Good, honest food is good for the body, the soul, the wisecracking leprechaun in your head, and your relationship with all the people you'll be feeding during the next holiday get-together. Today’s Groupon makes getting this food a piece of organic cake: for $40, you get $80 worth of organic foods at spud!, an online marketplace that delivers all-natural delectables straight to your door.
This online grocer carefully researches every veggie, fruit, grain, and multi-grain to ensure that all its produce and half of its other groceries are certified organic and free of additives. Spud! has everything you need to stock your fridge and pantry, from snacks and baking supplies to pasta and dairy products. Serve some vegetarian-fed, free-range meats, or gather a reserve of prepared meals for an eco-conscious take on the office lunch. You can also customize your own fresh Harvest Box of healthy produce for the entire family.
Spud!'s dedication to being eco-friendly includes a company-wide recycling program, contributions to sustainable community initiatives, and reusable delivery containers. You can do your part by shopping with your mouse instead of your car to reduce carbon emissions, traffic congestion, and driver's knee. Get your Groupon to make dinners easier and more organicky.
- if you are someone who is making an effort to eat more local organic food I would really recommend Spud. I would also recommend them if you are someone who wants a reliable local delivery of groceries. – Gwen, Left Coast Mama
- “I get a box of vegetables online every week,” Nancy said, calling over her shoulder as she headed off at a brisk pace, “from Spud.com.” Buy food online to eat locally? It sounded unnatural, or at least counterintuitive. But the phenomenon is growing nationwide…After I registered, Spud.com recommended I buy a $50 basket, based on the number and age of the eaters in my household, and allowed me to choose to limit purchases to items — including green onions, grapefruit and strawberries — grown within 500 miles of my house. – Michelle Slatalla, New York Times