We recently ran a successful test of the E4A meal prep concept I’ve been developing.
The problems with popularized meal prep services range from quality of ingredients, the need for customers to assemble and cook, and an all too common ‘one size fits all’ approach.
My concept seeks to avoid these issues by sourcing local, organic, in season ingredients and portioning meals according to the nutritional needs, including timing and macronutrient proportions of the individual.
