About spoondays

The roots of the idea for Spoondays go back to our founder's childhood. As a child of an extended family, Joh still remembered the smell from mom's kitchen when she bought kilos of apricots, plums, cherries, frozen them and processed them over the year. Sustainability was also very important to him as a teenager. He was involved in anti-food waste projects at a young age and decided to live vegetarian/vegan. In order to make this “extra sausage” possible at home, Joh began to deal with plant-based nutrition himself and to learn how to cook. The older he got and the fuller his days, the more difficult it was to serve healthy, full and high-quality dishes every day. He asked himself a question: How can you make high-quality organic food available quickly and easily? The answer lies in the freezer. The process of shock freezing (IQF - initial quick freezing) makes it possible to gently preserve fruit and vegetables, to offer freshly harvested quality and to completely dispense with artificial flavors and preservatives. Even more important: minerals and vitamins are preserved in the best possible way. And best of all: high-quality food whenever you need it and none of it ends up in the trash.Read their story