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Author: admin, 18.11.2015. Category: Healthy Foods

Community Food Co-op is an unrated Restaurant in the area around 1220 N Forest Street, where the average rating for Restaurants as of this Tuesday is 4.8 out of 5. That depends on visitors who frequent this Restaurant and suggest corrections, and to a greater extent on Community Food Co-op representatives who have the option of claiming this page and keeping their information up to date.
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This series of case studies demonstrate practical examples of how SFTA Members execute on the SFTA declaration areas. How animals are treated in the supply chain is not always included as an aspect of a sustainability program. Animal care policies and support programs have proven MOM’s Organic Markets to be an impressive animal care advocate. Climate change is a complicated concern, and SFTA members tackle it through a variety of measures.
Efforts to make distribution and transportation of products as efficient as possible — and reduce greenhouse gas emissions — are well-complimented by local sourcing programs in SFTA companies.
In Milwaukee, Wisconsin, SFTA member Outpost Natural Foods proves its dedication to local and sustainable sourcing through a robust program. In order for sustainability to thrive, consumers need to be educated about what sustainability means, and employees must be empowered with the information needed to champion sustainability in and out of work.
You’d be hard pressed to find a more comprehensive sustainability education program than that at Organic Valley in La Farge, Wisconsin.
Internally, in addition to regularly offered sustainability classes, Organic Valley has created the innovative Employee Growth Incentive Program.
Lastly, the On-Farm Sustainability Program was created to help Organic Valley farmers utilize renewable energy sources which helps farmers learn about and optimize renewable energy and waste reduction efforts on their farms. SFTA members continue to increase their use energy efficiency measures and use of renewable energy sources to decrease their impact on the environment.
In its Springfield, Oregon manufacturing facility, So Delicious® Dairy Free partnered with Cascade Energy and its local utility to participate in the Track & Tune program – an efficiency program designed for medium to large industrial energy users. Dedication to improving quality of life and communities is demonstrated in many ways by SFTA members. The Community Food Co-op in Bellingham, WA gives back to its community through multiple community and school education classes and charitable donations.
The Community Food Co-op’s Farm Fund initiates and funds programs designed to support the growth of local, sustainable agriculture.
The Community Food Co-op also partners with 39 local businesses in the co-op’s Local Business Partner Program; this program supports buying local and the local business community. SFTA members continue to offer outstanding employee benefits, as well as additional employee engagement programs to empower employees in their work and reinforce their value to the company. The purchase of organic products and member commitment to providing organic food options continues to grow. Straus Family Creamery, the first 100% certified organic creamery in the US, continues to help generate and respond to growing consumer demand for organic dairy products. Based on consumer demand, its mission to offer organic products, and long-term sustainability goals, the Ashland Food Co-op in Ashland, OR performed a GMO audit in its store; this considerable effort resulted in 100 products being removed from its shelves!
Sustainable packaging is one of the most challenging areas for food companies to address, and members meet this challenge through a variety of packaging policies. Earl’s Organic Produce in San Francisco, CA has taken several steps to reduce the amount of packaging waste in its produce distribution. In the next year, Earl’s has the goal of beginning a dialogue with some of their vendors and strategic customers to explore opportunities for implementing RPC (reusable plastic container) pilot programs. Waste reduction and landfill diversion efforts continue to gain momentum and grow in their levels of sophistication.
Pacific Foods has developed an impressive infrastructure for dealing with high volume waste streams at its manufacturing headquarters in Tualatin, Oregon. Increasing demands on freshwater supplies continues to bring responsible water use into the spotlight.
Dual-flush toilets are only the beginning of responsible water use for Seattle, Washington based PCC Natural Markets. Although primarily a distributor of honey, sweeteners, spices, dried fruits, nuts, and oils, GloryBee takes steps to ensure their product suppliers are responsible animal stewards, in particular for their honey products. Members are resolved to help decrease their impact on our environment through the reduction of carbon emissions. Even though SunOpta sales grew by 37 percent from 2008 to 2012, its carbon emissions actually declined by over 8 percent in the same amount of time. The first project reclaimed waste heat to increase the temperature of incoming process water.
Efforts to improve local sourcing and reduce carbon footprints go hand in hand for SFTA members.
There is a tremendous dedication to educate employees as well as communities on sustainability.
