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Delivering Value to the Food System—and You

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How Misfits Market plans to create a new food supply chain and eliminate food deserts in America by 2025

By Abhi Ramesh, Founder & CEO

Think back to the last time you visited the produce aisle of a grocery store. Did you notice how every apple seemed eerily identical? Farmers and gardeners will be the first to tell you that food rarely comes off orchards and fields looking so perfect or shelf-ready. In fact, it’s not really supposed to. So what happens to the rest of the apples from the same crop that aren’t uniformly pretty?

Here’s the distressing truth: Almost a third of what’s grown in the U.S. never even gets harvested because it doesn’t meet the superficial standards of traditional grocery stores. I saw this firsthand on a trip to a Pennsylvania orchard a few years ago when I was apple picking with friends. I noticed the fruit that looked a little different—too big or small, or just a little misshapen—was being collected and placed into storage bins. So I asked why. The reason? It didn’t meet the aesthetic standards that traditional grocers have had in place for decades. Standards that are all about keeping up appearances, not a reflection of nutrition or taste. Donating this supply was rarely an option for this particular grower (nor is it for many small farms). As a result, they scrapped almost 20,000 apples in any given season by their estimation.

Now imagine this happening at every farm across the country, across every variety of fruit and vegetable. That adds up to millions of pounds of delicious food that goes to waste every year when it could be going to a good home. Leaves a bad taste in your mouth, doesn’t it? Mine too. That’s why I founded Misfits Market two and a half years ago. To do something about it.

How it started, and how it’s going

A few weeks after that apple picking trip in August of 2018, I built the first Misfits Market site with my self-taught coding skills. Like the produce I was selling, the site wasn’t pretty, but people saw value in it. I also deliberately named us Misfits Market with something much bigger than ugly food in mind: A mission to create food access from the inefficiencies of the food system. I’d make that happen by building the first online grocery store in America to deliver real value by combining affordability, sustainability, and accessibility. 

Within a month, I launched Misfits Market’s delivery business in Philadelphia. I’d go to regional farms on the weekends with a rented pickup truck, fill it with fresh, organic produce that was “misfit” for one reason or another, box it up in my home, and deliver it myself via Uber. Saving up to 40% on organic produce proved popular, as did the ads featuring funny-looking veggies that stopped people in their tracks as they scrolled through Facebook and Instagram. 

My goal wasn’t just to stick to concentrated urban areas. Within a few months, we had expanded to five states and were serving tens of thousands of customers, cutting out the middleman and passing on savings to customers. Many of our initial customers lived in zip codes where no one else delivered fresh produce, especially at the savings we were offering. Even if only 100 people in an underserved location wanted access, we firmly believed—and still believe—that they deserved it, and we built out fulfillment and shipping processes to meet them where they were. 

At first, customers had no choice within their subscription produce box, just a “mystery” assortment of fresh, organic fruits and veggies. But we soon built up a large network of direct relationships with farmers who needed ways to be paid for the excess or misfit food they worked to grow. (Farms don’t always have the infrastructure to send excess items to production facilities or donate to food banks.) Today, customers can have their pick of seasonal produce from dozens of partners committed to fighting waste at scale, like California’s Lakeside Organic Gardens, as well as smaller outfits that don’t always have resources to aggregate supply for quick sale. One of our original suppliers, Lancaster Farm Fresh Cooperative in Pennsylvania, not only remains a vendor partner to this day but their free box program for people facing hunger has also been a beneficiary of customers’ donations when they want to skip their Misfits Market box. 

Next, we set our sights beyond farm-level waste and onto packaged goods, offering items that were surplus or may have had packaging changes that made them unsuitable for grocery stores. When you shop Misfits Market today, you’ll find a curated selection of more than 250 varieties of organic produce and sustainably sourced groceries—including our newest addition of meats, seafood, and plant-based proteins. And it’s only growing from there.

An opportunity to serve 

As our grocery assortment has expanded, we’ve also devised creative ways to support producers who struggled in the middle of the pandemic. From rescuing premium popcorn destined for movie theaters to pioneering an entire waste recovery program with a bean-to-bar organic chocolate maker, we’re always seeking new opportunities to create a value exchange for both suppliers and consumers. We’re also creating a new upcycled product stream, working with seed-based food company 88 Acres to rescue edge pieces of their tray-baked Seed+Oat Bars, which are served on JetBlue flights, and repacking them for convenient snacking

Even as we’re making strides with our own supply chain, the food system at large is not getting better or more efficient. Uncertainty around supply and demand means that growers and producers are forced to take on more risk and potentially get stuck with excess product that threatens to go to waste. That’s because grocery stores are now requiring farmers to commit to growing much more than normally planned so they’re insulated from the supply shocks that led to empty shelves during the pandemic. Similarly, meat producers are asked to double down on the supply of the most popular cuts, leaving less popular cuts with no easy outlet or consumer base. 

