There are two big challenges: public perception and herbivory. When large-scale restoration is implemented, it often looks like a bomb has exploded. As a result, in the first two years, post-implementation public perception is often very negative. However, once a system has had enough time to recover, restoration results are often outstanding and beautiful. Given time, people come around. Herbivory is another challenge. Restoration can often have poorer outcomes if animals like deer or insects eat the desirable plant species. The solution is herbivore exclusion. This can be done through fencing or planting "push and pull" plants in the case of insects. Plants release volatile chemicals that insects are either attracted to (pull) or repelled from (push). Intermixing push and pull plants within designs can improve restoration success.
One challenge I faced with GardenCup was ensuring we had enough inventory to meet demand for our salads and grain bowls. Early on, I underestimated how quickly our customer base would grow and we struggled to keep up with orders. To solve this, I worked closely with our suppliers to guarantee a steady supply of fresh ingredients. We also expanded our production facilities and optimized our delivery routes to maximize output. Another issue was maintaining the quality and freshness of our products as we scaled. There's no point in delivering healthy meals if the ingredients aren't high quality or the salads wilt en route. We overcame this by instituting stringent food safety procedures and testing our packaging to find solutions that kept salads crisp for days. We also hired experienced chefs to craft creative, nutritious recipes using seasonal produce. Our mission is making healthy eating convenient and accessible. An unexpected challenge was accommodating various dietary needs and preferences. To address this, we offer clearly marked gluten-free, vegan, and vegetarian options. We also allow customers to swap out certain ingredients or add extras like chicken, tofu or avocado based on their tastes. Meeting our customers where they are has been key to our success.