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There is nothing more natural than our instinct to survive and thrive. We all want to live long and healthy lives and we know how important good food and nutrition are to make it possible.
Unfortunately, knowing something is important is not always enough to make it a priority. Life is full and always running, and it can become too easy to say we’ll make a change “tomorrow”. Each moment of planning, researching, and starting new habits are chances for us to push things to the future.
It should be easier. It should be fun. And we shouldn’t wait until tomorrow to start.
Cuizeat was designed to flip our mindset around what it takes to cook healthy meals at home. By connecting people with a simple, actionable way to select healthy recipes and receive top quality local ingredients without leaving their home –while at the same time helping reduce the environmental impact of their purchases –we hope to inspire a new wave of healthy home cooking.
As we nurture our personal health, and that of our families and friends, we are also supporting the health of our planet.
The environmental challenges we face today are well known and daunting, to say the least. The move to a Circular Economy presents a compelling vision of hope and sustainability for future generations. This shift requires rethinking our systems from all angles, and for our food this means less energy use, shorter supply chains, better agricultural and production practices that consider their net impact on their surrounding ecosystems, as well as the overall health of our communities.
At the end of the day, for a macro system-level change like creating a more sustainable food system, we face a bit of a chicken and an egg problem: how to redesign production and logistics practices to be more sustainable? And, how to invite people to change their behaviors to choose the more sustainable options?
Cuizeat's vision is to help bridge this gap by inviting people to rethink the way they plan and shop for food, while providing access to a direct network of regional farmers and brands. Together, with a greater ability for people to express their preferences and a way for suppliers to listen and respond, we can build a healthier, more sustainable food system.