2009 MEDIA KIT
2009 MEDIA KIT
Earthbound Farm Milestones: 1984-2009 1984 Founded on a 2.5-acre backyard garden in Carmel Valley, CA, by Drew & Myra Goodman. Their first crop is organic raspberries, which they sell at their roadside stand. 1986 While still in its original Carmel Valley location, working out of the Goodman’s 600-square-foot home, Earthbound Farm becomes the first company to successfully launch pre-washed salad packaged for retail sale. Its first blend was Mixed Baby Greens, quickly followed by Baby Spinach Salad, Asian Salad Mix, and Baby Romaine Salad. These became the foundation of the baby leaf salad category. Because of the success of these salads, Earthbound Farm is credited with popularizing spring mix salads. 1992 Earthbound Farm moves its operation to a 32-acre farm in Watsonville, CA (about 40 miles north of Carmel Valley) and builds a 9,000-square-foot production facility. Earthbound Farm opens its Farm Stand and research & development farm in Carmel Valley. 1993 Earthbound Farm begins selling its salad greens to major food retailers, including Costco, Lucky, Safeway, and Albertson’s. 1995 In December, Earthbound Farm partners with Mission Ranches, a group of third-generation farmers from the Salinas Valley. Mission Ranches brings 800 acres of organic farmland to the partnership. 1996 Earthbound Farm moves its headquarters and processing to a new 25,000-square-foot facility in San Juan Bautista, CA. The company adds organic romaine hearts, broccoli, cauliflower, and celery to its line of organic salads — the first four in what would become an extensive line of organic vegetables. 1998 With 5,800 acres farmed organically, Earthbound Farm becomes the largest grower of organic produce in the country. It continues to hold that distinction today. 1999 Tanimura & Antle, one of the world’s largest lettuce growers, becomes a partner in the company and transitions 1,500 acres of prime farmland to organic practices.
Earthbound Farm begins to add organic fruit to its line of organic salads and vegetables.
2003 Earthbound Farm’s line of organic salads, fruits, and vegetables expands to more than 100 items and its products become available in 75% of the nation’s supermarkets.
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2003 Founders Drew and Myra Goodman receive Global Green USA’s Corporate Environmental Leadership Award. Earthbound Farm opens The Organic Kitchen at its Farm Stand in Carmel Valley. It is the third certified organic kitchen in the US, serving organic prepared foods based on the seasonal harvest from its surrounding fields. Earthbound Farm begins running its Carmel Valley farming equipment, pickup trucks, and local delivery truck on cleaner-burning biodiesel. 2004 Earthbound Farm receives the Integrated Pest Management Innovator Award from the California Department of Pesticide Regulation in recognition of its pioneering efforts to manage pests without the use of chemicals. 2005 Earthbound Farm receives two awards: • The California Governor’s Environmental & Economic Leadership Award, the state’s highest environmental honor. • The Fresh Cut Produce Award, presented by the International Fresh Cut Produce Association. 2006 Food to Live By: The Earthbound Farm Organic Cookbook, a full-color cookbook featuring more than 260 recipes by co-founder Myra Goodman, is published by Workman Publishing. 2007 Earthbound Farm partners in the construction of a biodiesel plant to ensure supply of this increasingly popular biofuel. 2008 The majority of Earthbound Farm partner farmers begin to run their farming equipment on biodiesel. Earthbound Farm converts to post-consumer recycled cardboard for its salad cartons (using approximately 224 million square feet every year); which will conserve annually:
• 106,594 trees
• 2,382,603 gallons of oil
• 18,811 cubic yards of landfill space
• 25,081,030 kilowatts of energy
• 43,891,803 gallons of water
Earthbound Farm’s founders, Drew & Myra Goodman, are honored by the Organic Trade Association with the Organic Industry Leadership Award. 2009 Earthbound Farm’s organic farming on more than 33,000 acres will:
• avoid use of over 305,000 pounds of toxic and persistent pesticides;
• avoid use of nearly 10.3 million pounds of synthetic fertilizers;
• conserve an estimated 1.6 million gallons of petroleum by avoiding the use of petroleum-based pesticides and fertilizers; and
• fight global warming by absorbing carbon dioxide, a greenhouse gas, at an estimated rate equivalent to taking more than 7,500 cars off the road.
Earthbound Farm helps offset the carbon emissions of our processing plant’s energy usage every year by planting trees with American Forests. Since 1999, Earthbound Farm has planted more than 500,000 trees, which will absorb about 170,000 tons of CO2 during their lifetimes. Earthbound Farm’s salad clamshell packaging is converted to 100% post-consumer recycled (PCR) plastic! PCR plastic is made from bottles and other plastic items commonly recycled, which conserves a significant amount of natural resources and diverts waste from landfills. HM Capital Partners, a sector-focused private equity firm based in Dallas, Texas, becomes a partner in the company, investing resources and expertise to support Earthbound Farm’s leadership and growth in the organic category.
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Earthbound Farm Facts HISTORY Earthbound Farm was founded in 1984 by Drew and Myra Goodman in Carmel Valley, California. It started as a 2.5-acre farm producing organic raspberries, varieties of organic specialty greens, and culinary herbs for a handful of top local restaurants. In 1986, Earthbound Farm became the first company to successfully launch pre-washed salads for retail sale, helping to make spring mix one of America’s most sought-after salads. To keep up with consumer demand, in 1995 Earthbound Farm partnered with Mission Ranches, a group of 3rd-generation large-scale farmers. In 1999, Tanimura & Antle, one of the world’s largest conventional lettuce growers, became a partner to help to expand Earthbound Farm’s capacity to meet the rapidly growing demand for organic produce. Today, 150 farmers grow Earthbound Farm’s more than 100 different varieties of organic salads, fruits, and vegetables on 33,000 acres. MISSION Earthbound Farm’s mission is to bring the benefits of organic food to as many people as possible and serve as a catalyst for positive change. ORGANIC ACREAGE Earthbound Farm certified organic produce is grown on 33,000 acres by 150 dedicated farmers, who use the same organic farming methods on the smallest farm (a 5-acre radicchio farm in San Benito County) as on the largest (a 680-acre Salinas Valley farm growing romaine, celery, broccoli, cauliflower, and spring mix). FARMS Primary farm locations include California, Arizona, and Mexico. Organic products are also grown in Washington, Oregon, Canada, and Chile. FARM STAND Earthbound Farm’s 30-acre research and development farm in Carmel Valley, CA, & ORGANIC KITCHEN is the home of our Farm Stand & Organic Kitchen. The Organic Kitchen was the third certified organic restaurant in the United States when it opened in 2003 and offers a variety of certified organic prepared foods. The Farm Stand offers farm-fresh organic produce (much of it directly from the Carmel Valley farm) and organic flowers, as well as organic and gourmet groceries. The Farm Stand also hosts farm tours for adults and children, plus other community events and school tours throughout the local growing season.
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FACILITIES Company headquarters are located in San Juan Bautista, CA, with additional offices in Carmel, CA. Production and distribution facilities are located in San Juan Bautista, CA, and Yuma, AZ. NUMBER OF EMPLOYEES
Approximately 1,200.
CERTIFICATION
Certified organic by California Certified Organic Farmers (CCOF).
DISTRIBUTION Earthbound Farm certified organic produce is available in more than 75% of all US supermarkets, Canada, and some international markets. KEY FACTS
• Earthbound Farm celebrates 25 years of dedication to organic farming this year. • Earthbound Farm was the first company to successfully launch pre-washed bagged salads packaged for retail sale in 1986. • Earthbound Farm offers more than 100 different varieties of organic salads, fruits, and vegetables. • In 2009 alone, Earthbound Farm’s organic farming on about 33,000 acres will: o avoid the use of more than 305,000 pounds of toxic and persistent pesticides o avoid the use of nearly 10.3 million pounds of synthetic fertilizers o conserve an estimated 1.6 million gallons of petroleum by avoiding use of petroleumbased pesticides and fertilizers
WEBSITE
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Organic Basics National Organic Program Standards (USDA Certified Organic) • The USDA launched its National Organic Program (NOP) on Oct. 21, 2002. • The NOP standards govern organic certification of farming and processing operations. • The NOP created a uniform definition of organic foods with standardized product labeling guidelines. • The detailed standards are more than 500 pages long and can be found at www.ams.usda.gov/nop/NOP/standards.html Standards for Organic Certification • No synthetic pesticides • No fertilizers made with synthetic ingredients or sewage sludge • No genetically modified organisms (GMOs) • No irradiation • Clear and appropriate buffers between organic fields and nearby conventional farms • Long-term soil management plans • Detailed record keeping of all materials used • Three-year transition period for fields that have been farmed conventionally • Annual inspection by USDA-approved, independent certifier Product Labeling Requirements • Products that may display the USDA Organic Seal: o “100% Organic” — made entirely with organic ingredients o “Organic” — made with 95% organic ingredients and remaining 5% can only be ingredients not available organically in commercial form. • Products that may not display the USDA seal but contain organic ingredients: o “Made with organic ingredients” — at least 70% organic (organic claim allowed on display panel) o If a product contains less than 70% organic ingredients, the ingredient list may denote which products are organic (no organic claim allowed on display panel) Benefits of Organic Farming • Keeps toxic and persistent chemicals out of the air, water, land, and food supply, while sequestering the greenhouse gas CO2 • Creates a safer working environment for farm workers • Reduces chemical exposures for neighboring homes, schools, and businesses • Promotes healthy, balanced ecosystems and biodiversity • Reduces danger to non-target species • Promotes healthy soil, which reduces erosion 1721 San Juan Highway
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Organic Farming Helps Fight Global Warming • Rodale Institute’s 26-year Farming System Trials show that organic farming helps combat global warming by capturing atmospheric carbon dioxide and sequestering it in the soil. • Conventional farming exacerbates the greenhouse effect by producing a net release of carbon into the atmosphere. • U.S. agriculture as currently practiced emits a 1.5 trillion pounds of CO2 annually into the atmosphere.
