The way we make food isn’t business as usual. Check out the stories and the reasons behind everything we make.
Everything we make at Patagonia Provisions has a single reason for being: To help save our home planet. We’re a food company. But our starting place isn’t the kitchen, it’s the earth.
Why Food?
“People need a new jacket every five or ten years, but they eat three times a day. If we really want to protect our planet, it starts with food.”
Are anchovies and sardines the same fish? Not by 20,000 leagues. They’re entirely different species. Anchovies (Engraulis encrasicolus, if you wanted to know) are smaller than sardines (Sardina pilchardus)—4 to 10 inches long compared to 6 to 12. Anchovies are more likely to be salt cured, and the tiny dark-brown filets are sold canned or jarred in olive oil. Sardines are simply canned whole in olive oil and are lighter in color. Both are packed with beneficial nutrients. Anchovies have slightly more omega-3s, B vitamins and minerals than sardines, and are a little lower in fat and cholesterol.
European anchovies (Engraulis encrasicholus) are obligate shoalers—they mass in cylindrical schools to increase feeding efficiency and confuse ocean predators. The tight shoals also allow fishermen to efficiently target anchovies with purse seines. blickwinkel/Alamy Photo
In the rainforests and watersheds of Hawai’i, growing numbers of invasive axis deer thrive on native foliage, endangering a unique and fragile ecosystem. Our partners humanely harvest these deer to limit the population, conserve native species, and produce a bountiful supply of tasty, lean, wild meat. None of the venison goes to waste: It feeds local communities in Hawai’i and is the main ingredient in our Lightly Smoked Venison Links.
For more than 10,000 years, salmon have been a vital food source and cultural icon for the Pacific coast. We are proud to carry on this tradition with wild salmon harvested from carefully selected, thriving runs.
Our Spanish White Anchovies provide a truly sustainable fishery, support communities of small, family-run businesses, and are an easy, nutritious way to eat lower on the food chain.
Our Atlantic Mackerel come from abundant schools in the Bay of Biscay, off the coast of Northern Spain. They’re caught by traditional fishing families using hook and line, with little to no bycatch.
Grown on vertical ropes suspended from rafts off Galicia, Spain, our mussels improve the health of waters around them, and the clusters of shells provide habitat for other marine species.
Wild Idea Buffalo, in South Dakota, raises free-roaming, grass-fed buffalo that help the native grasses of the American Great Plains—and all the species that depend on them—recover.
To make our Organic Breakfast Grains and Organic Savory Grains, we rely on nutritious whole grains like barley, oats and buckwheat, plus ancient grains: plump, tender-chewy KAMUT® Khorasan wheat and tiny quinoa.
We source our beans and legumes from farms dedicated to regenerative organic practices. The harvests from these plants—red and black beans, green lentils and more—supply us with the foundational ingredients for soups and snacks.
The juicy little Rosa mango, one of the world’s first Regenerative Organic™ Certified foods, adds complex flavor and sweetness to our organic fruit + almond bars and our new Chile Mango snack. It’s grown by the Sol Simple collective in Nicaragua, who also supply our tender dried bananas and pineapple.
Our honey comes from a remote, pristine biodynamic ranch on the Hawaiian island of Moloka’i, where bees are protected from toxins and pests linked to pollinator declines in other parts of the world.
Although it’s called a fruit, breadfruit is most often eaten as a starch. Our breadfruit comes from lush agroforests in Costa Rica, tended by our partners at Jungle Foods. Guided by the Breadfruit Institute, the world’s leading resource for this crop, we’ve built a supply chain from scratch to help expand the market for a remarkable food.
Our pink salmon, the most abundant of all salmon species in the Fraser River system, comes from wild, self-sustaining runs off Lummi Island, Washington—no farms or hatchery stocks.
We're proud to work with like-minded partners to grow, harvest and process food in ways that restore the environment and benefit the people who produce it.
Provisions JournalOur first-ever Provisions Journal is online for you to explore. In this issue: Beer, bison, fishing for mackerel, feeding your microbiome, and more—plus recipes. P.S. It’s all shoppable. Read It
We partner with organizations dedicated to the health of this planet and to the well-being of future generations around the globe. When you see their logos on our foods, here’s what that means.
Regenerative Organic Certified
Regenerative Organic Certified, a comprehensive new designation, means that what you’re eating was produced with practices that not only enrich the soil but rigorously protect animals and workers as well.
Many of our foods are certified kosher, meaning they meet the standards of Jewish dietary laws. We work with several different kosher certification agencies, including the Orthodox Union (OU), the largest in the United States. Please check each food’s product page to see the logo of the overseeing agency.
Foods with this seal are grown and processed in keeping with federal guidelines for organic production. This means no synthetic pesticides or fertilizers; no dosing of animals with antibiotics or hormones; and 100% organic feed for animals. It prohibits GMO ingredients.
If you order anything from Patagonia Provisions and aren’t 100% satisfied, we will happily refund you in full. We’re proud to stand by the flavor, nutrition, sourcing and quality of the foods we create ourselves, and the sourcing and quality of our partners’ products too. Our shared commitment to fixing the broken food chain naturally raises our standards all around.
Our goal is to use only packaging that is reusable, compostable, made from renewable resources, or recyclable—without relying on GMO materials—by 2025. We’re partway there.
