Better Food Future

Right now, the journey from farm to fork is multilayered and opaque. There are too many costly middlemen and too little clarity about the quality and provenance of our food. Air quality is also taking a hit because of the heavy and outdated infrastructure we rely on for food deliveries, contributing to avoidable carbon emissions.

We want to move away from this. Our vision is to lead the transition to a fair, transparent and sustainable food supply chain, meeting the demands of the cities of tomorrow.

A broken food supply

All too often, professional kitchens do not know where their ingredients come from and how they are produced, nor how food has been stored or how long it’s been waiting in a warehouse.

Producers are losing out too. They are exposed to a small minority of food buyers holding too much of the negotiating power – an imbalance which puts many food production businesses at risk. We want to make the food supply industry more transparent, fair and balanced.

The hidden impact on our air quality

The most polluting segment of the food journey is the last mile as it enters our city centres. Fleets of lorries arrive in the city at rush hour, spending all day on the road, keeping food cool on diesel powered fridges with little to no regulation on CO2 and particulate emissions. The same journey travelled whether they have a full or half load. With our innovative delivery model, we help our customers reduce their environmental impact related to transport.

Jeremy Hibbert-Garibaldi, Founder and CEO of Collectiv Food

“ We aim to provide the world’s first automated, sustainable and customer-centric food supply service. ”

Jeremy Hibbert-Garibaldi Founder and CEO

Traceability and fair dealing

We remove the opaque stages in the food supply chain thanks to our direct relationship with food producers as well as our full ownership of the delivery process. We readily share information about where the product comes from and how it has been handled so our customers are empowered to make informed decisions when sourcing with us. We make sustainability credentials accessible to all food buyers through our Producer Sustainability Index, a tiered rating system to make the impact and origin of proteins known and simple to understand. We pay our producers with quicker, fairer terms than the traditional wholesalers because we believe in a more balanced wealth distribution along the food supply chain.

A revolution in last mile delivery

Our latest innovation is our Points of Distribution (“PODs”), a chilled unit using under-utilised spaces in key urban locations. This breaks free from the old “one delivery after another” logistics model to bring even more flexibility and cost savings, as well as the longest shelf-life possible for food products.

Our new delivery model takes big lorries off the roads, using empty capacity in smaller vehicles already making journeys in and around our cities. Overall we are actively reducing traffic levels - particularly during the daytime - and reducing emissions into our city air by up to 50%.

Patent pending GB1914589.5

Romain Bourrillon, Chef and Owner of Cocotte

“ Their transparency model gives me an edge on my competitors. ”

Romain Bourrillon Chef and Owner, Cocotte

FareShare

We’ve partnered with FareShare, a leading charity who redistribute surplus food to charitable organisations who then turn it into meals for vulnerable people across the UK.

Responsible Business Recovery Forum

We are proud to be a member of Footprint's Responsible Business Recovery Forum, a membership body of food and drink operators and suppliers, collaborating to aid an efficient, industry-wide recovery in the wake of Covid-19.

Sustainable Restaurant Association

We are also a member of the Sustainable Restaurant Association, working to innovate the food system and enabling restaurants to have a “restorative impact on the planet”.