Most sustainable food startups think the hardest part is growing better vegetables. But you hit the real wall the moment you need to get those vegetables into kitchens.

In this episode of Tomorrow's Bites, we sit down with Nita van Dam, co-founder of Nimble, to unpack why the gap between nature-inclusive farmers and professional kitchens is wider and stranger than most people think.

Nita didn't start in business. Half Thai, half Dutch, raised on questions, she studied human ecology, spent time farming, and worked inside commercial kitchens. What she found was a broken middle: farmers growing exceptional, wonky, seasonal produce that the food industry simply wasn't built to receive. So she built Nimble a fair, flexible processing facility that transforms Dutch nature-inclusive vegetables into ready-to-use mixes for chefs, catering companies, and hospitals.

But selling impact into institutional kitchens is a masterclass in friction. In this conversation, Nita reveals:

Why "sustainable" vegetables don't sell themselves and what actually moves kitchens to switch
How seasonal supply, menu planning cycles, and centralized catering create invisible walls for food startups
Why the wonky vegetables nobody else wants are actually Nimble's hidden advantage
What it really feels like to push against a system that doesn't push back
How steward ownership shapes the kind of investors and mission you attract
And why voting with your fork, even in a hospital, might be more powerful than any policy

And much more...

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Nita: Why Kitchens Won't Buy Your Sustainable Vegetables & What Nimble Is Doing About It — with Co-Founder of Nimble, Nita van Dam

Tomorrow's Bites with Andrés and Sjacco