers who are either diagnosed with COVID-19, quarantined with medical documentation, or are proven housemates with someone who has been. Couriers must also have been active on the platforms for at least two months and completed 30 deliveries in the past 30 days. The company also recently amended this policy to include non-diagnosed drivers who are high-risk, or drivers who live with a high-risk housemate.\u003cstrong>\u003cbr>\n\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Hazard Pay, Wages and Tips\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The companies have not amended their wages or tips for couriers. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Vendor Fees\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Through April, DoorDash and Caviar have offered free sign-up and no commission for 30 days to new restaurants on the platform. Pick-up orders are not charged commission.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Protective Equipment\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Distributing PPE equipment is in process.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Social Distancing and Contactless Delivery \u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Default delivery method has been changed to no-contact. \u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/iStock-1164894477.jpg\">\u003cimg class=\"alignnone wp-image-1337060 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/iStock-1164894477-800x533.jpg\" alt=\"Woman pulling out groceries from a box.\" width=\"800\" height=\"533\">\u003c/a>\u003c/p>\n\u003ch2>Good Eggs\u003c/h2>\n\u003cp>\u003cstrong>Sick Leave Policy\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Before the coronavirus pandemic, all employees received nine days of sick leave. After the onset, Good Eggs added two weeks of sick leave to the existing policy for employees who qualify based on the state's mandate.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Hazard Pay, Wages and Tips\u003c/strong>\u003ci> \u003c/i>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The company has introduced new bonuses available to employees. \u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Vendor Fees\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Vendor fees do not apply. Good Eggs acts as a supplier of goods from farmers and foodmakers.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Protective Equipment\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Good Eggs is providing employees with masks, alcohol wipes, disinfectant, and hand sanitizer. Employees are allowed to wear their own mask if it meets or exceeds the quality of masks provided. The company has stopped reusing delivery boxes and ice packs. Delivery vans are cleaned and sanitized every night. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Social Distancing and Contactless Delivery \u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Physical distancing has become a standard practice in the company’s fulfillment center and production kitchen. When physical distancing is not possible, masks, gloves and frequent handwashing are required. The company recommends a 15-minute limit on work in close proximity.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Good Eggs has shifted to contactless delivery only.\u003c/span>\u003c/p>\n\u003ch2>\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/iStock-1134086327.jpg\">\u003cimg class=\"alignnone wp-image-1337061 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/iStock-1134086327-800x590.jpg\" alt=\"Chinese takeout\" width=\"800\" height=\"590\">\u003c/a>\u003c/h2>\n\u003ch2>Grubhub\u003c/h2>\n\u003cp>\u003cstrong>Sick Leave Policy\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Grubhub has offered \u003ca href=\"https://driver-support.grubhub.com/hc/en-us/articles/360041282891-Am-I-eligible-for-Driver-Support-Pay-during-the-COVID-19-pandemic-\">a one-time payment\u003c/a>\u003c/span>\u003cspan style=\"font-weight: 400\"> to drivers, based on average three-week earnings, who have a documented COVID-19 diagnosis, have been ordered by a public health authority or licensed medical provider to self-isolate, or had their accounts restricted as a result of information from a public health authority. Only drivers who have made at least one delivery in the last 30 days are eligible.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Hazard Pay, Wages and Tips\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Grubhub did not return requests for comment on tips and hazard pay. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Vendor Fees\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The company has not changed its fee policies. \u003c/span>\u003ca href=\"https://www.theverge.com/2020/4/2/21206019/grubhub-restaurants-250-discounts-coronavirus\">\u003cspan style=\"font-weight: 400\">The company has come under fire in recent weeks\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> for offering a discount program that put the cost on participating restaurants without their knowledge. Grubhub updated the program to pay for a portion of the orders. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Protective Equipment\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The company’s website states drivers can order free protective equipment including hand sanitizer, masks and gloves on a first-come-first-serve basis. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Social Distancing and Contactless Delivery \u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Default delivery method has been changed to no-contact. \u003c/span>\u003c/p>\n\u003ch2>\u003cimg class=\"alignnone wp-image-136938 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/iStock-1156620825-800x533.jpg\" alt=\"Open fridge filled with produce\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/iStock-1156620825-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/iStock-1156620825-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/iStock-1156620825-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/iStock-1156620825-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/iStock-1156620825.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/h2>\n\u003ch2>Instacart\u003c/h2>\n\u003cp>\u003cstrong>Sick Leave Policy\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">All workers are eligible for 14 days of paid sick leave if they are diagnosed with COVID-19, in mandatory isolation or mandatory quarantine. While some in-store only shoppers can accrue sick pay as part of their benefitted employee status, Instacart workers who shop as well as deliver are in independent contractors without benefits.\u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Hazard Pay, Wages and Tips\u003c/strong>\u003c/p>\n\u003cp>The company has introduced bonuses of $25–$150 to in-store employees but hazard pay demands of delivery employees have not been granted. Customer tips have increased by 30% on average according to the company but some\u003ca href=\"https://www.wired.com/story/instacart-delivery-workers-still-waiting-safety-kits/\"> \u003cspan style=\"font-weight: 400\">Instacart shoppers\u003c/span>\u003c/a> have complained that “\u003cspan style=\"font-weight: 400\">“\u003c/span>\u003ca href=\"https://www.cnn.com/2020/04/09/tech/instacart-shoppers-tip-baiting/index.html\">\u003cspan style=\"font-weight: 400\">tip-baiting\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">”\u003c/span>has been detrimental to their pay.\u003c/p>\n\u003cp>\u003cstrong>Protective Equipment\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Three weeks ago, Instacart announced it will distribute free health and safety kits to full-service shoppers that include a washable and reusable face mask, hand sanitizer and a thermometer. Shoppers will order these kits online. So far, it seems that there is \u003ca href=\"https://www.wired.com/story/instacart-delivery-workers-still-waiting-safety-kits/\">a delay in both the ordering and fulfillment process\u003c/a>\u003c/span> \u003cspan style=\"font-weight: 400\">of these protective safety kits to shoppers, who’ve complained they were unable to order using an internal company website. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Social Distancing and Contactless Delivery \u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Instacart offers a contactless delivery option. \u003c/span>\u003c/p>\n\u003cp>\u003cimg class=\"alignnone wp-image-1337064 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/iStock-1151646621-800x533.jpg\" alt=\"Fried chicken and a burger\" width=\"800\" height=\"533\">\u003c/p>\n\u003ch2>Postmates\u003c/h2>\n\u003cp>\u003cstrong>Sick Leave Policy\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Postmates has launched a \"Fleet Relief Fund\" to help drivers cover medical expenses related to COVID-19, not contingent upon diagnosis. Drivers who test positive can receive up to two weeks of lost income. Postmates covers lost wages and some medical fees for couriers that are diagnosed or who have a family member diagnosed with COVID-19.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Hazard Pay, Wages and Tips\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Postmates has not amended their delivery drivers’ wages through hazard pay or bonuses.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Vendor Fees\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Postmates has waived fees for restaurants in San Francisco. The company has also launched a pilot program for qualifying small businesses new to the platform, which waives commission fees in the Bay Area, Los Angeles, Sacramento and Detroit.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Protective Equipment\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The company is in the process of distributing reusable and single-use masks to couriers across the country in accordance with city, county and state regulations. The company is also in the process of creating funds for drivers to purchase their own PPE. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Social Distancing and Contactless Delivery \u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Postmates offers a non-contact delivery option. \u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/iStock-1150147280.jpg\">\u003cimg class=\"alignnone wp-image-1337065 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/iStock-1150147280-800x503.jpg\" alt=\"UberEats delivery person on a bike\" width=\"800\" height=\"503\">\u003c/a>\u003c/p>\n\u003ch2>UberEats\u003c/h2>\n\u003cp>\u003cstrong>Sick Leave Policy\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Last month Uber\u003c/span>\u003ca href=\"https://www.uber.com/blog/update-covid-19-financial/\"> \u003cspan style=\"font-weight: 400\">announced a financial assistance policy\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> for active drivers who have completed at least one trip in the past 30 days and have been diagnosed or are self-isolating at the direction of a public health authority. The company has extended eligibility to delivery drivers with pre-existing conditions who have been advised to quarantine during the pandemic. Payments vary by city. \u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Hazard Pay, Wages and Tips\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The company has not amended its wages or tip baselines for drivers.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Vendor Fees\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The company has switched from a weekly payout policy to a daily one. They have also waived delivery fees for independent restaurants, which makes up more than 55% of restaurants on their platform in California. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Protective Equipment\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The company is distributing 500,000 ear-loop face masks and cleaning supplies to active drivers and delivery people around the U.S. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Social Distancing and Contactless Delivery \u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Contactless delivery is available on UberEats.