This reduces layers in the supply chain, and reduces the food wastage to a minimum. Blue Apron, on the other hand, delivers to the customer, the perfect amount of each ingredient required for cooking a specific meal serving. Each of these stages involves an enormous amount of overproduction, overstocking, and ultimately excess wastage. In turn, the distributors must demand more from farmers to account for seasonal changes in supermarket ordering patterns.

In turn, the supermarket must procure more produce from distributors to keep their shelves stacked and provide options to their customers. However, the reality is that customers have to buy more than what they need from a supermarket. Reduction in food wastage: Ideally, whenever anyone cooks a salad, they can harvest half a tomato, a few lettuce leaves, two eggs from their household chicken, a few tablespoons of olive oil, half an avocado and two leaves of parsley. Pathways to Just Digital Future Watch this tech inequality series featuring scholars, practitioners, & activists There are a few ways that Blue Apron achieves this objective. The value proposition to the customer is the ease of takeout combined with the freshness of a home-cooked meal, all for a low price of $10 per meal 3. Blue Apron delivers a box of fresh ingredients, straight to your door with easy to cook recipes and directions. In the coming future, as the Earth’s resources are further strained to cater to higher demands, companies that produce and distribute food in efficient ways will become more important. Somehow these two sets of facts do not align, and there is an obvious problem in getting the food that is supplied by the market to the people who demand it in a sustainable way.īlue Apron is a company whose business model strives to solve this challenge in a profitable way. One in every eight people goes to bed hungry each night.

Around the world, 842 million people do not have enough of the food they need to live an active, healthy life.

In the USA, 30-40% of the food supply is wasted, equaling more than 20 pounds of food per person per month.

The amount of food lost and wasted every year is equal to more than half of the world’s annual cereals crops (2.3 billion tons in 2009/10).

Every year, consumers in industrialized countries waste almost as much food as the entire net food production of sub-Saharan Africa (222 million vs.

Take a moment to think about the following facts 1:

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