During the COVID-19 pandemic, healthy vending machine food has become valuable fuel for health care workers
Farmer’s Fridge has seen its hospital sales double since March 1, while elsewhere, business has frozenFarmer’s Fridge, a vending machine startup selling plastic jars of fresh food like salads and wraps instead of the usual candy and soda, experienced the impact of the COVID-19 crisis in stages. First, as travel began to slow, sales dropped at its locations in airports like O’Hare and Newark. Next, as offices closed, workers abandoned its whitewashed machines in their lobbies.
, along with a photo of a Farmer’s Fridge. “I almost cried for joy. Thank you @FarmersFridge for keeping the trauma / ICU team fed during #COVID19.”A fixture of night shifts for health care workers and extended stays for patients’ families, hospital vending machines can be a nutritionist’s nightmare, stocked with chips and sugary beverages.
Farmer’s Fridge itself has been in business since 2013, when it opened its first machine in a Chicago food court. Since then, the company has grown to more than 400 locations, pre-crisis, despite considerable consumer skepticism. “Nobody is going to buy lunch from a vending machine” is something that Saunders is used to hearing.
Eventually, a federal inspector paid a visit to the Farmer’s Fridge kitchen in Chicago, where all its food is prepared and packaged. “It’s a whole other level from restaurant safety,” Saunders says of the facility. “People are suited up like they’re going into a microchip lab, you’re wearing multiple layers, it’s cold, and we’re swabbing for microbes around the kitchen every day and washing it down every night.
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