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Our Practices

Food Waste

We've always used "ugly" produce. Now we are striving to increase our use of "ugly" produce even more. We are working to increase use of "ugly" produce by 20% in 2019 over current levels. In addition, while we've always composted all of our food waste, we are piloting a Pig Slop program this 2019-20 season. We hope to further the usefulness of our organic food scraps.

Why It Matters


Since bringing our facility online in 2014, we've reduced our absolute energy usage by 25%. While we are proud to have made good progress, we are redoubling our efforts in light of the urgency outlined by the IPCC report. We are currently calculating our energy goals based on our emissions goals, when we figure out that math, you'll see the results here. 


We use a lot of water. It doesn't just go into our food, we use it to keep everything in our kitchens clean and safe. We've been working on our water efficiency and used 36% less water in 2018 compared to the same period in 2017. We're aiming to reduce our use even further with a total reduction of 20% or 451,000 gallons by 2020 over our baseline year of 2015.    


We've been doing a great job of reducing and managing our waste since we sold our first tub of soup back in 2009. We've composted all of our food waste since inception. In fact, since we started tracking in 2014 we've had an annual diversion rate of 86%, that is until 2018. The short of it is we fell off the wagon and dropped to a 74% diversion rate for the year. We are ambitiously getting back on and we are working toward hitting an annual diversion rate of 90% by 2020. 


In May 2019 we set science-based targets for reducing our Scope 1 and Scope 2 emissions. It is our goal to quantify our Scope 3 emissions and set science-based targets for their reduction by Dec 31, 2019. Our target is to reduce our Scope 1 and 2 emissions overall by 47% by 2026, and to reduce scope 1 and 2 by 100% by 2056. When we have a scope 3 target, we will add it here. 

In addition to emissions reduction, in the interim, we will work to achieve net-zero status by 2030 and offset all scope 1 and 2 emissions by 2021. 

More Solutions


Oh packaging. We love our packaging because it brings you our fresh organic foods safely without the use of nasty preservatives. However, we know we can do better, and thanks to initiatives like the New Plastics Economy Global Commitment the plastics industry is stepping up and working with brands like us to reach our goals. We are working with our partners to bring our products to market in a 50% recycled content tub & lid that is 100% recyclable by 2025. In the interim, we will clearly label all of our pack components for end of life. We've had one win with introducing peelable film seal in June 2019. This one is big y'all. It doesn't just make our tubs easier to recycle, but makes it easier for you to open and enjoy our yummy foods! 



We love our team! We work with the best folks around and do our best to create a great working environment for all. A recent addition to employee perks is paid volunteer time during the summer months. On the docket as a new employee perk is matching employee charitable contributions.


We love our community! We continue to donate all of our short-dated food to Community Food Share the local Feeding America food bank. We organize volunteer days at local non-profits. We stay involved with our industry to learn from others, to keep pushing ourselves to do better, create better products and devise new solutions to challenges. As a refrigerated foods maker, we have a unique opportunity to work on improving our refrigerant management and spreading the word about how we've done it. As a dedicated organic foods maker we can help others make the transition to organic. And as a heavy user of "ugly" produce we can help folks increase their use of "ugly" produce.