Aligning the cycles of consuming with the cycles of suppling is the key to achieve maximum efficiency and maximum freshness in the fresh food market. And that is what we do at Picked Fresh.
Fresh food (Vegetables, Fruits, Fishes, Meat … etc) has short shelf life time. Every day after supplying separating it from being consumed decrease its quality, and its left shelf life time. Then it either got rotten and wasted in the market itself or in the shelf of the consumer who buy it after several days of supplying. This will increase the price of the offered food in the market as rotten food need to be paid for. Will reduce the quality of the fresh food as customers are less likely to get it as soon as it is supplied. And will increase the wasted food quantities.
Fresh food is either produced in local markets or imported. Imports usually arrives in particular days among the week, also local crops are picked in terms of cycles. We follow days of supplying and announce them as days of delivery. For example if Salmon is imported Fridays and Mondays, we announce these days as delivery days for Salmon and accepting preorders for Salmon before these days. Then at delivery day we go to the importer and get the amount which already preordered from Picked Fresh, preparing them for delivery and then directly sending them at their maximum freshness to customers. The same way we deal with other fresh food items. For example if we have Mondays as delivery days for vegetables and we have preorders for 100 kilo tomato, we will contact the farmers Monday morning requesting them to pick us 100 kilo of fresh tomato. We package them and provide them directly to customers. No wasted food at all, since we get from sources the exact amount requested. Customers will enjoy fresh food at its max freshness. The food will have its complete shelf life time when it is delivered so it is less likely to get rotten at the customers shelves.
Presenting fresh food in traditional markets means buyers will touch and feel several pieces before picking one thus increasing rates at which these pieces get rotten. From the other hand moving with cars between traditional markets to pick the wanted fresh food increases the greenhouse gases, unlike our case were we serve several customers per trip with energy efficient electric cars.
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