Dublin kitchen supply pilot
HospitalityA small-batch leafy greens programme designed around predictable harvest days and short transport time. The objective was operational clarity: agreed varieties, clear packaging, and handling notes that reduce waste for kitchens.
Weekly crop planning aligned to service days, with a simple checklist for harvest, cooling, and pickup.
- Variety selection based on shelf life and texture
- Packaging formats that protect leaves during transit
- Simple feedback loop for quality and storage notes