← Freshli for…
For cafeterias & schools
Local sourcingyou can put on the menu board.
Feed hundreds a day from farms close enough to name, with records the people who sign the invoices ask for.
85%of what you pay reaches the farm.
One accounthowever many sites you deliver to.
What a catering account gets you
Named farms
Every line carries the farm it came from, so the menu board is a fact rather than a flourish.
Volume prices
The same bulk tiers a restaurant gets, on the quantities a service kitchen buys.
Multi-site delivery
Arranged with us rather than in the app today - one order, split across kitchens.
Records that survive an audit
Receipts itemise origin and price per line, per delivery.
How a term's buying works
You tell us the staples and the volumes; we put them in front of the farms nearest your kitchens before the season starts.
- Send the list you serve every week.
- We match it against farms in range and their planting.
- Order against it weekly, at the tier prices those farms set.
Bulk pricing
No farm is listing in bulk this week. The prices return with the next declaration.
Live tiers from farms selling this week.
See the farmsQuestions people ask
- Do you carry allergen information?
- Every listing carries what the farm declares. Where a product has no declaration we say so rather than guessing.
- Can prices be fixed for a term?
- Not automatically yet - farms set their own prices week to week. Talk to us and we will agree volumes with them directly.
- Can one order feed several sites?
- Not in the app yet. Tell us the sites and we split the order and the invoice for you.
- Can we show the farm on the menu?
- That is the point. Every delivery names the farms it came from, with their own photographs.