Sourcing with Integrity - Kevin Quandt - Grounded Podcast: Leaders in Produce, Food Service & Restaurant Supply Chain
Please welcome today’s guest, Kevin Quandt, Senior Vice President of Supply Chain & Sustainability at True Food Kitchen. Kevin engages with Lauren Mitchell as they discuss True Food’s production methods, how to source with integrity, and obtain sustainability status. Kevin shares insights on how his company uses unique ingredients that will make a positive impact on the planet. Don't miss out on this inspiring conversation!
Takeaways:
- Kevin valued his family business, but recognized it wasn't his future. In 2013, he joined Blue Apron in New York, assembling meal kit deliveries. The shift was refreshing and an experience he and his wife still cherish as he has moved on to living his passion.
- Sourcing for meal kits like Blue Apron posed a steep learning curve, especially managing variable fresh produce specifications with varying quantities. This is something that Kevin aims to enhance in his current role with more unique problem-solving.
- True Food Kitchen’s message centers on “sourcing with integrity,” where every ingredient matters. Prioritizing clean ingredients and sustainable options are just a couple approaches the company takes to enhance their taste, health, and uniqueness.
- What sets True Food Kitchen apart from other businesses are their sourcing choices and production methods. The methods align with Kevin’s passion for sourcing and sustainability which will shape the future of food service and restaurants.
- Newcomers should prioritize what’s most impactful for their brand and the world. Using a materiality assessment to identify key sustainability priorities and integrating them into sourcing and purchasing decisions will create a positive impact.
- True Food offers a menu that is both highly sustainable and carefully curated, with each ingredient having a positive story. The key lies in training front-of-house staff to provide a special dining experience, explaining the uniqueness of menu items during this service.
- Static menus can be tricky when introducing unique ingredients, so, True Food changes their menus quarterly, aiding in future planning. This approach sparks curiosity, excitement, and compliments ingredients creatively to address these challenges.
Quote of the Show:
- “Go all the way back to the folks planting seeds and see what they’re doing because it’s hard work, really special, and the backbone of our industry.” - Kevin Quandt
Book Recommendations:
- Lentil Underground: Renegade Farmers and the Future of Food in America by Liz Carlisle
Links:
- Kevin’s LinkedIn: https://www.linkedin.com/in/kevin-quandt-12b8b83/
- Kevin’s Twitter: https://twitter.com/livetruefood
- Company websites: https://www.sustainagrain.com/ and https://www.truefoodkitchen.com/
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Creators and Guests
Host
Lauren Mitchell
Lauren Mitchell is the Director of National Accounts and Custom Distribution at Produce Alliance, LLC. She is a dedicated fresh produce spend & spec maximizer for multi-unit national restaurant chains & groups. She gets to know your brand and infuses your expectation for quality, consistency and transparency to create more reliability in your produce category.
