4 ms·
You're probably correct that the largest hurdle is food safety and legal issues. I'm not sure about every state, but I know in my state food for sale must be pr
by RoyTyrell 9y ago
You're probably correct that the largest hurdle is food safety and legal issues. I'm not sure about every state, but I know in my state food for sale must be prepared in a legally defined "commercial kitchen" which is only allowed to be used for preparing that food not for home use (i.e. can't use your home kitchen).
Frankly, if the company ran even 1% like Uber in the sense of "maybe we'll ask forgiveness" and just do what they like, people will die.
- dawhizkid 9y agoWhat are the food poisoning stats from licensed commercial kitchens? I'm curious if the rate of food poisoning from home cooked meals is really much higher.
- stephenr 9y agoHome kitchens used for family meals have inherent reasons to be safe, and safety nets: They're usually cooking The food for themselves/direct family, so while accidents/mistakes can happen, they're not motivated by profits to cut corners. Secondly - the distribution potential for the food is quite small. If something is unsafe to eat, you have a small group of potential sufferers, rather than 100 or 1000 people all over the state/region
- dawhizkid 9y agosounds like this is called "cottage food" and states are evolving here. sounds like there's opportunity. http://forrager.com/laws http://forrager.com/laws Surprisingly, California has one of the most liberal laws w.r.t. cottage food industry of any state: http://forrager.com/law/california http://forrager.com/law/california Also: https://leginfo.legislature.ca.gov/faces/billNavClient.xhtml?bill_id=201720180AB626 https://leginfo.legislature.ca.gov/faces/billNavClient.xhtml...