Food Forward TV

A show about people changing the way we eat in America

Out of the Box: A New Spin on Stores

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Food Forward welcomes our second guest blogger, Ilana Nevins, a senior at UC Berekely, who covers an inventive new grocery designed to inspire “pre-cycling”  as a way to deal with food packaging and waste.
Out of the Box:  A New Spin on Stores

by Ilana Nevins

Sick Out of the Boxof all the difficult packaging, plastic wrap and twist ties at your local grocery store? So was Christian Lane. He, along with his two brothers Patrick and Joseph and friend Chistopher Pepe, decided the time had come for a new type of store. They founded In.gredients, America’s first package-free, zero waste grocery store, slated to open later this summer. Both waste and cost are saved while you pick and choose the few missing ingredients for your chocolate chip cookie cravings and last-minute meals.

Christian and his brothers previously worked in the software business, but about 2 years ago decided that our society’s “disposable mentality” needed to be thrown away. The brothers and friends have always been interested in management of the biological life cycle, and food packaging remains an unchartered territory that is ripe for reform. This venture will encourage “precycling” in an effort to limit the potential waste before it even begins, and give you a reason to save those many mason jars.

Cooking classes, gardening and art shows will also be offered at this hub for healthy, local ingredients like produce, grains and other bulk foods previously imprisoned in packaging. Not only are ingredients freed from their confining plastic, but customers are also released into a realm of ownership, by way of IndieGoGo, allowing them to have a share in the company through direct investment. In.gredients is a new, innovative way to store, ship and share food from local grocers, all without a plastic bag to carry on the way out–or a lot of plastic packaging in any bag.

For more info, visit:

Ilana Nevins is a Senior at UC Berkeley, studying Society and Environment. I
She was previously a Food First intern and now works with the Alameda County
Community Food Bank’s Summer Lunch Program. She was on the board of the
Berkeley Student Food Collective for the past two years as the
fundraising coordinator. She feasts on food books (current favorite is
Appetite for Profit), snacks on strawberries, and savors her morning swims,
the sweat after a long trail run and hopes for a future that unites
food policies and city planning, especially related to the corporate food
regime, transportation and zoning, and nutrition.


Written by Anna Marie Piersimoni

June 26, 2012 at 10:51 pm

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