Not all food sold at Farmers Markets can be considered ‘good'. Long-term refrigeration and heated green-house agriculture offset the environmental benefit of eating ‘local'. This sign at the Union Square market in New York seems to do a good job educating people what seasonal produce should be available.
Here are the most popular stories that retailers and brands are reading right now to inspire them with their CX innovation work.
Dubbed New Horizons, the luxury auto brand's Stockholm sushi restaurant aimed to engage consumers around its value of Japanese craftsmanship while challenging traditions about female sushi chefs
In this episode, PSFK researchers share insights from the Loyalty Debrief report regarding how retailers are redesigning their membership and rewards programs, moving from points to passports to drive deeper engagement beyond purchases
PSFK sits down with the subscription grocery platform's founder Abhi Ramesh to find out how his startup is transforming the way America accesses produce, and its plans to scale nationally by remaining online-only
To encourage sustainability, customers who forget reusable bags at the East West Market in Vancouver must use awkward plastic bags instead
PSFK sits down with Lindsay McCormick, who founded the eco-friendly subscription dental hygiene brand Bite Toothpaste, for a look at why oral care left much to be desired—and how Bite is meeting new consumer demands for sustainable and non-toxic options
PSFK speaks to the company's founder about how it is working to curb single-use plastic waste with a hybrid approach to refillable products like deodorant, offering subscription and a la carte options all with a community-driven message
PSFK learns about the keys to designing a service for today's younger consumers compatible with mobile and digital-first lifestyles, in conversation with the founder of Driver 1 monthly car rental program
These brands are making mobile ordering even more convenient with dedicated areas meant for quick, effortless pickups
In conversation with CEO Steve Simoni, PSFK finds out how the on-site food delivery platform helps customers eating out focus on socializing and less on ordering, drastically reducing wait, checkout and delivery times while cutting costs for customers and business owners alike