FAQ

Anywhere in NYC. All neighborhoods.

Free in Astoria, Long Island City, Greenpoint, and Sunnyside. $10 everywhere else.

We receive produce from the farms and cook the food that will benefit from it the morning of your delivery so it's as fresh as possible when it gets to you. Currently deliveries arrive to customers between 12 and 5pm on the delivery day you've selected at checkout. If you need a shorter window, just reach out via email or call/text us at (347) 946-1584 and we'll do everything we can to accommodate!

Our “best by” dates are meant to conservatively estimate shelf life based on the type of item, but the food should be good for a few days beyond that (“best by” on soups assumes they are frozen upon delivery!) Please make sure you bring your soups to a boil, otherwise just minimize the amount of times you open and close your refrigerator and take the food in and out. As a rule of thumb, your egg and chicken dishes should be consumed first, while the rest of your meals can be eaten as you wish during the week.

Freeze your waffles and soups when they arrive. The best by dates on the labels are meant for frozen soups so if you don’t plan on freezing them please consume them within 5 days.

Feel free to keep them as stackable tupperware (that's what most of us do!) Or you can rinse and return them to us upon your next delivery—try to give them a clean removing any leftover food pieces, and we'll sanitize them at our facility before reuse.

We're generally delivering orders within 48 hours. So if you place an order on Monday, then Wednesday will likely be the quickest delivery option. Delivery dates will always be updated in real time when you check out though!

We certainly encourage organics and purchasing from farms with those practices. And we definitely source a good bit ourselves! But we try and take a broader look at sourcing beyond the organic label too since it relies so heavily on the seed/feed. USDA organic can be a great guide, especially since it’s so complicated navigating our food system (and you will rule out a lot of bad stuff!), but it doesn’t account for nutrition, biodiversity of the farm, regenerative practices, soil degradation, or worker welfare. Today, you can still grow certified organic on deforested land. You can also use conventional seeds, and still market the end product as organic so long as you can produce the proof that your supplier was out of stock. This is a pretty good article on the topic that gets at the heart of the problem which is that farmers still get paid by the pound, not the vitamin, and what we really need is a new system that tracks nutrition. For now, we feel our best bet is to know the farmers you’re working with, how they operate, and source local whenever possible for shorter travel times and increased nutrition from farm-to-customer :)

The majority of our produce comes from a few hours away. Most of our grains come from an organic farm in Maine that we really like. Meat and poultry from New York, New Jersey, and PA. We're not purists, and we'll reach outside of the Northeast when it makes sense, but the majority of our vegetables are from family farms in New York State. We try to provide transparency throughout our product pages on the site so you can always see the farms and distance travelled before you purchase something.

At Green Top we believe in eating less meat, but of a much higher quality. For example, our suppliers at Sir William Angus Farm raise Black Angus cows that are pasture-rotated, using no hormones or antibiotics. All cows are born and raised in the Hudson Valley, and processed locally by a third-party audited facility that is both a NOFA-NY Organic Processor and certified for AWA Humane Handling. Chickens are halal certified and pastured on family farms in New Jersey and PA. All meats sourced by Green Top are part of a whole animal program that not only supports local family farms, but decreases waste in the food system.