Sun Basket adds premium meats to meal kits
Nov. 15, 2017
by MEAT+POULTRY Staff
Customers can choose organic or sustainable protein items.
SAN FRANCISCO – Sun Basket, a meal kit delivery service that incorporates organic and sustainable ingredients, recently added organic, grass-fed, grass-finished filet mignon and New York strip steak and wild-caught halibut and jumbo shrimp as options in the company’s meal kits.
“Today’s consumers are all about choices, and that’s exactly what our continued menu expansions aim to provide,” explained Adam Zbar, CEO and co-founder of Sun Basket. “As a leading meal kit delivery service, we remain committed to building a healthy personal choice platform for our customers by listening to their requests, and premium protein offerings has been one of our most requested options. We truly value what our consumers want and after dedicated research and conversations with our chef as well as our suppliers, we decided to introduce this as a weekly option to our customers.”
Sun Basket menus are created by Justine Kelly, executive chef and co-founder, and reviewed by an in-house nutritionist to ensure the meals are well balanced.
The company also collaborated with Sealed Air to reduce the meal kit cartons by almost 25 percent. Sun Basket said insulation packaging uses both post-consumer and post-industrial newsprint, which is 100 percent recyclable. Additionally, the smaller packaging enables trucks to carry more than 30 percent more boxes per shipment than before, further reducing the brand’s carbon footprint.
Michael Golub, head of Strategic Initiatives at Sun Basket, said, “…We take pride in proactively working with suppliers as new solutions are being developed, and after learning about Sealed Air’s 100 percent recyclable paper insulation, we made the decision to transition our packaging, making us the first in the meal kit business to use this kind of insulation. We couldn’t be more excited to incorporate Sealed Air’s products as it is innovations like these that allow us to continue reducing our overall carbon footprint.”