And yet, with the glut of food on the market, food prices have continued to rise 2-3 percent a year on average for the past 20 years. In 2020, they went up a whopping 3.9 percent, according to the U.S. Bureau of Labor Statistics, with more people eating at home last year. Consumers bear the brunt of this inflation. People in food deserts suffer. And lessons continue to go unlearned. 

My vision is for another path, one that can solve for rising costs and the limited reach of food in the current system, and that can drive value directly to suppliers and consumers. 

What powers us and where we’re going next

It’s simple: We are obsessed with creating the new food value supply chain. We lead with technology, put our producers front and center, and focus on our reach into communities where consumers have traditionally faced limited choices. This obsession with creating a new, improved food supply chain is what helps us stay committed to our mission of delivering high-quality products at a good value. 

Because of our focus on sustainability, accessibility, and affordability, growth oozes out of every part of the business. We’re hitting some big milestones this week alone. Our first group of customers received quality meats, seafood, and plant-based proteins in their boxes on Monday, and today we’re expanding into Washington and Oregon, making our delivery map truly bicoastal. Just two more steps toward our goal of expanding into every major grocery category and distributing across every underserved area nationwide. 

To continue to make an impact, we’ll be doubling our team (currently more than 1,000 employees) by the end of the year to fortify our product and operations teams and ensure the best possible experience for customers. We’ll also be making some big investments in tech that continue to optimize our logistics and drive the growth of our business. It’s not enough to be able to move fast. Our machine has to be powered by some pretty impressive logistics and fulfillment tech under the hood to operate at scale with a growing assortment. If you had any doubt about our ability to scale, consider that in the first four months of 2021 alone, Misfits Market has rescued the same amount of food as we saved in all of 2020.

Giving back will also remain core to our mission. Last year, we donated more than 120,000 pounds of fresh food to communities in need. Misfits Market partnered with Philly-based Sharing Excess on a food scholarship program to reach under-resourced students in the Greater Philadelphia area. Our team has also worked with Wellness in The Schools to get food-insecure families in Camden, NJ set up with fresh food delivery on a weekly basis. Finally, in 2020 and into this year, we’ve sponsored community fridges throughout the Northeast in communities that face food insecurity to keep them supplied and well-stocked with fresh produce. We care so much about access because we know that it’s the key to healthier communities. “Prescriptions” for healthy foods might save more than $100 billion in healthcare costs, according to one new study, but it’s also about a more equitable distribution of resources to all. That keeps us laser-focused on our goal of eliminating food deserts in America by 2025.

I remain just as committed to providing affordable access to quality foods today as I was when I hand-delivered our first boxes back in 2018. As we evolve, it’s the same mission: give everyone access to quality food, delivered in an affordable and sustainable way. It’s just a little bigger than it was before. 

If you haven’t yet joined us, I invite you to come along for the ride. It’s a pretty gratifying and delicious one. I’ll even give you an incentive: 30% off your first order through April 30, 2021 with code GROW30.

How to Be More Sustainable at Every Level

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From reducing excess food waste to learning how to make more earth-friendly choices, it’s easy to lead a more sustainable lifestyle at home and beyond with these tips.

1. Minimize food waste.

One Person: Follow FIFO (first in, first out) and use perishables that you’ve had the longest first. An easy way to do this is by organizing your fridge and stocking oldest in the front, newest in the back.

Two People: Perform monthly or quarterly pantry checks of expiration dates and use items set to expire soon. Only stock up on items you’re running low on so you don’t let them linger past expiration. 

Household: Plan your weekly meals in advance and stick to a shopping list. This will help you avoid buying impulse items that are hard to work into meals and might eventually go to waste—plus help save you money.

Friends/Work Groups: For small outdoor gatherings, plan ahead for exactly how much food you need to bring or cook to avoid having excess leftovers that might go to waste (we love The GUEST-IMATOR Tool from SaveTheFood.com).

2. Extend food by preserving it.

One Person: Freeze food to extend its life. It’s especially helpful if you’re stocking up on sale items or have extra food approaching its expiration date.

