We're Making A Difference
Dig By The Numbers
Every decision we make at Dig is intentional, and powerful. The goal? To change the food system by investing in waste reduction; a sustainable future of farming; and a locally-sourced, vegetable-driven menu. Because we are doing this at scale—6 million customers a year and counting—our impact is large and immediate. To give you a behind-the-scenes look at what we’re up to, here’s Dig by the numbers:
- 110,000 signature market bowls served per week
- 31 different crops grown on the Dig Farm, including rare and heirloom varieties like Fairytale Eggplant and Montreal Melons
- 2,722,641 lbs of local produce sourced
- 102 farmers and partners in our rolodex
- 93,720 lbs of donated food (78,109 meals) for the hungry—up 25% from 2016
- 37,196 lbs of offset carbon emissions
- 1,156,997 lbs of cosmetically challenged (‘ugly’) vegetables saved from landfill—an 800% increase from 2016
- 5,000 guests, on average, through the doors of each Dig restaurant per week. That’s about 6 million per year
- 21,000 lbs of produce harvested on the Dig Farm
- 168 bowl combinations on our late summer menu featuring Dig Farm produce
- 210,335 lbs of fruit and vegetables purchased from minority growers in the first four months of 2018
