In the modern world, we tend to want to know where our food comes from and this has massively impacted professional kitchens. For decades, food suppliers have stood on one side and distribution channels (restaurants and the like) on the other. But large wholesalers in the middle have traditionally suppressed manufacturers with late prices and payments. Professional kitchens can bypass this by turning to food manufacturers. But they can not manage hundreds of direct relationships. It simply was not possible. Up to the internet.

Collective food is a new beginning that addresses this with a new takeover of the food supply chain model. It derives products directly from suppliers, unlocking price advantages for both suppliers and buyers, he says. His competitors include Brakes, Bidfood and Transgourmet.

It has now raised $ 12 million M / 16 million in its VNV Global-led Series A financing round, along with VisVires New Protein (VVNP), Octopus Ventures, Norrsken VC and existing investors, including Partech, Colle Capital and Mustard Seed. Frontline Ventures was the earliest investor in 2017.

Released in 2019, Collectiv so far operates in the UK and France. It operates by supplying food directly from manufacturers, disseminating wholesale brokers and sending directly to professional kitchens. Clients include restaurants, hotels, catering firms, meal group companies and dark kitchens. The company claims that this approach generates 50% less CO2 emissions than traditional methods of supplying better prices, fresher products, transparency, traceability and more reliable service.

Clients include Big Mamma Group, The Hush Collection, Dirty Bones, Megan’s, Crussh, Butchies, Cocotte, Tossed and Fresh Fitness Food.

Collective founder Jeremy Hibbert-Garibaldi said in a statement: “We are being driven by a combination of strong winds: end consumers seeking a better understanding of descent; cities that enforce air pollution regulations that limit heavy loads; a post-Covid hospitality industry desperate to improve boundaries but with limited staff availability to facilitate this at home. Combined with our innovative model, we are able to set our goals not only to become a European leader in food distribution over the coming years, but also a global one. “

Björn von Sivers, Investment Manager at BCC Global, said: “Collectiv’s innovatively managed market links a fragmented supply of manufacturers to the highly fragmented demand of professional kitchens, creating improved transparency among other clear network improvements for all interested parties. “

In his former profession as a Legal Accountant, Hibbert-Garibaldi encountered the business model for the Collective after investigating one of the UK’s largest supermarket chains and their wholesale food leg, mostly for code violations behavioral, such as the way they were behaving with their suppliers. “I quickly realized that the food supply chains were broken, with a lot of ambiguity and misuse, and at the end of the day not taking advantage of any side of the market,” he said.

Carved with a passion for food of his French and Italian origin, he quit his job and spent months in restaurant kitchens to understand the problems they faced: “I wanted to understand why it was so difficult for them to secure good products. , know exactly where their food came from and get these products reliably and consistently whenever they need them. Using this, I built my case study to get to know investors and start a business. “

It remains to be seen if Collectiv can scale up, or take a piece from the vast food supply chain industry, but if it ends up appealing to suppliers and distributors it will be very interesting to see.