\u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/iStock-665131622.jpg\">\u003cimg class=\"alignnone wp-image-1337062 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/iStock-665131622-800x534.jpg\" alt=\"Amazon Fresh insulated grocery delivery bags on front porch closeup\" width=\"800\" height=\"534\">\u003c/a>\u003c/p>\n\u003ch2>Whole Foods on Amazon Prime\u003c/h2>\n\u003cp>\u003cstrong>Sick Leave Policy\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Whole Foods grocery store staff are planning their \u003ca href=\"https://www.theguardian.com/business/2020/apr/15/whole-food-protests-coronavirus-working-conditions-sickout\">second sickout of the year\u003c/a>\u003c/span>\u003cspan style=\"font-weight: 400\"> on May 1 in protest of unsafe working conditions at the chain. The grocery store’s workers fall under different employment categories than shoppers and delivery drivers, who are hourly Amazon workers without benefits.\u003c/span>\u003ca href=\"https://www.theguardian.com/technology/2020/apr/20/amazon-warehouse-workers-sickout-coronavirus\"> \u003cspan style=\"font-weight: 400\">Amazon warehouse workers across the country have held similar protests\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> and continue to hold sick outs, stating that the company has not made good on its promise to provide sick leave, masks and temperature checks. Workers in \u003ca href=\"https://www.npr.org/sections/coronavirus-live-updates/2020/04/21/839888501/amazon-workers-stage-new-protests-over-warehouse-coronavirus-safety\" target=\"_blank\" rel=\"noopener noreferrer\">over 130 Amazon warehouses\u003c/a> have tested positive for COVID-19. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Hazard Pay, Wages and Tips\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In the U.S., Amazon has increased their hourly minimum wage from $15 to $17 through April. The company has also doubled the overtime pay rate. Delivery drivers do not qualify for tips. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Protective Equipment\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Whole Foods and Amazon\u003c/span>\u003cspan style=\"font-weight: 400\"> have \u003ca href=\"https://blog.aboutamazon.com/company-news/amazons-actions-to-help-employees-communities-and-customers-affected-by-covid-19\">both promised safety measures\u003c/a> that include protective equipment and daily temperature checks for their employees, but workers say those needs have gone unmet.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Social Distancing and Contactless Delivery \u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Ineffective social distancing is one of the complaints of Whole Foods and Amazon workers who have called out sick in protest. Deliveries through Amazon are often contactless.\u003c/span>\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>\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\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/136903/how-popular-food-delivery-companies-like-uber-eats-have-changed-their-health-policies-because-of-coronavirus","authors":["11625"],"categories":["bayareabites_109","bayareabites_752","bayareabites_10028","bayareabites_13746","bayareabites_1875"],"tags":["bayareabites_11781","bayareabites_16549","bayareabites_16545","bayareabites_2258","bayareabites_16572","bayareabites_15844","bayareabites_11039","bayareabites_12200","bayareabites_16502","bayareabites_16446","bayareabites_16574","bayareabites_92","bayareabites_12201","bayareabites_16573","bayareabites_3063"],"featImg":"bayareabites_136937","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":""},"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_75002":{"type":"posts","id":"bayareabites_75002","meta":{"index":"posts_1591205157","site":"bayareabites","id":"75002","score":null,"sort":[1386884779000]},"guestAuthors":[],"slug":"food-delivery-technology","title":"AmazonFresh, Drones, Plated and Pizza Buttons: Food Delivery in the 21st Century","publishDate":1386884779,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_75004\" class=\"wp-caption aligncenter\" style=\"max-width: 711px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/amazon_fresh_top.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/amazon_fresh_top.jpg\" alt=\"AmazonFresh announced its arrival in San Francisco this week.\" width=\"711\" height=\"461\" class=\"size-full wp-image-75004\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">AmazonFresh announced its arrival in San Francisco this week.\u003c/figcaption>\u003c/figure>\n\u003cp>On Tuesday, Amazon announced the launch of \u003ca href=\"http://fresh.amazon.com/Gateway?browseMP=A3FX2TOAMS7SFL\" target=\"_blank\">AmazonFresh\u003c/a> -- its new grocery service -- in San Francisco. The service joins a wealth of start-up food delivery companies that are hoping to capitalize on the tech-hungry and food-crazed Bay Area. \u003c/p>\n\u003cp>Internet-based food delivery isn't new. In 1996, \u003ca href=\"http://www.peapod.com/?gclid=CO2-ybaXqbsCFY-VfgodCyAAcg&001=3631&002=33&006=10398&tmcampid=40&tmad=c&tmplaceref=PPC-BRANDED&tmclickref=10398&ef_id=UUt4hAAABCvkR5@w:20131211220808:s\" target=\"_blank\">Peapod \u003c/a>became one of the earliest web start-ups with online food delivery from grocery stores. It continues to be the largest online food delivery out there. \u003ca href=\"http://ediblestartups.com/2013/10/23/event-recap-panel-on-online-grocery-delivery-good-eggs-lolabees-harvest-plated-webvan-and-free-spirit-farm/\" target=\"_blank\">Webvan\u003c/a>, a Silicon Valley-based online grocery business, was founded in the late 1990s, but went bankrupt in 2001 when spending on infrastructure far exceeded profit. Today, that continues to be a problem in the business. But, both those companies look nearly antiquated now with what new companies are proposing. \u003ca href=\"http://www.amazon.com/b?ref_=tsm_1_tw_s_amzn_mx3eqp&node=8037720011\">Drones\u003c/a> dropping off your \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/06/05/pizza-delivering-drones-dominos-gives-it-a-shot/\">take-out\u003c/a>?\u003c/p>\n\u003cp>AmazonFresh is essentially capitalizing on the delivery services that Amazon already operates. In addition to delivering groceries to your home -- which can often be a money-losing business -- Amazon will deliver high-priced electronics and other goods at the same time and with the same trucks. The fear of many grocery stores is that AmazonFresh will be a loss-leader for other Amazon products and will drive local grocery stores out of business. AmazonFresh already launched in Los Angeles and Seattle and has hinted that it'll be in 20 more cities next year, according to \u003ca href=\"http://www.reuters.com/article/2013/06/04/net-us-amazon-grocery-idUSBRE95311Q20130604\" target=\"_blank\">Reuters\u003c/a>. \u003c/p>\n\u003cp>There's a free 30-day trial for select zip codes in San Francisco right now; otherwise, it costs $299/year. That includes same-day free delivery for orders over $35. You can get groceries, food right from local restaurants and sync recipes to your delivery list.\u003c/p>\n\u003cp>Of course, Amazon isn't the only company trying to figure out the food delivery business. \u003ca href=\"http://delivery.walmart.com/usd-estore/home/anonymouslanding.jsp\" target=\"_blank\">Walmart To Go\u003c/a> has also been testing same-day grocery delivery throughout the Bay Area for the last two years and is now expanding beyond California. Google announced in September its \u003ca href=\"https://www.google.com/shopping/express/\" target=\"_blank\">Shopping Express service\u003c/a>, which delivers within a few hours for $5 from a number of stores, is available throughout the Bay Area. \u003ca href=\"https://www.instacart.com/store\" target=\"_blank\">Instacart\u003c/a> is another local same-day food delivery start-up that has popped up. And \u003ca href=\"http://www.goodeggs.com/lolabees\" target=\"_blank\">LolaBee's\u003c/a> Harvest, an online farmers market recently was acquired by \u003ca href=\"http://www.goodeggs.com/welcome\">Good Eggs\u003c/a>, which delivers from farms and foodmakers.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But, getting the food is only half the cooking battle.\u003c/p>\n\u003cfigure id=\"attachment_75007\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Plated.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Plated.jpg\" alt=\"Plated delivers ingredients and recipes for customers to whip up their own meals.\" width=\"640\" height=\"320\" class=\"size-full wp-image-75007\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Plated delivers ingredients and recipes for customers to whip up their own meals.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.plated.com/\" target=\"_blank\">Plated\u003c/a>, which delivers fresh ingredients for specific recipes straight to your home, came out of a New York start-up accelerator and expanded to San Francisco in September. Menus are posted from professional chefs and you pick which you want the ingredients to try for $15/plate.\u003c/p>\n\u003cp>Plated will have to compete in San Francisco with \u003ca href=\"http://www.blueapron.com/\" target=\"_blank\">Blue Apron\u003c/a>, which started here and is $10/plate. Both start-ups offer different menu options and let you pick which and how many meals you want to try in a week. \u003ca href=\"http://www.platejoy.com/\" target=\"_blank\">Platejoy\u003c/a> does a similar delivery, but has you fill out a survey first and suggest healthy recipes you might like to try. \u003c/p>\n\u003cp>What if you don't want to cook, though? Fortunately, San Francisco is the incubator for virtually all tech start-ups, meaning we have more than a few food delivery companies testing out the waters. \u003ca href=\"https://www.spoonrocket.com/\" target=\"_blank\">SpoonRocket\u003c/a>, just $6/day, and \u003ca href=\"https://munchery.com/\" target=\"_blank\">Munchery\u003c/a> deliver completed, cooked meals. Or, get healthy finished meals delivered by \u003ca href=\"http://www.eatsprig.com/\" target=\"_blank\">Sprig\u003c/a>.\u003c/p>\n\u003cp>Or, why not try an emergency pizza button?\u003c/p>\n\u003cp>The \u003ca href=\"http://piepal.me/\" target=\"_blank\">PiePal \u003c/a>is designed to deliver a pre-programmed pizza from Domino's at the press of a single large button, \u003ca href=\"http://www.npr.org/blogs/alltechconsidered/2013/11/12/244828150/this-device-lets-you-order-a-pizza-with-the-push-of-a-button\" target=\"_blank\">according to NPR\u003c/a>. That means all you have to do when the mood strikes late at night is press the large button. Just don't press it on accident or you might be stuck with a large pizza you didn't want. While the PiePal is not for sale, you can sign up right now as a beta \"taster.\"\u003c/p>\n\u003cdiv class=\"single-video\">\u003ciframe src=\"//player.vimeo.com/video/78796518?title=0&byline=0&portrait=0&color=a7441f\" width=\"560\" height=\"315\" frameborder=\"0\" mozallowfullscreen>\u003c/iframe>\u003c/div>\n\u003cp>Of course, if you think you can manage to operate an actual app when the late-night munchies strike, then there are more then a few restaurant delivery technologies to use.\u003c/p>\n\u003cp>The restaurant delivery market is a crowded space right now. Just look at \u003ca href=\"http://techcrunch.com/tag/food-delivery/\" target=\"_blank\">TechCrunch's \"food delivery\" section\u003c/a> to get a sense of how many start-ups how to be THE go-to when you want food from that Chinese place on the other side of town. \u003c/p>\n\u003cp>\u003ca href=\"https://www.grubhub.com/\" target=\"_blank\">Grubhub \u003c/a>and \u003ca href=\"http://www.seamless.com/\" target=\"_blank\">Seamless\u003c/a>, the two biggest delivery apps, merged earlier this year to become one massive food delivery app. Enter your order on your phone and, as long as you're willing to pay a fee for the deliver and a slightly higher price for the food (and sometimes meet a minimum order requirement), you'll get your food from places that may not deliver. The apps are becoming mainstream enough that problems -- like placing an order that never comes (!) -- are becoming more rare.