Selling Guidelines

Making food comes in many forms and while we don’t want to restrain our community of sellers, we want to ensure that what you offer to customers meets the guidelines.
Here are some things you must consider as a TasteBack Seller – 

Selling Guidelines

Making food comes in many forms and while we don’t want to restrain our community of sellers, we want to ensure that what you offer to customers meets the guidelines.
Here are some things you must consider as a TasteBack Seller – 

Food production

Work with us to fulfil our mission to ensure food sold on TasteBack is tasty, sustainably produced, with high quality ingredients and kind to the environment and animals. 

Food production

Work with us to fulfil our mission to ensure food sold on TasteBack is tasty, sustainably produced, with high quality ingredients and kind to the environment and animals. 

Be transparent

We believe that customers have the right to know exactly what is in the products they buy and where they come from. Which means that you should provide as much information as possible about your business and how the food or drink is produced.

Ensure that the food you’re selling is free from any artificial chemicals and you must avoid the use of GM, monosodium glutamate, hydrogenated fat, trans-fats and aspartame. 

All makers have the responsibility to source ingredients only from individuals or brands that don’t use pesticides, additives, artificial flavours and create a positive environmental impact. This includes reducing plastic usage, packaging and waste. You should clearly state where the food components come from and disclose any potential allergens. 

Care about the environment

As a business we do our best to keep our impact on the environment as low as possible as we think about air pollution, recycling and re-purposing materials. We use eco-friendly transport to deliver products, we recycle materials for in-hub packaging and try to re-purpose materials when we can. To help us in this mission your production and transport practices should also align with these values. Also, we suggest food makers to use local ingredients for their products where possible.

Farmers should help create a healthy living soil that is more resistant to drought, floods and consequently the impacts of climate change. Try to reduce the need to use chemicals. Consider to rotate your crops to help break cycles of pests and disease and build fertility in the soil.

Be transparent

We believe that customers have the right to know exactly what is in the products they buy and where they come from. Which means that you should provide as much information as possible about your business and how the food or drink is produced.

Ensure that the food you’re selling is free from any artificial chemicals and you must avoid the use of GM, monosodium glutamate, hydrogenated fat, trans-fats and aspartame. 

All makers have the responsibility to source ingredients only from individuals or brands that don’t use pesticides, additives, artificial flavours and create a positive environmental impact. This includes reducing plastic usage, packaging and waste. You should clearly state where the food components come from and disclose any potential allergens. 

Care about the environment

As a business we do our best to keep our impact on the environment as low as possible and we transport products to the consumers in reusable thermal crates. We recycle and try to re-purpose materials when we can. To help us in this mission your production and transport practices should also align with these values. Also, we suggest food makers to use local ingredients for their products where possible.

Farmers should help create a healthy living soil that is more resistant to drought, floods and consequently the impacts of climate change. Try to reduce the need to use chemicals. Consider to rotate your crops to help break cycles of pests and disease and build fertility in the soil. 

Be transparent

We believe that customers have the right to know exactly what is in the products they buy and where they come from. Which means that you should provide as much information as possible about your business and how the food or drink is produced.

Ensure that the food you’re selling is free from any artificial chemicals and you must avoid the use of GM, monosodium glutamate, hydrogenated fat, trans-fats and aspartame. 

All makers have the responsibility to source ingredients only from individuals or brands that don’t use pesticides, additives, artificial flavours and create a positive environmental impact. This includes reducing plastic usage, packaging and waste. You should clearly state where the food components come from and disclose any potential allergens. 

Care about the environment

As a business we do our best to keep our impact on the environment as low as possible and we transport products to the consumers in reusable thermal crates. We recycle and try to re-purpose materials when we can. To help us in this mission your production and transport practices should also align with these values. Also, we suggest food makers to use local ingredients for their products where possible.

Farmers should help create a healthy living soil that is more resistant to drought, floods and consequently the impacts of climate change. Try to reduce the need to use chemicals. Consider to rotate your crops to help break cycles of pests and disease and build fertility in the soil. 

Avoid waste

We expect that wherever possible, the food you sell should be picked, harvested, or made to order so as to eliminate food waste. Depending on what you sell, it’s best to make products in small batches and often, so they reach customers when they are really fresh.

Before production (planning/ordering, inventory), consider these 3 causes of food loss (wrong order, sub-optimal storage and poor inventory management) and identify what you can do to prevent this for happening.

