Fulfillment Centers, Food, and Families: Our Commitment to Safety During the Time of COVID-19

Update on safety precautions we are taking in our fulfillment centers

As of January 2022, Blue Apron added free weekly mandatory testing in our California and New Jersey facilities. During these high rates of transmission in the areas in which we operate, we are testing all employees regardless of vaccination status, at this time, to help stop the spread of COVID-19.

In addition, we continue to mandate masks for all of our employees, and offer access to approved face coverings should they need them. We have also not changed any of our safety measures outlined below.

Lastly, we continue to host free, on-site vaccine clinics for our employees at both fulfillment centers to make it as easy as possible for our employees to protect themselves, as we believe that vaccines are the best way to protect yourself from getting COVID-19, especially severe illness, and death.

We know that in these uncertain, ever-changing times, safety is at the forefront of everyone’s mind. At Blue Apron, we consider our fulfillment center employees to be the true heroes of our operation and we’re constantly inspired by their level of dedication to food, family, and each other. That’s why we’ve always been committed to the highest level of safety in our fulfillment centers so we can take care of our employees while they work to take care of you. In response to COVID-19, we’ve added to our already rigorous safety practices and implemented a comprehensive approach to food and employee safety that includes heightened precautions as recommended by the CDC, FDA, and OSHA, as well as state and local agencies.

With the rapid spread of COVID-19 across the country, it is likely that everyone’s lives or businesses will be affected in some way or another by this virus. For us, we recognize that we are an essential service during this time and that is not a designation we take lightly. In order to do our part to keep our team members and customers safe, we have implemented a two-pronged safety approach: 

Adopt social distancing guidelines to reduce the risk of spread between employees, and

Significantly enhance our daily cleaning, sanitation, and disinfecting practices on top of our already rigorous safety standards.  

As a food facility regulated by the FDA, a comprehensive food safety program is followed in every part of our operation. In addition, Blue Apron takes an extra step in our food safety practices by certifying with the third-party program called the Safe Quality Food (SQF) Food Safety Code. SQF is widely considered one of the most rigorous and comprehensive food safety standards in the world and we are proud to have achieved this designation since 2018 for all of our sites. 

Personal Safety

With these standards already in place at our facilities, employees are required to follow what’s called “Good Manufacturing Practices” by washing their hands thoroughly and wearing appropriate protective equipment, including nitrile gloves, smocks, hair nets, beard nets, and safety glasses before entering a production area.

 

In response to COVID-19, we changed shift interactions to reduce human contact, increased social distancing efforts and awareness both on and off the production floor, and enhanced equipment cleaning and sanitation procedures. In addition, we are following the new FDA and CDC guidelines for our employees who voluntarily wear face masks in our facility.  *Update—Based on changes to local laws and regulations and updated guidelines from the CDC and FDA, all employees in all Blue Apron fulfillment centers are required to wear face masks at all times. Blue Apron is providing face masks along with training and guidance on the proper use of them from CDC and FDA.

Facility Safety

The cleaning and disinfecting procedures we use meet the high standards of the FDA and CDC in reducing the spread of contagious illnesses, including COVID-19. When it was apparent that COVID-19 was spreading rapidly across the country, our team quickly created a formal COVID-19 Cleaning and Disinfecting Policy which focused on increasing the frequency of cleaning, disinfecting high-touch areas including areas like bathrooms and break rooms, and additional nightly cleaning and sanitizing of production equipment. 

These measures, specifically designed to mitigate the spread of COVID-19 to our employees, are on top of our already rigorous food-safety standards published on our blog here. In the event that we have an employee who has tested positive for COVID-19, we have additional measures in place that include a deep cleaning of both work and common areas. We also directly notify employees. If anyone reports to us that they are experiencing symptoms of COVID-19 (or if they outwardly exhibit symptoms), they are asked not to report to the fulfillment center, or if they are at a fulfillment center, they are immediately sent home. In this case, we conduct regular wellness checks with them while they are at home and deploy targeted additional cleanings. It’s also important to remember that the FDA has stated that there is currently no evidence that COVID-19 can be transferred through food or food packaging. 

