Greetings! We at The Spoon are getting excited for what lies ahead — Customize, our food personalization summit, is less than one month ahead! If you’re in the NYC area we’d love to see you there. (Hot tip: use code SPOON15 to get 15% off tickets.)
Now, onto our latest batch of food tech news. This week we’ve got stories about Amazon Go’s new hot food & drinks, plus fresh funding for a farm goods marketplace and prepared meal delivery company. Enjoy!
Amazon Go to add hot food & fountain soda in SF
An Amazon Go location in San Francisco will add hot food, fountain drinks and on-the-go espresso options in a few months, according to the San Francisco Chronicle. The store already offers grab-and-go food options and is closed for renovations as it is fitted with a hot bar, espresso machine and more. This move could soon spread to other locations, as Grocery Dive reports that an Amazon Go location in Chicago is similarly under renovation right now.
Premade meal delivery startup Thistle raises $5.65M Series A
This week Thistle, a company which delivers premade meals to consumers’ doorsteps, announced it has raised a $5.65 million Series A round. The round was led by PowerPlant Ventures and brings the startup’s total funding to $15 million. Founded in 2013, Thistle delivers D2C cooler bags with customized meals, snacks, and juices, which can be heated up or eaten chilled. According to TechCrunch, Thistle will use its new capital to expand its delivery footprint, roll out new meal options, and explore new distribution channels.
Farm-delivery marketplace Milkrun announces VC funding
Milkrun, an online marketplace for farmers, announced fresh VC investment on a Linkedin post this week. The Portland, OR-based startup connects local farmers with nearby consumers, facilitates sales, and coordinates delivery logistics. The amount of funding it received from Social Impact Capital, its first VC investment, was undisclosed. In the same Linkedin post Milkrun also announced that it would be part of the Techstars Anywhere 2020 cohort.
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