News & Analysis

Vinomofo founders invest $250,000 in Melbourne meal delivery startup Nourissh

- September 9, 2015 2 MIN READ

Melbourne startup Nourissh has raised $250,000 from Justin Dry and Andre Eikmeier, the co-founders of Vinomofo.

Launched this year by Amanda Campbell, a sports kinesiologist, Nourissh is a meal delivery service which specialises in providing customers with carefully balanced nutritious meals. Menus are approved by an in-house nutritionist before being prepared by former Nobu chef David Selex.

Dry said he and Eikmeier decided to invest in the startup as the burgeoning meal delivery space presents an exciting opportunity.

“Nourissh ties in nicely with our vision: a food delivery service with a point of difference and huge potential for growth. Good food and good wine go naturally together and it’s always been our vision to make them more accessible,” he said.

Scott Julian, Nourissh’s business manager and the founder of internet research business Effective Measure, said the support and knowledge that the Vinomofo team will provide Nourrish will help the startup on its growth plans.

“We want to be the leader in the home delivery meals market. Vinomofo is a great match for our business model as we’re both targeting time poor professionals and families who care about what they eat and drink. Having their support and knowledge is such a valuable resource to our business,” he said.

The seeds for Nourissh were sown several years ago, when Campbell suffered a multiple sclerosis attack that left her paralysed. Given a 50 percent chance of walking again, Campbell began looking to eastern medicines to heal and focused on nutrition at a cellular level.

Campbell, who began a career in fashion before studying kinesiology, founded Nourissh after discovering the idea of nutrition at a cellular level when looking to recover from a multiple sclerosis attack that had left her paralysed for six weeks.

“My clients wanted advice about the best foods to compliment their medical treatments. Knowing the success that I experienced, I was sharing food recommendations I researched and applied along the way to help my recovery and my clients were seeing positive results. I knew then that I wanted to share this with the wider community,” Campbell said.

Damian Brown, in-house nutritionist at Nourissh, also recovered from a chronic auto-immune disease.

Meals are prepared using local and organic ingredients bought at markets, with the startup’s goal with sourcing to have minimal environmental impact and to support sustainable and clean farming practices.

Nourissh delivers to the greater Melbourne and Mornington Peninsula areas, with plans in place to expand around Australia over the next 12 months. There is significant potential for growth, with data from IBISWorld valuing the Australian prepared meals industry at $900 million. However, Nourissh will face significant competition from well-funded startups like Marley Spoon and HelloFresh.

Image: Justin Dry, Amanda Campbell, Scott Julian, and Andre Eikmeier.