MOM’s Organic Market has found a great way to balance climate change, community engagement, and sustainability education initiatives. Efficiency in building design, energy conservation, and the use of renewable energy resources are driving energy savings.
The Wedge Co-Op in Minneapolis, MN uses several methods to decrease energy use and increase renewable energy commitments across all of its dynamic business divisions: grocery retail, distribution warehouse, and farm. When it comes to making a difference in its community, Seattle, WA-based PCC Natural Markets is an expert. Sebastapol, CA-based Traditional Medicinals is committed to using age-old plant wisdom to improve the health and wellness of both its consumers and staff. Beyond that clear commitment to health and sustainability, Traditional Medicinals not only offers an excellent typical benefits package (including 100 percent coverage of full-time employee health insurance and a 401K plan), but has also transitioned to an Employee Stock Ownership Plan (ESOP). Reducing the use of the earth resources in packaging and marketing materials is a major focus for SFTA members. The sustainability game can be won or lost with packaging, and Nature’s Path in Richmond, British Columbia, aims to win.
Always a leader in sustainability, Organic Valley in LaFarge, WI, diverted over 95 percent of its annual waste from landfills. The company also runs an agricultural plastic recycling program in conjunction with Terrecon, which recycles the waste into plastic sidewalk and garden pavers. Seen as an increasingly scarce resource, 100 percent of SFTA members consider water conservation in decision making processes. Kat works as the Director of Human Resources and Sustainability at Earl’s Organic Produce, strategically integrating the company’s social and environmental visions into the everyday workings of the fast paced organic wholesale produce distribution center. Tessa serves as a creative leader on OTA’s Integrated Marketing and Communications team where she is responsible for implementing a corporate communications strategy to advance OTA’s mission across its various trade audiences. Kelly specializes in technical and market research, sustainability and greenhouse gas assessments and sustainability program development.
New Community Food Co-op employee Danica Paddock studying up on her second day of work at the new Co-op Bakery at 405 E. The cafe sells baked goods made in the new bakery, pre-prepared deli items, tea, coffee and espresso drinks. The addition gives the co-op more baking space and frees up space for increased deli production at its Cordata location, which will in-turn give more space to the meat and deli departments at the downtown store, Steiger said. The new building also houses community meeting space, administrative offices and a teaching kitchen for cooking classes.
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With skyrocketing real estate prices and a growing interest in sustainable groceries, it’s no wonder food coops are cropping up all over Brooklyn.
The Greene Hill Food Coop is located in Clinton Hill near the neighborhoods of Fort Greene, Bedford Stuyvesant and Prospect Heights.
Park Slope Food Coop, founded in 1973, runs on member labor, requiring a 2 hour, 45 minute contribution every four weeks from each adult in a participating household. The Flatbush Food Coop was founded in 1976, is dedicated to selling wholesome, organic and locally sourced foods. When Windsor Terrace residents found out in 2012 that their only large grocery was closing, they decided to do something about it, and the recently opened Windsor Terrace Food Coop was born. The Lefferts Community Food Coop aims to encourage healthy food practices and to foster environmentally responsible activities while serving residents of Flatbush, Prospect-Lefferts Gardens, and Crown Heights.
Join in a celebration of all things local: local farmers, brewers, musicians and more are going to be on display at Minder Farms.
A food co-op is a grocery store that is owned by the people in the community, rather than by a corporation. The ample rain and sunshine that bless our peninsula yield a bountiful array of crops and freshly grown organic goods from our local farms. The co-op will also impact our local community in other ways, find out the details on our Community Benefits page. Your Kitsap Community Food Co-op membership pays dividends in other ways, with discounts at local supporting merchants, other regional co-ops, as well as annual dividends or discounts at our own co-op store. Our timeline to open a store depends on you – as owners of the store you provide the equity we need to open.
Another way you can get involved is through our Community Events where you can learn more, have fun and socialize with your local community members. Volunteers are the heartbeat of our organization and we’d love to see your using your unique talents with us. By highlighting the work of companies with strong systems in place, we encourage wider adoption of sustainability practices and encourage transitioning companies towards sustainable business models. SFTA companies, however, continue to incorporate rigorous animal standards and purchasing policies in their companies. 100% of the seafood it sells falls into “Best Choices” category from Monterey Bay Aquarium Seafood Watch, and 100% of the poultry products offered comes from poultry that enjoy a free range lifestyle and are antibiotic-free.
