The meal kit with locally sourced ingredients from award-winning Upper Midwest chefs, growers, and makers.

What Local Means To Us

Recipes from your favorite neighborhood restaurant, farms on your home turf, and community partnerships with charities battling hunger - we’ve redefined what local can really mean.
Zoe Schor, Split Rail

Chefs You Love

Featured recipes every week, made with in- season produce by chefs you know (or need to know!)

Local Growers + Makers

We like to know where our food comes from, and who’s getting their hands dirty. Local Crate features growers' and makers' stories and their quest to keep things growing nearby.

Community Hunger Relief

We don’t just donate to community hunger relief efforts. We provide free meal kits, cooking classes, and even nutrition education to those in need.

Best of the Midwest

The Upper Midwest growing region packs huge culinary possibilities in the span of just a few hundred miles. That small range means your food goes from farm to table in days, not weeks.

What’s In Your Crate

Fresh, Pre-portioned Ingredients from Illinois and the Upper Midwest

We source as many ingredients as possible from sustainable local farms, giving you the freshest culinary experience. It all arrives pre-portioned and labeled to minimize prep time and food waste.

Recipes Designed by Local Chefs on Easy-to-Follow Cards

You get restaurant-quality recipes that are simple to understand (even if you need to brush up on your cooking skills).

Local Crate vs. Big Box Meal Kits

Packaging Weight
3 - 5 lbs.
17+ lbs
Time in Transit
1 day or less
2 - 3 days
Recipe Choices
10 - 12 / week
6 - 8 / week (avg.)
Freshness
Farm to fork in as little as 3 days
Unknown - mass sourced
Recipe Design
Seasonally crafted by local chefs
Corporate chefs
Distance Traveled
Within four-state region
Unknown - mass sourced

Why Eat Local?

Unmatchable

Freshness

Minimal transportation equals maximum freshness. By sourcing ingredients from Illinois and the Upper Midwest, your food goes from farm to fork in days, not weeks.

A Boost for Your

Community

70% of your dollars stay in Illinois and the Upper Midwest region. Supporting local producers, chefs and hunger relief organizations can supercharge an already-vibrant culinary ecosystem.

Easy on the

Planet

Local foods require less fuel to ship and 80% less packaging to keep at foodsafe temperatures. Seriously, have you seen the size of the other guys’ boxes? Ours don’t require a back brace to lift.

A Few of Our Local Partners

Chef Ryan Brosseau

Chicago

Originally from Canada, Ryan Brosseau moved to Chicago in 2010 to pursue his passion for cooking. Ryan is the Chef at upcoming French-Mediterranean restaurant Le Sud, located in the Roscoe Village of Chicago. Ever since he started cooking, Chef Ryan has always had a passion for pickling, preserving, whole animal butchery and bread baking. His food strives to celebrate old traditions from around the globe by using precise techniques and local ingredients. Because he believes that food culture is a crucial part of our history, Chef Ryan aims to present flavors that are both familiar and innovative.

The Spice House

Chicago

We believe that our company and every Spice House represents a way of life - a way of life which is quite old-fashioned in that the human factor is still at the center of our focus. We are now in our fifty-seventh year in business; all these years gave us time to evolve into what we are today. Our philosophy has always been to make you the freshest product by small, weekly batch grinding to ensure you the highest quality spices for your cooking needs. (Tom and Patty Erd, Owners)

Greater Chicago Food Depository

Chicago

The Food Depository, founded in 1979, makes a daily impact across Cook County with a network of 650 pantries, soup kitchens, shelters, mobile programs, children’s programs, older adult programs and innovative responses that address the root causes of hunger. Last year, the Food Depository distributed 68 million pounds of shelf-stable food, fresh produce, dairy products and meat, the equivalent of 155,000 meals every day.