Today we’d like to introduce you to Jess Legge.
Hi Jess, it’s an honor to have you on the platform. Thanks for taking the time to share your story with us – to start maybe you can share some of your backstory with our readers?
I’m Jess Legge, CEO and co-founder of Sifted, and my story really starts with my own experience.
Before Sifted, I kept seeing the same pattern in offices. Food was treated as a perk to check off a list, not as something that could actually build connection, show people they’re valued, or reflect the culture a company says it wants. That disconnect is what pushed me to start Sifted. I had the idea for the business on a Sunday, built the website Monday, and by Wednesday – we had landed our first client.
We began with a simple idea: design food programs that feel thoughtful and human. That shows up in a lot of small but important details. We build menus inspired by our own team, celebrate different cultures through food, partner with nonprofits so extra food feeds people not landfills, and back all of our decisions with data – supported by our proprietary platform that powers our services.
Over time we’ve grown into multiple markets across North America, supporting offices from small hubs to large campuses. My role has shifted from doing a bit of everything to focusing on vision, team, and scale. I spend my time thinking about how we keep raising the bar on inclusivity, hospitality, and operational excellence as we grow.
How I got here is pretty straightforward. I saw a gap, I cared a lot about fixing it, and I’ve been building Sifted around one core belief ever since: food at work should make people feel considered, connected, and proud of where they show up every day.
Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back would you say it’s been easy or smooth in retrospect?
Not a smooth road at all.
One of the biggest moments was Covid. Practically overnight, offices across the US shut down and our entire world changed in a matter of weeks. Our whole business was built around people gathering at work, so we had to evolve quickly and rethink what “food at work” even meant.
What I heard over and over from clients during that time was, “We miss the experience of Sifted.” Not just the food, but the way it felt to walk into a space that was cared for, intentional, and communal. We carried that mentality with us coming out of Covid. When offices started to reopen, we were crystal clear that our job was not to “bring in lunch” but to design food programs that support culture, connection, and inclusivity.
Since then, we have grown faster than ever. Companies now really understand the value of having intentional food programs at work. They see how it helps people feel included, taken care of, and proud of where they work.
A big part of the challenge, and also what I love, is that food is highly personal. Not everyone likes the same thing. People have different tastes, backgrounds, and needs, and we are designing for all of that at once. In a lot of ways, we are creating a brand new product every single day. New menus, new headcounts, new onsite realities. Getting that right at scale is not easy, and we have had our fair share of operational growing pains.
But working through those hard parts is what has made Sifted sharper. It pushed us to build better systems, stay close to our clients, and keep coming back to the core belief that the experience matters just as much as the meal.
Thanks for sharing that. So, maybe next you can tell us a bit more about your business?
Sifted is an experiential workplace food company. We design and run full-scale food programs for modern offices, from daily breakfast and lunch to snacks, coffee, special events, DEI celebrations, and chef-led classes. Our programs are powered by highly trained culinary teams and hundreds of globally inspired menus built specifically for onsite and carry-in dining, so the food always feels fresh, varied, and tailored to each campus.
We specialize in turning “office catering” into a true part of the employee experience. That shows up in the details: seasonal and globally inspired menus, clear and inclusive menu branding, data-driven menu planning, comprehensive reporting, and a strong sustainability commitment that includes daily leftover donations and a zero food waste mindset. Our local teams and vendor partners let us feel rooted in every city we serve while still delivering enterprise-level consistency across the US.
What sets us apart is the combination of scale and soul. We are big enough to support complex, multi-city programs, but intentional enough that the food is still handcrafted, local, and personal. Brand-wise, I am most proud that clients describe Sifted as an extension of their culture team: a partner that uses food to build connection, support inclusivity, and make coming into the office feel worth it. If your readers remember one thing, it’s that we do far more than drop off meals. We build thoughtful, data-informed, zero-waste food programs that create positive impact for employees and the communities around them.
Can you talk to us a bit about happiness and what makes you happy?
What makes me happiest is seeing people feel considered.
When I walk into a client’s office and see a room full of people connecting over a meal we designed for them, that’s it for me. When someone with a specific dietary need tells us they finally feel thought of, or a client shares that “this feels like our culture in food form,” I know the work is doing what it is supposed to do.
I feel genuinely proud of the diverse team we have built and extremely privileged to work with them every day. My job is, at its core, to make people feel happy, sustained, and thought of, and that is a pretty special way to spend a career.
Outside of work, I am happiest spending time with my family, friends animals, and getting out into the world. I love travel and getting immersed in new cultures and experiences, whether that is a mezcal tasting in a tiny bar or climbing a glacier in the middle of nowhere. I get a lot of energy from seeing what other entrepreneurs and creatives are building too, from art shows to pop up food experiences. Feeling connected to community and being reminded to slow down and appreciate the small, joyful moments is a big part of what keeps me grounded.
Contact Info:
- Website: https://sifted.co
- Instagram: @sifted.co
- LinkedIn: https://www.linkedin.com/in/jess-legge-she-her-hers-60b81320/