To begin, 91% measure their greenhouse gas (GHG) emissions, empowering companies to identify and improve upon problem areas that impact GHG emissions.

With its increase in rail transport, UNFI has averted the emission of 21,090 metric tons of CO2-equivalent (m.t. Its members have distribution optimization or local sourcing programs in place to make efficient use of fuel and encourage local growth. To ensure that all products purchased are as sustainable as possible, a “Product Evaluation Tool” is used to evaluate all potential new products. SFTA members understand this need, and in addition to consumer-facing education programs, 82% offer sustainability classes to their employees! External efforts include consumer campaigns that are magnified through partnerships with companies like FrogTV, creation and use of their own YouTube channel, and public education initiatives like the Earth Dinner. It encourages employees to learn about sustainability through media and volunteer activities; employees receive a bonus at year’s end based on how much they learned. These efforts have led to installations of solar power and wind turbines, recycling of agricultural plastic, and biomass digesters.
An impressive 45% of members generate a portion of their own electricity on-site (solar, methane digesters, etc.), and a whopping 80% of companies’ electricity use is derived from renewable resources!
However, the co-op has also set up community partnerships in a way that will perpetuate livelihoods and economic success of the local economy. The Farm Fund provides grants and low-interest loans to farmers and food and farming programs. Local business owners can sign up to offer a special discount only for member-owners of the co-op.
100% of reporting SFTA members offer health care, and cover an average of 94% of medical costs to their full time employees!
This Berkeley, California company offers a full “standard” benefits package, along with some of the best employee perks around: an edible garden, flexible work hours, commuter benefits, ergonomics assessments, twice-monthly massage services, and an on-site gym with yoga and circuit training classes. 77% of SFTA reporting members’ sales are from organic products, and 2014 reports indicate they purchased over 1.9 billion pounds of organic products!
The Petaluma, California-based company has added two additional dairies to its group of family farm milk producers, bringing the total up to eight local, organic, family farms comprising 5,081 organic acres in California’s Marin and Sonoma counties. Furthermore, product standards have been developed that do not allow GMO ingredients in any new products in the store. 91% of members have formal policies on using packaging and marketing materials that are Forest Stewardship Council certified, contain recycled content, or are fully reusable by the customer or supply chain partner.
The petroleum-based paraffin-coated boxes contaminate finished compost, and because they are not recyclable, they most often end up in the landfill. 72% of members’ waste was completely diverted from the landfill through recycling, composting, repurposing, or other methods.
In addition to its comprehensive organic waste composting program, Pacific Foods has also dedicated part of its infrastructure for processing large quantities of recyclable and reusable materials for sale in the recycled materials market.
100% of reporting members have a variety of water conservation practices in place, from recycled use of waste waters to “mechanical” fixes like low-flow toilets. Its Edmonds, WA location has two rain gardens in the customer parking lot that naturally cleans runoff through layers of filtering soil amendments, and a rooftop rain harvesting system. Stringent in-house testing ensures there is no use of prohibited antibiotics in their honey and hive (i.e. As a result, in 2012 GloryBee’s first donation of $10,000 was to Oregon State University’s Honeybee Research Lab which established the foundation for a long-term partnership. 100 percent of reporting members track and manage their carbon footprint through a variety of methods. To help achieve this goal, the Brampton, Ontario based company performed three major energy saving projects in 2012 that saved over three-quarters of a million kilowatt hours (kWh) of electricity that year. The second project involved upgrading the insulation for a large ice bank unit, saving over 125,000 kWh per year. 95 percent of SFTA members actively manage the sustainability of their sourcing and distribution through fuel efficiency or local sourcing programs. Over 12 percent of its total product sales – or 250,000 pounds – was delivered by two custom cargo tri-cycles that can deliver up to 1,000 pounds of organic products at a time! 100 percent of members have policies or initiatives to regularly update internal and external stakeholders on sustainability initiatives and developments. In the grocery retail, LED-lit refrigerator cases and air curtains at their store’s primary receiving bay help maintain target store temperature and are both energy-saving tactics.
PCC reported that its ongoing rechargeable Scrip fundraising program earned more than $235,000 for 212 community non-profits in the last year. 100 percent of reporting members offer health care, and cover an impressive 94 percent of health care costs!