Overall, nearly three-quarters (73%) of US families report they have purchased at least some organic products while only 27% report they never buy organic products. (2009 US Families’ Organic Attitudes & Beliefs Study)
Total organic category growth from 1997 to 2008 in dollar sales and as a percentage of retail food sales (The Organic Trade Association’s Manufacturers’ Survey, 2009) 22,000
Dollars (millions)
17,000
3.50%
13,831
3.00%
11,902 10,381
12,000
7,000 3,594 4,286 Dollars (Millions)
5,039
6,100
7,360
2.50%
8,635 2.00% 1.50%
Organic % of Retail Food Sales
4.00% 18,870 17,000
1.00%
2,000
Organic % of Retail Food Sale 0.50% 1997 1998 1999 2000 2001 2002 2003 2004 2005 2006 2007 2008
-3,000
0.00% Organic Sales (Millions)
% of Retail Sales
Top reasons consumers choose organic food (Hartman Group 2008) To avoid that rely on pesticides To avoid products thatproducts rely on pesticides
60%
To avoid that rely on growth hormones To avoid products that products rely on growth hormones
48%
To avoid products rely on antibiotics To avoid products that rely on that antibiotics
41%
To avoidmodified genetically modified products To avoid genetically products
41%
For nutritional For nutritional needs needs
36%
They better taste better They taste
33%
To support the environment To support the environment
28%
Health reasons other than allergies Health reasons other than allergies
22%
To try new products To try new products
21% 18%
To support better treatment of farm animals ToHighway support small/family farmers • San Juan 1721 San Juan Bautista, CA 95045
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Earthbound Farm’s Leadership Drew and Myra Goodman Co-founders
Drew Goodman and Myra Goodman are the Co-founders of Earthbound Farm. In 1984, the two “city kids” from Manhattan, recent college graduates, started Earthbound Farm on their 2.5-acre backyard garden in Carmel Valley, California. The self-taught farmers intuitively resisted handling agricultural chemicals; they believed that growing crops organically, in harmony with nature, would yield the healthiest, most delicious food possible. From its humble beginnings, Earthbound Farm has grown into the largest grower and shipper of organic produce in the world. Drew and Myra continue to help guide the company, especially in its mission to bring the benefits of organic food to as many people as possible and serve as a catalyst for positive change. Myra recently completed her first cookbook, Food to Live By: The Earthbound Farm Organic Cookbook (Workman, 2006), with over 260 delicious across-the-menu recipes, colorful photos and useful information about organic foods, along with the story of the unexpected birth of Earthbound Farm. Drew earned his bachelor’s degree in environmental studies from UC Santa Cruz; Myra earned her bachelor’s degree in the political economy of industrialized societies from UC Berkeley.
Charles Sweat President & CEO
Charles was named President of Earthbound Farm in 2006, and then President & CEO in 2009, but he has served in key finance and operations roles since 1998, when he joined the company as Chief Financial Officer. During his tenure, Earthbound Farm has become the largest grower and shipper of organic produce in the nation, with a product line that includes over 100 different varieties of organic salads, fruits, and vegetables. Together with co-founders Drew Goodman and Myra Goodman, Charles directs the company, providing strategic vision, leadership, and organizational support for the creative, collaborative teamwork that has been so important throughout Earthbound Farm’s history and which remains vital to its continued growth and success. Before he came to Earthbound Farm, Charles worked for several national and multinational companies in operations and financial management. He earned his bachelor’s degree from Valdosta State University, studied international finance at Tulane University, and is an alumnus of the Stanford University School of Business’s Senior Executive Program.
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Todd Kodet
Senior Vice President, Supply Management Todd brings over 29 years’ experience to his role managing Earthbound Farm’s organic land base, planting schedules, farming, and harvesting. Todd is a Registered Professional Entomologist, and he serves on the California Dept. of Agriculture’s Organic Advisory Committee. He holds a California pest control advisor license and memberships in the Entomological Society of America and the Association of Applied Insect Ecologists. Prior to joining Earthbound Farm in 2000, Todd was Director of Scheduling and Grower Support for Bruce Church LLC/Fresh Express. He earned his bachelor’s degree in environmental studies from UC Santa Barbara and holds a master’s degree in entomology from the University of Arizona.
Tonya Antle
Vice President, Organic Sales Tonya grew up on her family’s table grape and citrus farm in California’s Central Valley, and she’s long been active in the produce industry as a spokesperson for the organic produce segment, helping to bring organic produce from the fringe into the mainstream of mass-market retailing. In her entrepreneurial role at Earthbound Farm, Tonya works with leading retailers throughout the US and Canada to develop and build organic programs. She’s also responsible for launching innovative new organic products under the Earthbound Farm brand. Tonya earned her bachelor’s degree in communications from UC Irvine, and she has served as a board member with the Produce Marketing Association, the Organic Trade Association, and the Produce for Better Health Foundation. In 2003, she received the Women in Produce achievement award.
Will Daniels
Vice President, Quality, Food Safety and Organic Integrity Will is responsible for food safety, food quality, and the new organic integrity program at Earthbound Farm. He leads the diverse team that oversees safety and integrity programs throughout the company, including its pioneering testing program for raw products and finished goods. Will earned his bachelor’s degree in nutrition from Cal Poly San Luis Obispo, and he ran his own food service consulting company before he joined Earthbound Farm in 1999. He’s a leader in the organic industry as well, serving as the current Chair of the Board of California Certified Organic Farmers (CCOF), as President of CCOF’s Processor/ Handler chapter, and as a member of the Technical Advisory Committees of the United Fresh Produce Association and California’s Leafy Green Marketing Agreement.
Samantha Cabaluna Director, Communications
Samantha brings more than 20 years’ experience in communications and marketing to her role leading the communications team at Earthbound Farm. She oversees the company’s communications programs, from strategic branding and advertising to interactive electronic media; she’s one of the company’s most visible spokespersons and first point of contact for the media. Samantha graduated Phi Beta Kappa with a degree in communications from UC San Diego. Prior to joining Earthbound Farm in 2003, she was senior copywriter and project manager for the Wadsworth Group/Thomson Publishing.
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News Release FOR IMMEDIATE RELEASE Media Contact: Camilla Ferenczi, The Fresh Ideas Group (303) 449-2108, ext. 24 / [email protected]
Earthbound Farm announces industry-first switch to 100 percent PCR PET Organic produce leader believes packaging is the next frontier in tangible environmental benefit
SAN JUAN BAUTISTA, Calif. (July 7, 2009) — Befitting its history of environmental stewardship, Earthbound Farm today announced a fresh-cut salad industry first: All of its plastic clamshell packages are now being made from 100 percent postconsumer recycled polyethylene terephthalate (PCR PET). America’s largest grower of organic produce, Earthbound Farm is celebrating its 25th anniversary with this significant move, emphasizing its commitment to protecting the environment. Virgin PET is made primarily from natural gas feedstock, whereas PCR PET is made from previously used plastic products such as soda or water bottles that would otherwise end up in landfills. Many food and nonfood packages are made from PET because it is light, shatter resistant, safe and recyclable. PCR PET materials use significantly less energy and water to produce than virgin plastic and result in lower greenhouse gas emissions and solid waste, according to the Sustainable Packaging Coalition. Based on Earthbound Farm’s annual usage of rigid PET plastic in 2008, the company’s conversion to 100 percent PCR PET for clamshell packaging will conserve 424,000 million BTUs and 68,307 gallons of water, as well as eliminate 16,191 tons of carbon dioxide and divert 1.3 million pounds of solid waste from landfills. “We started farming organically because we were concerned about the personal and environmental health effects of farming with chemicals”, said Myra Goodman, co-founder of Earthbound Farm. “Organic farming has really positive effects, but we know we have to do more. More ecological packaging is an important next step; one we hope others will soon follow.“ To both celebrate its 25th anniversary and increase awareness of the ecological benefits of PCR packaging, Earthbound Farm is launching a redesigned label on its salad greens packages, calling out the post-consumer content of the packaging. The company is also launching a web-based contest seeking quotes from children for the inside of its clamshell salad labels. Kids will be encouraged to submit quotes thanking those who purchase organic for helping protect the future. In return, the company will invest in the children’s future: the authors of those quotes chosen to be printed on Earthbound Farm salad labels will be awarded a $500 U.S. savings bond and a $500 donation will be made in their name to an environmental charity of their choice.