Two People: Find new ways to preserve food like dehydrating, pickling, fermenting, or canning. Check out The Good Trade’s digital guide to learn the basics of preserving food and reducing waste.

Household: Don’t toss those scraps. Veggie peels and end pieces can be used for homemade stocks and sauces, and leftover lemons or herbs can be used for homemade cleaning products.

Friends/Work Groups: Organize a canning swap. Pick your favorite veggie, preserve it, and swap with a friend. It’s a great way to sample veggies in a new and exciting way.

3. Repurpose and reduce waste.

One Person: Learn how to revive foods to extend their life. Try popping stale bread, crackers, and chips in the oven. You can even freshen up wilted greens with a quick ice bath.

Two People: If food seems a little past its peak, get creative. Think browned bananas for baking, stale bread for croutons, soft fruit for jam, or adding less-than-perfect greens into soup or a smoothie.

Household: Make more of over-the-hill produce, coffee grounds, and other organic items by composting or dropping them off at a local composting facility so they can be used to enrich soil.

Friends/Work Groups: Organize a community garden or compost bin. You can also do a seed swap and exchange various produce seeds to plant in your garden. 

4. Live more eco-friendly.

One Person: Make sure your refrigerator is running as efficiently as possible. Check the temperature so it’s just right and check for any leaks or loosening seals to help conserve energy.

Two People: Try avoiding takeout and transition from single-use storage containers to reusable ones with air-tight lids to help extend the shelf life of leftovers, produce, and pantry staples.

Household: Cut back on water consumption by using an energy-efficient dishwasher to clean large amounts of dishes. If you don’t have one, use your sink or a basin to soak and scrub with one batch of water and only leave the faucet running to rinse so you save extra H2O.

Friends/Work Groups: Next time you’re having a picnic with a small group of friends, ask them to bring their own reusable utensils and a glass or ceramic food container to reduce single-use flatware and plate waste.

How FIFO Can Help You Get The Most Out of Your Groceries

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Are you a FIFO convert yet? The first in, first out rule takes only a few minutes to master but can save you from forgetting about all sorts of foods before they go bad, not to mention a ton of cash in the long run. Read on to learn how to start using FIFO in your kitchen, and let us know in the comments some of your favorite tried-and-true storage tips to reduce waste.

What is FIFO?

It stands for First In, First Out. Use foods in the order that they were purchased (first in), using the oldest items sooner (first out) and the newer items later (last in, last out). Following FIFO can help eliminate food waste and even save money.

Take stock of things

Before your next Misfits Market delivery, take inventory of your fridge and pantry. Toss expired foods and repackage leftovers. Rearrange the oldest food in your fridge/pantry to be more accessible.

Get organized

We follow a grouping method to keep things separate according to category. Cereals and grains are stored together, baking items go together, canned beans are kept separately. Figure out a system that works for you—make just enough space for what you need ahead of your next Misfits Market delivery.

Follow use-by dates

Organize by each item’s use-by date, placing short-dated (the first to expire) purchases in the front and those with longer shelf lives in the back.

Learn more about short-dated items here.

Invest in a label maker 

Organized kitchens are full of labels, labels, and more labels. They’re ideal for keeping track of when food was cooked, opened, or repackaged. Then, create your own system. For example: Almond Milk, opened May 10. Masking tape and a marker works, too.

Make labels visible

Unload your shopping bags, slap on your newly-made labels, and store foods with the labels facing forward. It will help you easily see what you have, encouraging you to eat it first.

And make storage containers invisible

Once you open something, whether it’s a bag of rice or a can of tomatoes, put any unused portion in clear reusable containers so you can easily see what’s inside. Then, use your new labeling system to date when it was opened so you know when to use it by.

Open like foods one at a time

Variety is the spice of life, but often having too many similar foods open at once can lead to unnecessary waste. If you have two similar items, like shredded sharp cheddar and shredded mild cheddar, open one first and use it completely before opening the other.

This one-food rule will depend on your household size (or if you eat cheese often, open as many packages as you want!), but can help keep things fresher, longer—and even help you meal plan so you’re not opening too many similar items at once.

Abigail Koffler is a native New Yorker and freelance writer based in Brooklyn. She writes This Needs Hot Sauce, a weekly food newsletter. 

Not Just for Salads: Everything You Need to Know About Lettuce

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We ship all sorts of warm-weather lettuces, and sometimes they can look pretty similar (looking at you, green leaf and escarole). Learn how to tell them apart and some new ways of prepping them beyond salads.