People Matter Most 

We take our role in providing food to people across the country during this challenging time seriously. To show our front line fulfillment center employees how much we appreciate their hard work, we recently implemented a temporary pay increase to reward them for their dedication during these unprecedented times and for meeting such high safety standards. 

None of us know when this period of time will end and that uncertainty can be unsettling. But if there’s one thing you can trust right now, it’s that when you order from Blue Apron, a group of talented and passionate employees take safety seriously and pack each box with your family in mind. Because in these times, that’s what matters most.

Happy New Year from Blue Apron’s CEO

To our community of home cooks,

In 2021, one thing was clear—it’s important to put our physical and mental wellbeing front and center, as often as we can.

At Blue Apron, we believe that cooking at home does more than just nourish your body. Time in the kitchen can help you unwind, save money,* connect with family and friends, and learn new skills. We hope that by cooking with us, you were able to find small moments of reprieve when you needed it and big moments of accomplishment in creating a delicious meal.  

This year, we will continue to focus on bringing you a wide variety of meal options to give you the flexibility to make choices that better fit your needs. We’re also committed to continuing to offer simpler options that don’t lose any of the flavor we are known for.

Starting this month, you’ll see more Wellness options on the menu than ever before. These recipes feature nutritionally dense ingredients like vegetables, whole grains, fresh fruit, and lean proteins, along with cooking techniques that allow you to stretch your wellness goals—from learning new skills, to balancing active and passive cooking—all without sacrificing flavor or creativity in the kitchen.

We continue to deliver a robust weekly menu to you, all with the quality of ingredients you have come to expect from us. We are committed to responsibly sourcing fresh, high-quality, and wholesome seasonal ingredients. With approximately 70% of our ingredients directly sourced from our suppliers, we work to ensure we only include the best ingredients at the best value in your box.

Happy New Year to you and your loved ones, and thank you for cooking with Blue Apron.

Linda

Linda Findley, President and CEO, Blue Apron

* Compared to eating out

A 360 Approach to Wellness

Cooking at home does more than just nourish your body. Time in the kitchen can help you unwind, save money, and learn new skills. 

No matter what health means to you, Blue Apron’s Wellness menu is full of nutritionist-approved recipes that will fit you and your unique goals. The menu includes Carb Conscious,  WW™ Recommended, and vegetarian recipes that the whole family will love. For busy day, try simple preparations like sheet pan dinners that take the stress out of cooking, or select a wellness Heat & Eat meal that is ready is minutes.  

Look for recipes with the Wellness label on the signature for 2 menu to find meals designed in collaboration with nutritionists with your holistic health in mind.  Current customers can adjust their account settings and sign up for Wellness meals as a default choice.  

We know that health doesn’t end after dinner. Follow along on Blue Apron’s Facebook and Instagram for tips and tricks supporting mental health, financial health, and more.

What Makes Our Wellness Menu Unique

Vegetarian

Carb Conscious

Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.

Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates with high-fiber foods like fresh vegetables, fruits, and whole grains. 

Heat & Eat

WW™ Recommended

Need a night off from cooking? Our Heat & Eat meals step up the standards for pre-made meals, delivering Blue Apron quality and flavor, in minutes. 

If you spot the WW™ logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious.

Sign up here for wholesome, nutritious ingredients, and all of the benefits of home cooking, delivered to your door. 

The Perks of Cooking with Alexa

There are more ways than ever to find recipes. Cookbooks, blogs, and magazines are full of delicious ideas. Of course, choosing what to cook is only half of the battle. Once you’ve selected your recipe, you still need to follow it. We love the romance of flipping through an old cookbook, but for stress-free weeknight cooking, modern technology has provided a simple solution: cooking along with Alexa. 

Here’s the case for enlisting a little digital help the next time you prepare dinner. 

It’s hands-free  

Making meatballs? Rolling out dough? Cooking is a hands-on process, and sometimes that means things get messy! Using Alexa to read recipe steps is hands-off. That means no more getting flour on your phone or keyboard. Alexa can help with simple tasks without you having to lift a finger. 

Take a break from screens  

Give your eyes a rest. With Alexa to help out with cooking steps, it means some time away from phones and computers. Just set your other devices aside and listen to the steps as you prep.

