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Food & Drink

Farmer’s Fridge Makes Fast Food a Fresh Concept

The first veggie-friendly vending machine comes to town

A recent low point in your life: the depressing day all three of your meals came from the office vending machine.

Rethink automated dining with Farmer’s Fridge. You swipe your credit card, and affordable salads, sides, breakfast dishes, and snacks (all made early each morning) are delivered by 10 a.m. to the company’s kiosk, a reclaimed wood specimen now located in an unsuspecting Loop food court.

Founder Luke Saunders spotted a dire need for nutritious food on the go. So, drawing on his background in manufacturing and production, the 27-year-old entrepreneur developed a business model that uses produce from Testa, a respected supplier, while following the Environmental Working Group’s list of approved local, organic ingredients. The result, Farmer’s Fridge, delivers healthy meals in recyclable jars, with biodegradable utensils, bags, and napkins.

Seven salads — which rotate by season (pumpkin kale Caesar is up next) — mix the ideal ratio of ingredients, plus separate dressings keep things crunchy. Add a side of protein and order the cauliflower fried rice or cottage cheese with radish and cucumber for a guilt-free late-afternoon snack. Skip the line and order catering for your work crew. Additional kiosks will roll out as demand grows.

Sometimes it’s easy being green.

Available at Garvey Food Court, 201 North Clark Street, at West Lake Street. For more information, go to farmersfridge.com.

Photo: Courtesy of Farmer’s Fridge