“Perishable products—fruits and vegetables—are a destination category. We allocate 150 square feet to 100% locally grown organics, with 30 different fruits and vegetables in all. We hired a full-time fresh grocery manager to touch every piece of produce every day to ensure quality. We engage with one local distributor-partner who has relationships with multiple local farms. We’re vigilant about when produce has ‘turned’ and can repurpose it same-day by shifting to the back of the house. We’re always able to control waste and spoilage.”