Our Partners
Founded in 2017 by a group led by the Rodale Institute, Patagonia and Dr. Bronner’s, the ROA oversees Regenerative Organic Certified™. This certification, the highest standard in organic agriculture, ensures farming practices that restore and build soil, protects animal welfare, and ends unfair conditions for farmers and farmworkers.
Since the 1940s, the Rodale Institute has pioneered organic farming in America. Its trial farm in Emmaus, Pennsylvania, now focuses on regenerative and organic techniques, the highest standard in farming. An invaluable resource and guide, they partnered with us to develop the Regenerative Organic Certified™ seal for agricultural products.
Row 7 develops new varieties of fruits and vegetables, prioritizing flavor rather than uniformity or shelf life and creating only organic, non-GMO seeds. Co-founded by chef Dan Barber, breeder Michael Mazourek (center) and seedsman Matt Goldfarb (left), Row 7 is the first seed company to bring together chefs, farmers and plant breeders to change the food system.
Founded by Wes Jackson in 1976, The Land Institute develops perennial food crops in polycultures—the way most plants grow in nature—instead of annual crops in monocultures, the current industrial model that degrades soil. We’ve partnered with them to bring a new perennial grain, Kernza™, to market for the first time.
Headed by Steve Jones, WSU’s Bread Lab researches and raises thousands of strains of grains chosen for flavor and nutrition—aspects often ignored by conventional agriculture—and helps farmers grow them out. Lab-supported farmers raise our buckwheat, and we’re exploring other grains, too.
Dedicated to the recovery and conservation of wild fish, Wild Fish Conservancy, headquartered in Duvall, Washington, is a nonprofit made up of scientists, advocates and educators. Their deeply knowledgeable staff helped formulate the rigorous criteria that guide our salmon harvest, and we consult them often.
Not many fruits deserve their own institute, but breadfruit does. The Breadfruit Institute, based in Hawaii, is the world’s leading resource for this incredible food, researching, preserving, and propagating breadfruit to be used for food and reforestation in tropical countries throughout the world.
We are lifelong Alaskans and have a deep appreciation for the rich bounty provided by our extensive coastline. We highlight locally grown, harvested, and foraged ingredients and it is our priority to make the least impact on the environment around us.
Sarah Kaeck, Vermont mother of three, founded this company in 2012 to create a planet-friendly, petrochemical-free alternative to plastic wrap. Her wraps are made of organic cotton infused with beeswax, organic jojoba oil, and tree resin, and can be washed, reused, and eventually composted.
Bona Furtuna makes all its products, from ancient-wheat pastas to tomato sauces and olive oils, using produce grown on its 350-acre organic farm near Palermo, Sicily. Its growing practices preserve biodiversity and native species, and a natural spring irrigates the olive trees, some of which are more than 1,500 years old.
Jack Rabbit Hill is an innovative, certified-biodynamic farm located in western Colorado’s North Fork Valley, near the town of Hotchkiss. The 70-acre diversified operation includes 20 acres of wine grapes and tree fruits, medicinal herb gardens, pasture, and cattle.
Known for its organic rices, especially its black “Forbidden Rice,”, Lotus Foods are fair trade and kosher. Raised on family farms in Cambodia, China, India, Indonesia, Madagascar and Thailand, their crops use less water and less methane while building soil health and producing better yields.
Sol Simple is a visionary collective of suppliers, farmers and processors based in Nicaragua. The fruits they grow for us come from regenerative organic agroforestry systems, which boost yield, save water, build the soil and help combat climate change.