\u003c/p>\n\u003cp>Plenty of other tech companies are offering their own variety on online restaurant delivery. \u003ca href=\"https://www.trycaviar.com/\" target=\"_blank\">Caviar\u003c/a> partners with restaurants in San Francisco -- and now Seattle and New York -- to bump their orders to the front of the line and offer exclusive items. \u003ca href=\"http://eat24.com/\" target=\"_blank\">Eat 24\u003c/a> provides delivery, based on where you live and what you want. \u003ca href=\"http://www.zestyapp.com/\" target=\"_blank\">Zesty\u003c/a> delivers only the healthy options from restaurants. If you're in Silicon Valley or Mountain View, you have even more options -- \u003ca href=\"https://www.doordash.com/\" target=\"_blank\">Door Dash\u003c/a> or \u003ca href=\"https://www.fluc.com/\" target=\"_blank\">Fluc\u003c/a>.\u003c/p>\n\u003cp>You can even order regional specials, like deep-dish pizza from Chicago or chili from Cincinnati, and have it delivered around the country with \u003ca href=\"https://www.goldbely.com/\" target=\"_blank\">Goldbely\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Instead of a truck, will that food be delivered via drone soon? \u003ca href=\"http://www.latimes.com/business/technology/la-fi-tn-amazon-ups-google-delivery-drones-20131203,0,3320223.story#axzz2nCjYyjMW\" target=\"_blank\">According to The LA Times\u003c/a>, along with the much-publicized Amazon drones, Google and UPS are testing drones and robotic helicopters to make home delivery. It may not be long before you can press the emergency pizza button and have a mini-helicopter drop off the fresh snack right at your doorstep. Or, of course, you could just pick up the phone and have them deliver the old-fashioned way.\u003c/p>\n\n","blocks":[],"excerpt":"Food delivery technology -- from Amazon drones to pizza at the press of a button -- is exploding in San Francisco, meaning you can have fresh ingredients and recipes or take-out from your favorite restaurant delivered for a price.","status":"publish","parent":0,"modified":1387047431,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":true,"iframeSrcs":["//player.vimeo.com/video/78796518"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":1013},"headData":{"title":"AmazonFresh, Drones, Plated and Pizza Buttons: Food Delivery in the 21st Century | KQED","description":"Food delivery technology -- from Amazon drones to pizza at the press of a button -- is exploding in San Francisco, meaning you can have fresh ingredients and recipes or take-out from your favorite restaurant delivered for a price.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"75002 http://blogs.kqed.org/bayareabites/?p=75002","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/12/12/food-delivery-technology/","disqusTitle":"AmazonFresh, Drones, Plated and Pizza Buttons: Food Delivery in the 21st Century","path":"/bayareabites/75002/food-delivery-technology","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_75004\" class=\"wp-caption aligncenter\" style=\"max-width: 711px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/amazon_fresh_top.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/amazon_fresh_top.jpg\" alt=\"AmazonFresh announced its arrival in San Francisco this week.\" width=\"711\" height=\"461\" class=\"size-full wp-image-75004\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">AmazonFresh announced its arrival in San Francisco this week.\u003c/figcaption>\u003c/figure>\n\u003cp>On Tuesday, Amazon announced the launch of \u003ca href=\"http://fresh.amazon.com/Gateway?browseMP=A3FX2TOAMS7SFL\" target=\"_blank\">AmazonFresh\u003c/a> -- its new grocery service -- in San Francisco. The service joins a wealth of start-up food delivery companies that are hoping to capitalize on the tech-hungry and food-crazed Bay Area. \u003c/p>\n\u003cp>Internet-based food delivery isn't new. In 1996, \u003ca href=\"http://www.peapod.com/?gclid=CO2-ybaXqbsCFY-VfgodCyAAcg&001=3631&002=33&006=10398&tmcampid=40&tmad=c&tmplaceref=PPC-BRANDED&tmclickref=10398&ef_id=UUt4hAAABCvkR5@w:20131211220808:s\" target=\"_blank\">Peapod \u003c/a>became one of the earliest web start-ups with online food delivery from grocery stores. It continues to be the largest online food delivery out there. \u003ca href=\"http://ediblestartups.com/2013/10/23/event-recap-panel-on-online-grocery-delivery-good-eggs-lolabees-harvest-plated-webvan-and-free-spirit-farm/\" target=\"_blank\">Webvan\u003c/a>, a Silicon Valley-based online grocery business, was founded in the late 1990s, but went bankrupt in 2001 when spending on infrastructure far exceeded profit. Today, that continues to be a problem in the business. But, both those companies look nearly antiquated now with what new companies are proposing. \u003ca href=\"http://www.amazon.com/b?ref_=tsm_1_tw_s_amzn_mx3eqp&node=8037720011\">Drones\u003c/a> dropping off your \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/06/05/pizza-delivering-drones-dominos-gives-it-a-shot/\">take-out\u003c/a>?\u003c/p>\n\u003cp>AmazonFresh is essentially capitalizing on the delivery services that Amazon already operates. In addition to delivering groceries to your home -- which can often be a money-losing business -- Amazon will deliver high-priced electronics and other goods at the same time and with the same trucks. The fear of many grocery stores is that AmazonFresh will be a loss-leader for other Amazon products and will drive local grocery stores out of business. AmazonFresh already launched in Los Angeles and Seattle and has hinted that it'll be in 20 more cities next year, according to \u003ca href=\"http://www.reuters.com/article/2013/06/04/net-us-amazon-grocery-idUSBRE95311Q20130604\" target=\"_blank\">Reuters\u003c/a>. \u003c/p>\n\u003cp>There's a free 30-day trial for select zip codes in San Francisco right now; otherwise, it costs $299/year. That includes same-day free delivery for orders over $35. You can get groceries, food right from local restaurants and sync recipes to your delivery list.\u003c/p>\n\u003cp>Of course, Amazon isn't the only company trying to figure out the food delivery business. \u003ca href=\"http://delivery.walmart.com/usd-estore/home/anonymouslanding.jsp\" target=\"_blank\">Walmart To Go\u003c/a> has also been testing same-day grocery delivery throughout the Bay Area for the last two years and is now expanding beyond California. Google announced in September its \u003ca href=\"https://www.google.com/shopping/express/\" target=\"_blank\">Shopping Express service\u003c/a>, which delivers within a few hours for $5 from a number of stores, is available throughout the Bay Area. \u003ca href=\"https://www.instacart.com/store\" target=\"_blank\">Instacart\u003c/a> is another local same-day food delivery start-up that has popped up. And \u003ca href=\"http://www.goodeggs.com/lolabees\" target=\"_blank\">LolaBee's\u003c/a> Harvest, an online farmers market recently was acquired by \u003ca href=\"http://www.goodeggs.com/welcome\">Good Eggs\u003c/a>, which delivers from farms and foodmakers.\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>But, getting the food is only half the cooking battle.\u003c/p>\n\u003cfigure id=\"attachment_75007\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Plated.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Plated.jpg\" alt=\"Plated delivers ingredients and recipes for customers to whip up their own meals.\" width=\"640\" height=\"320\" class=\"size-full wp-image-75007\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Plated delivers ingredients and recipes for customers to whip up their own meals.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.plated.com/\" target=\"_blank\">Plated\u003c/a>, which delivers fresh ingredients for specific recipes straight to your home, came out of a New York start-up accelerator and expanded to San Francisco in September. Menus are posted from professional chefs and you pick which you want the ingredients to try for $15/plate.\u003c/p>\n\u003cp>Plated will have to compete in San Francisco with \u003ca href=\"http://www.blueapron.com/\" target=\"_blank\">Blue Apron\u003c/a>, which started here and is $10/plate. Both start-ups offer different menu options and let you pick which and how many meals you want to try in a week. \u003ca href=\"http://www.platejoy.com/\" target=\"_blank\">Platejoy\u003c/a> does a similar delivery, but has you fill out a survey first and suggest healthy recipes you might like to try. \u003c/p>\n\u003cp>What if you don't want to cook, though? Fortunately, San Francisco is the incubator for virtually all tech start-ups, meaning we have more than a few food delivery companies testing out the waters. \u003ca href=\"https://www.spoonrocket.com/\" target=\"_blank\">SpoonRocket\u003c/a>, just $6/day, and \u003ca href=\"https://munchery.com/\" target=\"_blank\">Munchery\u003c/a> deliver completed, cooked meals. Or, get healthy finished meals delivered by \u003ca href=\"http://www.eatsprig.com/\" target=\"_blank\">Sprig\u003c/a>.\u003c/p>\n\u003cp>Or, why not try an emergency pizza button?\u003c/p>\n\u003cp>The \u003ca href=\"http://piepal.me/\" target=\"_blank\">PiePal \u003c/a>is designed to deliver a pre-programmed pizza from Domino's at the press of a single large button, \u003ca href=\"http://www.npr.org/blogs/alltechconsidered/2013/11/12/244828150/this-device-lets-you-order-a-pizza-with-the-push-of-a-button\" target=\"_blank\">according to NPR\u003c/a>. That means all you have to do when the mood strikes late at night is press the large button. Just don't press it on accident or you might be stuck with a large pizza you didn't want. While the PiePal is not for sale, you can sign up right now as a beta \"taster.\"\u003c/p>\n\u003cdiv class=\"single-video\">\u003ciframe src=\"//player.vimeo.com/video/78796518?title=0&byline=0&portrait=0&color=a7441f\" width=\"560\" height=\"315\" frameborder=\"0\" mozallowfullscreen>\u003c/iframe>\u003c/div>\n\u003cp>Of course, if you think you can manage to operate an actual app when the late-night munchies strike, then there are more then a few restaurant delivery technologies to use.\u003c/p>\n\u003cp>The restaurant delivery market is a crowded space right now. Just look at \u003ca href=\"http://techcrunch.com/tag/food-delivery/\" target=\"_blank\">TechCrunch's \"food delivery\" section\u003c/a> to get a sense of how many start-ups how to be THE go-to when you want food from that Chinese place on the other side of town. \u003c/p>\n\u003cp>\u003ca href=\"https://www.grubhub.com/\" target=\"_blank\">Grubhub \u003c/a>and \u003ca href=\"http://www.seamless.com/\" target=\"_blank\">Seamless\u003c/a>, the two biggest delivery apps, merged earlier this year to become one massive food delivery app. Enter your order on your phone and, as long as you're willing to pay a fee for the deliver and a slightly higher price for the food (and sometimes meet a minimum order requirement), you'll get your food from places that may not deliver. The apps are becoming mainstream enough that problems -- like placing an order that never comes (!) -- are becoming more rare.\u003c/p>\n\u003cp>Plenty of other tech companies are offering their own variety on online restaurant delivery. \u003ca href=\"https://www.trycaviar.com/\" target=\"_blank\">Caviar\u003c/a> partners with restaurants in San Francisco -- and now Seattle and New York -- to bump their orders to the front of the line and offer exclusive items. \u003ca href=\"http://eat24.com/\" target=\"_blank\">Eat 24\u003c/a> provides delivery, based on where you live and what you want. \u003ca href=\"http://www.zestyapp.com/\" target=\"_blank\">Zesty\u003c/a> delivers only the healthy options from restaurants. If you're in Silicon Valley or Mountain View, you have even more options -- \u003ca href=\"https://www.doordash.com/\" target=\"_blank\">Door Dash\u003c/a> or \u003ca href=\"https://www.fluc.com/\" target=\"_blank\">Fluc\u003c/a>.