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How We Source
Our Foods

We rely on like-minded farmers, fishermen and researchers as our partners to create our foods. All of them use regenerative practices
that restore, rather than deplete, the planet.

Amy Kumler

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.

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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.

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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. 

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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.

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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. 

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Our Savory Seeds are crisp, well-seasoned snack mixes made with roasted whole seeds and pre-cooked lentils. They’re harvested from crops grown in rotation, a practice that benefits the soil and gives farmers extra income.

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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.

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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.

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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. 

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We focus on spices of intense flavor and character, ones that tell a story of place and people. All of them are organic and non-GMO.

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Two green, immature breadfruits growing on a tree with dark green waxy leaves

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.

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