Escarole

Compared to other varieties of chicories, escarole is only mildly bitter and delicious when used in salads. That’s not to say it’s not substantial enough for cooking—we love it in Italian bean soup. 

Frisée

This intricately textured and crunchy green can actually be used two ways: the more tender inner leaves work well raw in salads and the hardy outer leaves sautéed with lemon and garlic.

Radicchio

Don’t be fooled by its purple leaves. Radicchio is more than just a pop of color on your plate, its bitter leaves are a great way to add sharpness to recipes. Try it roasted with balsamic vinegar.

Green leaf

This versatile green closely resembles escarole, but with slightly greener leaves. You’ve probably had it in salads, but it also holds up well when marinated with balsamic vinegar and grilled.

Romaine

The go-to for the classic Caesar salad, it has a crunchiness similar to iceberg lettuce but with a slightly bitter bite that makes it ideal for creamy dressings. Pro tip: the inner hearts are great for cooking, too.

Iceberg

This crisp, refreshing lettuce is one of the most popular in the U.S. It comes in a globe-shaped head in shades of light to dark green. Try it in a wedge salad or shredded on tacos and sandwiches.

Arugula

The peppery, almost spicy bite of arugula gives this green its unique taste. We love to use it as a pizza topping, tossed into pasta, or even blended into a pesto with some Parm, nuts, and olive oil.

Red leaf

Red leaf is similar to its green sibling, but with a red hue, and can be used the same way. The leaves are a bit more delicate than green leaf, so use it first since it will wilt quicker.

Romaine hearts

Speaking of the inner hearts, romaine hearts are the densely packed inner leaves of the leafy romaine. Slice in half lengthwise and throw them on the grill or caramelize them in a cast iron pan—they can take the heat—with fresh lemon juice, salt, and pepper.

Spinach

Delicious both raw and cooked, spinach is versatile and nutrient rich. Its herbaceous leaves pair well with sweet and savory ingredients like dried cranberries, blue cheese, and mustard vinaigrette.

Endive

Endive’s crunchy, bitter leaves grow in a variety of colors from yellowish green to deep burgundy. It’s great for “lettuce” wraps or pan-seared to a crispy finish with lemon and olive oil. 

What’s In Your Box? January Edition

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Heat up the new year—jalapeño and serrano peppers, anyone?—with a new mix of rescued organic produce. We’ll start to see fewer hardy squashes this month, but a lot more root veggies. Beets, onions, turnips, carrots. The perfect mix for meal planning as the base of one-pan dinners.

Check out what we’re rescuing this month:

Learn more about our sourcing philosophy here.

Get a sneak peek at what’s in your box each week here.

The Misfits Market 2020 Recap is Here!

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Now that 2020 is in the rearview (finally!), we’re excited to share how we fought food waste together this year. This is our second-annual recap of all the things we’ve done together as a community (read 2019’s here).

We rescued a lot of food

More than 60 million pounds of produce, in fact! We worked with more than 90 growers in 2020 to bring our customers more than 1,200 varieties of produce. Hear from one of our farm partners at Lakeside Organic Gardens about why they only grow organic:

We formally launched our customization feature

At long last, all customers became eligible to customize their boxes from dozens of types of produce each week. Though mystery boxes remain popular, the majority of you decided to create custom boxes each week.

We made the move west!

In October, we opened our Salt Lake City distribution center, our second-ever facility, to expand into even more zip codes. New states in 2020 included Mississippi, Louisiana, Arkansas, Michigan, Minnesota, Wisconsin, Iowa, Utah, Idaho, Missouri, and Kansas. By the end of December, we served a total of 34 states, plus Washington D.C., with more to come in 2021.

Our Marketplace continued to grow…

Misfits Market has been about much more than just produce for a while. But this was the year we branched out into a slew of new categories, from pasta and bread to plant-based milks and savory snacks. In 2020, we offered more than 900 different Marketplace items from 150 makers. The most popular Marketplace packaged item (#1 in 23 states!) was Minor Figures Oat Milk. As for specialty produce, blueberries topped the list in 30 states.

…which allowed us to form rescue-driven relationships with some awesome partners

Covid-19 impacted many businesses, which gave us the opportunity to create new food waste reduction programs with brands like GrandyOats (granola), Preferred (popcorn), and Taza (chocolate.)

Preferred Popcorn had been supplying movie theaters for over 20 years, then the pandemic disrupted their business in a major way. We were more than happy to step up and offer a place to sell their top-notch popcorn. Read more about our partnership with Preferred at The Washington Post.

