Restaurants in Winnipeg have access to both imported greens and local microgreens. The difference becomes clear once they’re used in real service conditions.
Travel Time Affects Quality
Imported greens can spend days in transit. Even with proper refrigeration, quality declines over time.
Local microgreens are harvested closer to delivery, which helps maintain texture and flavor.
Shelf Life in the Kitchen
Local products generally last longer once they reach the fridge.
That extra shelf life gives kitchens more flexibility, especially during slower services.
Predictability Matters
Imported supply can fluctuate due to weather, logistics, or delays.
Local supply offers more control, which is critical for consistent menus.
Cost Isn’t Just About Price
While imported greens may seem cheaper upfront, waste and inconsistency often offset those savings.
Many restaurants find local microgreens more cost-effective over time.