Anyone whose attempted vegetarianism knows eating more plants can mean endless hours in the kitchen. There are special groceries and lengthy chopping sessions, not to mention the new-recipe-learning-curve. Conshohocken-based Real Food Works is launching a weekly subscription meal service offering fresh, local, plant-based entres with vegitarian and ominvor options. They are currently hiring a web engineer and expect to hire more positions early next year.
“With a plant-based diet you’re working pretty much from scratch,” Mike Krupit, co-found of Real Food Works and dietary convert, explains. “On Sunday I would spend a good four or five hours in the kitchen cooking four or five days’ worth of meals for myself. You’re not dealing with complex ingredients, but in order to get something to taste good and have a variety of ingredients requires a whole bunch of time.”
At heart, Real Food Works is a tech business that connects customers to local chefs. Early in the week, when kitchens are staffed but don’t get many customers, the company commissions meals that meet stringent nutritional requirements. They currently matches customers with kitchens at Trattoria Totaro, Miss Rachel's Pantry, Eat Your Heart Out Edibles, Turnersville, Su Tao Cafe, Earth Elements, Stella Blu, Gypsy Saloon, and Wine Thief.
As Krupit explains, responsible eating has been chalked up to personal education. Someone looking to change their diet might read a book, follow a website, or join a meetup group. Real Food Works aims to give national traction to the plant-based movement by selling it. Krupit, and his cofounder, Lucinda Duncalfe, are experienced tech entreprenures and avid plant eaters, who say changing their diet changed their lives.They expect that other professionals will embrace the opportunity to make the switch without the hassle.
“When you look at national subscription meal plans, their food sucks,” Krupit says. “We provide high-quality food that’s fresh and we came up with a model that can grow across the country.”
Source: Mike Krupit, Real Food Works
Writer: Dana Henry