Storage and transportation of food are major reasons for food waste so you have to establish specific methods that works best of the type of business you have and what products you sell.

Humane treatment of animals and antibiotics

Please ensure the following standards are put in place if the food you’re selling is a food of animal origin or made with a product of animal origin. Animals on TasteBack:

  • must have access to pasture (when weather and ground conditions permit) and are truly free range
  • are fed a diet that is as natural as possible and free from genetically modified organisms 
  • graze and forage naturally on pasture where only natural fertilisers are used and pesticides are severely restricted
  • must not routinely be given antibiotics

Avoid waste

We expect that wherever possible, the food you sell should be picked, harvested, or made to order so as to eliminate food waste. Depending on what you sell, it’s best to make products in small batches and often, so they reach customers when they are really fresh.

Before production (planning/ordering, inventory), consider these 3 causes of food loss (wrong order, sub-optimal storage and poor inventory management) and identify what you can do to prevent this for happening.

Storage and transportation of food are major reasons for food waste so you have to establish specific methods that works best of the type of business you have and what products you sell.

Humane treatment of animals and antibiotics

Please ensure the following standards are put in place if the food you’re selling is a food of animal origin or made with a product of animal origin. Animals on TasteBack:

  • must have access to pasture (when weather and ground conditions permit) and are truly free range
  • are fed a diet that is as natural as possible and free from genetically modified organisms 
  • graze and forage naturally on pasture where only natural fertilisers are used and pesticides are severely restricted
  • must not routinely be given antibiotics

Food safety

Food sellers should operate effective food safety management systems and ensure the food they sell is always fresh and fit for consumption. 

Food safety

Food sellers should operate effective food safety management systems and ensure the food they sell is always fresh and fit for consumption. 

Packaging & Labelling

Sellers should ensure that the goods that they sell come packaged. Packed foods will need to be labelled with the information required by current legislation. Please follow these standard practices to get you started: Name of the food, List of ingredients and allergens, An appropriate ‘use by’ or ‘best before’ declaration, Any special storage conditions or conditions of use, Name of manufacturer.

Storage & Stock control

Sellers are in charge of the food they make, so stock must be stored in a dry, clean environment which is free from pests and in a temperature controlled environment when necessary. The stock should be checked, when preparing to be sold, to ensure that it is fresh. The food sold on TasteBack has to be made per order when possible. No stock piling of ingredients or large stock, as we aim to get products out to customers fast and fresh.

Packaging & Labelling

Depending on the products listed, sellers should ensure that the packaging they use is 100% recyclable and if it can be avoided no packaging should be used. Packed foods will need to be labelled with the information required by current legislation. Please follow these standard practices to get you started: Name of the food, List of ingredients and allergens, An appropriate ‘use by’ or ‘best before’ declaration, Any special storage conditions or conditions of use, Name of the manufacturer.

Storage & Stock control

Sellers are in charge of the food they make, so stock must be stored in a dry, clean environment which is free from pests and in a temperature controlled environment when necessary. The stock should be checked, when preparing to be sold, to ensure that it is fresh. The food sold on TasteBack has to be made per order when possible. No stock piling of ingredients or large stock, as we aim to get products out to customers fast and fresh.

Sellers are in charge of the food they make, so stock must be stored in a dry, clean environment which is free from pests and in a temperature controlled environment when necessary. The stock should be checked, when preparing to be sold, to ensure that it is fresh. The food sold on TasteBack has to be made per order when possible. No stock piling of ingredients or large stock, as we aim to get products out to customers fast and fresh.

Packaging & Labelling

Sellers should ensure that the goods that they sell come packaged. Packed foods will need to be labelled with the information required by current legislation. Please follow these standard practices to get you started: Name of the food, List of ingredients and allergens, An appropriate ‘use by’ or ‘best before’ declaration, Any special storage conditions or conditions of use, Name of manufacturer.

Storage & Stock control

Sellers are in charge of the food they make, so stock must be stored in a dry, clean environment which is free from pests and in a temperature controlled environment when necessary. The stock should be checked, when preparing to be sold, to ensure that it is fresh. The food sold on TasteBack has to be made per order when possible. No stock piling of ingredients or large stock, as we aim to get products out to customers fast and fresh.

