Where we start and where we're going

Two Hands is launching in the UK with seafood and beef.  Our intention is to grow the platform across the full range of produce so, in time, a chef or purchasing manager can connect with every farmer and fisherman supplying their kitchens through Two Hands.

For institutional purchasing managers, this opens something new. Today it is not realistic for group operations to connect individual outlets with individual producers. Two Hands changes that. Each restaurant, pub, hotel or hospital within a group can build its own direct relationship with a farmer or fisherman — with the producer’s story, sustainable practices and verified credentials flowing through to that outlet’s kitchen and tables, authenticated from source.

The marketplace

The Two Hands marketplace is where chefs and purchasing managers discover, choose and order from producers they can now know.

What arrives with every delivery

Every food portion deliveredthrough Two Hands carries a QR code — an authenticated record of everythingthat matters about what is on your diner’s plate.

Scan it and you see: the specific farm or fishing vessel, the region, the full chain of custody, the sustainability credentials, and the nutrient density of the specific produce on your diner's plate. That data is authenticated from source, with every change of custody.

For your guests

Pass the QR code to diners and let them discover the story behind their meal themselves — the producer, region, journey from farm to plate. A richer dining experience no amount of menu copy can replicate.

For your front of house team

Use the authenticated record to train table stewards with facts. Your team can tell a guest exactly where their seafood was caught and how – exactly how the cow was raised and the farm’s nature and nutrient density benefits.

For your head office

Every portion contributes to real-time, authenticated scope 3 ESG data — aggregated at institutional level, regulatory-compliant and auditable. No modelling. No consulting reports. Verified truth, delivered by the supply chain itself.

Restoring the kinship driving great food

There is something primal in the bond between a farmer and a chef. Both are in the business of nourishing society. Both understand great food is not manufactured, but grown, tended, caught and cared for. When that relationship works, it nourishes body and soul.

That kinship has been lost with industrialised food production – farmers have become faceless and their regions invisible. It has just been made fragile by distance, intermediaries and a supply chain that was never designed with it in mind.

Two Hands is built to restore producer-chef kinship — at scale.

The proof chefs have always wanted

The healthier the soil, the healthier the food.  The best chefs knowthis.

But industrialised food production has focused on price and volume ahead of healthy soils delivering nutritious produce.  The result is the dumbing down of our food.  This has been allowed to happen because the information to incentivise better choices haven’t been available.

Two Hands is changing this.

Through the Two Hands led consortium, we report the nutrient density of each farm’s produce and benchmark it against an industry average for that produce. For the first time, you will be able to prove this to your diners and stakeholders.  Farm by farm. Produce by produce. Authenticated. It transforms a conviction into a proof point — for your front of house, suppliers, stakeholders and the people sitting at your tables.

Does this food do good?

Chefs, purchasing managers and diners increasingly want to know not just where their food comes from, but what it does. Does it have a positive impact on nature? Is the farmer making adequate returns? Are there any trace elements of toxins in the food?  Is the fisherman fishing in a way that leaves the future in a better place?

These questions define whether the food chain you are part of is one you can be proud of.

Two Hands and our consortium partners are building the answer — starting with soil carbon, greenhouse gas emissions, biodiversity and produce nutrient density. Measuring nature’s full account will be delivered step-by-step. We are building the authenticated data infrastructure to make it possible.

Chefs lead. Society follows.

Chefs have always been at the forefront of food culture. The ingredients they champion, the producers they choose, the standards they set — these decisions ripple outward. They shape what consumers expect, what farmers are rewarded for growing, and what the food system becomes.

Food systems are responsible for up to 30% of global greenhouse gas emissions and are the leading cause of biodiversity loss. The chefs and purchasing managers who choose to source differently are exercising the influence that has always defined great cooking. Now that influence can be measured, authenticated and proved.

For the first time, chefs sourcing beef can do so with authenticated proof those farms are, or on the path to, operating beyond net zero. Not an offset or inset. Not a claim. Proof — delivered to you, portion by portion.

As noted on our Farmers & Fishermen web page, evidence from Northern Ireland’s ARCZero programme demonstrate livestock farms can operate beyond net zero. Two Hands leads a consortium of six companies — each with deep expertise and commercial experience in soil and biodiversity measurement, and produce nutrient density reporting — to pilot this and then replicate at scale.

ESG reporting the Truth

Two Hands is launching a world first in the UK: real-time scope 3 ESG reporting by delivered food portion, aggregated at institutional level for your head office.

Because we authenticate back to source — farm data and every change of custody — chefs, purchasing managers and consumers see truth in ESG reporting. Not modelled estimates. Not a consulting report at exorbitant cost. Greenwashing eliminated.  Verified, real-time data, authenticated from source, delivered portion by portion. Regulatory-compliant. Auditable. Truth in reporting.