Today's current food system is built on mass production and factories, but Blue Apron doesn't think it has to be that way. Blue Apron's chefs have been working together with local farmers in order to produce healthy in-season ingredients to their customers. Favoring quality over quantity and flavor over shelf life, Blue Apron wants to make sure customers can cook healthy meals with appropriate portion sizes.

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Tagline
“Food Is Better When You Start From Scratch”
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Active
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TWO NIL (Agency)

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