Its supply chain rests on decades-old direct partnerships with herb and product suppliers; in developing countries, many of those partnerships have been certified to both eco and social standards including FairWild and Fair Trade.
In fact, 87 percent of the total product by weight managed by reporting SFTA manufacturers and distributors is certified organic. 100 percent of members have active goals and efforts in place to reduce packaging’s impact on the environment. Its comprehensive packaging guidelines require that all purchased cardboard and paperboard is certified to the stringent Forest Stewardship Council (FSC) standard, printed using vegetable based inks, and made of 100 percent recycled content. Reporting SFTA members diverted an average of 71 percent of their waste from landfills; 40 percent of reporting members had a diversion rate of 80 percent or higher! 61 percent of diverted waste went to a local farmer’s biofuel digester, 32 percent was diverted to animal feed, and the remaining 2 percent was recycled. This program resulted in the initial annual collection of over 56,000 pounds of agricultural plastic.
After identifying the need for a critical upgrade in their produce case, the co-op purchased a more efficient model.
Kat’s goal as a sustainability leader is to create a synergistic space for individuals and business leaders to collectively innovate and drive positive change throughout the organic food trade. She has an MBA in Organizational and Environmental Sustainability from Antioch University New England and a triple-major undergraduate degree from the University of Massachusetts. She puts her degrees in biology and environmental science to use as sustainability coordinator, recycling coordinator, and health and safety administrator at LifeSource Natural Foods and on the board of Directors for the SFTA. Kelly has worked on over 50 greenhouse gas inventories for international food processors, food distributors, transit agencies, municipal government operations and entire communities.
The addition gives customers a place to grab to-go items and frees up space for increased production at the downtown and Cordata Community Food Co-op locations. It's a simple process that will take seconds and helps keep our comments free of trolls, cranks, and “drive-by” commenters.
It requires members to donate 2 hours and 30 minutes of labor every four weeks and offers significantly lower prices than for-profit grocery stores.
Not only does the Park Slope Food Coop provide members with great prices on nutritious food, it also collects donations to start other food coops throughout the area. Unlike some of the other coops, everyone is welcome to shop at the Flatbush coop and anyone can join, and membership comes with a host of benefits, including dividends at the end of profitable years. Its goal is to offer reasonably priced, healthy foods, especially local produce, while backing a sustainable agriculture and food system that supports farmers and companies trying to grow and distribute food in an ethical and sustainable manner. This means you can buy everything you need — with a one stop shop — and the money spent goes directly back into the local community! Once we open our doors, our store will be the central place for you to find the delicious and healthy locally grown food that our region is famous for. Learn more by visiting our Volunteer Opportunities page. You don’t have to be a member to help move the co-op vision forward, please sign up online as a new volunteer today! Unless you have logged in and set your user name, your reviews will be signed by an anonymous nickname 22nd. 83% of companies who sell animal products have developed strict animal welfare production or purchasing guidelines! 100% of distributors take measures to reduce fuel use through distribution route optimization. It reduces its energy use footprint through use of renewable energies, has five LEED-certified distribution centers across the country, and in particular has been reducing fleet emissions through a multi-pronged approach.
Let’s take a look at the Outpost Natural Foods Cooperative to get a closer look at a local sourcing program, and see a growing trend: adding “local cultivators” to increase local purchases!
This matrix takes into account a product’s carbon footprint, the perceived ethics of the supplier, and packaging sustainability (i.e. However, most don’t just offer one way of engaging and educating employees and consumers on sustainability. Generation Organic was formed in 2010, and is a group of young (18-35 years old) farmers who visit college classrooms across the country and local school classrooms to educate students about organic farming. In 2014, employees spent an average of 19 hours on training which included sustainability-related classes and volunteer activities.
To-date, there are 24 on-farm renewable energy projects installed for a totaling nearly 1 million kWh of energy production annually.
This last figure represents a 23% increase in the total renewable electricity use reported in 2014!
These efforts help to positively enhance the relationships between business and society, and increases the economic viability of its community. Some of these farmers work with groups making their own significant social investment efforts.
