Adama Le Adam Box
This limited-edition box set comes together especially for Hannukah and brings great products from Rish Lakish, their food-waste project Adama Le Adam and curation by Adeena Sussman.
Each box set comes with jams, hot sauces, and organic, biodynqamic olive oil.
The jams and sauces are made with salvaged fruits and vegetables sourced from Israeli farms affected by the ongoing war. Each of these products is crafted at peak season, using produce that–while perfectly fresh and flavorful–did not meet consumer standards in appearance. With the skillful touch of local chefs and the addition of other fresh, locally-sourced ingredients, the produce was transformed into preserved delicacies.
The box also includes a 250ml bottle of Rish Lakish’s award-winning olive oil, harvested under rocket fire on Rish Lakish’s fertile ground.
Every purchase supports the farmers and makers - helping protect the local Israeli agriculture. And all the revenue goes back to sustaining the project.
- In the box
2 artisanal jams or chutneys, 1 hot sauce & a 250ml bottle of Rish Lakish freshly harvested olive oil
- Allergens
May contain nuts, soy, celery, sesame and mustard
- Kosher
Certified Parve by the Rabbanut of Israel, Kashrut Nahariya and the Jezreel Valley
In the box
A bottle of hot sauce
2 different types of seasonal jams or chutneys
250ml can of Rish Lakish Olive Oil
From waste to taste
Adama Le Adam (Hebrew for land-to-people”) was born from a need to balance the paradox of farm sustainability and high waste. Vast quantities of fruits and vegetables get deemed “unfit for sale” by retailers because they have unappealing shapes, sizes or bruises. These delicious and fresh products get thrown away while the “good” products price goes up to compensate for the waste.
Instead of throwing away literal tons of food, Adama Le Adam built a model that reduces waste by creating culinary value.
Bringing people closer to their foods and farmers through the produce they would otherwise throw away
The journey from farm to food
Every week, hundreds of volunteers collect, sort and prepare thousands of kilos of fruit and vegetables from dozens of farms. They bring them all together for processing at Zipori in Northern Israel and turn them into recipes made by chefs from around the country.
The final products are bottled and shipped to restaurants and customers or donated to those in need.
Fruits & Vegetables that aren't pretty enough to sell are collected by volunteers
They get cleaned and sorted
And processed into recipes by chefs
Before being jarred and prepared for sale
The People
Ayala Noy Meir of Rish Lakish founded and runs the project. With a deep desire for a stronger farm and culinary community she .
Yaniv Gur Aryeh and dozens of other chefs give their time and talent to creating recipes to turn wasted fruit to fine products
Volunteers of all ages bring everything together and make the project possible
This Kaiten box set was brought to life by Adeena Sussman.
Adeena is the author of the instant New York Times bestselling cookbook Shabbat: Recipes and Rituals From My Table To Yours. The book celebrates weekend meals both traditional and modern, and is at once a practical guide to Shabbat cooking and Adeena’s personal exploration of the meaning of Shabbat in modern times.
The co-author of 15 cookbooks, Adeena is a lifelong visitor to Israel who has been writing about that country’s food culture for almost 20 years. She cooks and writes in Tel Aviv, where she lives in the shadow of that city’s Carmel Market with her husband, Jay Shofet.