What do most travelers and healthcare professionals have in common? I had a hard time finding healthy food on the go. It’s easy to complain about the large amount of highly processed foods at the airport and the limited choices in the hospital cafeteria. The founders of a company called Farmers Refrigerators are determined to change that.
“I could always find a candy bar, but I couldn’t always find a high quality salad,” Luke Sanders told TODAY Food. To solve this problem, the former traveling salesman designed smart refrigerators and vending machines. He then stocked it in pre-wrapped fresh salads and nutritious bowls in reusable plastic jars. The first Farmers Refrigerator debuted in 2013 at the Chicago Food Court. Currently, there are more than 400 refrigerators in the United States, many at airports and hospitals. This month alone, Minneapolis International Airport welcomed eight people.
Even in the midst of Omicron, Chicago-based companies have no plans to slow down. We hope to double our airport and healthcare portfolio in 2022. Currently, Farmers refrigerators have 118 machines at the hospital and 60 at the airport. Some locations are very popular and need to be replenished multiple times a day. “More than 50% of people who have tried our food will be back,” says Saunders.
Still, you’ll think that salads and vending machines mix like oil and water. However, the Farmers Refrigerator monitors the temperature of the item and locks the food past its prime. It also monitors sales and collects customer feedback. As a result, the company minimizes food waste by adjusting its inventory algorithm.
Customers who are not keen on using the easy-to-use touch screen of the refrigerator can use the Farmer’s Fridge app to take advantage of touch-free pickups. Through this app, customers can pre-order, earn perks, earn free meals and find the nearest Farmers Refrigerator. The choice depends on the fridge, but the full menu includes an assortment of 10 salads, 10 bowls and healthy snacks.
“Farmer’s Fridge is a customer-centric company, so every item starts with customer requests and feedback,” Saunders explains. Internal opinions are also important. The company’s 246 employees participate in regular test panels. For recipes, Farmers Refrigerator also collaborates with well-known chefs such as Andrew Jimman, Stephanie Isard, and Michael Solomonov. The company, which also offers a delivery service, sells butternut squash farro risotto bowls made by chef Sean Brock.
For dietary ingredients, consider brand names such as Beyond Meat, Mighty Vine Tomato, and Vergio Ioso Cheese. Many of the produce used comes from farms in Michigan. “We adjust the menu based on the season and serve the sauce accordingly,” says Saunders. “Approximately 20-30% of our spending comes from local suppliers of Chicago-based production facilities.”
Farmers refrigerator items tend to be cheaper than airport and hospital cafeteria items. Most meals cost less than $ 10. North Napa Salad at Mount Sinai Hospital in New York costs $ 9.49. The price of LAX’s pesto pasta bowl is $ 7.99. And Berry + Granola Greek Yogurt at Northwestern University in Chicago is only $ 5.49. What is important for Saunders is that their food provides great nutritional value in return. All meals include at least one full serving of fruit or vegetables. There are at least two salads.
Frances Largeman-Roth, RDN, told TODAY Food that her number one recommendation was the Green Goddess Salad. “You can actually feel full on a trip,” said the author of the Smoothie Plan, a nutrition expert. For a low-sugar breakfast with plenty of protein, I like a 310-calorie breakfast bowl.
However, not all meals get her approval stamp. The Italian turkey wrap, a combination of turkey, pepperoni and cheddar, contains over 1100 milligrams of sodium. “It also contains 7 grams of saturated fat, which isn’t crazy, but wrap sandwiches may not be worth it,” says Largeman-Roth. She also warns against a falafel bowl containing 1460 milligrams of sodium. “The flight is already dehydrated. It’s difficult to drink enough water with the mask on, so skip this salty choice.”
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