Better food future

Right now, the journey from farm to fork is multilayered and opaque. There are too many costly middlemen and too little clarity about the quality and provenance of our food. Our vision at Collectiv Food is to build a fair and transparent food supply chain, driven by quality, sustainability and available to all.

A broken food supply

All too often, professional kitchens do not know where their ingredients come from and how they are produced, nor how food has been stored or how long it’s been waiting in a warehouse.

Producers are losing out too. They are exposed to a small minority of food buyers holding too much of the negotiating power – an imbalance which puts many food production businesses at risk.

Collectiv Food is different

We want to set a new standard of excellence in supply to foodservice, fit for the demands of the cities of the future.

Jeremy Hibbert-Garibaldi, Founder and CEO of Collectiv Food

We made transparency the foundation of everything we do.

Jeremy Hibbert-Garibaldi Founder and CEO
Sunrise in field

Traceability and fair dealing

We aim at removing the opaque stages in the food supply chain thanks to our direct relationship with food producers as well as our full ownership of the delivery process. We readily share any information about where the product comes from and how it has been handled so our customers are empowered to make informed decisions when sourcing with us.

We pay our producers with quicker, fairer terms than the traditional wholesalers because we believe in a more balanced wealth distribution along the food supply chain.

Collectiv Food POD

A revolution in last mile delivery

Our latest innovation is our Points of Distribution (“PODs”), a chilled unit using under-utilised urban spaces in key locations within London. This breaks free from the old “one delivery after another” logistics model to bring even more flexibility and cost savings, as well as the longest shelf-life possible for food products.

Our new delivery model takes big lorries off the roads, using empty capacity in smaller vehicles already making journeys in and around our cities. Overall we are actively reducing traffic levels - particularly during the daytime - and reducing emissions into our city air.

Patent pending GB1914589.5

Romain Bourrillon, Chef and Owner of Cocotte

Their transparency model gives me an edge on my competitors.

Romain Bourrillon Chef and Owner, Cocotte

Our sustainability partners

FareShare - Fighting hunger, tackling food waste

FareShare

We’ve partnered with FareShare, a leading charity who redistribute surplus food to charitable organisations who then turn it into meals for vulnerable people across the UK.

Logo for the Footprint Responsible Business Recovery Forum

Responsible Business Recovery Forum

We are proud to be a member of Footprint's Responsible Business Recovery Forum, a membership body of food and drink operators and suppliers, collaborating to aid an efficient, industry-wide recovery in the wake of Covid-19.

Sustainable Restaurant Association

Sustainable Restaurant Association

We are also a member of the Sustainable Restaurant Association, working to innovate the food system and enabling restaurants to have a “restoradive impact on the planet”.