Weekly episodes, news, and insights from the world of regenerative CPG
This Week’s Episode:
💪 Creating a chip that won’t break in dip
🥇 Being employee #1 at Sir Kensington’s
😂 Zack’s year-long journey to pick his entrepreneurial pursuit
🤯 The history of “flint corn” and why they use it
🔥 Importing flint corn from Italy for their first growing season
🤝 How regenerative claims can help brands get on shelf at retail
😬 Launching nationally in Whole Foods during COVID
🌽 Why the best tortilla chips start as tortillas first
🌟 Using A Greener World (AGW) for regenerative certification
👀 Their new “Rolled” chip line and why they aren’t regenerative
“I very much want to support the regenerative movement and regenerative agriculture, but I don't want to ever trick myself into thinking that's the reason why someone will or should buy my product. My product needs to taste good. It needs to perform in guacamole, it needs to be priced appropriately. It’s a trick sometimes if you think regenerative is the thing. You might let these other things slip and it's hard to put the burden on the consumer to say, well, sacrifice these three things to get (regenerative). The standard is we all have to incorporate regenerative into excellent products.”
ReGen Farmers 🤝 ReGen Brands:
🥳 Elizabeth Candelario takes the reigns to share how the Regenerative Impact Program partnership between Purely Elizabeth and Mad Agriculture resulted in an unexpected love story.
“Bringing the folks behind the brands and their farmers together creates the potential for a love story that is the beginning of true regeneration for ourselves, for our food system, and for our planet.”
🙋♂️ We are hoping to feature a guest blog post every week.
📧 Drop me a line if you have something to share at the intersection of regenerative agriculture and CPG.
ReGen Brand News:
The problem is that while there are regulations regarding what can be called "organic," there have not been similar standards for regenerative farming. Realizing this gap in the marketplace and wanting to combat the issue of unethical "greenwashing." Brown and his partners established Regenified to help farmers understand what methods are truly regenerative and help buyers gain the confidence they are purchasing food grown and harvested sustainably.
Regenified conducts regenerative farming assessments of farmers’ operations on behalf of the farmers themselves or of large food buyers, such as grocery stores, processed food companies, and the like. These assessments quantify the extent to which the operations are successfully implementing, maintaining, and expanding regenerative practices.
It becomes the first spirits distillate to achieve this certification. With this certification, the brand continues on its long-term mission to cultivate bourbon that betters the world, while crafting the most flavorful product possible.
To be Certified Regenified, more than 75% of the grains in the mashbill must be sourced from Certified Regenified farms. This historic barrel filling was made possible by the strong partnership and shared vision between Maker's Mark and its long-term partner farmers in the Kentucky community who supply its corn and distinctive flavoring grain of red winter wheat, which together make up 86% of the iconic Kentucky bourbon's mashbill.
Credit: Mendocino Wine Company
🏃♂️ Quick Hits:
🔮 Natural Grocers’ trend predictions for 2024 include “The Battle to Define ‘Regenerative Agriculture’ Begins” & “Be a Regenivore.”
📞 Support the PRIME Act
“Back in the 1960s, the USDA started to roll out regulations that centralized meat processing, and led to the closing of tens of thousands of small, local butcheries. By the 1990s, roughly 5 companies controlled 80% of all meat products consumed in the US.
Today, that problem continues, as farmers and ranchers across the country lack practical access to small-scale, affordable butchering options. The main thing preventing more people from accessing well-raised, local meat is the Federal Meat Inspection Act, which turns farmers into felons if they sell you meat that doesn't first go through a USDA processing facility.
Well, excitingly, there’s now an act - the PRIME Act - that represents the first substantive change to US meat regulation in almost two generations. This act would allow farmers to meet demand for locally produced meat by unlocking access to local slaughterhouses.
In my opinion, this is one of the best bills you could possibly support to nudge the country towards a more local food system. Apparently, the average bill gets fewer than 10 calls or emails about its passage. Please do call or email your local legislators and ask them to support the passage of the PRIME Act.” (Read Justin’s full thoughts under the title “Biz Stuff”)
You can find your Congressional representative here, and your senators here. Simply reach out via call or email and ask them to sign onto HR 2814 (if they’re in the House) or S907 (if they’re in the Senate). Simply saying something like “Please support the passage of HR2814 / S907 and enable farmers to meet demand for locally produced and butchered meat.” will go a long way.
Credit: Lundberg Family Farms
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