\u003c/p>\n\u003cp>You can even order regional specials, like deep-dish pizza from Chicago or chili from Cincinnati, and have it delivered around the country with \u003ca href=\"https://www.goldbely.com/\" target=\"_blank\">Goldbely\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Instead of a truck, will that food be delivered via drone soon? \u003ca href=\"http://www.latimes.com/business/technology/la-fi-tn-amazon-ups-google-delivery-drones-20131203,0,3320223.story#axzz2nCjYyjMW\" target=\"_blank\">According to The LA Times\u003c/a>, along with the much-publicized Amazon drones, Google and UPS are testing drones and robotic helicopters to make home delivery. It may not be long before you can press the emergency pizza button and have a mini-helicopter drop off the fresh snack right at your doorstep. Or, of course, you could just pick up the phone and have them deliver the old-fashioned way.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/75002/food-delivery-technology","authors":["1459"],"categories":["bayareabites_752","bayareabites_4084","bayareabites_1875","bayareabites_1927"],"tags":["bayareabites_11782","bayareabites_12783","bayareabites_8693","bayareabites_11039","bayareabites_11349","bayareabites_12781"],"featImg":"bayareabites_75004","label":"bayareabites"},"bayareabites_73518":{"type":"posts","id":"bayareabites_73518","meta":{"index":"posts_1591205157","site":"bayareabites","id":"73518","score":null,"sort":[1383866232000]},"guestAuthors":[],"slug":"tim-west-food-hackathon-burning-man-doritos","title":"Tim West: Food Hackathon, Burning Man & Doritos","publishDate":1383866232,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_73526\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/Tim-West-looking-at-computer1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/Tim-West-looking-at-computer1000.jpg\" alt=\"Tim West looking at computer. Photo courtesy of Molly DeCoudreaux\" width=\"1000\" height=\"667\" class=\"size-full wp-image-73526\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tim West. Photo courtesy of Molly DeCoudreaux\u003c/figcaption>\u003c/figure>\n\u003cp>Tim West is a familiar name in both the food and technology worlds. He moved cross country to cook at Facebook headquarters but then shifted his culinary pursuits to food technology entrepreneurship. West became the Chief Cereal Officer and founder of the startup \u003ca href=\"http://cerealize.com/#\">Cerealize\u003c/a>, a customized cereal company. He also became the co-creator of the \u003ca href=\"http://www.FutureFoodHack.com\">Food Hackathon\u003c/a>. Until recently, West worked on \u003ca href=\"https://cosemble.com/\">Cosemble\u003c/a>, which was an extension of his involvement with \u003ca href=\"https://www.facebook.com/grubly\">Grubly\u003c/a>, an AirBNB concept for food. He recently stepped into an advisory role at Cosemble to make more time for \u003ca href=\"http://futurefoodtech.com/hackathon/\">The Future of Food Hackathon\u003c/a>, happening November 16-17 at the Tagged HQ in San Francisco. Bay Area Bites caught up with West recently and his comments have been edited for brevity.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What is a Food Hackathon?\u003c/strong>\u003cbr>\n\u003cstrong>West:\u003c/strong> A traditional hackathon is an event where people meet to engage in collaborative computer programming (aka: hacking). Tech companies use this model to attract new talent and launch new products internally. I had prepared food for these events while cooking at the Facebook HQ and it occurred to me that we could use this model to address challenges and opportunities in our food system. Food Hackathon was born to provide a place to create, prototype and launch new food related business ideas and products that make the world a happier, healthier and tastier place. The result has become a diverse community of entrepreneurs and investors dedicated to growing food related businesses.\u003c/p>\n\u003cp>Our \u003ca href=\"http://www.FoodHackathon.com\">video\u003c/a> best showcases the energy in the community. \u003c/p>\n\u003cp>[vimeo 69940410]\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are the challenges with running Food Hackathon?\u003c/strong>\u003cbr>\n\u003cstrong>West:\u003c/strong> Nobody knows what a food hackathon is! People often think that we are cooking or cutting food so we start by telling them that we’re really more like a business plan competition and show them our video. The rest just works itself out.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: And the exciting parts are...?\u003c/strong>\u003cbr>\n\u003cstrong>West:\u003c/strong> We had 250+ people show up to our first event from as far away as Singapore, Poland and India—and that was with just two weeks notice! We’ve been covered on NPR, in the LA Times and received requests for Food Hackathons in Texas, Canada and Rome. We are most excited to take this show on the road and build a global community of entrepreneurs who love food as much as we do here in the SF Bay Area.\u003c/p>\n\u003cfigure id=\"attachment_73524\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/Tim-West-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/Tim-West-1000.jpg\" alt=\"Tim West next to FoodHackathon signage. Photo courtesy of Molly DeCoudreaux\" width=\"1000\" height=\"667\" class=\"size-full wp-image-73524\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tim West next to FoodHackathon signage. Photo courtesy of Molly DeCoudreaux\u003cbr>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: What food startups have peaked your interest?\u003c/strong>\u003cbr>\n\u003cstrong>West:\u003c/strong> I really love \u003ca href=\"http://www.letsfeast.com/\">Feast\u003c/a> for their use of technology to teach folks to cook and \u003ca href=\"http://www.goodeggs.com/sfbay\">Good Eggs\u003c/a> for taking the farmers' market online. Also, \u003ca href=\"http://localfoodlab.com/\">Local Food Lab\u003c/a> is launching Start Something Local to help food entrepreneurs and \u003ca href=\"http://www.foodtechconnect.com/\">Food Tech Connect\u003c/a> is the best place to keep up with food and tech.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Your grandfather created \u003ca href=\"http://www.fritolay.com/our-snacks/doritos.html\">Doritos\u003c/a>. What was he like and do you have a go-to Doritos favorite flavor?\u003c/strong>\u003cbr>\n\u003cstrong>West:\u003c/strong> Yes, true story; my grandfather, Arch West, invented Doritos. He was a brilliant man, very driven and hard working. He once told me that the name for Doritos (little gold) came two years before the product. It was while vacationing in San Diego that he first tasted corn chips. He liked them so he took the idea back to Frito but they didn’t think that Americans would buy corn chips. So, in typical entrepreneurial fashion, he started making the product on his own. People love them! And, in typical corporate fashion, Frito promoted him and claimed ownership.\u003c/p>\n\u003cp>It’s funny, I don’t remember ever seeing my grandfather eat Doritos. I guess that must be why he lived to be 98 years old. They taste great but I don’t care much for them either. Have you ever tried to chew a Dorito 100 times? Maybe it’s time for somebody to reinvent Doritos?\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you live? Where are your favorite spots for food and drink?\u003c/strong>\u003cbr>\n\u003cstrong>West:\u003c/strong> I live at the Dead Houses in Palo Alto, CA. They are a bunch of coops near the Stanford Campus and are full of entrepreneurs, artists, musicians and Stanford graduate students. It’s rumored that this is where Sean Parker started Napster (before Facebook). It’s an awesomely kooky spot! \u003c/p>\n\u003cp>I love the \u003ca href=\"http://www.roseandcrownpa.com/\">Rose and Crown\u003c/a> if I’m looking for a beer. They have an excellent selection and are refreshingly down to earth (Palo Alto can be stuffy sometimes). The Nut House is awesomely funky too!\u003c/p>\n\u003cp>My favorite eating spots in Palo Alto are \u003ca href=\"http://orenshummus.com/\">Oren’s Hummus Shop\u003c/a> (if you’re on a budget) and \u003ca href=\"http://bonvivantcafe.net/\">Bon Vivant Café\u003c/a> (if you really want to woo someone cute). Tip: Make sure to stop by \u003ca href=\"http://www.yelp.com/biz/moniques-chocolates-palo-alto\">Monique's Chocolates\u003c/a> and pick up some dark chocolate salted caramels before dinner. They might just make you fall in love. It worked for me!\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are your own cooking and eating habits like and what technology do you use?\u003c/strong>\u003cbr>\n\u003cstrong>West:\u003c/strong> Cooking is my creative release. I love feeding people and I love being well fed. Unless struck by a desire for a specific dish (like paella or lasagna Bolognese), I often let my environment take the lead on deciding what I’m meant to eat. I start by looking at what’s ripe and in season. Then I look at what equipment and tools I have available. These limiting factors often lead me to meals most in line with my food ideology which, is no doubt, most delicious.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/\">Yelp\u003c/a> is still my #1 go-to app for locating immediate food options. I used to turn to GrubHub for menus and ordering but their selection is quite small. \u003ca href=\"http://www.seamless.com/sf/\">Seamless\u003c/a> is good too. If not in a rush, I like to support startups like Good Eggs and \u003ca href=\"http://www.eatsprig.com\">Sprig\u003c/a>. When looking for an adventure I trust \u003ca href=\"http://eatfeastly.com/intro/\">Feastly\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You went to Burning Man this summer. Any ideas related to food and community from that outing?\u003c/strong>\u003cbr>\n\u003cstrong>West:\u003c/strong> This was my second year organizing the food at Camp IDEATE. Spending a week in the desert with 69,000+ people was honestly the most civilized thing I’ve ever done in my life. People are so generous! There is no money and no advertising. It is pure gift economy and food is not surprisingly one of the most popular gifts.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>I hired a group called \u003ca href=\"http://krishnakitchen.org/\">Krishna Kitchen\u003c/a> to cater our camp this year. They produced the most delicious, high vibrational, vegetarian food I’ve ever consumed in my entire life! In fact, it was such an amazing experience that I haven’t had a bite of meat since. This year was truly life changing. \u003c/p>\n\n","blocks":[],"excerpt":"What is a food hackathon? It's happening November 16 and 17, and co-founder Tim West has ties to the worlds of food and technology. Find out what drives West, who is the grandson of the founder of the popular Doritos chips.","status":"publish","parent":0,"modified":1383930214,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":1144},"headData":{"title":"Tim West: Food Hackathon, Burning Man & Doritos | KQED","description":"What is a food hackathon? It's happening November 16 and 17, and co-founder Tim West has ties to the worlds of food and technology. Find out what drives West, who is the grandson of the founder of the popular Doritos chips.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"73518 http://blogs.kqed.org/bayareabites/?p=73518","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/11/07/tim-west-food-hackathon-burning-man-doritos/","disqusTitle":"Tim West: Food Hackathon, Burning Man & Doritos","path":"/bayareabites/73518/tim-west-food-hackathon-burning-man-doritos","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_73526\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/Tim-West-looking-at-computer1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/Tim-West-looking-at-computer1000.jpg\" alt=\"Tim West looking at computer. Photo courtesy of Molly DeCoudreaux\" width=\"1000\" height=\"667\" class=\"size-full wp-image-73526\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tim West. Photo courtesy of Molly DeCoudreaux\u003c/figcaption>\u003c/figure>\n\u003cp>Tim West is a familiar name in both the food and technology worlds. He moved cross country to cook at Facebook headquarters but then shifted his culinary pursuits to food technology entrepreneurship. West became the Chief Cereal Officer and founder of the startup \u003ca href=\"http://cerealize.com/#\">Cerealize\u003c/a>, a customized cereal company. He also became the co-creator of the \u003ca href=\"http://www.FutureFoodHack.com\">Food Hackathon\u003c/a>. Until recently, West worked on \u003ca href=\"https://cosemble.com/\">Cosemble\u003c/a>, which was an extension of his involvement with \u003ca href=\"https://www.facebook.com/grubly\">Grubly\u003c/a>, an AirBNB concept for food. He recently stepped into an advisory role at Cosemble to make more time for \u003ca href=\"http://futurefoodtech.com/hackathon/\">The Future of Food Hackathon\u003c/a>, happening November 16-17 at the Tagged HQ in San Francisco. Bay Area Bites caught up with West recently and his comments have been edited for brevity.