Sustainability

The food industry’s impact on the environment is substantial, accounting for close to a third of the global carbon footprint. Agriculture is responsible for 70% of water use worldwide, and is a major polluter of ocean and fresh waterways.

We want to help reduce that impact.

We’re starting with small steps, and will do more as we grow.

ORGANIC WHERE POSSIBLE

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"Organic" means that food is grown and processed without using synthetic fertilizers or pesticides. It is a system of production that sustains the health of soils, ecosystems and people. It relies on ecological processes, biodiversity and cycles adapted to local conditions, rather than industrial methods.

Organic ingredients are important to us for a number of reasons.

For the environment, there are many benefits:

  • Healthier soil. A  nine-year study by USDA Agricultural Research Service (ARS) showed that one teaspoon of soil treated with chemicals carried 100 helpful bacteria, compared to 600 million to 1 billion helpful bacteria from 15,000 species for one teaspoon of compost-rich organic soil.
  • Combats soil erosion. A major study that compared organic and chemically treated wheat fields found 8 more inches of topsoil in the organic field, and one third of the erosion loss.
  • Reduces pollution of waterways. Toxic runoff from farms due to chemical fertilizer and harmful pesticides is a major cause of river pollution and algae blooms, and threatens the ecosystems that depend on them. Organic farming helps to prevent toxic runoff.
  • Organic farmers use less water.
  • Reduced carbon footprint. Rodale Institute Farming Systems Trial is a side-by-side comparison of conventional and organic agriculture, and has been running since 1981. The trial has shown that a healthy organic agriculture system can reduce carbon dioxide. The Rodale research shows that: "If only 10,000 medium sized farms in the U.S. converted to organic production, they would store so much carbon in the soil that it would be equivalent to taking 1,174,400 cars off the road.
  • Worker health. Harsh herbicides and pesticides are not used, which means the farmers and pickers who bring you those foods are not exposed to their effects.

For athletes, it’s a cleaner fuel:

  • Less toxins: Eating organic lowers the intake of pesticide residue and toxins related to synthetic fertilizers that are found in conventionally grown ingredients.
  • No GMOs: Organic regulations forbid Genetically Modified Organisms (GMOs).

NATURALLY SHELF-STABLE PRODUCTS

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We create all of our products so that they don’t need refrigeration, and have a shelf life of at least 6 months. We achieve this by using ingredients with natural preservative qualities (e.g. lemon juice concentrate), and through our manufacturing process.

“Naturally shelf-stable” is more sustainable in two ways:

  • It eliminates the need for refrigerated trucks and cold storage, which lowers the carbon footprint of each snack.
  • It helps to reduce food waste. American households throw out 150,000 tons of food per day, equal to 1 pound per person. It is a waste of the food, but also the resources required to grow, process, transport and package it. By preserving food, naturally shelf-stable products help us use more of what is grown, and less of those resources.

RECYCLING. WE'RE WORKING ON IT.

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The pouches we use can’t be recycled in most municipal programs, but they can be recycled.

We are working with a potential partner to set up a recycling program. It will most likely involve mailing pouches back to us, and us sending them on for processing to begin their second lives as chairs and other useful items.

We will announce that program once it is in place.

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