It wasn’t just purveyors of popcorn that suffered. Bean-to-bar chocolatiers like Taza Chocolate needed support, too. Watch to learn how Misfits Market pioneered a new food waste reduction program with Taza earlier this year and turned excess into access for chocolate lovers:

We welcomed our chef-in-residence Bobby Flay…

Fall marked the launch of our partnership with the amazing Bobby Flay. (Make sure you follow our Instagram to catch Bobby unboxing his Misfits Market haul and developing delicious seasonal treats that you can make at home!) His Toasted Zucchini Pasta was our most-viewed video of the year:

…and published a lot of recipes

In 2020, we published more than 155 recipes, educational guides, and food-related blog posts to help you make the most of your boxes. Our most popular blog of the year? This guide on How to Build Up Your Pantry and Mix Shelf-Stable Food with Fresh Produce! Even we find ourselves referencing it from time to time.

You also loved our monthly produce guides. (Check out our December guide now!)

We gave back to those in need

It bears repeating: 2020 was a rough year, but that doesn’t mean it was all bad. Thanks to your support, we donated more than 120,000 pounds of food to communities in need in 2020. More than 13,000 boxes were donated by subscribers like you through our new skip donation program. We also helped stock community fridges throughout the Northeast with fresh produce.

To say thank you, we’re upping our referral reward through early January

Know someone who would love to be part of this amazing community we’ve built together? If you refer a friend to Misfits Market and they sign up between 12/28/20 and 1/3/21, you’ll both get 50% off a future subscription box.

Learn more about our referral program, then refer a friend now!

Why We Rescue Packaged Goods at Misfits Market

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We’re no longer in the business of just selling rescued organic fruits and vegetables. Since November 2019, we’ve had a hand in rescuing hundreds of packaged commodity staples like oil, spices, pastas, and flours, plus cookies, nondairy milks, and even pet food. (And who knows what could be next!)

All of these packaged items are rescues, just like the delicious produce you’ve grown to know and love. But what makes a packaged product worthy of rescuing?

It’s sold in large quantities.

We source canned beans, flour, and other commodity staples when we can buy them directly from the supplier or at a large volume. We then pass those savings onto you.

The packaging is outdated.

If a brand updates their logo or package design, they may still have a large number of existing products that now have outdated packaging. What we rescue might not have the new, sleek packaging you’ll see in the store but it’s the same delicious food.

Or, it’s short dated.

The item has a “best buy” date that’s fast approaching. The food is still delicious, but needs to be eaten sooner rather than later.

The packaging is wrong.

This could mean a missing or incorrect Universal Product Code or UPC. (Those black and white bars on a box or bag of food.) If it’s wrong, traditional retailers can’t sell it—but we can!

The packaging isn’t suitable for retail.

This could mean a number of things, like dented or slightly damaged packaging. Or recently, items that are normally sold in bulk—like granola or coffee—need to find a new home in unbranded packaging.

It’s simply excess. 

A packaged product could be overproduced for a lot of reasons: market changes, forecasting, some innovation on the retailer’s part and the item didn’t sell. It could also be excess bulk product that’s packed in plain packaging, which makes it less-than-ideal for traditional grocery stores.

What’s In Your Box? December Edition

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The final month of the year doesn’t disappoint when it comes to fresh produce. Hardy winter squashes are still a mainstay, but you’ll start to see a lot more of juicy citrus—Valencia, Cara Cara, navel oranges, plus grapefruit, lemons, and limes—and more surprising varieties of radishes and root veggies like sunchokes.

Get a look at all of the delicious fruits, veggies, and herbs you might see in your boxes this month:

Learn more about our sourcing philosophy here.

Get a sneak peek at what’s in your box each week here.

The Misfits Market Gift Guide

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Foodie gifts, coffee lover must-haves, tote bags, and kitchen staples you can purchase from Misfits Market to give as gifts this holiday season.

Gifting season is officially upon us! Our Marketplace is packed with cool stuff for giving (or keeping), like bags of premium rescued coffee, decadent dark chocolate bars, food storage solutions, and even some brand-new Misfits Market merch. Skip the stores and get deeply discounted foodie gifts, must-haves for coffee lovers, and kitchen items that are more than 50% off during our Cyber Week sale.