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What is a Food Hackathon?\u003c/strong>\u003cbr>\n\u003cstrong>West:\u003c/strong> A traditional hackathon is an event where people meet to engage in collaborative computer programming (aka: hacking). Tech companies use this model to attract new talent and launch new products internally. I had prepared food for these events while cooking at the Facebook HQ and it occurred to me that we could use this model to address challenges and opportunities in our food system. Food Hackathon was born to provide a place to create, prototype and launch new food related business ideas and products that make the world a happier, healthier and tastier place. The result has become a diverse community of entrepreneurs and investors dedicated to growing food related businesses.\u003c/p>\n\u003cp>Our \u003ca href=\"http://www.FoodHackathon.com\">video\u003c/a> best showcases the energy in the community. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"vimeo","attributes":{"named":{"label":"69940410"},"numeric":["69940410"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are the challenges with running Food Hackathon?\u003c/strong>\u003cbr>\n\u003cstrong>West:\u003c/strong> Nobody knows what a food hackathon is! People often think that we are cooking or cutting food so we start by telling them that we’re really more like a business plan competition and show them our video. The rest just works itself out.\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>\u003cstrong>Bay Area Bites: And the exciting parts are...?\u003c/strong>\u003cbr>\n\u003cstrong>West:\u003c/strong> We had 250+ people show up to our first event from as far away as Singapore, Poland and India—and that was with just two weeks notice! We’ve been covered on NPR, in the LA Times and received requests for Food Hackathons in Texas, Canada and Rome. We are most excited to take this show on the road and build a global community of entrepreneurs who love food as much as we do here in the SF Bay Area.\u003c/p>\n\u003cfigure id=\"attachment_73524\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/Tim-West-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/Tim-West-1000.jpg\" alt=\"Tim West next to FoodHackathon signage. Photo courtesy of Molly DeCoudreaux\" width=\"1000\" height=\"667\" class=\"size-full wp-image-73524\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tim West next to FoodHackathon signage. Photo courtesy of Molly DeCoudreaux\u003cbr>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: What food startups have peaked your interest?\u003c/strong>\u003cbr>\n\u003cstrong>West:\u003c/strong> I really love \u003ca href=\"http://www.letsfeast.com/\">Feast\u003c/a> for their use of technology to teach folks to cook and \u003ca href=\"http://www.goodeggs.com/sfbay\">Good Eggs\u003c/a> for taking the farmers' market online. Also, \u003ca href=\"http://localfoodlab.com/\">Local Food Lab\u003c/a> is launching Start Something Local to help food entrepreneurs and \u003ca href=\"http://www.foodtechconnect.com/\">Food Tech Connect\u003c/a> is the best place to keep up with food and tech.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Your grandfather created \u003ca href=\"http://www.fritolay.com/our-snacks/doritos.html\">Doritos\u003c/a>. What was he like and do you have a go-to Doritos favorite flavor?\u003c/strong>\u003cbr>\n\u003cstrong>West:\u003c/strong> Yes, true story; my grandfather, Arch West, invented Doritos. He was a brilliant man, very driven and hard working. He once told me that the name for Doritos (little gold) came two years before the product. It was while vacationing in San Diego that he first tasted corn chips. He liked them so he took the idea back to Frito but they didn’t think that Americans would buy corn chips. So, in typical entrepreneurial fashion, he started making the product on his own. People love them! And, in typical corporate fashion, Frito promoted him and claimed ownership.\u003c/p>\n\u003cp>It’s funny, I don’t remember ever seeing my grandfather eat Doritos. I guess that must be why he lived to be 98 years old. They taste great but I don’t care much for them either. Have you ever tried to chew a Dorito 100 times? Maybe it’s time for somebody to reinvent Doritos?\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you live? Where are your favorite spots for food and drink?\u003c/strong>\u003cbr>\n\u003cstrong>West:\u003c/strong> I live at the Dead Houses in Palo Alto, CA. They are a bunch of coops near the Stanford Campus and are full of entrepreneurs, artists, musicians and Stanford graduate students. It’s rumored that this is where Sean Parker started Napster (before Facebook). It’s an awesomely kooky spot! \u003c/p>\n\u003cp>I love the \u003ca href=\"http://www.roseandcrownpa.com/\">Rose and Crown\u003c/a> if I’m looking for a beer. They have an excellent selection and are refreshingly down to earth (Palo Alto can be stuffy sometimes). The Nut House is awesomely funky too!\u003c/p>\n\u003cp>My favorite eating spots in Palo Alto are \u003ca href=\"http://orenshummus.com/\">Oren’s Hummus Shop\u003c/a> (if you’re on a budget) and \u003ca href=\"http://bonvivantcafe.net/\">Bon Vivant Café\u003c/a> (if you really want to woo someone cute). Tip: Make sure to stop by \u003ca href=\"http://www.yelp.com/biz/moniques-chocolates-palo-alto\">Monique's Chocolates\u003c/a> and pick up some dark chocolate salted caramels before dinner. They might just make you fall in love. It worked for me!\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are your own cooking and eating habits like and what technology do you use?\u003c/strong>\u003cbr>\n\u003cstrong>West:\u003c/strong> Cooking is my creative release. I love feeding people and I love being well fed. Unless struck by a desire for a specific dish (like paella or lasagna Bolognese), I often let my environment take the lead on deciding what I’m meant to eat. I start by looking at what’s ripe and in season. Then I look at what equipment and tools I have available. These limiting factors often lead me to meals most in line with my food ideology which, is no doubt, most delicious.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/\">Yelp\u003c/a> is still my #1 go-to app for locating immediate food options. I used to turn to GrubHub for menus and ordering but their selection is quite small. \u003ca href=\"http://www.seamless.com/sf/\">Seamless\u003c/a> is good too. If not in a rush, I like to support startups like Good Eggs and \u003ca href=\"http://www.eatsprig.com\">Sprig\u003c/a>. When looking for an adventure I trust \u003ca href=\"http://eatfeastly.com/intro/\">Feastly\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You went to Burning Man this summer. Any ideas related to food and community from that outing?\u003c/strong>\u003cbr>\n\u003cstrong>West:\u003c/strong> This was my second year organizing the food at Camp IDEATE. Spending a week in the desert with 69,000+ people was honestly the most civilized thing I’ve ever done in my life. People are so generous! There is no money and no advertising. It is pure gift economy and food is not surprisingly one of the most popular gifts.\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>I hired a group called \u003ca href=\"http://krishnakitchen.org/\">Krishna Kitchen\u003c/a> to cater our camp this year. They produced the most delicious, high vibrational, vegetarian food I’ve ever consumed in my entire life! In fact, it was such an amazing experience that I haven’t had a bite of meat since. This year was truly life changing. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/73518/tim-west-food-hackathon-burning-man-doritos","authors":["5092"],"categories":["bayareabites_109","bayareabites_752","bayareabites_50","bayareabites_4084","bayareabites_1875"],"tags":["bayareabites_9630","bayareabites_1001","bayareabites_12665","bayareabites_11044","bayareabites_12662","bayareabites_11039","bayareabites_12200","bayareabites_12667","bayareabites_9467","bayareabites_12666","bayareabites_12661"],"featImg":"bayareabites_73523","label":"bayareabites"},"bayareabites_58047":{"type":"posts","id":"bayareabites_58047","meta":{"index":"posts_1591205157","site":"bayareabites","id":"58047","score":null,"sort":[1362684447000]},"guestAuthors":[],"slug":"startup-wants-to-redefine-how-local-foods-get-to-your-door","title":"Startup Wants To Redefine How Local Foods Get To Your Door","publishDate":1362684447,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_58054\" class=\"wp-caption aligncenter\" style=\"max-width: 667px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/goodeggs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/goodeggs.jpg\" alt=\"Employees of Good Eggs deliver produce, meat and other local foods from producers in the Bay area of California. Photo: Courtesy of Good Eggs\" width=\"667\" height=\"500\" class=\"size-full wp-image-58054\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Employees of Good Eggs deliver produce, meat and other local foods from producers in the Bay area of California.\u003cbr>Photo: Courtesy of Good Eggs\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Post by Beth Hoffman\u003c/strong>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/06/173635185/startup-wants-to-redefine-how-local-foods-get-to-your-door\">The Salt at NPR Food\u003c/a> (3/7/13)\u003c/p>\n\u003cp>Rising consumer demand for local foods has changed the job description for ranchers like Doniga Markegard.\u003c/p>\n\u003cp>Markegard, co-owner of \u003ca href=\"http://markegardfamily.com/\">Markegard Family Grass-Fed\u003c/a> in San Gregorio, Calif., loves working with cattle, but she's not fond of the hours of phone calls and emails it can take to sell directly to a customer.\u003c/p>\n\u003cp>\"What I want to be doing is the part I love — working with the animals and raising my kids on the ranch,\" says Markegard. \"But I also need to be marketing our product, going to markets and talking with customers. There are a lot of administrative aspects to running a small family ranch, and they are time consuming.\"\u003c/p>\n\u003cp>Now a San Francisco startup is looking to act as the middleman, handling the logistics of gathering and delivering local goods to consumers' doorsteps so small farmers like Markegard don't have to.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"https://www.goodeggs.com/welcome\">Good Eggs\u003c/a> began a year ago as a place where local food producers could sell their foods directly to consumers online, says CEO Rob Spiro. But producers needed more.\u003c/p>\n\u003cp>\"We kept hearing the same thing from the producers,\" Spiro tells The Salt. \"'This is great,' they told us, 'but as I become more successful, I'm becoming a full-time distributor.'\"\u003c/p>\n\u003cp>So Spiro and his business partners decided to step in. \"What we need is a last-mile delivery system for our producers,\" says Spiro.\u003c/p>\n\u003cp>The problem is that whether you live in San Francisco or Des Moines, Dallas or Wichita, the modern food system is based on economies of scale: To keep food inexpensive and delivered predictably, regardless of the season, you need mass production and the mass movement of goods from large-scale farm to national distributor to superstore.