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“Our decision to switch to post-consumer recycled packaging is one of many steps we have taken on our long journey of challenging the industrial status quo,” said Chad Smith, manager of Earthbound Farm’s Sustainability Initiatives. “There are many opportunities to create a larger U.S. market for PCR materials, which is essential to reducing what we’re putting in landfills. We hope that other companies will see the value in adopting packaging solutions with PCR content and that consumers will make the decision to seek out PCR packaging when shopping. Working in tandem these steps will create the manufacturing demand needed for post consumer recycled materials,” he said. California’s Rigid Plastics Packaging Container Law requires the use of 25 percent of PCR content in all rigid plastic packaging of non-food products.1 While PET is the most recycled plastic, recycling statistics demonstrate how much better Americans could be doing with recycling their valuable wastes. According the Environmental Protection Agency, there was nearly six billion pounds of PET packaging waste generated in 2007 (the most recent year for these stats), and only 23% was recycled into new products, leaving over 4.5 billion pounds of PET to languish in landfills.2 If PCR PET were more in demand for packaging and other uses, much more would be diverted from landfills and into other uses. “We think a lot about where packaging goes after its useful life,” said Anne Johnson, director at the Sustainable Packaging Coalition, a project of the non-profit organization GreenBlue. “We’re interested in developing closed loops for these materials. What is needed is a recycling infrastructure that can handle PET in all its forms so that those materials can be collected and used again and again. Earthbound Farm’s PCR PET initiative is a perfect example of how to get the ball rolling in the right direction. We hope to see more companies make that commitment, creating a market for these materials which is what it will take to keep PET out of landfills and in the recycling stream,” Johnson said. Earthbound Farm is sourcing its PCR PET clamshells from Packaging Plus (http://www.packagingplusllc.com/), which has nine locations in the U.S., Europe and Asia. ### EDITOR’S NOTE: Photos and B-roll are available upon request. For more information or to schedule an interview with Earthbound Farm’s Myra Goodman, please contact Camilla Ferenczi, [email protected]. About Earthbound Farm Earthbound Farm was founded in 1984 when Drew and Myra Goodman started farming organically on a small 2.5 -acre garden with a big commitment to protect the health of the land and those who enjoy its harvest. Today Earthbound Farm’s produce is grown by 150 farmers on 33,000 acres using sustainable farming methods, keeping about 10.5 million pounds of conventional agricultural chemicals out of the environment each year. For more information, visit the company’s Web site at www.ebfarm.com. NAPCOR Report, 2004. Environmental Protection Agency Report, 2007. http://www.epa.gov/waste/nonhaz/municipal/pubs/msw07-rpt.pdf
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News Release FOR IMMEDIATE RELEASE Media Contact: Camilla Ferenczi, The Fresh Ideas Group (303) 449-2108, ext. 24 / [email protected]
Sustainable seafood and salads make for “lighter” eating
Monterey Bay Aquarium, Earthbound Farm connect sea and soil in eco-friendly recipes MONTEREY, Calif. (May 12, 2009) — Consumers can turn eating into an environmental act by choosing more sustainable foods at the supermarket, according to both the Monterey Bay Aquarium and Earthbound Farm, America’s largest grower of organic produce and specialty salads. The two Monterey Peninsula-based eco-leaders make the connection between healthy soils and a healthy ocean with simple entrée and salad recipes. By pairing sustainable seafood recommended by the Monterey Bay Aquarium’s Seafood Watch® program with certified organic produce, the recipes help consumers eat lighter while making a lighter imprint on the planet. A frequent celebrity chef at Monterey Bay Aquarium’s Cooking for Solutions event each May, Chef Rick Moonen is a champion for sustainable practices that promote healthy oceans and land. Co-author of Fish Without a Doubt (Houghton Mifflin Harcourt, 2008), Moonen earned three stars from the New York Times for his work at three New York City restaurants, Oceana, Molyvos, and rm. He is now the chef/proprietor of rm seafood in Las Vegas. Moonen’s Butter-Basted Salmon with Tea, Louis Salad, and Tequila Fennel Ceviche all feature sustainably caught or raised fish not endangered by overfishing. “The closer attention we pay to practices on our farms and actions which affect our oceans, the more we realize that our own health and the environment are interwoven,” said Moonen. “It’s easier than ever today for everyday cooks (not just chefs) to source sustainable food that benefits the planet and our own well-being.” In 1984, Myra Goodman and her husband Drew co-founded Earthbound Farm on 2½ acres; in the 25 years since its humble beginning, Earthbound Farm has become the nation’s leading grower of organic produce. Myra is also author of Food to Live By: The Earthbound Farm Organic Cookbook (Workman Publishing Company, 2006) and she provides two delicious salad recipes from her second cookbook (due out spring 2010): Mediterranean Spinach and Orzo Salad; and Heirloom Lettuce Salad with Strawberries, Walnuts, and Goat Cheese. Ideally suited to today’s busy professionals and families, these healthy entrée salad recipes take less than 30 minutes to prepare. -more-
Sustainable is “Lighter” Eating “It’s not just about our plot of land and how we steward that soil to produce the healthiest possible organic crops, but also about the downstream impact of our farming practices,” said Goodman, whose original 2½-acre organic farm is six miles upstream from the Pacific Ocean. “Our Carmel Valley farm is right at the Carmel River, which flows right to the Pacific Ocean. Farms are much more closely connected to the health of the oceans than most people realize. The entire ecosystem benefits from organic agriculture and the reduction of pesticides and synthetic fertilizers in our environment, including the health of our oceans. This connection is so important to emphasize and that’s why we’ve supported Cooking for Solutions for seven years now.” According to the Worldwatch Institute1, overfishing, destructive fishing methods, pollution, and commercial aquaculture are among the human activities that threaten marine life. Increasing demand for seafood has resulted in the severe depletion of many species, with as much as 76 percent of today’s world’s fish stocks fully exploited or overexploited. In a 2006 study published in the journal Science2, a team of ecologists and economists warned that populations of almost all seafood could collapse — resulting in 90 percent depletion — if current trends of overfishing and pollution continue without intervention. This year’s Cooking for Solutions celebration at the aquarium, May 15-16, will feature renowned chefs, a culinary gala, tours, and public events that put the spotlight on sustainable and organic cuisine. Chefs from across North America, including The French Laundry’s Thomas Keller and the Food Network’s Alton Brown, will share their passion for fine dining and environmentally sustainable living. All proceeds support the nonprofit aquarium’s Seafood Watch program, which has for the past decade worked to transform the seafood market in ways that preserve healthy ecosystems and sustain ocean wildlife. As part of its sponsorship of Cooking for Solutions 2009, Earthbound Farm will provide organic produce for use by the participating chefs and will also host a farm tour and organic luncheon to honor this year’s Cooking for Solutions chefs and media at their Farm Stand on Carmel Valley Road, which is home to a 30-acre organic farm, market, and one of the country’s first certified organic kitchens. ### EDITOR’S NOTE: For access to complete recipes by Myra Goodman and Chef Rick Moonen, visit www.ebfarm.com/CFS/CFS2009Recipes.pdf or contact Camilla Ferenczi at [email protected] for a PDF or Word Doc. Photos are also available upon request. About Earthbound Farm Earthbound Farm was founded in 1984 when Drew and Myra Goodman started farming organically on a small 2.5 -acre garden with a big commitment to protect the health of the land and those who enjoy its harvest. Today Earthbound Farm’s produce is grown by 150 farmers on 33,000 acres using sustainable farming methods, keeping about 10.5 million pounds of conventional agricultural chemicals out of the environment each year. For more information, visit the company’s Web site at www.ebfarm.com. About Chef Moonen Chef and author Rick Moonen is co-owner of rm seafood at the Mandalay Bay Resort and Casino in Las Vegas, and a contributing editor to Food & Wine Magazine. rm seafood is committed to using organically grown, sustainable produce and sustainably caught seafood. For more information visit www.rmseafood.com About Monterey Bay Aquarium In 2009, the nonprofit Monterey Bay Aquarium, located in Monterey, Calif., celebrates 25 years of inspiring ocean conservation. Seafood Watch®, a program of the aquarium, is the premier consumer resource for information about sustainable seafood. More information: www.seafoodwatch.org; www.montereybayaquarium.org. Michelle Allsopp, Richard Page, Paul Johnston, and David Santillo, Oceans in Peril: Protecting Marine Biodiversity (Worldwatch Institute, 2007). Boris Worm et al., “Impacts of Biodiversity Loss on Ocean Ecosystem Services,” Science 314, no. 5,800 (2006): 787-90.
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Earthbound Farm’s Multi-Hurdle Food Safety Program 2009
The Earthbound Farm food safety program is operated under the guidance of some of the most respected food safety scientists in the country. We have worked to build a system which radically improves the safety of fresh produce, beginning with leafy greens and extending to all other fruits and vegetables. We continually monitor the efficacy of these programs and improve them as necessary.
