We subscribed to Terra’s Kitchen after trying a few services including Blue Apron and Freshly.

Terra’s Kitchen, in addition to using non-disposable, durable vessels and cold packs that you return, also pre-chops and pre-preps many of the ingredients so meal prep and cleanup is truly 20-30 mins, which is half the time (or less) than Blue Apron.

Here are the vessels they use: https://www.terraskitchen.com/how-it-works/

Highly recommend.

I wonder if the added cost is worth it as far as freshness and quality are concerned. I know I'm not the typical case, but I never got a bad shipment from Blue Apron when I was using it. I really wish I could continue to use it but I just can't justify the amount of waste that piles up over just going to the store myself. I spend almost as much time unpacking and prepping everything for recycling.

So Terra's Kitchen basically sends customers a mini fridge filled with raw ingredients?

I wouldn't be surprised to see local distribution through grocery stores (whole foods/ralphs) dominate the subscription meal space over the next few years due to better distribution margins and economies of scale.

This is how it works where I lived in Europe. All the big grocery store chains have their own food subscription boxes, and instead of having it delivered home you can also just pick it up at your local supermarket on you way home from work.

Yes, this is how we do it here in sweden, perfect way of getting rid of the food that is getting close to the best before date without lowering the price. Also easier to sell vegetables that don't look so good.

I stull preffer to select mu goods by myself, it's well spent time away from the keyboard stress and I get to decide how much waste I want to produce by using my 10 year old cotton bags and let the fruit and veggies use their own packaging, that is anyway best for freshness.

That's where I was wondering about Imperfect Produce. It's a company that buys up fruits and veggies that the local distributor couldn't sell to the grocery stores for whatever reason, and delivers a weekly box of whatever they have to subscribers.

Our experience thus far has been that the produce sometimes has some cosmetic issues, but as often as not the only thing wrong with it is that it's just not the size that consumers typically expect, or the distributor just had excess stock. The food is almost always fresher, because it's coming straight from the distributor rather than sitting around on supermarket shelves for a while before you buy it.

Even when delivering, there are minor to moderate efficiencies related to route planning and sometimes electric cars. Electric freezer cars are used, relatively efficient. (dry ice is too expensive and dangerous)

Certainly they could be at least as sustainable as any grocery store; they’d just need to create more, smaller distribution centers closer to their customers. The DCs can get their supplies locally or via bulk shipments (and sort out recycling on-site) and then assemble the meal kits and add ice for the last mile.

Transporting ingredients in bulk to the DCs is more efficient than transporting a bunch of individually packaged and individually cooked meal kits.