\u003c/p>\n\u003cp>But similar networks for moving locally produced foods to market are sorely lacking, according to a \u003ca href=\"http://www.ngfn.org/resources/ngfn-database/knowledge/USDAReportFoodHub2013.pdf\">2010 report\u003c/a> from the USDA's Economic Research Service.\u003c/p>\n\u003cp>To that end, Good Eggs acquired three trucks and a warehouse and, as of last Thursday, it will now deliver fresh local fruits, vegetables, meats, seafood and prepared foods right to consumers' doors throughout the San Francisco Bay Area. It plans to create a similar food hub in Brooklyn this spring.\u003c/p>\n\u003cp>The Good Eggs system works like this: Consumers order from a wide variety of locally made, artisanal products online — from baby food to cheese, oranges to muffins. Items are then baked or harvested fresh to order and sent to the Good Eggs' warehouse, where each individual order is put together manually.\u003c/p>\n\u003cp>The idea is to keep costs down by using an Amazon warehouse model of efficient distribution — except nothing is stored there. The warehouse is used instead for aggregating goods on delivery days. By bringing all the products together in one location and distributing them together, Good Eggs hopes to relieve producers of the logistical headache of direct sales, while earning them higher profit margins than they get from grocery stores.\u003c/p>\n\u003cfigure id=\"attachment_58053\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/goodeggsshots.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/goodeggsshots-290x217.jpg\" alt=\"Good Eggs lets consumers order a variety of locally made, artisanal products online: from meat and produce to baked goods and even baby foods. Photo: Courtesy of Good Eggs\" width=\"290\" height=\"217\" class=\"size-medium wp-image-58053\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Good Eggs lets consumers order a variety of locally made, artisanal products online: from meat and produce to baked goods and even baby foods. Photo: Courtesy of Good Eggs\u003c/figcaption>\u003c/figure>\n\u003cp>And while the price of jam on the Good Eggs site is far higher than a jar of Smuckers at Safeway, the cost of most goods is comparable to those at boutique markets like Whole Foods.\u003c/p>\n\u003cp>Yes, other companies have tried, with some success, to deliver groceries to homes and offices. Giant grocers like Safeway now offer home delivery. Fresh Direct makes home deliveries in the New York area, and Spud will drop off items to your front door in cities across the U.S. and Canada. But all of these companies function as full-scale grocers, and keep fully stocked warehouses full of non-local and non-food items.\u003c/p>\n\u003cp>More similar is \u003ca href=\"http://www.farmigo.com/\">Farmigo\u003c/a>, with a mission to also deliver only local produce and meats directly to consumers in New York and California. But Farmigo only delivers to offices and other group drop-off points. Home delivery, the company found, was too costly to make it work.\u003c/p>\n\u003cp>Good Eggs is looking to get around that problem by charging $3.99 for home deliveries. Depending on whether a customer orders from the Good Eggs site or from a producer's own website, the company also takes a percentage cut from each sale.\u003c/p>\n\u003cp>An impressive team of investors and advisers are working with Good Eggs, including Alice Waters of Chez Panisse, Michael Dearing of Stanford and Damon Horowitz of Google.\u003c/p>\n\u003cp>Even so, the challenges of reconstructing a 21st century local food delivery system are formidable. How the company will deal with the logistical complexity of coordinating 120-plus producers and potentially hundreds of drop-off points, and how consumers will react to limited drop-off days and times, remains to be seen. (Some also question how far a food can travel while still being \"local.\")\u003c/p>\n\u003cp>\"Creating new distribution channels between farmers and consumers is no easy feat,\" says Melanie Cheng of Berkeley, Calif., author of \u003cem>Building Regional Produce Supply Chains\u003c/em> and founder of \u003ca href=\"http://www.farmsreach.com/welcome/\">FarmsReach\u003c/a>, a community-driven platform for improving business operations on-the-farm.\u003c/p>\n\u003cp>Picky shoppers, low profit margins and complex distribution logistics are inherent challenges in the system. \"Good Eggs,\" she says, \"have their work cut out for them.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Demand for local foods is growing, but in many places, there still aren't efficient networks for getting them to consumers. A San Francisco startup called Good Eggs is trying out a new model: It's acting as the middleman, letting customers order from lots of different local producers and then delivering straight to their homes.","status":"publish","parent":0,"modified":1362684447,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":24,"wordCount":915},"headData":{"title":"Startup Wants To Redefine How Local Foods Get To Your Door | KQED","description":"Demand for local foods is growing, but in many places, there still aren't efficient networks for getting them to consumers. A San Francisco startup called Good Eggs is trying out a new model: It's acting as the middleman, letting customers order from lots of different local producers and then delivering straight to their homes.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"58047 http://blogs.kqed.org/bayareabites/?p=58047","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/03/07/startup-wants-to-redefine-how-local-foods-get-to-your-door/","disqusTitle":"Startup Wants To Redefine How Local Foods Get To Your Door","nprByline":"Beth Hoffman","nprStoryId":"173635185","nprApiLink":"http://api.npr.org/query?id=173635185&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2013/03/06/173635185/startup-wants-to-redefine-how-local-foods-get-to-your-door?ft=3&f=173635185","nprRetrievedStory":"1","nprPubDate":"Thu, 07 Mar 2013 12:31:00 -0500","nprStoryDate":"Thu, 07 Mar 2013 12:25:00 -0500","nprLastModifiedDate":"Thu, 07 Mar 2013 12:31:31 -0500","path":"/bayareabites/58047/startup-wants-to-redefine-how-local-foods-get-to-your-door","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_58054\" class=\"wp-caption aligncenter\" style=\"max-width: 667px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/goodeggs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/goodeggs.jpg\" alt=\"Employees of Good Eggs deliver produce, meat and other local foods from producers in the Bay area of California. Photo: Courtesy of Good Eggs\" width=\"667\" height=\"500\" class=\"size-full wp-image-58054\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Employees of Good Eggs deliver produce, meat and other local foods from producers in the Bay area of California.\u003cbr>Photo: Courtesy of Good Eggs\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Post by Beth Hoffman\u003c/strong>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/06/173635185/startup-wants-to-redefine-how-local-foods-get-to-your-door\">The Salt at NPR Food\u003c/a> (3/7/13)\u003c/p>\n\u003cp>Rising consumer demand for local foods has changed the job description for ranchers like Doniga Markegard.\u003c/p>\n\u003cp>Markegard, co-owner of \u003ca href=\"http://markegardfamily.com/\">Markegard Family Grass-Fed\u003c/a> in San Gregorio, Calif., loves working with cattle, but she's not fond of the hours of phone calls and emails it can take to sell directly to a customer.\u003c/p>\n\u003cp>\"What I want to be doing is the part I love — working with the animals and raising my kids on the ranch,\" says Markegard. \"But I also need to be marketing our product, going to markets and talking with customers. There are a lot of administrative aspects to running a small family ranch, and they are time consuming.\"\u003c/p>\n\u003cp>Now a San Francisco startup is looking to act as the middleman, handling the logistics of gathering and delivering local goods to consumers' doorsteps so small farmers like Markegard don't have to.\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>\u003ca href=\"https://www.goodeggs.com/welcome\">Good Eggs\u003c/a> began a year ago as a place where local food producers could sell their foods directly to consumers online, says CEO Rob Spiro. But producers needed more.\u003c/p>\n\u003cp>\"We kept hearing the same thing from the producers,\" Spiro tells The Salt. \"'This is great,' they told us, 'but as I become more successful, I'm becoming a full-time distributor.'\"\u003c/p>\n\u003cp>So Spiro and his business partners decided to step in. \"What we need is a last-mile delivery system for our producers,\" says Spiro.\u003c/p>\n\u003cp>The problem is that whether you live in San Francisco or Des Moines, Dallas or Wichita, the modern food system is based on economies of scale: To keep food inexpensive and delivered predictably, regardless of the season, you need mass production and the mass movement of goods from large-scale farm to national distributor to superstore.\u003c/p>\n\u003cp>But similar networks for moving locally produced foods to market are sorely lacking, according to a \u003ca href=\"http://www.ngfn.org/resources/ngfn-database/knowledge/USDAReportFoodHub2013.pdf\">2010 report\u003c/a> from the USDA's Economic Research Service.\u003c/p>\n\u003cp>To that end, Good Eggs acquired three trucks and a warehouse and, as of last Thursday, it will now deliver fresh local fruits, vegetables, meats, seafood and prepared foods right to consumers' doors throughout the San Francisco Bay Area. It plans to create a similar food hub in Brooklyn this spring.\u003c/p>\n\u003cp>The Good Eggs system works like this: Consumers order from a wide variety of locally made, artisanal products online — from baby food to cheese, oranges to muffins. Items are then baked or harvested fresh to order and sent to the Good Eggs' warehouse, where each individual order is put together manually.\u003c/p>\n\u003cp>The idea is to keep costs down by using an Amazon warehouse model of efficient distribution — except nothing is stored there. The warehouse is used instead for aggregating goods on delivery days. By bringing all the products together in one location and distributing them together, Good Eggs hopes to relieve producers of the logistical headache of direct sales, while earning them higher profit margins than they get from grocery stores.\u003c/p>\n\u003cfigure id=\"attachment_58053\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/goodeggsshots.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/goodeggsshots-290x217.jpg\" alt=\"Good Eggs lets consumers order a variety of locally made, artisanal products online: from meat and produce to baked goods and even baby foods. Photo: Courtesy of Good Eggs\" width=\"290\" height=\"217\" class=\"size-medium wp-image-58053\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Good Eggs lets consumers order a variety of locally made, artisanal products online: from meat and produce to baked goods and even baby foods. Photo: Courtesy of Good Eggs\u003c/figcaption>\u003c/figure>\n\u003cp>And while the price of jam on the Good Eggs site is far higher than a jar of Smuckers at Safeway, the cost of most goods is comparable to those at boutique markets like Whole Foods.\u003c/p>\n\u003cp>Yes, other companies have tried, with some success, to deliver groceries to homes and offices. Giant grocers like Safeway now offer home delivery. Fresh Direct makes home deliveries in the New York area, and Spud will drop off items to your front door in cities across the U.S. and Canada. But all of these companies function as full-scale grocers, and keep fully stocked warehouses full of non-local and non-food items.\u003c/p>\n\u003cp>More similar is \u003ca href=\"http://www.farmigo.com/\">Farmigo\u003c/a>, with a mission to also deliver only local produce and meats directly to consumers in New York and California. But Farmigo only delivers to offices and other group drop-off points. Home delivery, the company found, was too costly to make it work.