1. Seed to Harvest
3. The Processing Facility
w At the farm: seed, irrigation water, soil amendments, and plant tissues are tested for pathogens.1
w Our buildings and processing equipment are designed to make daily cleaning and sanitation efficient and effective.
w Sanitation protocols for farm equipment, packaging supplies, and transportation must meet specified GAP requirements.
w All processes are reviewed and validated on an ongoing basis by our consulting scientists, in-house audits, and independent third-party audits.
w GAP efficacy is monitored through statistical process control (trending and tracking) of test data, in-house monitoring audits, and third-party verification audits.
w The USDA’s Qualified Through Verification (QTV) service validates our Hazard Analysis Critical Control Point (HACCP) program and certifies compliance throughout the year with unannounced inspections that keep us “inspection-ready” every day. Our participation in this heightened program is voluntary.
2. The Raw Material Firewall w Because microbial contamination of agricultural commodities most commonly occurs at the farm level, where the environment presents challenges to total control, we have implemented a firewall to reduce the risk of contaminated raw materials entering the processing environment.
w We’re guarding against foreign object contamination on every packing line with state-of-the-art optical sorting systems that offer an extremely high degree of dependability for removing any non-leafy object from the product stream.
w That firewall is created by a raw product Test & Hold program. Incoming salad greens are tested and held until results return negative for pathogens.2 Only cleared product is released into production.
w As a final safeguard to ensure that all of our food safety interventions have been effective, we have implemented a second firewall.
w Testing protocols are designed to prevent a widespread contamination.
4. The Finished Product Firewall
w That second firewall is created by a finished product Test & Hold program. Salads are tested and held until results return negative for pathogens.2 Only cleared product is released for shipping and, ultimately, use by the consumer.
E. coli O157:H7, enterohaemorrhagic E. coli, and salmonella. E. coli O157:H7, enterohaemorrhagic E. coli, salmonella, and shigella.
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Our Food Safety Program
This multi-hurdle program affects all leafy greens, salad items, and herbs.
PROCESS STAGE
PROTOCOL/HURDLE
Site Selection
Sampling Plan for Soil If evaluation is deemed necessary, the soil is tested for pathogens.1
• History established • Impact of topography and neighbors evaluated
Planting
Sampling Plan for Seeds All seed lots are tested for pathogens.1
Irrigation Water • Water source tested regularly, frequency based on risk assessment
Sampling Plan for Irrigation Water Water sources are tested regularly for pathogens.1 Frequency is based on the source’s assessed risk category.
Fertilization
Sampling Plan for Soil Amendments/Fertilizers All lots of soil amendments and composted materials are tested for pathogens.1
Harvesting
All field harvesters are thoroughly trained in Good Agricultural Practices (GAPs) — and harvest crews are audited. All harvest equipment is regularly inspected and sanitized.
Arrival for Processing
PRIMARY FIREWALL — Test & Hold Sampling of Incoming Raw Materials Incoming leafy greens are tested for pathogens2 and cleared before being used for production.
FIREWALL
Processing
State-of-the-art optical sorting systems offer an extremely high degree of dependability for removing any non-leafy object from the product stream on every packing line. Salad greens are then washed in an agitated multi-stage system using chilled, sanitized water that is regularly monitored. Our processing program is validated by unannounced inspections by USDA’s Qualified Through Verification (QTV), a voluntary program.
Finished Product
SECONDARY FIREWALL—Test & Hold Sampling of Finished Product Finished salad products are tested for pathogens1 before being shipped from our facility.
FIREWALL
Shipped Product
Proper loading to ensure adequate cooling enforced.
E. coli O157:H7, enterohaemorrhagic E. coli, and salmonella. E. coli O157:H7, enterohaemorrhagic E. coli, salmonella, and shigella.
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Earthbound Farm: A Deep & Broad Commitment to Sustainability While there are many definitions of “sustainability” cited, the most widely quoted definition internationally is from the 1987 Report of the World Commission on Environment and Development — that sustainability means “meeting the needs of the present without compromising the ability of future generations to meet their own needs.”
Environmental Sustainability of Conscientious Large-Scale Organic Production
Organic agriculture is inherently sustainable because it is fundamentally designed to work in harmony with natural systems. Organic farming environments become richer and more productive with every year they are farmed organically – an ideal expression of sustainability. • Keeping toxic and persistent chemicals out of the air, water, land, and food supply. • Conserving water because organic soils hold water more efficiently, lessening run-off and erosion. • Protecting waterways and oceans from dead-zone-causing nitrogen fertilizer runoff. • Encouraging biodiversity by working with eco-systems to manage pest populations rather than applying synthetic pesticides. • Providing a safer environment for farm workers as well as neighboring homes, schools, and businesses by avoiding the use of harmful agricultural chemicals. • Mitigating global warming through the sequestration of CO2 in organic farm soils. Annually, Earthbound Farm’s farming: • Avoids the use of 10.5 million pounds of conventional agricultural chemicals • Conserves 1.6 million gallons of petroleum by avoiding the use of petroleum-based pesticides and fertilizers • Sequesters enough CO2 to equal taking 7,500 cars off the road
Reduce | Reuse | Recycle: A Guiding Ethos for Resource Sustainability PACKAGING We believe that using and creating a market for post-consumer recycled (PCR) materials is the most ecological option available today. PCR material uses fewer manufacturing resources, creates a smaller impact, and puts what would otherwise go into the landfill back to work. We are excited say that we have now converted to post-consumer feedstock for our corrugated shipping cartons (99%) and PET plastic clamshells (100%). Corrugated Shipping Cartons Total Annual Savings Based on Earthbound Farm 2008 Volumes Trees Saved
106,594
Energy Saved (Million BTUs)
53,350
Water Saved (Gallons)
43,891,803
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Post-consumer Recycled PET Plastic Clamshells Based on our annual usage, Earthbound Farm’s 2009 conversion to PCR PET for our clamshells will conserve (vs. virgin PET) Energy Saved (Million BTUs)
424,224
Greenhouse Gas Emissions Prevented (CO2 Tons)
16,191
Water Saved (Gallons)
68,307
Solid Waste diverted from landfill (Pounds)
1,308,623
FUEL • In 2005, began converting to cleaner-burning biodiesel in farm equipment and company vehicles. o Biodiesel is better for the environment because it is made from renewable resources and has lower emissions compared to petroleum diesel. o It is less toxic than table salt and biodegrades as fast as sugar. o Since it is made in the USA from renewable resources such as soybeans, its use decreases our dependence on foreign oil and contributes to our own economy. o In 2007, we opened a biodiesel manufacturing plant to supply large scale farming • A majority of our fields are farmed with equipment run on B20 (20%) biodiesel, which is the highest blend covered by original engine manufacturers’ warranties on equipment built for farming, harvesting, and hauling. • We have been using B100 (100%) biodiesel made from recycled oil in our Carmel Valley farming operation and in our local delivery vehicles.
Economic Sustainability and Innovation
Economic sustainability is fundamental to the overall sustainability of a commercial entity and all sustainability initiatives must be considered with this in mind. With this framework, innovation plays an important role in providing opportunities for sustainable growth. Innovation has been key to Earthbound Farm’s success and we continue to create opportunity through innovation. • Spring mix: Introduced spring mix to the American salad palate and today, tender leaf salads are the biggest segment of the fresh-cut salad category, at 24.7%. • Clamshell salads: Pioneered the introduction of clamshell containers for fresh-cut salads and this segment continues to see robust growth of 24.5%. • Organic vegetables: Developed the first comprehensive organic production program for salads and vegetables, providing a turnkey source of organic produce for retailers nationwide. o Crop rotation: A key practice in organic farming, crop rotation ensures soils are healthy and nourished properly, rather than depleted. The need for crop rotation provides an opportunity for us to develop a diverse portfolio of organic produce items, supported by our leaf program. • Other organic fresh food: New items in development that will extend opportunities for Earthbound Farm and our retail customers, while providing a trusted source of organic options for consumers. This is crucial to enable us to work to reduce the organic price premium by allowing us to maximize yields for each planting by taking advantage of peaks in productivity. These programs let us build hedges against the volatile nature of the fresh market and ensure economic sustainability while continuing to produce organic product relevant to consumers.
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Our
Carmel Valley Farm Farm Stand
&
Sharing our passion for organic food and farming
Just a few miles down the road from Earthbound Farm’s original 2½-acre farm, our Farm Stand sits on 30 fertile acres in picturesque Carmel Valley. Here, rows of organic vegetables, fruit, and flowers stretch out from the verdant foothills of the Santa Lucia Mountains, offering an abundant setting for our Farm Stand Market and Organic Café, research & development farm, kids’ garden, herb garden, labyrinth, and popular farm events. Cherished by locals and visitors alike, it is an important manifestation of our mission to bring the benefits of organic food to as many people as possible and serve as a catalyst for positive change. More than 100,000 people visit our Farm Stand every year.