Get in the flow

Alexa allows you to sink into what you’re doing. There’s no pausing to consult a book or a screen. Just get lost in your cooking and let your speaker guide you. If you miss a beat, don’t stress. You can ask Alexa to repeat a step or skip to the next step. 

Tossing pasta

All your questions, answered 

Need a little extra help on one of the recipe steps? Alexa can help you with your other cooking related queries. Try asking your speaker any questions that may come up while working on your recipe, like how to tell if your produce is ripe, the correct temperature for cooked meats, or the best way to dice an avocado.

Try it at home! Now you can access all of your Blue Apron recipes with your Amazon Echo Show. Just ask “Alexa, find Blue Apron recipes.”

The Holiday Guide – Gifts, Recipes, Wine & More

Let's celebrate

This year, we’re eating well and surprising our loved ones with seasonal gifts they’ll love.

Gift Ideas

Entertaining Tips

Seasonal Recipes

What to Eat for Breakfast on Thanksgiving Day

For the rest of the year, breakfast is the most important meal of the day. On Thanksgiving, the morning meal is overshadowed by the big turkey (or celebratory vegetarian equivalent). Picking your breakfast on Thanksgiving day is a bit of a challenge—you want to make sure that you’re hungry when dinner arrives. For some, that means eating a big breakfast and resisting the urge to snack all day. Others prefer to skip breakfast altogether and subsist on nibbles of cheese and scraps of pie crust while cooking. Here’s how our Blue Apron chefs handle Thanksgiving breakfast.

Thanksgiving Breakfasts 

I always make breakfast the night before. I’ll usually do something like a frittata and cut it up. My goal is to keep the focus on cooking on the big meal, so I always go with making breakfast ahead and letting people help themselves. — John Adler, VP, Culinary & Physical Product

I usually do something super light for breakfast, and then I’ll put out some snacks during the day, like an assortment of dips, cheese, and jam so that the group can graze. For the past few years my mom has brought a crab dip that we heat up in the oven. Of course, we also like to sip on wine while we’re grazing. — Diane Casner, Wine Manager

My mom always makes breaded chicken cutlets for dinner the night before Thanksgiving. For breakfast on Thanksgiving day, we eat cold leftover breaded chicken cutlets with a fried egg. — Alex Saggiomo, Social Media Manager

My family gathering is always pretty small. For the past few years we’ve had the main meal early, around 2pm. I either skip breakfast or eat something really light, like just a banana. We’ll probably make some appetizers to start munching on around noon, and then if we’re hungry later in the day we just eat leftovers. — Lisa Appleton, Culinary Director

I try to eat a normal breakfast, like I would any weekday, so that I’m not completely shocking my stomach from the start. We eat closer to 5/6pm so that leaves me more time to devour a cheese board and bottle of wine. — Lauren Bernstein, Culinary Editorial Manager

We go with something full of protein to help us stay full! Egg scrambles come together quickly, and you can throw any extra meat, veggies, or cheese in there to also help clear out some fridge space. — Laura Henderson, Community Manager

My family sticks to tradition. We have an Entenmann’s coffee cake for breakfast every year. — Sarah Klenakis, Director of Content

Meet The Test Kitchen

Who’s making dinner? At Blue Apron, the answer is a team of world-class chefs. They’ve trained at top culinary skills, worked in some of the country’s best restaurants, and cooked all over the world. Read on to get to know the minds behind your favorite Blue Apron recipes. 

John Adler — VP, Culinary & Physical Product

Chef John Adler’s lengthy culinary resume includes time in the kitchens at Per Se and Blue Hill Stone barns, as well as years cooking abroad. Before leading the team at Blue Apron, he spent 8 years at Franny’s, a beloved Italian restaurant in Brooklyn, where he served as the executive chef. Italian food still holds a special place in his heart, and his favorite way to cook is low and slow. 

Lisa Appleton — Culinary Director

Chef Lisa graduated from the Culinary Institute of America. Before coming to Blue Apron, she spent several years working in media, including serving as a food editor for Better Homes and Gardens. She has a soft spot for midwestern cuisine, and loves to make a good casserole

Lauren Bernstein — Culinary Editorial Manager

Lauren Bernstein has always loved food. She started assisting with the Blue Apron Cookbook, which developed into her current editorial role. She is happiest when surrounded by cheese, meat, bread and wine.

