Well, you know what they say about making omelettes. We might have to break a few GoodEggs before discovering the secret formula to make this work. I wonder how the UK&#x27;s GoodEggs, Farmdrop (<a href="http:&#x2F;&#x2F;www.farmdrop.co.uk&#x2F;" rel="nofollow">http:&#x2F;&#x2F;www.farmdrop.co.uk&#x2F;</a>) will do.<p>GoodEggs clearly attempted to scale too quickly - perhaps more like a normal tech startup would. Logistics is a killer though and scale doesn&#x27;t quite work the same way. It sounds like they  didn&#x27;t do too much prototyping and testing of real world systems and processes even if they did build fantastic software.<p>Specialist food marketplaces focusing less on fresh food and more on &quot;artisan&quot; food are another breed of food startups that I think have more milage (I should hope so, I work for one). Not working with shot shelf-life products or purely local producers could make all the difference. Without the nightmare of logistics with perishable stock I wonder if the likes of Yumbles (<a href="https:&#x2F;&#x2F;www.yumbles.com" rel="nofollow">https:&#x2F;&#x2F;www.yumbles.com</a>) and Caprera (<a href="https:&#x2F;&#x2F;caprera.com" rel="nofollow">https:&#x2F;&#x2F;caprera.com</a> - the startup I work for) will be able to avoid the pitfalls of GoodEggs.<p>I hope there is room for startups like these to succeed; with them, there&#x27;s real potential to give independent producers a wider audience and really transform the kinds of foods we all have access to.