The season is changing and so must our diets and eating habits. Come summer, the soups will turn into salads and cappuccinos into cold brews.
And this summer, Boston will say hello to another plant-based meal startup: prettychill. Based out of Harvard iLabs, prettychill considers itself less a food brand and more a lifestyle brand.
"There is a shift in the way people eat," said the founder of prettychill Claire Spackman. "People are moving away from three giant meals to smaller meals throughout of the day."
21-year-old Spackman is a senior at Harvard University (where she's studying psychology) and prettychill is her second startup. She was also the founder and CEO of Rooted, food-technology startup that aimed to introduce and normalize the consumption of microalgae as a sustainable alternative to animal protein.
prettychill plans to launch with five to six plant-based meals that come in microwaveable bowls. Some options include thai coconut curry and vegan basil pesto, half of the meal options will be cauliflower rice-based.
"Most of our meals will contain 10 or less ingredients," Spackman said. "We want to emphasize full transparency to our customers because I strongly believe that people should be aware of what they are putting into their bodies."
The company, which is comprised of food scientists, professional chefs and nutritionists in the Boston area, is finishing up the final touches to its product and will be ready to launch in the summer. Then it will compete with services like Daily Harvest, which retails food bowls and smoothies at a similar price point of $6-$7.
prettychill will work with a third party manufacturing facility in the Massachusetts area to oversee mass production of meals, offer storage and warehousing capabilities, as well as distribution services.
