6 hrs

field cut to kitchen dock

100%

batch origin traceability

34°F

held transport temperature

150 mi

regional delivery radius

Daily harvest and routing timeline

05:00 AM Field Cut

07:00 AM Batch Verification

11:00 AM Dock Delivery

Crops are harvested at peak morning moisture and packed directly into regional transport crates in the field.

Every crate is temperature-checked, logged with batch traceability codes, and loaded into cold-chain units.

Refrigerated transport arrives at restaurant docks before kitchen prep starts, complete with signed temperature logs.

We do not store produce in cold holding facilities for weeks. What leaves our fields reaches your kitchen dock the same morning.

Eliminating distributor holding times ensures vibrant culinary yields, reduced kitchen waste, and absolute field origin transparency.

Contact our logistics team to review daily harvest availability, delivery routing, and commercial kitchen pricing sheets.