History n
E stablished in 1992 as an outdoor seasonal farm stand to sell fresh and delicious produce grown on the Carmel Valley farm.
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few years later, old Mission Ranch hotel buildings slated for demolition A were moved onto the Farm Stand property and repurposed as a permanent structure for the market, and grocery offerings increased.
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I n 2003, we expanded the Farm Stand and opened the Organic Kitchen (at the time, it was just the third certified organic kitchen in the country), and we stayed open year-round for the first time.
Carmel Valley Farm n
F armed by Mark Marino, who brings over 25 years of hands-on organic farming experience to the research & development work at the farm.
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“ Farmer Mark” uses these fields to experiment with new organic farming techniques and new, unusual varieties of fruits, vegetables, and flowers — heirloom potatoes, lettuces, squashes, and more — which are sold fresh at the Farm Stand and to local chefs.
The Organic Kitchen
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V ines from our founders the Goodmans’ original heirloom raspberry bushes are grown here. Available only at the Farm Stand, these fragrant, flavorful, and delicate raspberries attract fans far and wide during their peak every summer.
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R esearch and testing at our Carmel Valley farm verified the use of B100 (100%) biodiesel in our farming equipment, and now we’re testing special biolubricants, too.
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ll our food is certified organic — from our salad bar A to freshly toasted panini, handmade pizzas, soups, sandwiches, meals, bakery treats, smoothies, juices, and more.
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L ed by Executive Chef Sarah LaCasse, whose 24 years of experience as a culinary innovator reflect her passion for fresh and flavorful food.
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Here at the Organic Kitchen, Sarah’s attention is focused on handmade organic foods that reflect the palette of the fields outside.
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Organic Kitchen also The provides a venue for testing new products and is the creative crucible for recipe testing and development.
Events n
E ach year our harvest festivals help connect people with organic food and how it’s produced: 25th Anniversary Celebration in July, Corn Crazy in September, and our Harvest Festival in October.
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Weekly events, held on Saturdays from June through October, reinforce connections between people, their food, and the farm. Events include Harvest Walks, Bug Walks for kids, Chef Walks, and Flower Walks.
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Farm and Farm Stand The serve as locations for more than just food and fun. Engaging educational tours are held throughout the season for groups of all ages. Information about organic food and farming is always available and woven into every activity on the farm.
The Market n
T he showcase for our freshly picked Carmel Valley-grown organic harvest, our market also offers most of Earthbound Farm’s wide selection of organic salads, fruits, and vegetables. All produce sold is certified organic.
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unches of spectacular organic flowers are a signature feature, starting with B tulips and irises in the spring and featuring dahlias, zinnias, snapdragons, foxgloves, and more.
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T he store features Earthbound Farm’s famous organic baked goods, including cookies (Ginger Snaps, Lemon Snaps, Chocolate Chip, Oatmeal, and Peanut Butter) and granola (Maple Almond and Cranberry Pecan), plus fresh bakery treats handmade in our Organic Kitchen.
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T he market also offers organic groceries, as well as all-natural gourmet specialty items and a lovely selection of unique Earth-friendly gifts.
Earthbound Farm’s Farm Stand 7250 Carmel Valley Road, Carmel, CA 93923
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831-625-6219
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Arugula Baby Spinach
Pea Greens Frisée
Dill
Gourmet Greens Italian Parsley Red Romaine
Red Leaf
Chervil Red Nagoya Kale
Red Belgian Endive
Green Romaine
Wild Arugula
White Nagoya Kale Dandelion Green Red Mustard
Cilantro Belgian Endive
Dinosaur Kale
© 2 0 0 9 E A RT H B O U N D FA R M
White Peacock Kale
Baby Green Chard
Tango
Red Peacock Kale
Green Oak
Baby Red Chard
Red Russian Kale
Radicchio
Mizuna
Red Oak
Tat Soi
Mâche
Lollo Rosa
For more information about Earthbound Farm, please contact: Samantha Cabaluna Director, Communications
Claire Tindall The Fresh Ideas Group
Tel: (831) 622-3418 Cell: (831) 524-5708 Fax: (831) 626-0467 [email protected] 26607 Carmel Center Place, Ste. 201 Carmel, CA 93923
Tel: (303) 449-2108 x 24 Fax: (303) 247-0058 [email protected] 2400 Spruce Street Ste. 100 Boulder, CO 80302
Field, farm and food photography available. Please contact: Hillary Fish Marketing Associate Tel: (831) 622-3417 Fax: (831) 626-0467 [email protected] 26607 Carmel Center Place, Ste. 201 Carmel, CA 93923
Earthbound Farm Milestones: 1984-2009 1984 Founded on a 2.5-acre backyard garden in Carmel Valley, CA, by Drew & Myra Goodman. Their first crop is organic raspberries, which they sell at their roadside stand. 1986 While still in its original Carmel Valley location, working out of the Goodman’s 600-square-foot home, Earthbound Farm becomes the first company to successfully launch pre-washed salad packaged for retail sale. Its first blend was Mixed Baby Greens, quickly followed by Baby Spinach Salad, Asian Salad Mix, and Baby Romaine Salad. These became the foundation of the baby leaf salad category. Because of the success of these salads, Earthbound Farm is credited with popularizing spring mix salads. 1992 Earthbound Farm moves its operation to a 32-acre farm in Watsonville, CA (about 40 miles north of Carmel Valley) and builds a 9,000-square-foot production facility. Earthbound Farm opens its Farm Stand and research & development farm in Carmel Valley. 1993 Earthbound Farm begins selling its salad greens to major food retailers, including Costco, Lucky, Safeway, and Albertson’s. 1995 In December, Earthbound Farm partners with Mission Ranches, a group of third-generation farmers from the Salinas Valley. Mission Ranches brings 800 acres of organic farmland to the partnership. 1996 Earthbound Farm moves its headquarters and processing to a new 25,000-square-foot facility in San Juan Bautista, CA. The company adds organic romaine hearts, broccoli, cauliflower, and celery to its line of organic salads — the first four in what would become an extensive line of organic vegetables. 1998 With 5,800 acres farmed organically, Earthbound Farm becomes the largest grower of organic produce in the country. It continues to hold that distinction today. 1999 Tanimura & Antle, one of the world’s largest lettuce growers, becomes a partner in the company and transitions 1,500 acres of prime farmland to organic practices.
Earthbound Farm begins to add organic fruit to its line of organic salads and vegetables.
2003 Earthbound Farm’s line of organic salads, fruits, and vegetables expands to more than 100 items and its products become available in 75% of the nation’s supermarkets.
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2003 Founders Drew and Myra Goodman receive Global Green USA’s Corporate Environmental Leadership Award. Earthbound Farm opens The Organic Kitchen at its Farm Stand in Carmel Valley. It is the third certified organic kitchen in the US, serving organic prepared foods based on the seasonal harvest from its surrounding fields. Earthbound Farm begins running its Carmel Valley farming equipment, pickup trucks, and local delivery truck on cleaner-burning biodiesel. 2004 Earthbound Farm receives the Integrated Pest Management Innovator Award from the California Department of Pesticide Regulation in recognition of its pioneering efforts to manage pests without the use of chemicals. 2005 Earthbound Farm receives two awards: • The California Governor’s Environmental & Economic Leadership Award, the state’s highest environmental honor. • The Fresh Cut Produce Award, presented by the International Fresh Cut Produce Association. 2006 Food to Live By: The Earthbound Farm Organic Cookbook, a full-color cookbook featuring more than 260 recipes by co-founder Myra Goodman, is published by Workman Publishing. 2007 Earthbound Farm partners in the construction of a biodiesel plant to ensure supply of this increasingly popular biofuel. 2008 The majority of Earthbound Farm partner farmers begin to run their farming equipment on biodiesel. Earthbound Farm converts to post-consumer recycled cardboard for its salad cartons (using approximately 224 million square feet every year); which will conserve annually:
• 106,594 trees
• 2,382,603 gallons of oil
• 18,811 cubic yards of landfill space
• 25,081,030 kilowatts of energy
• 43,891,803 gallons of water
Earthbound Farm’s founders, Drew & Myra Goodman, are honored by the Organic Trade Association with the Organic Industry Leadership Award. 2009 Earthbound Farm’s organic farming on more than 33,000 acres will:
• avoid use of over 305,000 pounds of toxic and persistent pesticides;
• avoid use of nearly 10.3 million pounds of synthetic fertilizers;
• conserve an estimated 1.6 million gallons of petroleum by avoiding the use of petroleum-based pesticides and fertilizers; and
• fight global warming by absorbing carbon dioxide, a greenhouse gas, at an estimated rate equivalent to taking more than 7,500 cars off the road.
Earthbound Farm helps offset the carbon emissions of our processing plant’s energy usage every year by planting trees with American Forests. Since 1999, Earthbound Farm has planted more than 500,000 trees, which will absorb about 170,000 tons of CO2 during their lifetimes. Earthbound Farm’s salad clamshell packaging is converted to 100% post-consumer recycled (PCR) plastic! PCR plastic is made from bottles and other plastic items commonly recycled, which conserves a significant amount of natural resources and diverts waste from landfills. HM Capital Partners, a sector-focused private equity firm based in Dallas, Texas, becomes a partner in the company, investing resources and expertise to support Earthbound Farm’s leadership and growth in the organic category.