Felicity Cain — Associate Culinary Editor

Felicity Cain holds an MFA in Journalism from NYU and a love of cooking from her former-chef father. Having grown up in England, she has a deep appreciation for a Sunday roast. Felicity enjoys writing, thinking, and talking about food.

Ramell Chambers — Culinary Manager

Chef Ramell Chambers has never met a pizza he didn’t love. After attending Le Cordon Bleu for culinary school, he worked as a sous Chef at Franny’s in Brooklyn for 3 years. He also has experience as a private chef. Chef Ramell loves Caribbean food and hyper seasonal cooking.

Lili Dagan — Culinary Senior Manager

Over the past 10 years, Lili has imported fresh produce, ran a culinary events and education department, worked on a farm, taught Edible Schoolyard programming, educated at the Greenmarket, and mastered the perfect Mac N Cheese. She has traveled extensively to find the best and most unique products for Blue Apron. You can find her in the Blue Apron Test Kitchen, where she’s always in the mood for a dirty martini. 

Annabel Epstein — Senior Culinary Associate

Chef Annabel grew up in Germany to Russian parents, and has lived in Italy and Japan. Her international upbringing has heavily influenced the way that she cooks today. She loves to experiment with different flavors in the test kitchen, but always comes back to Russian and Jewish foods. 

Jasmine Evans Culinary Associate in Nutrition and Wellness

Jasmine Evans Earned a Bachelor of Science degree in Biology and Nutrition & Food from Brooklyn College. She loves cooking Asian and Caribbean food, and believes that good health is about balance, not sacrifice. Outside of Blue Apron, she loves to sing and dance.

Ashley Giddens — Senior Culinary Manager, Core Recipe Development

Ashley Giddens attended culinary school at the International Culinary Center in New York City. After school, she worked at both Blue Hill Stone Barns and America’s Test Kitchen. Although she loves all types of food, her true passion is mayonnaise. 

Jessica Goodman — Senior Culinary Associate – New Product Development

Chef Jessica is a graduate of the Culinary Institute of America. She loves cooking vegetable forward dishes, and often seeks inspiration with a stroll through the farmers market. Chef Jessica admits to being a picky eater as a kid, but these days she’ll try pretty much anything.

Jessica Halper — Senior Manager, Nutrition & Wellness

Jessica Halper is a registered nutritionist with a Masters in Public Health from the University of London. Prior to her transition to health and wellness, she worked as a chef in several New York City restaurants including Annisa, Gramercy Tavern and Franny’s. As a health expert, Chef Jessica knows the value of moderation, and still finds room to enjoy her favorite snack: Cheez-Its. 

Kristen Merris-Huffman — Culinary Manager

Kristen Huffman came to Blue Apron after spending several years teaching cooking classes to home cooks at Brooklyn Kitchen and Hostos community college. In her free time, she loves hosting large dinner parties for friends. Around the Blue Apron test kitchen she’s known for her love of edible flowers.

Lauren Katz — Culinary Manager

Lauren Katz is a trained pastry chef who got her start in magazines, first as wed editor at Rachael Ray magazine, then in the test kitchen at Good Housekeeping. Chef Lauren is Blue Apron’s go-to dessert expert, and you can often find her making ice cream or baking. 

Tim Kemp — Director of Culinary Innovation

Before joining the team at Blue Apron Tim Kemp worked as a line cook at Le Cirque and Per Se and spent 9 years as a private chef in NYC. Today, Chef Tim manages Blue Apron’s chef partnerships, and occasionally mixes up a quick drink for the test kitchen Team. At home, he thrives on the challenge of preparing a large meal with limited resources (ingredients or tools!).

Claire King — Senior Manager, Culinary Operations

Claire King graduated from the French Culinary Institute (now the International Culinary Center). Chef Claire is a French citizen who loves French and Southern cuisines, as well as cooking simple meals for kids. She’s also a trained florist, and hosted series of pop-up dinners that served over 500 people.