Handling

Always ensure cross-contamination doesn’t happen when handling food so please follow the following guidelines to make sure the food is safe to eat: 

  • make sure that personal hygiene procedures are followed at all times
  • always keep raw food separate from ready-to-eat food 
  • the dual-use of equipment for both raw food and then for ready-to-eat food is dangerous. Always prevent cross-contamination of allergens. Separate equipment is the only safe option.

Orders transportation

We require that when you’re delivering your food to us you use a delivery vehicle that is suitable for the transport of food:

  • all vehicles must be weatherproof and clean
  • perishable foods must be transported at the right temperature in refrigerated vehicles or in cool boxes/insulated thermal crates
  • where food and non-food items are transported in the same vehicle they must be suitably segregated to prevent cross contamination

Handling

Always ensure cross-contamination doesn’t happen when handling food so please follow the following guidelines to make sure the food is safe to eat: 

  • make sure that personal hygiene procedures are followed at all times
  • always keep raw food separate from ready-to-eat food 
  • the dual-use of equipment for both raw food and then for ready-to-eat food is dangerous. Always prevent cross-contamination of allergens. Separate equipment is the only safe option.

Orders transportation

We require that when you’re delivering your food to us you use a delivery vehicle that is suitable for the transport of food:

  • all vehicles must be weatherproof and clean
  • perishable foods must be transported at the right temperature in refrigerated vehicles or in cool boxes/insulated thermal crates
  • where food and non-food items are transported in the same vehicle they must be suitably segregated to prevent cross contamination

TasteBack’s listing policies

We have a few guidelines for listing on TasteBack to ensure our customers have the best experience. We ask that Sellers review and comply with these guidelines before starting a listing.

TasteBack’s listing policies

We have a few guidelines for listing on TasteBack to ensure our customers have the best experience. We ask that Sellers review and comply with these guidelines before starting a listing.

What can you sell

If you already know what you would like to sell on TasteBack, create your listing by choosing the appropriate category in which the food you’re selling goes into. This ranges from fruit, veg, meat & poultry, fish, dairy & eggs, bakery, food cupboard, frozen, vegetarian, free from, soft drinks & juices, beer, wine & spirits. If you can’t find the category you’re looking for get in touch with the team, forever happy to hear from you!

No reselling 

The reselling of products is not allowed on TasteBack. Reselling refers to listing a product when you’re not involved in producing/making it. Customers on TasteBack want to connect and talk directly with the people making their food. Wherever possible imported foods should not be listed as it’s difficult to trace its origins and get accurate information about ingredients and production practices.

What can you sell

If you already know what you would like to sell on TasteBack, create your listing by choosing the appropriate category in which the food you’re selling goes into. This ranges from fruit, veg, meat & poultry, fish, dairy & eggs, bakery, food cupboard, frozen, vegetarian, free from, soft drinks & juices, beer, wine & spirits. If you can’t find the category you’re looking for get in touch with the team, forever happy to hear from you!

No reselling 

The reselling of products is not allowed on TasteBack. Reselling refers to listing a product when you’re not involved in producing/making it. Customers on TasteBack want to connect and talk directly with the people making their food. For this reason, imported food is also not accepted as it’s difficult to trace its origins and get accurate information about ingredients and production practices.

What can you sell

If you already know what you would like to sell on TasteBack, create your listing by choosing the appropriate category in which the food you’re selling goes into. This ranges from fruit, veg, meat & poultry, fish, dairy & eggs, bakery, food cupboard, frozen, vegetarian, free from, soft drinks & juices, beer, wine & spirits. If you can’t find the category you’re looking for get in touch with the team, forever happy to hear from you!

No reselling 

The reselling of products is not allowed on TasteBack. Reselling refers to listing a product when you’re not involved in producing/making it. Customers on TasteBack want to connect and talk directly with the people making their food. Wherever possible imported foods should not be listed as it’s difficult to trace its origins and get accurate information about ingredients and production practices.

Listing accuracy

Sellers must provide complete and accurate information about the food they are selling, including where it was made, where do the ingredients come from (if applicable) and details about their business. 

When listing a product you should always add: the name of the food, list of ingredients and allergens, appropriate durability indication, any special storage conditions or conditions of use, instructions for use (if a lack of instructions would make it difficult to make appropriate use of the food), where applicable- the quantity of certain ingredients or categories of ingredients.