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Earthbound Farm Facts HISTORY Earthbound Farm was founded in 1984 by Drew and Myra Goodman in Carmel Valley, California. It started as a 2.5-acre farm producing organic raspberries, varieties of organic specialty greens, and culinary herbs for a handful of top local restaurants. In 1986, Earthbound Farm became the first company to successfully launch pre-washed salads for retail sale, helping to make spring mix one of America’s most sought-after salads. To keep up with consumer demand, in 1995 Earthbound Farm partnered with Mission Ranches, a group of 3rd-generation large-scale farmers. In 1999, Tanimura & Antle, one of the world’s largest conventional lettuce growers, became a partner to help to expand Earthbound Farm’s capacity to meet the rapidly growing demand for organic produce. Today, 150 farmers grow Earthbound Farm’s more than 100 different varieties of organic salads, fruits, and vegetables on 33,000 acres. MISSION Earthbound Farm’s mission is to bring the benefits of organic food to as many people as possible and serve as a catalyst for positive change. ORGANIC ACREAGE Earthbound Farm certified organic produce is grown on 33,000 acres by 150 dedicated farmers, who use the same organic farming methods on the smallest farm (a 5-acre radicchio farm in San Benito County) as on the largest (a 680-acre Salinas Valley farm growing romaine, celery, broccoli, cauliflower, and spring mix). FARMS Primary farm locations include California, Arizona, and Mexico. Organic products are also grown in Washington, Oregon, Canada, and Chile. FARM STAND Earthbound Farm’s 30-acre research and development farm in Carmel Valley, CA, & ORGANIC KITCHEN is the home of our Farm Stand & Organic Kitchen. The Organic Kitchen was the third certified organic restaurant in the United States when it opened in 2003 and offers a variety of certified organic prepared foods. The Farm Stand offers farm-fresh organic produce (much of it directly from the Carmel Valley farm) and organic flowers, as well as organic and gourmet groceries. The Farm Stand also hosts farm tours for adults and children, plus other community events and school tours throughout the local growing season.
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FACILITIES Company headquarters are located in San Juan Bautista, CA, with additional offices in Carmel, CA. Production and distribution facilities are located in San Juan Bautista, CA, and Yuma, AZ. NUMBER OF EMPLOYEES
Approximately 1,200.
CERTIFICATION
Certified organic by California Certified Organic Farmers (CCOF).
DISTRIBUTION Earthbound Farm certified organic produce is available in more than 75% of all US supermarkets, Canada, and some international markets. KEY FACTS
• Earthbound Farm celebrates 25 years of dedication to organic farming this year. • Earthbound Farm was the first company to successfully launch pre-washed bagged salads packaged for retail sale in 1986. • Earthbound Farm offers more than 100 different varieties of organic salads, fruits, and vegetables. • In 2009 alone, Earthbound Farm’s organic farming on about 33,000 acres will: o avoid the use of more than 305,000 pounds of toxic and persistent pesticides o avoid the use of nearly 10.3 million pounds of synthetic fertilizers o conserve an estimated 1.6 million gallons of petroleum by avoiding use of petroleumbased pesticides and fertilizers
WEBSITE
1721 San Juan Highway
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San Juan Bautista, CA 95045
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Organic Basics National Organic Program Standards (USDA Certified Organic) • The USDA launched its National Organic Program (NOP) on Oct. 21, 2002. • The NOP standards govern organic certification of farming and processing operations. • The NOP created a uniform definition of organic foods with standardized product labeling guidelines. • The detailed standards are more than 500 pages long and can be found at www.ams.usda.gov/nop/NOP/standards.html Standards for Organic Certification • No synthetic pesticides • No fertilizers made with synthetic ingredients or sewage sludge • No genetically modified organisms (GMOs) • No irradiation • Clear and appropriate buffers between organic fields and nearby conventional farms • Long-term soil management plans • Detailed record keeping of all materials used • Three-year transition period for fields that have been farmed conventionally • Annual inspection by USDA-approved, independent certifier Product Labeling Requirements • Products that may display the USDA Organic Seal: o “100% Organic” — made entirely with organic ingredients o “Organic” — made with 95% organic ingredients and remaining 5% can only be ingredients not available organically in commercial form. • Products that may not display the USDA seal but contain organic ingredients: o “Made with organic ingredients” — at least 70% organic (organic claim allowed on display panel) o If a product contains less than 70% organic ingredients, the ingredient list may denote which products are organic (no organic claim allowed on display panel) Benefits of Organic Farming • Keeps toxic and persistent chemicals out of the air, water, land, and food supply, while sequestering the greenhouse gas CO2 • Creates a safer working environment for farm workers • Reduces chemical exposures for neighboring homes, schools, and businesses • Promotes healthy, balanced ecosystems and biodiversity • Reduces danger to non-target species • Promotes healthy soil, which reduces erosion 1721 San Juan Highway
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Organic Farming Helps Fight Global Warming • Rodale Institute’s 26-year Farming System Trials show that organic farming helps combat global warming by capturing atmospheric carbon dioxide and sequestering it in the soil. • Conventional farming exacerbates the greenhouse effect by producing a net release of carbon into the atmosphere. • U.S. agriculture as currently practiced emits a 1.5 trillion pounds of CO2 annually into the atmosphere.
Overall, nearly three-quarters (73%) of US families report they have purchased at least some organic products while only 27% report they never buy organic products. (2009 US Families’ Organic Attitudes & Beliefs Study)
Total organic category growth from 1997 to 2008 in dollar sales and as a percentage of retail food sales (The Organic Trade Association’s Manufacturers’ Survey, 2009) 22,000
Dollars (millions)
17,000
3.50%
13,831
3.00%
11,902 10,381
12,000
7,000 3,594 4,286 Dollars (Millions)
5,039
6,100
7,360
2.50%
8,635 2.00% 1.50%
Organic % of Retail Food Sales
4.00% 18,870 17,000
1.00%
2,000
Organic % of Retail Food Sale 0.50% 1997 1998 1999 2000 2001 2002 2003 2004 2005 2006 2007 2008
-3,000
0.00% Organic Sales (Millions)
% of Retail Sales
Top reasons consumers choose organic food (Hartman Group 2008) To avoid that rely on pesticides To avoid products thatproducts rely on pesticides
60%
To avoid that rely on growth hormones To avoid products that products rely on growth hormones
48%
To avoid products rely on antibiotics To avoid products that rely on that antibiotics
41%
To avoidmodified genetically modified products To avoid genetically products
41%
For nutritional For nutritional needs needs
36%
They better taste better They taste
33%
To support the environment To support the environment
28%
Health reasons other than allergies Health reasons other than allergies
22%
To try new products To try new products
21% 18%
To support better treatment of farm animals ToHighway support small/family farmers • San Juan 1721 San Juan Bautista, CA 95045
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Earthbound Farm’s Leadership Drew and Myra Goodman Co-founders
Drew Goodman and Myra Goodman are the Co-founders of Earthbound Farm. In 1984, the two “city kids” from Manhattan, recent college graduates, started Earthbound Farm on their 2.5-acre backyard garden in Carmel Valley, California. The self-taught farmers intuitively resisted handling agricultural chemicals; they believed that growing crops organically, in harmony with nature, would yield the healthiest, most delicious food possible. From its humble beginnings, Earthbound Farm has grown into the largest grower and shipper of organic produce in the world. Drew and Myra continue to help guide the company, especially in its mission to bring the benefits of organic food to as many people as possible and serve as a catalyst for positive change. Myra recently completed her first cookbook, Food to Live By: The Earthbound Farm Organic Cookbook (Workman, 2006), with over 260 delicious across-the-menu recipes, colorful photos and useful information about organic foods, along with the story of the unexpected birth of Earthbound Farm. Drew earned his bachelor’s degree in environmental studies from UC Santa Cruz; Myra earned her bachelor’s degree in the political economy of industrialized societies from UC Berkeley.
Charles Sweat President & CEO
Charles was named President of Earthbound Farm in 2006, and then President & CEO in 2009, but he has served in key finance and operations roles since 1998, when he joined the company as Chief Financial Officer. During his tenure, Earthbound Farm has become the largest grower and shipper of organic produce in the nation, with a product line that includes over 100 different varieties of organic salads, fruits, and vegetables. Together with co-founders Drew Goodman and Myra Goodman, Charles directs the company, providing strategic vision, leadership, and organizational support for the creative, collaborative teamwork that has been so important throughout Earthbound Farm’s history and which remains vital to its continued growth and success. Before he came to Earthbound Farm, Charles worked for several national and multinational companies in operations and financial management. He earned his bachelor’s degree from Valdosta State University, studied international finance at Tulane University, and is an alumnus of the Stanford University School of Business’s Senior Executive Program.