Andrew Mumma — Senior Manager Innovation

Chef Andrew Mumma is an experienced restaurant chef who worked in the kitchens at both Eleven Madison Park and Franny’s. He loves any food cooked in a smoker. 

Emily Ziemski — Senior Culinary Recipe Editor

Emily Ziemski holds a BA from The Culinary Institute of America in Pastry Arts & Management, and an MA in Science Journalism from CUNY.  Before joining the team at Blue Apron, she worked in the kitchen at Marea and catered for Danny Meyer. Chef Emily is also a writer with bylines at Huffington Post, Roads & Kingdoms, and Edible Brooklyn, as well as a board member of Rethink Food.

Blue Apron’s Thanksgiving Dinner Menu

Our Thanksgiving menu is here, and this year, it’s a little different. Our chefs flexed their muscles to create a customizable mix-and-match menu that will work for your table, whether you’re traveling, hosting, or keeping your feast small. Choose to get a full turkey dinner delivered, try a new side dish, or opt for a vegetarian Thanksgiving. 

The Full Thanksgiving Dinner Menu

Fill up your table with chef-designed twists on classic holiday dishes with our Thanksgiving Feast. This all-in-one box serves 6-8 and is available for delivery the weeks of 11/8, 11/15, or 11/22.

Pro tip: Beat the Thanksgiving shipping rush! Order by 11/17 and schedule your delivery for 11/22 or 11/23. 

Savory Butter Roasted Turkey Breast

Roasted Brussels Sprouts, Fried Rosemary & Pumpkin Seeds

Apple Crumb Pie with Warming Spices & Almonds

Garlic & Herb Gravy

Brown Butter Mashed Potatoes with Romano & Chives

Fresh Cranberry Sauce with Ginger & Spicy Maple Syrup


Thanksgiving Sides

Bring one of these celebratory Thanksgiving sides and you’ll be the talk of the potluck, or serve them alongside your favorite holiday main. These Add-ons are available for delivery the week of 11/22.  

Truffle & Parmesan Bread Knots with Chives

Roasted Sweet Potatoes with Walnuts, Sage & Brown Butter

Flourless Chocolate Cake, Candied Pumpkin Seeds & Whipped Cream


Vegetarian Thanksgiving Menu Options

Try these flavor-packed mains for a satisfying meat-free meal. Available for delivery the week of 11/22.

Butternut Squash & Spinach Risotto with Fried Sage & Walnuts

Four Cheese & Truffle Honey Flatbread with Mushrooms & Kale


Premium Recipes to Take Things Up a Notch

If you’re planning a smaller gathering, or you’re looking to fill out your table with something unexpected, try our seasonally inspired Premium recipes. Available for delivery the week of 11/22. 

Roasted Half Chicken & Herb Gravy with Brown Butter Mashed Potatoes & Ginger-Glazed Carrots

Seared Scallops & Walnut-Thyme Breadcrumbs with Butternut Squash, Brussels Sprouts & Pear

A Note from Our Chefs

Our Thanksgiving menu features the best possible versions of the dishes you know and love. We didn’t leave the classics behind, we focused on taking them to the next level. Each course includes a special touch to make it memorable.

The roasted turkey gets a boost from our signature Weeknight Hero spice blend, which you’ll add the night before for maximum flavor. Our gravy is fortified with garlic and herb butter that will bring savory depth to your plate. Drizzle a ladle of it over the brown butter mashed potatoes for instant Thanksgiving bliss. Our side dishes got some extra love too. Crispy rosemary leaves and toasted pumpkin seeds add a satisfying textural crunch to the brussels sprouts, and spicy maple syrup brings seasonal warmth to our cranberry sauce. When it all comes together, you’ll have a mix of the nostalgic foods you love and new flavors that might just become tradition.

Heat & Eat Makes Meals Even Easier 

There’s a new addition to the Blue Apron menu. Our Heat & Eat ready-made meals deliver the same Blue Apron quality and flavor, without the cook time.

Each single-serving dish is ready in 5 minutes or less. These meals can be added on to any Blue Apron meal plan. They’re an easy-to-prepare option to have in the refrigerator for days when you just don’t have time to cook. 

