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Entréeprenuer: PeachDish

PeachDish-Color_Logo_Tagline_3500px_Inline (1)En·trée·prenuer
Noun
American
A food entrepreneur widening the market for farmers and consumers

Across Georgia, entréeprenuers are opening avenues for farmers and consumers alike. This article is part of a series profiling these local heroes. Click here to see more.

Company: PeachDish
Founded: 2013
Founder: Hadi Irvani
Website: Peachdish.com
Money Spent on Georgia Produce: $150,000 in the first quarter of 2016

Chris Edwards of Mayflor Farms in Stockbridge had some more room to grow, but really needed someone to commit to purchasing food before he expanded.

Judith Winfrey, the President of PeachDish, was that person.

The timing was perfect, as Winfrey was looking to take PeachDish’s game to the next level.

In addition to becoming a certified benefit corporation – often referred to as “B-corp,” which mandates a positive impact on society, workers, the community and the environment, in addition to profit as its legally defined goals – PeachDish is looking to help farmers scale up their operations.

The first project is with Edwards. Not only did Winfrey want to help him get more land in production, she helped him chart out the rest of the year, while committing to buy at least 80 percent of what’s produced on that land.

“That’s the name of the game: developing your market before you even plant a seed,” said Edwards. “[PeachDish] allows that to take place on a large scale, so you can really map out your farm plan in conjunction with them.”

That kind of planning will make PeachDish’s mission that much easier to accomplish.

“Everything you need to make a great dinner is just waiting for you,” said Winfrey. “All you have to do is pour a glass of wine and get out a knife. In 30 minutes or so you have a great dinner. That is rewarding for people.”

If it sounds simple, that’s because PeachDish has done the hard work to make it so.

You don’t just get a meal delivered to your doorstep; you get fresh, healthy produce  and a recipe created by a chef and approved by a dietitian, in a box that can be recycled with materials that can go in your compost or can be used as mulch, and an icepack that can be re-used or safely put down the drain.

You also get peace of mind, knowing that any extra produce was donated to a local foodbank, and that you’ve provided a valuable market for local, organic farmers.

Now that’s what we call a benefit.

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