Allergens and food intolerance

Some people have a sensitivity to certain foods, they might be intolerant to others or allergic. As a seller, it is your responsibility to always ensure you keep foods which can cause reactions separate from other foods, ensure that hands are washed at all times during the production and it is indicated to use separate equipment.

If you’re making food using outsourced ingredients, it is your duty to know how the ingredients were made.  Allergens are a serious matter and often a life or death situation, so all allergen information must be clearly displayed.

Listing accuracy

Sellers must provide complete and accurate information about the food they are selling, including where it was made, where do the ingredients come from (if applicable) and details about their business. 

When listing a product you should always add: the name of the food, list of ingredients and allergens, appropriate durability indication, any special storage conditions or conditions of use, instructions for use (if a lack of instructions would make it difficult to make appropriate use of the food), where applicable- the quantity of certain ingredients or categories of ingredients.

Allergens and food intolerance

Some people have a sensitivity to certain foods, they might be intolerant to others or allergic. As a seller, it is your responsibility to always ensure you keep foods which can cause reactions separate from other foods, make sure that hands are washed at all times during the production and it is indicated to use separate equipment.

If you’re making food using outsourced ingredients, it is your duty to know how the ingredients were made.  Allergens are a serious matter and often a life or death situation, so all allergen information must be clearly displayed.

Organic producers

If the produce that you sell is 100% organic, then you must submit your certificate from one of the recognised governing bodies when you register on TasteBack. This is to ensure that it is clearly labelled on the website and customers know this when buying your product. 

Location matters 

Food sold on TasteBack has to be freshly grown or made so priority will be given to producers based within or around the Edinburgh area. The reason why food miles are important to us is because we want to reduce the distance the food has to travel from you to the end consumer.

Organic producers

If the produce that you sell is 100% organic, then you must submit your certificate from one of the recognised governing bodies when you register on TasteBack. This is to ensure that it is clearly labelled on the website and customers know this when buying your product. 

Location matters 

Food sold on TasteBack has to be freshly grown or made so priority will be given to producers based within or around the Edinburgh area. The reason why food miles are important to us is because we want to reduce the distance the food has to travel to the hub.

Organic producers

If the produce that you sell is 100% organic, then you must submit your certificate from one of the recognised governing bodies when you register on TasteBack. This is to ensure that it is clearly labelled on the website and customers know this when buying your product. 

Location matters 

Food sold on TasteBack has to be freshly grown or made so priority will be given to producers based within or around the Edinburgh area. The reason why food miles are important to us is because we want to reduce the distance the food has to travel from you to the end consumer.

Be a good seller

Be transparent and friendly in your interactions with customers through the TasteBack website. 

Be a good seller

Be transparent and friendly in your interactions with customers through the TasteBack website. 

Be responsive

If customers reach out to you asking questions about the products you’re selling, please reply with an answer within 12 hours. Transparency and open communication are at the core of TasteBack and sellers are accountable to the platform and its customers.

Build a positive reputation

After placing an order from you, customers can leave ratings and a review offering feedback which will be visible on your page. If the customers had any issues, address their concerns by replying to their review to make sure you can learn from this for the next time.

Be responsive

If customers reach out to you asking questions about the products you’re selling, please reply with an answer within 12 hours. Transparency and open communication are at the core of TasteBack and sellers are accountable to the platform and its customers.

Build a positive reputation

After placing an order from you, customers can leave ratings and a review offering feedback which will be visible on your page. If the customers had any issues, address their concerns by replying to their review to make sure you can learn from this for the next time.

Be organised

As a seller you are in charge of your own stock, so always ensure you have enough produce that is stated in the listing. If the stock you have changes, your listing has to change too.

Commitment to customers

Sellers must honour all orders they’ve received so ensuring your listing is correct is crucial. As soon as the ordered is placed, you have to bring the food to the hub on Saturdays. 

Be organised

As a seller you are in charge of your own stock, so always ensure you have enough produce that is stated in the listing. If the stock you have changes, your listing has to change too.

Commitment to customers

Sellers must honour all orders they’ve received so ensuring your listing is correct is crucial. As soon as the ordered is placed, you have to bring the food to us on Saturdays.

Ready to start selling?

Creating your listing takes only a few minutes. Click the button below to create your TasteBack account. If you get stuck or have questions, simply reach out to our team.

Ready to start selling?

Creating your listing takes only a few minutes. Click the button below to create your TasteBack account. If you get stuck or have questions, simply reach out to our team.