Dr. Diane Ragone, Director of the Breadfruit Institute in Hawaii, stands holding a breadfruit in front of an outdoor class


Amy Kumler

"Putting a small group together - all believing in the same thing, all going in one direction - you can't believe what we can accomplish."

  Yvon Chouinard
Founder of Patagonia


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.

Our Partners
Small fishing vessels in Puget Sound are filled with people and signs protesting net-pen salmon farming practices
Take Back the Sound

Free Puget Sound from the commercial open-water net-pen industry.

Ben Moon
A hand squeezes lemon over a tray of vegetables on a wooden counter next to Patagonia Provisions Organic Chimichurri spices and Moloka'i Honey

Sure, you can eat our Provisions straight from the package, but they’re also nutritious, flavorful building blocks for easy recipes. Check out these suggestions from our friends—sourcing partners, chefs, home cooks, customers, Patagonia colleagues and more.

Eric Bissell
A reader uses a small slice of Patagonia Provisions Organic Chile Mango as a bookmark outside on a sunny afternoon

In The News

Provisions keeps on growing, thanks to all of you. Check out what we’re up to lately. 

Keri Oberly
Reach Out

Talk to us on Social and be part of our story.

An open Patagonia Provisions Journal rests on a wooden table next to a Provisions mug filled with tea
Provisions Journal
Our 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
A group of hands holding Patagonia Provisions stainless steel pint glasses and mugs all come together for a cheers over a table covered in multicolored cloth
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