The same Blue Apron quality, ready in just minutes.

Our Heat & Eat meals are inspired by the top-rated Blue Apron recipes our home chefs love the most.

Try the meals

Cheesy Guajillo Chicken & Rice with Corn, Black Beans & Peppers

___________

Southwest flavors for your midweek meal win.

Calabrian Chile Meatballs with Mashed Potatoes, Green Beans & Lemon-Caper Butter

___________

The dinner you deserve.

Soy-Miso Chicken & Udon Noodles with Bok Choy & Mushrooms

___________ 

A top-rated Blue Apron recipe, now ready in 5 minutes or less.

How to order

Choose Your Menu

Select your Blue Apron meal plan from our rotating list of chef-inspired recipes.

Add Heat & Eat Meals

Scroll down the menu on the website or app to find ready-made Blue Apron meals.

Ready in 5 Minutes or Less

Quality ingredients without the prep. Simply heat, eat & enjoy.

FAQs

Why can’t I find Heat & Eat on the menu?

Make sure to scroll down on the menu on the website or app. If you don’t see Heat & Eat, stay tuned—this product will be available to all customers soon. 

How many people do Heat & Eat meals serve? 

Each Heat & Eat meal is a single serving. When you order on the 2-person plan, you’ll receive 2 single-serving trays. When you order on the 4-person plan, you’ll receive 4 single-serving trays. 

Are Heat & Eat meals frozen? 

Heat & Eat meals are shipped frozen and should be stored in the refrigerator when they arrive. Meals should be eaten within 5 days of arrival and should not be re-frozen.

What We Mean When We Say ‘Premium’

All Blue Apron recipes are special, but premium recipes are *extra* special. These sophisticated meals are perfect for a date night or as a special treat for yourself. They’re not just the same Blue Apron dinners you know and love dressed up in formalwear. These recipes are slightly more elevated than an average weeknight dinner. 

What makes a Blue Apron premium recipe special? 

Restaurant-quality design

When it comes to premium recipes, our chefs don’t tone it down. These are restaurant-worthy meals with complex flavors, advanced cooking techniques, and sophisticated sides. Sometimes there’s even a dessert in the mix. Recipes like Butter Scallops with Peanut Butter Buckeyes deliver a full two course experience. 

blue apron premium Mother's Day Lime Butter Scallops with Spring Vegetable Rice & Peanut Butter Buckeyes
Dinner and dessert, delivered

Luxe ingredients 

Blue Apron premium recipes splurge on proteins like duck, strip steak, and scallops. In addition to being delicious, these are items you might not be able to find at your local supermarket. 

Many premium recipes feature two proteins, like a take on surf and turf with steak and shrimp, or this decadent pasta with scallops and pancetta. 

Seared Scallop & Pancetta Fettuccine with Roasted Vegetables, Ricotta & Pistachios
Pair buttery scallops with flavorful pancetta

These recipes can be a great way to master cooking with an ingredient you’re not familiar with. Maybe you’ll even discover something new that you love! 

Advanced techniques 

If you’re ready to take on new challenges in the kitchen, let Blue Apron premium recipes be your guide. Premium recipes include the same easy to follow instructions as our signature dinners, but these meals will introduce you to new cooking techniques. Learn to make hibachi at home, try your hand at saltimbocca, or master the art of crispy smashed potatoes. Once you get the hang of it, you’ll be able to use your newfound confidence every time you cook. 

blue apron premium hibachi recipe
Hibachi-style steak and shrimp

See what’s coming up on the Blue Apron premium menu, and try a box in your next order.

Kick Off Summer with Dinner and a Movie

Blue Apron is getting ready for a summer full of adventure. We’re starting by celebrating the release of Disney and Pixar’s all-new movie Luca with three creative, nutritious meals that were created with the whole family in mind. 

Blue Apron makes dinner and a movie easy for families by providing high-quality, nutritious ingredients and step-by-step instructions. Invite your littlest cooks into the kitchen, where they can learn, help, and have fun along the way. With Blue Apron’s guidance, the whole family can learn about wholesome ingredients, discover new flavors together, and help your kids build skills that will serve them for years to come.