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Todd Kodet
Senior Vice President, Supply Management Todd brings over 29 years’ experience to his role managing Earthbound Farm’s organic land base, planting schedules, farming, and harvesting. Todd is a Registered Professional Entomologist, and he serves on the California Dept. of Agriculture’s Organic Advisory Committee. He holds a California pest control advisor license and memberships in the Entomological Society of America and the Association of Applied Insect Ecologists. Prior to joining Earthbound Farm in 2000, Todd was Director of Scheduling and Grower Support for Bruce Church LLC/Fresh Express. He earned his bachelor’s degree in environmental studies from UC Santa Barbara and holds a master’s degree in entomology from the University of Arizona.
Tonya Antle
Vice President, Organic Sales Tonya grew up on her family’s table grape and citrus farm in California’s Central Valley, and she’s long been active in the produce industry as a spokesperson for the organic produce segment, helping to bring organic produce from the fringe into the mainstream of mass-market retailing. In her entrepreneurial role at Earthbound Farm, Tonya works with leading retailers throughout the US and Canada to develop and build organic programs. She’s also responsible for launching innovative new organic products under the Earthbound Farm brand. Tonya earned her bachelor’s degree in communications from UC Irvine, and she has served as a board member with the Produce Marketing Association, the Organic Trade Association, and the Produce for Better Health Foundation. In 2003, she received the Women in Produce achievement award.
Will Daniels
Vice President, Quality, Food Safety and Organic Integrity Will is responsible for food safety, food quality, and the new organic integrity program at Earthbound Farm. He leads the diverse team that oversees safety and integrity programs throughout the company, including its pioneering testing program for raw products and finished goods. Will earned his bachelor’s degree in nutrition from Cal Poly San Luis Obispo, and he ran his own food service consulting company before he joined Earthbound Farm in 1999. He’s a leader in the organic industry as well, serving as the current Chair of the Board of California Certified Organic Farmers (CCOF), as President of CCOF’s Processor/ Handler chapter, and as a member of the Technical Advisory Committees of the United Fresh Produce Association and California’s Leafy Green Marketing Agreement.
Samantha Cabaluna Director, Communications
Samantha brings more than 20 years’ experience in communications and marketing to her role leading the communications team at Earthbound Farm. She oversees the company’s communications programs, from strategic branding and advertising to interactive electronic media; she’s one of the company’s most visible spokespersons and first point of contact for the media. Samantha graduated Phi Beta Kappa with a degree in communications from UC San Diego. Prior to joining Earthbound Farm in 2003, she was senior copywriter and project manager for the Wadsworth Group/Thomson Publishing.
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News Release FOR IMMEDIATE RELEASE Media Contact: Camilla Ferenczi, The Fresh Ideas Group (303) 449-2108, ext. 24 / [email protected]
Earthbound Farm announces industry-first switch to 100 percent PCR PET Organic produce leader believes packaging is the next frontier in tangible environmental benefit
SAN JUAN BAUTISTA, Calif. (July 7, 2009) — Befitting its history of environmental stewardship, Earthbound Farm today announced a fresh-cut salad industry first: All of its plastic clamshell packages are now being made from 100 percent postconsumer recycled polyethylene terephthalate (PCR PET). America’s largest grower of organic produce, Earthbound Farm is celebrating its 25th anniversary with this significant move, emphasizing its commitment to protecting the environment. Virgin PET is made primarily from natural gas feedstock, whereas PCR PET is made from previously used plastic products such as soda or water bottles that would otherwise end up in landfills. Many food and nonfood packages are made from PET because it is light, shatter resistant, safe and recyclable. PCR PET materials use significantly less energy and water to produce than virgin plastic and result in lower greenhouse gas emissions and solid waste, according to the Sustainable Packaging Coalition. Based on Earthbound Farm’s annual usage of rigid PET plastic in 2008, the company’s conversion to 100 percent PCR PET for clamshell packaging will conserve 424,000 million BTUs and 68,307 gallons of water, as well as eliminate 16,191 tons of carbon dioxide and divert 1.3 million pounds of solid waste from landfills. “We started farming organically because we were concerned about the personal and environmental health effects of farming with chemicals”, said Myra Goodman, co-founder of Earthbound Farm. “Organic farming has really positive effects, but we know we have to do more. More ecological packaging is an important next step; one we hope others will soon follow.“ To both celebrate its 25th anniversary and increase awareness of the ecological benefits of PCR packaging, Earthbound Farm is launching a redesigned label on its salad greens packages, calling out the post-consumer content of the packaging. The company is also launching a web-based contest seeking quotes from children for the inside of its clamshell salad labels. Kids will be encouraged to submit quotes thanking those who purchase organic for helping protect the future. In return, the company will invest in the children’s future: the authors of those quotes chosen to be printed on Earthbound Farm salad labels will be awarded a $500 U.S. savings bond and a $500 donation will be made in their name to an environmental charity of their choice.
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“Our decision to switch to post-consumer recycled packaging is one of many steps we have taken on our long journey of challenging the industrial status quo,” said Chad Smith, manager of Earthbound Farm’s Sustainability Initiatives. “There are many opportunities to create a larger U.S. market for PCR materials, which is essential to reducing what we’re putting in landfills. We hope that other companies will see the value in adopting packaging solutions with PCR content and that consumers will make the decision to seek out PCR packaging when shopping. Working in tandem these steps will create the manufacturing demand needed for post consumer recycled materials,” he said. California’s Rigid Plastics Packaging Container Law requires the use of 25 percent of PCR content in all rigid plastic packaging of non-food products.1 While PET is the most recycled plastic, recycling statistics demonstrate how much better Americans could be doing with recycling their valuable wastes. According the Environmental Protection Agency, there was nearly six billion pounds of PET packaging waste generated in 2007 (the most recent year for these stats), and only 23% was recycled into new products, leaving over 4.5 billion pounds of PET to languish in landfills.2 If PCR PET were more in demand for packaging and other uses, much more would be diverted from landfills and into other uses. “We think a lot about where packaging goes after its useful life,” said Anne Johnson, director at the Sustainable Packaging Coalition, a project of the non-profit organization GreenBlue. “We’re interested in developing closed loops for these materials. What is needed is a recycling infrastructure that can handle PET in all its forms so that those materials can be collected and used again and again. Earthbound Farm’s PCR PET initiative is a perfect example of how to get the ball rolling in the right direction. We hope to see more companies make that commitment, creating a market for these materials which is what it will take to keep PET out of landfills and in the recycling stream,” Johnson said. Earthbound Farm is sourcing its PCR PET clamshells from Packaging Plus (http://www.packagingplusllc.com/), which has nine locations in the U.S., Europe and Asia. ### EDITOR’S NOTE: Photos and B-roll are available upon request. For more information or to schedule an interview with Earthbound Farm’s Myra Goodman, please contact Camilla Ferenczi, [email protected]. About Earthbound Farm Earthbound Farm was founded in 1984 when Drew and Myra Goodman started farming organically on a small 2.5 -acre garden with a big commitment to protect the health of the land and those who enjoy its harvest. Today Earthbound Farm’s produce is grown by 150 farmers on 33,000 acres using sustainable farming methods, keeping about 10.5 million pounds of conventional agricultural chemicals out of the environment each year. For more information, visit the company’s Web site at www.ebfarm.com. NAPCOR Report, 2004. Environmental Protection Agency Report, 2007. http://www.epa.gov/waste/nonhaz/municipal/pubs/msw07-rpt.pdf
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News Release FOR IMMEDIATE RELEASE Media Contact: Camilla Ferenczi, The Fresh Ideas Group (303) 449-2108, ext. 24 / [email protected]
Sustainable seafood and salads make for “lighter” eating
Monterey Bay Aquarium, Earthbound Farm connect sea and soil in eco-friendly recipes MONTEREY, Calif. (May 12, 2009) — Consumers can turn eating into an environmental act by choosing more sustainable foods at the supermarket, according to both the Monterey Bay Aquarium and Earthbound Farm, America’s largest grower of organic produce and specialty salads. The two Monterey Peninsula-based eco-leaders make the connection between healthy soils and a healthy ocean with simple entrée and salad recipes. By pairing sustainable seafood recommended by the Monterey Bay Aquarium’s Seafood Watch® program with certified organic produce, the recipes help consumers eat lighter while making a lighter imprint on the planet. A frequent celebrity chef at Monterey Bay Aquarium’s Cooking for Solutions event each May, Chef Rick Moonen is a champion for sustainable practices that promote healthy oceans and land. Co-author of Fish Without a Doubt (Houghton Mifflin Harcourt, 2008), Moonen earned three stars from the New York Times for his work at three New York City restaurants, Oceana, Molyvos, and rm. He is now the chef/proprietor of rm seafood in Las Vegas. Moonen’s Butter-Basted Salmon with Tea, Louis Salad, and Tequila Fennel Ceviche all feature sustainably caught or raised fish not endangered by overfishing. “The closer attention we pay to practices on our farms and actions which affect our oceans, the more we realize that our own health and the environment are interwoven,” said Moonen. “It’s easier than ever today for everyday cooks (not just chefs) to source sustainable food that benefits the planet and our own well-being.” In 1984, Myra Goodman and her husband Drew co-founded Earthbound Farm on 2½ acres; in the 25 years since its humble beginning, Earthbound Farm has become the nation’s leading grower of organic produce. Myra is also author of Food to Live By: The Earthbound Farm Organic Cookbook (Workman Publishing Company, 2006) and she provides two delicious salad recipes from her second cookbook (due out spring 2010): Mediterranean Spinach and Orzo Salad; and Heirloom Lettuce Salad with Strawberries, Walnuts, and Goat Cheese. Ideally suited to today’s busy professionals and families, these healthy entrée salad recipes take less than 30 minutes to prepare. -more-
