Following the expansion of its brand, Blue Apron continues to implement positive aspects within their food. Today, the meal kit service partners with farmers to grow high-quality ingredients that are sustainable and environmentally friendly. So in 2012, Salzberg, Papas, and Wadiak tested their first Blue Apron recipes in their tiny New York apartment to make quality, home-cooked meals accessible to everyone.
Blue Apron ounders Matt Salzberg, Ilia Papas, and Matt Wadiak realized that the food system, the way that it is cultivated and distributed, made it complicated to make informed choices of what’s healthy to eat.
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Shopping for quality ingredients can be difficult.
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