\u003c/p>\n\u003cp>Good Eggs is looking to get around that problem by charging $3.99 for home deliveries. Depending on whether a customer orders from the Good Eggs site or from a producer's own website, the company also takes a percentage cut from each sale.\u003c/p>\n\u003cp>An impressive team of investors and advisers are working with Good Eggs, including Alice Waters of Chez Panisse, Michael Dearing of Stanford and Damon Horowitz of Google.\u003c/p>\n\u003cp>Even so, the challenges of reconstructing a 21st century local food delivery system are formidable. How the company will deal with the logistical complexity of coordinating 120-plus producers and potentially hundreds of drop-off points, and how consumers will react to limited drop-off days and times, remains to be seen. (Some also question how far a food can travel while still being \"local.\")\u003c/p>\n\u003cp>\"Creating new distribution channels between farmers and consumers is no easy feat,\" says Melanie Cheng of Berkeley, Calif., author of \u003cem>Building Regional Produce Supply Chains\u003c/em> and founder of \u003ca href=\"http://www.farmsreach.com/welcome/\">FarmsReach\u003c/a>, a community-driven platform for improving business operations on-the-farm.\u003c/p>\n\u003cp>Picky shoppers, low profit margins and complex distribution logistics are inherent challenges in the system. \"Good Eggs,\" she says, \"have their work cut out for them.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/58047/startup-wants-to-redefine-how-local-foods-get-to-your-door","authors":["byline_bayareabites_58047"],"categories":["bayareabites_109","bayareabites_1874","bayareabites_4084","bayareabites_1875","bayareabites_10916","bayareabites_1927","bayareabites_90","bayareabites_60"],"tags":["bayareabites_11039","bayareabites_9136","bayareabites_11349","bayareabites_10921"],"featImg":"bayareabites_58048","label":"bayareabites"},"bayareabites_54216":{"type":"posts","id":"bayareabites_54216","meta":{"index":"posts_1591205157","site":"bayareabites","id":"54216","score":null,"sort":[1358210136000]},"guestAuthors":[],"slug":"do-it-yourself-meal-kits-promise-easier-more-exotic-dinners","title":"Do-It-Yourself Meal Kits Promise Easier, More Exotic Dinners ","publishDate":1358210136,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_54220\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/meal-kit-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/meal-kit-1.jpg\" alt=\"Hungry Globetrotter's madras curry with chicken, the main dish from the South Indian Sampler meal kit\" title=\"Hungry Globetrotter's madras curry with chicken, the main dish from the South Indian Sampler meal kit\" width=\"560\" class=\"size-full wp-image-54220\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hungry Globetrotter's madras curry with chicken, the main dish from the South Indian Sampler meal kit\u003c/figcaption>\u003c/figure>\n\u003cp>Vijay Rajendran has a philosophy: Life is too short for food to be boring.\u003c/p>\n\u003cp>It became the slogan for his company \u003ca href=\"http://www.hungryglobetrotter.com/\" title=\"Hungry Globetrotter\" target=\"_blank\">Hungry Globetrotter\u003c/a>, which sells boxes of unusual spices and other ingredients that can be made into a meal. Rajendran launched the startup in September, becoming the latest in a string of Bay Area entrepreneurs, nonprofits and chefs to experiment with do-it-yourself meal kits for home cooks. \u003c/p>\n\u003cblockquote>\u003cp>\"Hungry Globetrotter offers a monthly subscription of recipes, sauces and spices that help you cook the cuisine of a different country every month,\" Rajendran says. \"We think of ourselves as being an international culinary adventure right in your kitchen.\"\u003c/p>\u003c/blockquote>\n\u003cp>Whether it's a desire to learn about new cuisines or a way to get a healthy dinner on the table, people are hungry for these types of boxes loaded with the makings of a nice meal, Rajendran and others say. \u003c/p>\n\u003cp>Some kits include all the spices, vegetables and meat you'll need to cook dinner, while others require shopping. A few are ready to eat with little, if any, cooking. \u003c/p>\n\u003cp>Hungry Globetrotter's customers sign up for a yearly subscription and receive a monthly kit with branded products that may be hard to find at mainstream grocery stores, such as Cobra Corn Mumbai Masala popcorn or curry simmer sauces from Maya Kaimal. \u003c/p>\n\u003cfigure id=\"attachment_54222\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/meal-kit-collage-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/meal-kit-collage-1.jpg\" alt=\"Vijay Rajendran, founder of Hungry Globetrotter (photo: Christophe Testi); The South Indian Sampler meal kit; Madras curry with rice and yogurt raita\" title=\"Vijay Rajendran, founder of Hungry Globetrotter (photo: Christophe Testi); The South Indian Sampler meal kit; Madras curry with rice and yogurt raita\" width=\"560\" class=\"size-full wp-image-54222\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vijay Rajendran, founder of Hungry Globetrotter (photo: Christophe Testi); The South Indian Sampler meal kit; Madras curry with rice and yogurt raita\u003c/figcaption>\u003c/figure>\n\u003cp>The kits cost $34.95 but require you to buy fresh ingredients, such as chicken, pushing the final price tag higher for a four-person meal that can be cooked in about an hour. Since September, he's sold a couple hundred kits saluting the cuisines of Southern India, Japan, Morocco and Argentina. Rajendran hopes to add a few thousand customers by late 2014. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"I think there is a huge market out there,\" Rajendran says.\u003c/p>\n\u003cp>So does Liz Hunt, director of marketing and public relations at the Center for Urban Education about Sustainable Agriculture (\u003ca href=\"http://www.cuesa.org/\" title=\"CUESA\" target=\"_blank\">CUESA\u003c/a>), which operates San Francisco's Ferry Plaza Farmers Market. Next month, the nonprofit will begin selling meal boxes ($19-$29) stocked with just about everything you need to make a vegetarian dinner for two, with recipes developed by local chefs. The goal is to get some of the pristine produce from the market into more hands -- and mouths.\u003c/p>\n\u003cblockquote>\u003cp>\"Teaching people how to cook is a huge part of what we do,\" Hunt says. \"This is a natural extension of that. There are great, hand-selected ingredients in the box with a recipe, so they're guaranteed to have an awesome experience with some of the best produce you can buy in San Francisco.\"\u003c/p>\u003c/blockquote>\n\u003cp>CUESA's \u003ca href=\"http://www.cuesa.org/node/3663\" title=\"CUESA's Chef Market Basket\" target=\"_blank\">Chef Market Basket\u003c/a> resembles the \u003ca href=\"http://missioncommunitymarket.org/chefbox/\" title=\"Chef's Market Box\" target=\"_blank\">Chef's Market Box\u003c/a>, a product tested last year by another nonprofit, the \u003ca href=\"http://missioncommunitymarket.org/\" title=\"Mission Community Market\" target=\"_blank\">Mission Community Market\u003c/a> (MCM) in San Francisco. The program is on hiatus until spring.\u003c/p>\n\u003cp>MCM's Chef's Market Box ($17-$30) seemed like the perfect way to bring together local farms, chefs and food lovers, says Jeremy Shaw, MCM's executive director. \u003c/p>\n\u003cblockquote>\u003cp>\"The biggest lesson is that people really value fresh and local food,\" Shaw says. \"They just have trouble getting it sometimes because they're so busy, so this is a way to solve that problem.\"\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_54226\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/meal-kit-collage-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/meal-kit-collage-2.jpg\" alt=\"Meal kits from CUESA, Mission Community Market and Luke's Local (photos: Colin Price, Good Eggs)\" title=\"Meal kits from CUESA, Mission Community Market and Luke's Local (photos: Colin Price, Good Eggs)\" width=\"560\" class=\"size-full wp-image-54226\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Meal kits from CUESA, Mission Community Market and Luke's Local (photos: Colin Price, Good Eggs)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>No muss, no fuss\u003c/strong>\u003c/p>\n\u003cp>These meal kits all require prep and cooking, such as chopping and simmering, but others make it even easier. \u003c/p>\n\u003cp>Ben de Vries, chef and owner of \u003ca href=\"http://www.luellasf.com/\" title=\"Luella\" target=\"_blank\">Luella\u003c/a> in San Francisco, began selling \"\u003ca href=\"http://store.luellasf.com/collections/luella-in-a-bag\" title=\"Luella in a Bag\" target=\"_blank\">Luella in a Bag\u003c/a>\" last year, a kit that makes a three-course dinner for two for about $40. \u003c/p>\n\u003cblockquote>\u003cp>\"At most, someone has to lightly sauté mushrooms that have already been lightly sautéed, just to heat them up,\" de Vries says. \"They can feel like a professional chef without doing all the work.\"\u003c/p>\u003c/blockquote>\n\u003cp>The \u003ca href=\"http://www.lukeslocal.com/meal-box.html\" title=\"Luke's Local's meal box\" target=\"_blank\">meal box\u003c/a> from \u003ca href=\"http://www.lukeslocal.com/\" title=\"Luke's Local\" target=\"_blank\">Luke's Local\u003c/a> is similarly no-fuss. The San Francisco-based company has been contracted to curate and deliver CUESA's Chef Market Basket. But it also offers its own line of ready-to-eat meals created by area chefs, as well as organic produce and other foods. The company calls its offerings a mix between a CSA, personal catering and artisan food shop. Its meal boxes, along with the CUESA and MCM meal kits, are sold through \u003ca href=\"https://www.goodeggs.com/\" title=\"Good Eggs\">the Good Eggs online marketplace\u003c/a>.\u003c/p>\n\u003cp>Owner Luke Chappell has sold about 100 meal boxes each week for the last three months, but expects that number to grow in 2013. \"I see a much bigger opportunity than what we’re doing right now,\" Chappell says. \u003c/p>\n\u003cp>De Vries of Luella sells as many as 50 meal kits per week. The response has been great, but his chef friends are also keeping tabs on how the kits sell. With the various costs of doing business in the city, he says, chefs are constantly looking for more revenue streams, such as prepared foods and pop-ups. \u003c/p>\n\u003cfigure id=\"attachment_54224\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/meal-kit-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/meal-kit-2.jpg\" alt=\"Luella in a Bag (photo: Matt Pinna\" title=\"Luella in a Bag (photo: Matt Pinna\" width=\"560\" class=\"size-full wp-image-54224\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Luella in a Bag (photo: Matt Pinna)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Turning a profit\u003c/strong>\u003c/p>\n\u003cp>Luella in a Bag becomes profitable if de Vries sells more than 20 meal kits per week. That's because his restaurant already covers related expenses, but he suspects it becomes more challenging when meal kits are a company's sole revenue stream. \u003c/p>\n\u003cp>Sales and funding were two obstacles faced by San Francisco's \u003ca href=\"https://shop.culturekitchen.com/\" title=\"Culture Kitchen\" target=\"_blank\">Culture Kitchen\u003c/a>, a company that sold ethnic meal kits with spices, nuts and other ingredients sized to make Iraqi, Thai or West Indian meals. The company announced today that it is shutting down its shop after roughly 18 months in business. \u003c/p>\n\u003cblockquote>\u003cp>\"There were a lot of costs associated with the packaging,\" says Abby Sturges, a Culture Kitchen co-founder. \"It made it difficult to reach the price point we needed to reach. Our day-to-day operations were consumed with getting product in and out the door.\"\u003c/p>\u003c/blockquote>\n\u003cp>Sturges will continue to blog as a way to focus on Culture Kitchen's larger vision of building a community around ethnic food and getting people back into the kitchen.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>People truly do want the opportunity to cook more often, says CUESA's Hunt.