“No question, I’m sad that the Sprig model did not work out — but the food delivery space on the whole is growing,” wrote CEO Gagan Biyani in a letter to customers posted on the company website. Founded in April 2013, Sprig promised fresh organic meals within a 15-minute delivery window, with a menu created by founding executive chef Nate Keller, who left the business in 2015. Starting with just three options at dinner and delivery to just a couple San Francisco neighborhoods, it eventually added lunch and more menu options, and widened its delivery area, including during a brief stint in Chicago. [...] January, Sprig placed ready-to-eat dishes in delivery vehicles in different neighborhoods so that orders could be dropped off quickly. In April, the company began inviting customers to dine at its production space, in a cafe it called Sprig Market on Van Ness Avenue.