It doesn’t stop there; the company ensures that critical supply chain partners are aligned with its sustainability values. This represents a 25% increase over 2014 figures, and exceeds the overall 11% growth1 in the organic industry. This growth has supported a 27% increase in the amount of organic milk processed at the creamery in 2013. Understanding that industry practice and food safety requirements have institutionalized the emphasis on single use packaging like plastic wrap and cardboard and wax boxes, Earl’s is taking an incremental, step-by-step approach to implementing small operational changes to tackle the broader issue.
Until recently, wax boxes have been a necessary evil due to their ability to withstand the cold wet environments required for produce storage.
Its facility can handle bailing large quantities of cardboard, plastic, and other materials for resale to various materials customers.

Some companies not only look at the impact their water use has on their facility, but their entire eco-system. The latter provides more than 160,000 gallons of water annually that satisfies one-fourth of the store’s landscaping and toilet flushing needs.
For 27 percent of these members, efforts are driven by their goal of being carbon-neutral businesses. 100 percent of retailers have local sourcing programs, and 27 percent of total reported retailer sales were dedicated to local sources. In addition, Hummingbird has a dedicated farm liaison staffer who identifies and builds relationships with local (within 100 miles) and regional (Pacific Northwest) producers.
MOM’s Organic Markets makes their education efforts accessible to all by blending information and fun into their activities for employees and customers. If pressure is low, tires are inflated on-site for a fuel efficiency boost of up to 10 percent. In addition, a roof-mounted solar panel water heating system is used to pre-heat water and cut down on energy needed to heat water to needed temperatures.
The commitment to organic continues to grow: purchase of organic ingredients increased 18 percent in FY2013 over the previous year, and the sales of “organic” and “made with organic” products increased from 85 to 86 percent. As a result, manufacturers and distributors eliminated over 175,000 pounds of packaging materials in 2012, and grocery retailers saved the use of over 3.3 million bags! In addition, Organic Valley helps reduce landfill waste in its community by hosting recycling events for its employees and community. Some companies use water restoration certificates; Straus Family Creamery extracts sanitation water from milk using reverse osmosis, then re-uses waste water to clean out their cattle facilities!
Another small change — reducing the water they use to fill their produce sink for vegetable prepping by 25 percent. OTA, an umbrella organization uniting more than 7,000 member companies across the entire supply chain, promotes and protects today’s $39 billion organic sector. Seven years into a formal sustainability program and five annual sustainability reports later, LifeSource has come a long way toward understanding and accomplishing its sustainability goals and was honored to recently be named the 8th Best Green Business to Work for in Oregon. She is an adjunct instructor at the University of Oregon teaching environmental assessment and is an MBA candidate at Oregon State University. We reserve the right to remove comments from anyone using screen names, pseudonyms or false identities. This boosts our economy by providing jobs for people who live here, producers who grow & raise food here, and artisans and crafters who create, right here in Kitsap County. We know that it’s hard to navigate the entire county to find all this local, healthy food for your family – so join now so we can make this a reality. Some members go beyond purchasing guidelines and take an active role in restoring wildlife habitat and populations. However, this Rockville, Maryland based retailer wanted to do more for local wildlife health. Additionally, 73% of companies offer commuting or alternative transportation incentive programs to its employees. In 2014, 35.5 tons of plastic mulch was collected from produce farms which was recycled into trash bags. SFTA member So Delicious® Dairy Free has shown the positive impact that cross-functional energy projects can have on the environment and the bottom line. In addition, this year members particularly “put their money where their mouths are”: they donated over $15.8 million, representing 129% increase in reported charitable donations! Community to Community Development’s Finca Esperanza (Community Hope Garden) trains, serves, and is run by farm workers. For its manufacturing partners, Annie’s has a Supplier Code of Conduct that suppliers agree to adhere to. We increasingly see members that are dedicated to identifying, reducing, and eliminating GMO options in their product offerings. An innovative water saving system reuses all of the water from the creamery at the nearby Straus dairy, where it irrigates pastures, flushes the barns, and helps with generation of renewable energy through a methane digester. This year, Earl’s discontinued its use of waxed cardboard boxes and replaced them with 100% recyclable wet-guard-medium cardboard boxes that stand up under the cold wet environment of vegetable coolers.
These efforts added up to diverting more than 21,000 tons of waste from the landfill, including 4,225 tons of compost and 7,536 tons of recycling materials.