\u003c/p>\n\u003cblockquote>\u003cp>\n\"The reason we see more of these boxes is people really love to cook, but there's a real challenge in planning a menu and going to the grocery store,\" Hunt says. \"If we can make this a viable alternative, I think we can really improve the quality of people's lives.\"\u003c/p>\u003c/blockquote>\n\n","blocks":[],"excerpt":"Chefs, entrepreneurs and non-profits want to help you get dinner on the table with a growing number of meal kits aimed at the home cook.","status":"publish","parent":0,"modified":1358632159,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":29,"wordCount":1110},"headData":{"title":"Do-It-Yourself Meal Kits Promise Easier, More Exotic Dinners | KQED","description":"Chefs, entrepreneurs and non-profits want to help you get dinner on the table with a growing number of meal kits aimed at the home cook.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"54216 http://blogs.kqed.org/bayareabites/?p=54216","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/01/14/do-it-yourself-meal-kits-promise-easier-more-exotic-dinners/","disqusTitle":"Do-It-Yourself Meal Kits Promise Easier, More Exotic Dinners ","path":"/bayareabites/54216/do-it-yourself-meal-kits-promise-easier-more-exotic-dinners","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_54220\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/meal-kit-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/meal-kit-1.jpg\" alt=\"Hungry Globetrotter's madras curry with chicken, the main dish from the South Indian Sampler meal kit\" title=\"Hungry Globetrotter's madras curry with chicken, the main dish from the South Indian Sampler meal kit\" width=\"560\" class=\"size-full wp-image-54220\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hungry Globetrotter's madras curry with chicken, the main dish from the South Indian Sampler meal kit\u003c/figcaption>\u003c/figure>\n\u003cp>Vijay Rajendran has a philosophy: Life is too short for food to be boring.\u003c/p>\n\u003cp>It became the slogan for his company \u003ca href=\"http://www.hungryglobetrotter.com/\" title=\"Hungry Globetrotter\" target=\"_blank\">Hungry Globetrotter\u003c/a>, which sells boxes of unusual spices and other ingredients that can be made into a meal. Rajendran launched the startup in September, becoming the latest in a string of Bay Area entrepreneurs, nonprofits and chefs to experiment with do-it-yourself meal kits for home cooks. \u003c/p>\n\u003cblockquote>\u003cp>\"Hungry Globetrotter offers a monthly subscription of recipes, sauces and spices that help you cook the cuisine of a different country every month,\" Rajendran says. \"We think of ourselves as being an international culinary adventure right in your kitchen.\"\u003c/p>\u003c/blockquote>\n\u003cp>Whether it's a desire to learn about new cuisines or a way to get a healthy dinner on the table, people are hungry for these types of boxes loaded with the makings of a nice meal, Rajendran and others say. \u003c/p>\n\u003cp>Some kits include all the spices, vegetables and meat you'll need to cook dinner, while others require shopping. A few are ready to eat with little, if any, cooking. \u003c/p>\n\u003cp>Hungry Globetrotter's customers sign up for a yearly subscription and receive a monthly kit with branded products that may be hard to find at mainstream grocery stores, such as Cobra Corn Mumbai Masala popcorn or curry simmer sauces from Maya Kaimal. \u003c/p>\n\u003cfigure id=\"attachment_54222\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/meal-kit-collage-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/meal-kit-collage-1.jpg\" alt=\"Vijay Rajendran, founder of Hungry Globetrotter (photo: Christophe Testi); The South Indian Sampler meal kit; Madras curry with rice and yogurt raita\" title=\"Vijay Rajendran, founder of Hungry Globetrotter (photo: Christophe Testi); The South Indian Sampler meal kit; Madras curry with rice and yogurt raita\" width=\"560\" class=\"size-full wp-image-54222\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vijay Rajendran, founder of Hungry Globetrotter (photo: Christophe Testi); The South Indian Sampler meal kit; Madras curry with rice and yogurt raita\u003c/figcaption>\u003c/figure>\n\u003cp>The kits cost $34.95 but require you to buy fresh ingredients, such as chicken, pushing the final price tag higher for a four-person meal that can be cooked in about an hour. Since September, he's sold a couple hundred kits saluting the cuisines of Southern India, Japan, Morocco and Argentina. Rajendran hopes to add a few thousand customers by late 2014. \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 think there is a huge market out there,\" Rajendran says.\u003c/p>\n\u003cp>So does Liz Hunt, director of marketing and public relations at the Center for Urban Education about Sustainable Agriculture (\u003ca href=\"http://www.cuesa.org/\" title=\"CUESA\" target=\"_blank\">CUESA\u003c/a>), which operates San Francisco's Ferry Plaza Farmers Market. Next month, the nonprofit will begin selling meal boxes ($19-$29) stocked with just about everything you need to make a vegetarian dinner for two, with recipes developed by local chefs. The goal is to get some of the pristine produce from the market into more hands -- and mouths.\u003c/p>\n\u003cblockquote>\u003cp>\"Teaching people how to cook is a huge part of what we do,\" Hunt says. \"This is a natural extension of that. There are great, hand-selected ingredients in the box with a recipe, so they're guaranteed to have an awesome experience with some of the best produce you can buy in San Francisco.\"\u003c/p>\u003c/blockquote>\n\u003cp>CUESA's \u003ca href=\"http://www.cuesa.org/node/3663\" title=\"CUESA's Chef Market Basket\" target=\"_blank\">Chef Market Basket\u003c/a> resembles the \u003ca href=\"http://missioncommunitymarket.org/chefbox/\" title=\"Chef's Market Box\" target=\"_blank\">Chef's Market Box\u003c/a>, a product tested last year by another nonprofit, the \u003ca href=\"http://missioncommunitymarket.org/\" title=\"Mission Community Market\" target=\"_blank\">Mission Community Market\u003c/a> (MCM) in San Francisco. The program is on hiatus until spring.\u003c/p>\n\u003cp>MCM's Chef's Market Box ($17-$30) seemed like the perfect way to bring together local farms, chefs and food lovers, says Jeremy Shaw, MCM's executive director. \u003c/p>\n\u003cblockquote>\u003cp>\"The biggest lesson is that people really value fresh and local food,\" Shaw says. \"They just have trouble getting it sometimes because they're so busy, so this is a way to solve that problem.\"\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_54226\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/meal-kit-collage-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/meal-kit-collage-2.jpg\" alt=\"Meal kits from CUESA, Mission Community Market and Luke's Local (photos: Colin Price, Good Eggs)\" title=\"Meal kits from CUESA, Mission Community Market and Luke's Local (photos: Colin Price, Good Eggs)\" width=\"560\" class=\"size-full wp-image-54226\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Meal kits from CUESA, Mission Community Market and Luke's Local (photos: Colin Price, Good Eggs)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>No muss, no fuss\u003c/strong>\u003c/p>\n\u003cp>These meal kits all require prep and cooking, such as chopping and simmering, but others make it even easier. \u003c/p>\n\u003cp>Ben de Vries, chef and owner of \u003ca href=\"http://www.luellasf.com/\" title=\"Luella\" target=\"_blank\">Luella\u003c/a> in San Francisco, began selling \"\u003ca href=\"http://store.luellasf.com/collections/luella-in-a-bag\" title=\"Luella in a Bag\" target=\"_blank\">Luella in a Bag\u003c/a>\" last year, a kit that makes a three-course dinner for two for about $40. \u003c/p>\n\u003cblockquote>\u003cp>\"At most, someone has to lightly sauté mushrooms that have already been lightly sautéed, just to heat them up,\" de Vries says. \"They can feel like a professional chef without doing all the work.\"\u003c/p>\u003c/blockquote>\n\u003cp>The \u003ca href=\"http://www.lukeslocal.com/meal-box.html\" title=\"Luke's Local's meal box\" target=\"_blank\">meal box\u003c/a> from \u003ca href=\"http://www.lukeslocal.com/\" title=\"Luke's Local\" target=\"_blank\">Luke's Local\u003c/a> is similarly no-fuss. The San Francisco-based company has been contracted to curate and deliver CUESA's Chef Market Basket. But it also offers its own line of ready-to-eat meals created by area chefs, as well as organic produce and other foods. The company calls its offerings a mix between a CSA, personal catering and artisan food shop. Its meal boxes, along with the CUESA and MCM meal kits, are sold through \u003ca href=\"https://www.goodeggs.com/\" title=\"Good Eggs\">the Good Eggs online marketplace\u003c/a>.\u003c/p>\n\u003cp>Owner Luke Chappell has sold about 100 meal boxes each week for the last three months, but expects that number to grow in 2013. \"I see a much bigger opportunity than what we’re doing right now,\" Chappell says. \u003c/p>\n\u003cp>De Vries of Luella sells as many as 50 meal kits per week. The response has been great, but his chef friends are also keeping tabs on how the kits sell. With the various costs of doing business in the city, he says, chefs are constantly looking for more revenue streams, such as prepared foods and pop-ups. \u003c/p>\n\u003cfigure id=\"attachment_54224\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/meal-kit-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/meal-kit-2.jpg\" alt=\"Luella in a Bag (photo: Matt Pinna\" title=\"Luella in a Bag (photo: Matt Pinna\" width=\"560\" class=\"size-full wp-image-54224\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Luella in a Bag (photo: Matt Pinna)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Turning a profit\u003c/strong>\u003c/p>\n\u003cp>Luella in a Bag becomes profitable if de Vries sells more than 20 meal kits per week. That's because his restaurant already covers related expenses, but he suspects it becomes more challenging when meal kits are a company's sole revenue stream. \u003c/p>\n\u003cp>Sales and funding were two obstacles faced by San Francisco's \u003ca href=\"https://shop.culturekitchen.com/\" title=\"Culture Kitchen\" target=\"_blank\">Culture Kitchen\u003c/a>, a company that sold ethnic meal kits with spices, nuts and other ingredients sized to make Iraqi, Thai or West Indian meals. The company announced today that it is shutting down its shop after roughly 18 months in business. \u003c/p>\n\u003cblockquote>\u003cp>\"There were a lot of costs associated with the packaging,\" says Abby Sturges, a Culture Kitchen co-founder. \"It made it difficult to reach the price point we needed to reach. Our day-to-day operations were consumed with getting product in and out the door.\"\u003c/p>\u003c/blockquote>\n\u003cp>Sturges will continue to blog as a way to focus on Culture Kitchen's larger vision of building a community around ethnic food and getting people back into the kitchen.\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>People truly do want the opportunity to cook more often, says CUESA's Hunt.\u003c/p>\n\u003cblockquote>\u003cp>\n\"The reason we see more of these boxes is people really love to cook, but there's a real challenge in planning a menu and going to the grocery store,\" Hunt says. \"If we can make this a viable alternative, I think we can really improve the quality of people's lives.\"\u003c/p>\u003c/blockquote>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/54216/do-it-yourself-meal-kits-promise-easier-more-exotic-dinners","authors":["5392"],"categories":["bayareabites_109","bayareabites_752","bayareabites_63","bayareabites_2695","bayareabites_2638","bayareabites_1874","bayareabites_95","bayareabites_1875","bayareabites_1927"],"tags":["bayareabites_9861","bayareabites_8731","bayareabites_971","bayareabites_2172","bayareabites_11039","bayareabites_11038","bayareabites_10462","bayareabites_11030","bayareabites_14738"],"featImg":"bayareabites_54517","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. 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