To order these recipes, look for the ‘Celebrate Luca’ badge on our 2-serving and 4-serving menus. These limited-time recipes will be available the weeks of 6/14, 6/21, and 6/28. Here’s previews of what you can expect: 

Prepared Salmon Dish from Pescatarian Meal Kit

Dijon-Roasted Trout & Potatoes 

with Arugula Salad & Honey-Olive Vinaigrette

Calabrian Honey Pork Chops 

 

Oregano Chicken & Orzo 

with Fresh Tomato Sauce, Spinach & Feta

Order now and dive into summer adventures—and don’t miss Disney and Pixar’s new movie, Luca, streaming 6/18 on Disney+.

Our Commitment to Social Impact

blue apron box
Introducing Aprons for All

At Blue Apron, our vision is better living through better food, and we believe it’s our responsibility to help make this possible for everyone.

That’s why we’re introducing Aprons for All, a social impact initiative to advance food equity. We’re committed to using our power as a company to address systemic barriers to health and wellbeing. Our approach is based on three key ways that we believe we can make progress toward better living for everyone:

By providing immediate relief to acute hunger

In 2019, 35 million people experienced hunger in the U.S.—that’s about 10% of all households. Feeding America estimates that in 2021 that number might grow to 42 million people, including 13 million children. Too many people don’t have enough to eat, or don’t know where their next meal is coming from, and there’s a real need for immediate solutions. Today, we’re partnering with organizations committed to fighting food insecurity and its impacts on health. 

What we’re doing:

Since our founding in 2012, we’ve partnered with local food banks in our communities to donate millions of meals every year. We also collaborate with regional and national nonprofits to raise awareness and provide resources to improve food security and nutritional education. 

By addressing the root causes of food inequity

We know that there are many reasons that people experience food insecurity—job instability, unexpected medical bills, a lack of affordable housing, and a lack of easy access to grocery stores are just a few. We also know that in the U.S., Native American, Black, and Latinx people are more likely to live in food-insecure households than white people. Hunger and food security are issues of equity, and it’s essential that we recognize the biases and systemic inequalities that create them. We’re starting this change from within by creating an inclusive and equitable workplace that creates long-term economic security for all employees.

What we’re doing:

We’re building out diversity, equity, and inclusion programming specifically designed to address unconscious bias, promote anti-racism, and advance equity throughout our organization—from our offices to our supply chain. 

We also created Red, White, and Blue Apron, an initiative designed to champion our employees’ voices by getting them involved in the democratic process. Last year, through this initiative, we provided the education, tools, and resources necessary to be able to register, vote, and serve as poll workers. As part of this ongoing initiative, we continue to lend support to important conversations, including publicly supporting voting access, continuing to host voter registration events ahead of elections, and creating a paid company holiday on Election Day. 

By managing the environmental and social impacts of our business to support an ethical, resilient food system

Food systems generate more than a third of all man-made greenhouse gas emissions. The consequences of those emissions on our health, our food and water supply, our economies, and on our planet are not experienced evenly by all people. BIPOC, low-income, and vulnerable communities disproportionately feel the impacts of climate change. Advancing equity for our employees and promoting better living for everyone means mitigating the environmental footprint of our business.

What we’re doing:

We’re creating our climate action plan with a focus on preventing, recovering, recycling, and otherwise diverting waste across our value chain. We have teams dedicated to reducing food waste in our fulfillment centers and programs in place to improve the sustainability of our packaging. We also uphold high ingredient standards in our food sourcing strategies, including a commitment to third-party verified animal welfare standards. Learn more about our animal welfare policy here.

Blue Apron aprons for all

Our commitment to transparency:

Our Aprons for All initiative is led by our Head of Sustainability and Social Impact. It will also be supported by the creation of an Aprons for All Team, a group of engaged employees driving grassroots programs that reflect the priorities and values of our workforce. 

We know that we have a lot of work to do in pursuit of making better living through better food a reality for everyone—and that we won’t always get it right. We’re committed to sharing our progress and challenges along the way, and look forward to providing regular updates on our programs and partnerships in the months ahead. 

Read more about our social impact and sustainability work on our blog.