Thanks to its robust program, Pacific Foods avoids over $130,000 in annual landfill tipping fees. Many of their cosmetic, personal care, and household products are verified free of animal testing through the Coalition for Consumer Information’s “Leaping Bunny” program. SFTA member SunOpta has seen great climate change results with recent sustainability efforts. These relationships resulted in a 43 percent growth in the number of acres Hummingbird contracts locally, and a 40 percent increase in the pounds purchased of local and regional products! One SFTA member uses a combination of low-tech and high-tech upgrades to show its commitment to responsible energy use. Energy-efficient lighting retrofits have contributed to a two percent decrease in energy consumed by the store in the last year. This helped them achieve an amazing feat: in 2012, 94 percent of total consumer products have organic certification, versus only 19 percent in 2002! Regardless of its large and growing sales, in 2012 Nature’s Path was able to measure and report that 98 percent of ALL its product packaging, by total weight is recyclable by the consumer. Events have included hosting recycling collection points for electronics, tires, clothing, and shoes. Good Company helps clients from around the country and the globe to measure, manage and market their sustainability performance.
Through an innovative partnership with the Oyster Recovery Partnership (ORP), it is helping to restore oyster populations and clean the water in the Chesapeake Bay. Many other environmental projects are taken on by SFTA members to combat climate change in building design and distribution. Routes are optimized through the use of Roadnet software; a powerful tool when paired with PeopleNet software. Locally or regionally produced foods are designated as “local regional favorites” on shelves in order to promote local sales and reduce environmental impacts from distribution footprints. Annie’s takes this one step further by having third-party audits conducted at select locations.
Straus Family Creamery and the Ashland (Oregon) Food Cooperative both have inspiring stories around these efforts. This will eliminate about 34,000 pounds of wax cardboard waste from being sent to the landfill each year. Coupled with the revenue generated from reselling recyclable and reusable materials, Pacific Foods is able to employ five full time employees in its recycling department.
The Edmonds PCC’s demonstration of how easy and effective rain gardens can be in a commercial setting prompted its new neighbor, Walgreens, to install two rain gardens. Robinson, a third party logistics provider and Trees Ontario to plant trees to offset shipment impacts. In 2013, MOM’s offset over 10,000 metric tons of carbon dioxide emissions through Terrapass. These gains were augmented by an increase, from 20 to 22 percent, in the store’s renewable energy sources as its electric utility boosted renewables production. Annie’s is also involved in federal and state-level GMO labeling policy initiatives and is a founding member of the Just Label It campaign. PeopleNet is an on-board vehicle technology that helps drivers utilize efficient driving practices.
Two positions were also created to have a special focus on increasing local sales, including the Produce Category Manager and a Local Purchasing Specialist!
The fund also works to increase access to local food and to encourage ecological and socially responsible farmland stewardship. Within the farming supply chain, Annie’s supports an apprenticeship program run by one of its wheat farmers to ensure they can grow the next generation of organic farmers.
One of its major innovative improvements came when the company worked with a local equipment fabricator to create a machine dedicated to de-watering post-industrial waste cartons!
The store also hosts classes taught by the local conservative district that teaches residents how to install rain gardens at home.
MOM’s employs multiple other methods to educate consumers, including in-store campaigns, newsletters and web pages, and through participation in environmental community events.
In addition, its employees serve on boards of several prominent organic associations, including the Organic Trade Association, The Organic Center, and the Sustainable Food Trade Association! Idle times, shifting techniques, and optimized speeds are all communicated to drivers to improve fuel use. The latter’s goals are specifically to increase the number of local vendors and products the co-op carries. Annie’s purchases sugarcane from a supplier in Brazil who invests in its people, as demonstrated by its EcoSocial certification from IBD. Thanks to the custom machine – appropriately named the “Packcrusher” – waste cartons can be recycled quickly and efficiently.
Combined, these projects have accomplished the equivalent of taking 2,636 homes off of the electrical grid. These shells are then used as “homes” for baby oysters, improving their chances of survival to adulthood.
Finally, in 2014 Annie’s transitioned 66% of its cocoa ingredients to be responsibly sourced, 3rd-party certified! Through each of these efforts, Pacific Foods has managed to increase its recovery rate from 40% in 2007 to over 80% in the first quarter of 2015! Peer-to-peer book review sessions, environmental film viewings, and field trips to organic farms, sustainable vendors, as well as recycling and renewable energy facilities, are all part of the extensive sustainability education MOM’s offers employees.

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