Misfits Market Tote Bags and Pin Packs

They’re back! We created enamel pins—pretty cool ones if you ask us—and a brand new stylish Misfits Market tote bag. Plus, with every purchase, we’ll give back to one of our local communities. With every tote bag sale, we’ll donate $4 to Wellness in the Schools—a national nonprofit that teaches kids healthy habits to learn and live better by partnering with school districts to provide healthy scratch-cooked meals, and active recess periods. And, with each set of pins sold, we’ll donate $5 to Philabundance. Philabundance is one of the Delaware Valley’s largest hunger relief organizations, driving hunger from our communities today and ending hunger for good. (And, the tote and pins make for some pretty stylish gifts, too.)

Canvas Tote BagPin Packs
10-ounce natural canvas toteSet of (4) four
19″ W x 14″ H x 5.5″ D1″ hard enamel pins
ARV: $19ARV: $28

Premium Coffees, Teas, and Chocolates

Whole bean and ground coffee, plus some specialty teas, we have a large variety of premium rescued coffee that even the pickiest coffee lover will… love! With the deep discounts on every rescued bag, your giftee can have a different-tasting cup of coffee every day of the week. Dark and molasses-y. Light and buttery. Smooth and infused with nitrogen. The list goes on. Plus, some chocolate for good measure. Bars, barks, and truffles.

Collapsible Cups

The Stojo Collapsible Pocket Cup features a simple way to shrink your drink carrier down to just two inches. Even if you’re not heading out much these days, this silicone cup in a deep blue color makes carrying hot drinks (or soups and oatmeals) from room to room easy and stylish. Plus, it’s environmentally friendly and dishwasher safe.

Insulated Bottles

Welly’s sleek, earth-friendly water bottles are made with bamboo, a renewable resource. The Tumbler features triple-walled vacuum insulation and a wider mouth, which means you can use it for much more than just water. We’re talking coffee, smoothies, or chilling al fresco cocktails. Best of all, Welly donates at least 1% of sales to clean water projects worldwide, ensuring clean access for those who need it most.

Food Storage

We’re obsessed with good-looking food storage, like these stylish bowls and ice cube trays from W&P. The Porter Plastic Lunch Bowl features a snap-tight silicone strap to keep your lunch secure while you’re on the go. (From the kitchen to the living room that is.) Even if we’re not very on the go these days, Porter bowls have a way of making leftovers look much more appealing. And Peak’s sturdy-yet-flexible silicone trays make top-notch ice. The handy lid keeps out freezer funk, which means you get a cleaner-tasting cube. This large, slower-melting size is ideal for cocktail hour.

Some Big Changes Are in the Works

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We have a new approach to when we bill customers, as well as when you can customize your box (now available for all customers) and shop The Marketplace. But no need to worry—this is a good thing.

Effective this week (week of September 14th, 2020), you’ll be billed 2-3 days before your box arrives. Your new window to customize your produce preferences and shop The Marketplace will also be much closer to your box actually arriving. Your account page has been updated to reflect your exact charge date and window time. 


Why is this a good thing? You’ll be shopping The Marketplace and adding items to your box with a smaller group of people, which means a fuller assortment and fewer sold out items. Of course, we still recommend getting in right when your window begins. Early birds always get first dibs. 

Here’s a sample shot of how these important dates are bookmarked in the new account calendar. (Be sure to upgrade to our latest website to view your account calendar.)

Still have questions? We’ve got the answers. 

When exactly will I be charged for my boxes?

Your billing date will be the day before your box ships. Your next billing date can be found on your account page, which has been updated with the latest information. (Some of you will notice you still remain on a Thursday Marketplace open window and Sunday billing date.)

How do I know when I can shop The Marketplace?

Check your account page for your (possibly new) date. That’s where you’ll find all the details regarding when your three-day customization window begins. You’ll also receive a weekly email reminding you when it’s time to do your shopping. We still recommend getting in there early to nab all of the best deals before they’re gone. 

What’s the latest date I can make changes to my subscription before my next order?

You’ll need to make them by 8 p.m. ET the day prior to your next billing date. Don’t know when that is? Check your account page for more details! Any changes made to your subscription will take effect on your next billing date. (Reminder: Once your order has been billed, it can’t be canceled or changed.) 

What if I change my preferred delivery day?

It’s easy to change your day in your account, though please note that your shopping window and billing date will change accordingly. Your account will be updated to reflect these changes. You can switch back to your previous day if needed, but if you like the charge day you’re assigned effective today (September 16th), we don’t recommend changing your delivery day.

Will this new change automatically skip my next box or otherwise affect what’s in my boxes?

Nope. You’ll get your next box on your preferred delivery day as scheduled; it’s just that your shopping window may now be a day other than Thursday this week, and your billing date may be different.


Still have questions? Submit a request to our Customer Success team and they’ll be happy to assist!