The average consumer is becoming dangerously disconnected from how their food grows and gets to their plate. A lack of understanding and know-how means that shoppers are demanding an ever-narrowing range of intensively grown, year-round produce, losing touch with natural seasonal shifts as well as missing out on the dietary diversity available to us. We see tremendous value in working with supermarkets, rather than against them - because this is where we can have the most impact on what people are buying and eating.

While most supermarkets will offer an average of 130 different varieties of fruit & vegetables over the course of a year, we know we can improve not only on the quality of the produce available but also increase the diversity and seasonal relevance of what’s on the shelves. We source over 500 different varieties of seasonal fruit & vegetables and, by working with Ocado, Whole Foods and other partners, have been able to make 230 different varieties available to consumers so far.

By re-engaging consumers through flavor and encouraging them to eat a greater breadth of fruit & vegetables, we are replacing demand for produce that is intensively farmed on a year-round basis, with demand for produce that is sourced directly from independent growers and within its natural season.

We have seen that supermarkets themselves then adapt their own sourcing strategies based on this shift in demand; this is immensely powerful and has the potential to completely change the supply chain.

image seasonal event
image seasonal event

Improving the health of children through food education is vital.

Through our collaboration with the charity Chefs In Schools, over 1400 schoolchildren in London now eat our radically seasonal produce every day at lunchtime. We’ve been the primary fruit and vegetables supplier to three London borough schools since October 2019, with up to 20 more schools due to sign up in 2020. Our first delivery to Lampton School included bee-pollinated Datterini from our farm in Sicily, Calabrian Bergamots and Sandy Carrots from François in Dunkirk.

This is the first time Bergamots have ever featured daily on a school menu and the fact that restaurant-grade produce is making it onto school dinner plates is the marker of a very fundamental change. Chefs In Schools works on the ground in schools to transform their food culture and education on a school-by-school basis. They train school cooks to meet restaurant standards, and train restaurant chefs to run school kitchens, transforming school lunches.

By working within the existing school canteen system, we are raising the daily standard and encouraging children to expect more from the food on their plate and to be more curious about where it comes from - more variety, better nutrition and remarkable flavor will forge their habits for the future.