How We Source
Our Foods

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 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. 

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.