Most sustainable food startups think the hardest part is growing better vegetables. But you hit the real wall the moment you need to get those vegetables into kitchens.In this episode of Tomorrow's Bites, we sit down with Nita van Dam, co-founder of Nimble, to unpack why the gap between nature-inclusive farmers and professional kitchens is wider and stranger than most people think.Nita didn't start in business. Half Thai, half Dutch, raised on questions, she studied human ecology, spent time farming, and worked inside commercial kitchens. What she found was a broken middle: farmers growing exceptional, wonky, seasonal produce that the food industry simply wasn't built to receive. So she built Nimble a fair, flexible processing facility that transforms Dutch nature-inclusive vegetables into ready-to-use mixes for chefs, catering companies, and hospitals.But selling impact into institutional kitchens is a masterclass in friction. In this conversation, Nita reveals:Why "sustainable" vegetables don't sell themselves and what actually moves kitchens to switchHow seasonal supply, menu planning cycles, and centralized catering create invisible walls for food startupsWhy the wonky vegetables nobody else wants are actually Nimble's hidden advantageWhat it really feels like to push against a system that doesn't push backHow steward ownership shapes the kind of investors and mission you attractAnd why voting with your fork, even in a hospital, might be more powerful than any policyAnd much more...🙏 LEAVE A REVIEWIf you like our podcast please leave us a review on your favourite platform, even one sentence helps! Thank you for your support; it helps the show a lot and it helps others to discover the show!👋 GET IN TOUCH WITH US👥 ⁠⁠Linkedin⁠⁠📸 ⁠⁠Instagram⁠⁠⁠🌎 ⁠⁠Website⁠😊 The Guest: Nita van Dam🌱 Look into the company: Nimble

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