At GreenLeaf, we are committed to providing local, humane, and pasture-raised protein, with no additional hormones or antibiotics. Our protein selection is always environmentally caution and sustainable.
Founder, Tony Baker, developed the uniquely sustainable, high-quality processes behind Baker’s Bacon to provide professional chefs with the ultimate option to enhance their creations. They source heritage breed pork, humanely raised without crates and fed a 100% vegetarian diet. Classically trained in the culinary arts at Brunel Technical College in Bristol, England, Tony began his career at multiple fine-dining, Michelin-starred restaurants around London. Now, he employs that same artistry and technique to the small-batch, top-quality dry-cured and double-smoked bacon he makes using heritage breed pork for Baker’s Bacon.
A peer-reviewed Life Cycle Analysis conducted by the University of Michigan compared the environmental impact of the original Beyond Burger to a ¼ lb. U.S. beef burger. The result? Producing a Beyond Burger uses significantly less water, land, and energy–and it generates fewer Greenhouse Gas Emissions than a beef burger. Beyond’s plant-based meats are made with intention. They combine expert innovation with simple, non-GMO ingredients to deliver the meaty experience you crave without the compromise. Each of their products is a good source of protein, plus there’s no cholesterol, no antibiotics, and no hormones. By shifting from animal to plant-based meat, we can positively affect the planet, the environment, the climate, and even ourselves.
Blue Circle Foods is an employee-owned sustainable seafood company founded in 2005 by organic industry pioneers. They produce feel-good fish for every day eating – from filets to salmon sausages and burgers, always free from fillers and breadcrumbs. Blue Circle is passionate about continuous improvement in both fish farming and wild-caught fishing practices. As a protein producer, they believe they have a responsibility to the environment. Their farmed salmon and shrimp are net producers of protein, meaning that unlike farmed beef, chicken, and pork, their salmon and shrimp generate more protein than they take out of the environment. By sourcing sustainably farmed and wild-caught fish, they are helping to save resources for the future.
The best way to reduce your carbon footprint, limit global warming, halt the collapse of biodiversity, save wildlife, and ensure enough clean water for all of us is to ditch meat from animals. The good news is, you can replace it with something that tastes just as delicious. Impossible meats are made from plants for people who love meat. Eating Impossible meats from plants instead of animals means your environmental footprint is much lower: less land and water wasted, and lower greenhouse gas emissions.
Karana starts back in 2018 with a simple mission: to make delicious whole-plant food you won’t feel guilty about eating more of. Nature makes plenty of plants with incredible meat-like textures, and for the first ingredient, Karana zeroed in on jackfruit, a massively underutilized resource with an excellent sustainability profile. Karana is proud to be proving once and for all that meat-free can be mouth-wateringly tasty. Karana is deeply passionate about transforming the food industry to address climate and environmental issues, so they set out to make sustainable taste amazing.
Marin Sun Farms’ happy cows spend their entire lives on pasture, grazing the native and cultivated grasses of the California foodshed. They are never fed grain or treated with antibiotics or hormones. They are rotationally grazed, mimicking the way ruminants moved across the land for many millennia. This process helps build soil, manage weeds, and keep brush and fire hazards down naturally. The small farms and ranchers Marin Sun supports put the utmost importance on animal welfare, environment, and family values. They strive to bring the best grass-fed beef to market.
Mindful Meats prides themselves in sourcing dual purpose animals, meaning the animal has been raised for more than just one purpose. Their cows live long healthy lives as organic pasture raised dairy cows, and at the end of their lives provide organic beef. One cow provides an average of over 80,000 pounds of food during her lifetime, including milk, cream, butter, cheese, ice cream, and beef, as opposed to their counterpart the beef animal that provides only about 600 pounds of beef during in total. Mindful Meat’s cows are handled humanely throughout their life and are deeply loved and cared for.
Sunnyvalley Smoked Meats guarantee freshness and quality, smoked to perfection and made to satisfy. They are committed to making the best smoked bacon, ham, and turkey on the market. Sunnyvalley Smoked Meats was established in 1990 by Bill Andreetta. The Andreetta family has been in the meat business in Manteca, California since 1959. The family bought a meat locker plant and operated it as Manteca Meat Service for many years. Bill purchased the business from his father in 1972 after his service in the U.S. Army.