Sustainable farming • Locally grown food • Zero-waste packaging • Joy of cooking and eating together • Nutrition • Delicious food • Convenience • Communities • Affordability
These are some of the things we care about deeply. And with the support of the amazing Austin community, we have been able to bring them all together with Lettuce ATX!
Lettuce got its start in beautiful Austin, Texas in 2016 when entrepreneur Yogesh Sharma, an avid amateur backyard farmer and a recent transplant from San Francisco, was on a long run and gawking at the huge open space around the city – almost all of it growing grass. He had always been curious about why local food wasn’t a bigger part of the modern food ecosystem. And right there, all around him was the solution – plenty of good dirt, sun and water to grow food that could feed cities.
After a couple of years of learning, adapting and nearly shutting down, Lettuce is driving forward under the leadership of well-known restauranteur Glynn Broussard, to accomplish it’s mission to bring healthy, local, sustainable food in delightful, easy and affordable ways, to people in Austin and around.
What we see in the world . . .
Great Resources - Unused
Growing Food is Hard
Desire to Eat Local
We are what we Eat
Lettuce lives and grows by these principles . . .
It is built into everything we do, how we do it and why. From where we source materials to what we plant and everything in between.
The one area where human progress has resulted in poorer quality, is one of the most important of them all – food. We exist to correct that.
We respect nature and strive to improve our understanding of it and the evolution that has taken place over millions of years.
We use science to learn about the complex processes of nature and seek to harness the collective efforts of the scientific community.
We develop and deploy leading-edge technologies that improve quality, yields, customer experience, and reduce our prices.
Our goal is to make high quality food more affordable for everyone. We look to partner with various organizations to make this happen.
We strive to stimulate social connections within and across communities through the growing and sharing of food.
The Lettuce model is a shift in the way food is grown and distributed:
Chemical fertilizers + pesticides
Mass harvests @ suboptimal times
Spray preservatives / wax
Transported long distances to stores
In refrigerated displays
Sprayed for freshness
Picked into a bag
Ready to cook
Sustainable organic Farms
Selective harvests @ optimal times
No spraying / waxing
No wasteful boxing
Transported short distances
No display required
No bagging required
Ready to cook
Lettuce’s team is comprised of chefs, urban farmers, technologists, chefs, designers and operational experts. Though we were founded in and are headquartered in beautiful Austin, Texas, Lettuce has a decentralized management structure and processes that enables it to sprout and grow networks in any part of the U.S.
If you are interested in bringing Lettuce to your area, please write to us at firstname.lastname@example.org.
Lettuce in the News
From our Blog
Turkey, gravy, pecan pie, it started last month. Holiday parties full of temptations. According to the Academy of Nutrition and Dietetics, the average American gains one to two pounds during
We were surprised when the cucumbers we received from a farm in Texas for this week’s deliveries came individually shrink-wrapped. Unfortunately, this represents some of what is wrong with our
Each week, the Lettuce Orchard Basket gets delivered with a blurb by Lettuce’s Sourcing Manager, Leslie Nelms. Seasonal eating can be particularly tricky when limited to a category like fruit,
“It’s kind of like your birthday and Christmas all wrapped up into one.”
Lettuce is more than our delicious, zero waste meal kits – it’s urban agriculture, a platform for local food and a composting service all rolled into one.
“I feel that lettuce is well-positioned to grab some of that [sustainable food] demand, so I wanted to invest in a company that would take advantage of that trend.”