At Feast & Fettle, food is just the beginning. “Our vision goes beyond just delivering meals. It’s about strengthening communities through food and bringing families together,” says Alon Rivel, the company’s Chief Marketing Officer. By offering natural, unprocessed, and locally sourced meals, delivered by their own drivers, Feast & Fettle provides more than sustenance—it delivers meaningful moments. “Our meals allow families to grow closer and spend more quality time together,” says Rivel.
Starting in January, the Providence, RI-based company will bring this ethos—and its signature dishes like lasagna, braised beef, and chimichurri sauce—to Brooklyn. Founded in 2016 by personal chef Maggie Pearson, Feast & Fettle began as a way to extend her passion for cooking into a vibrant, membership-driven business delivering prepared meals.
The company solves the challenge of regular, healthy, stress-free dining for families with dishes like Greek Shrimp with Feta and Rigatoni with Sicilian Pesto, as well as sides and sauces that members can mix and match. This flexibility not only satisfies customer preferences but also helps reduce food waste—an area where Feast & Fettle stands apart from traditional meal delivery services that tend to prepackage meals.
Feast & Fettle has grown to over 250 employees and now serves families across seven Northeastern states with its unique, thoughtfully sourced, waste-free, delivered-not-shipped model. Brooklyn marks its next chapter of expansion.
The foundation of Feast & Fettle’s quality lies in its meticulous sourcing approach. “We’re committed to bringing in the highest quality ingredients,” says Rivel. “All of our poultry, beef, pork, and eggs are free from antibiotics, additives, and hormones and are fully traceable back to the ranches where they’re raised. Our eggs come from Baffoni’s, a cage-free farm in Rhode Island. Our seafood is sourced from Foley Fish, a family-run operation in New Bedford, Massachusetts, that’s been around for over a century. And our lettuce is sourced from Little Leaf Farms, an indoor facility in Eastern Massachusetts that grows fresh, crisp greens year-round using sustainable hydroponic practices.
Feast & Fettle’s commitment to sustainability extends to its packaging. “We prioritize eco-friendly solutions,” Rivel explains. Meals arrive in reusable plastic containers that can be washed, placed back in the delivery bag, and returned for recycling through their partnership with Miller Recycling. Even the delivery bags are reused. “Every step of the process is designed to reduce our carbon footprint,” says Rivel. Additionally, unused food from Feast & Fettle’s kitchens is repurposed or donated to organizations like Open Doors, which provides holistic support to individuals experiencing homelessness or justice system involvement.
The company’s approach to sustainability and care isn’t limited to customers: its workplace culture reflects the same values. Feast & Fettle prioritizes employee well-being, offering comprehensive support that includes a staff social worker. “Kitchens can be high pressure environments,” says Rivel. “We’re intentional about creating a supportive atmosphere for everyone here.”
Feast & Fettle fosters understanding across all levels of the company, with leadership participating in every role to build mutual respect. “From the executive team to the kitchen staff, we ensure everyone feels valued and supported,” Rivel emphasizes.
Integration is the thread that ties it all together. “Every single meal is cooked, packaged, and delivered by us. We own every part of the process, from our kitchens to our delivery vans,” says Rivel. “This ensures the highest level of quality and consistency while maintaining a sustainable, community focused model.”
This holistic approach is what Feast & Fettle is bringing to Brooklyn, a borough that famously values action over empty promises. Rivel, having grown up in Brooklyn, is confident the company’s values will resonate. “We don’t just talk about our values, we live them.”