Sustainable is “Lighter” Eating “It’s not just about our plot of land and how we steward that soil to produce the healthiest possible organic crops, but also about the downstream impact of our farming practices,” said Goodman, whose original 2½-acre organic farm is six miles upstream from the Pacific Ocean. “Our Carmel Valley farm is right at the Carmel River, which flows right to the Pacific Ocean. Farms are much more closely connected to the health of the oceans than most people realize. The entire ecosystem benefits from organic agriculture and the reduction of pesticides and synthetic fertilizers in our environment, including the health of our oceans. This connection is so important to emphasize and that’s why we’ve supported Cooking for Solutions for seven years now.” According to the Worldwatch Institute1, overfishing, destructive fishing methods, pollution, and commercial aquaculture are among the human activities that threaten marine life. Increasing demand for seafood has resulted in the severe depletion of many species, with as much as 76 percent of today’s world’s fish stocks fully exploited or overexploited. In a 2006 study published in the journal Science2, a team of ecologists and economists warned that populations of almost all seafood could collapse — resulting in 90 percent depletion — if current trends of overfishing and pollution continue without intervention. This year’s Cooking for Solutions celebration at the aquarium, May 15-16, will feature renowned chefs, a culinary gala, tours, and public events that put the spotlight on sustainable and organic cuisine. Chefs from across North America, including The French Laundry’s Thomas Keller and the Food Network’s Alton Brown, will share their passion for fine dining and environmentally sustainable living. All proceeds support the nonprofit aquarium’s Seafood Watch program, which has for the past decade worked to transform the seafood market in ways that preserve healthy ecosystems and sustain ocean wildlife. As part of its sponsorship of Cooking for Solutions 2009, Earthbound Farm will provide organic produce for use by the participating chefs and will also host a farm tour and organic luncheon to honor this year’s Cooking for Solutions chefs and media at their Farm Stand on Carmel Valley Road, which is home to a 30-acre organic farm, market, and one of the country’s first certified organic kitchens. ### EDITOR’S NOTE: For access to complete recipes by Myra Goodman and Chef Rick Moonen, visit www.ebfarm.com/CFS/CFS2009Recipes.pdf or contact Camilla Ferenczi at [email protected] for a PDF or Word Doc. Photos are also available upon request. About Earthbound Farm Earthbound Farm was founded in 1984 when Drew and Myra Goodman started farming organically on a small 2.5 -acre garden with a big commitment to protect the health of the land and those who enjoy its harvest. Today Earthbound Farm’s produce is grown by 150 farmers on 33,000 acres using sustainable farming methods, keeping about 10.5 million pounds of conventional agricultural chemicals out of the environment each year. For more information, visit the company’s Web site at www.ebfarm.com. About Chef Moonen Chef and author Rick Moonen is co-owner of rm seafood at the Mandalay Bay Resort and Casino in Las Vegas, and a contributing editor to Food & Wine Magazine. rm seafood is committed to using organically grown, sustainable produce and sustainably caught seafood. For more information visit www.rmseafood.com About Monterey Bay Aquarium In 2009, the nonprofit Monterey Bay Aquarium, located in Monterey, Calif., celebrates 25 years of inspiring ocean conservation. Seafood Watch®, a program of the aquarium, is the premier consumer resource for information about sustainable seafood. More information: www.seafoodwatch.org; www.montereybayaquarium.org. Michelle Allsopp, Richard Page, Paul Johnston, and David Santillo, Oceans in Peril: Protecting Marine Biodiversity (Worldwatch Institute, 2007). Boris Worm et al., “Impacts of Biodiversity Loss on Ocean Ecosystem Services,” Science 314, no. 5,800 (2006): 787-90.
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Earthbound Farm’s Multi-Hurdle Food Safety Program 2009
The Earthbound Farm food safety program is operated under the guidance of some of the most respected food safety scientists in the country. We have worked to build a system which radically improves the safety of fresh produce, beginning with leafy greens and extending to all other fruits and vegetables. We continually monitor the efficacy of these programs and improve them as necessary.
1. Seed to Harvest
3. The Processing Facility
w At the farm: seed, irrigation water, soil amendments, and plant tissues are tested for pathogens.1
w Our buildings and processing equipment are designed to make daily cleaning and sanitation efficient and effective.
w Sanitation protocols for farm equipment, packaging supplies, and transportation must meet specified GAP requirements.
w All processes are reviewed and validated on an ongoing basis by our consulting scientists, in-house audits, and independent third-party audits.
w GAP efficacy is monitored through statistical process control (trending and tracking) of test data, in-house monitoring audits, and third-party verification audits.
w The USDA’s Qualified Through Verification (QTV) service validates our Hazard Analysis Critical Control Point (HACCP) program and certifies compliance throughout the year with unannounced inspections that keep us “inspection-ready” every day. Our participation in this heightened program is voluntary.
2. The Raw Material Firewall w Because microbial contamination of agricultural commodities most commonly occurs at the farm level, where the environment presents challenges to total control, we have implemented a firewall to reduce the risk of contaminated raw materials entering the processing environment.
w We’re guarding against foreign object contamination on every packing line with state-of-the-art optical sorting systems that offer an extremely high degree of dependability for removing any non-leafy object from the product stream.
w That firewall is created by a raw product Test & Hold program. Incoming salad greens are tested and held until results return negative for pathogens.2 Only cleared product is released into production.
w As a final safeguard to ensure that all of our food safety interventions have been effective, we have implemented a second firewall.
w Testing protocols are designed to prevent a widespread contamination.
4. The Finished Product Firewall
w That second firewall is created by a finished product Test & Hold program. Salads are tested and held until results return negative for pathogens.2 Only cleared product is released for shipping and, ultimately, use by the consumer.
E. coli O157:H7, enterohaemorrhagic E. coli, and salmonella. E. coli O157:H7, enterohaemorrhagic E. coli, salmonella, and shigella.
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Our Food Safety Program
This multi-hurdle program affects all leafy greens, salad items, and herbs.
PROCESS STAGE
PROTOCOL/HURDLE
Site Selection
Sampling Plan for Soil If evaluation is deemed necessary, the soil is tested for pathogens.1
• History established • Impact of topography and neighbors evaluated
Planting
Sampling Plan for Seeds All seed lots are tested for pathogens.1
Irrigation Water • Water source tested regularly, frequency based on risk assessment
Sampling Plan for Irrigation Water Water sources are tested regularly for pathogens.1 Frequency is based on the source’s assessed risk category.
Fertilization
Sampling Plan for Soil Amendments/Fertilizers All lots of soil amendments and composted materials are tested for pathogens.1
Harvesting
All field harvesters are thoroughly trained in Good Agricultural Practices (GAPs) — and harvest crews are audited. All harvest equipment is regularly inspected and sanitized.
Arrival for Processing
PRIMARY FIREWALL — Test & Hold Sampling of Incoming Raw Materials Incoming leafy greens are tested for pathogens2 and cleared before being used for production.
FIREWALL
Processing
State-of-the-art optical sorting systems offer an extremely high degree of dependability for removing any non-leafy object from the product stream on every packing line. Salad greens are then washed in an agitated multi-stage system using chilled, sanitized water that is regularly monitored. Our processing program is validated by unannounced inspections by USDA’s Qualified Through Verification (QTV), a voluntary program.
Finished Product
SECONDARY FIREWALL—Test & Hold Sampling of Finished Product Finished salad products are tested for pathogens1 before being shipped from our facility.
FIREWALL
Shipped Product
Proper loading to ensure adequate cooling enforced.
E. coli O157:H7, enterohaemorrhagic E. coli, and salmonella. E. coli O157:H7, enterohaemorrhagic E. coli, salmonella, and shigella.
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www.ebfarm.com
w 1721 San Juan Hwy, San Juan Bautista, CA 95045
w (888) 624-1004
Earthbound Farm: A Deep & Broad Commitment to Sustainability While there are many definitions of “sustainability” cited, the most widely quoted definition internationally is from the 1987 Report of the World Commission on Environment and Development — that sustainability means “meeting the needs of the present without compromising the ability of future generations to meet their own needs.”
Environmental Sustainability of Conscientious Large-Scale Organic Production
Organic agriculture is inherently sustainable because it is fundamentally designed to work in harmony with natural systems. Organic farming environments become richer and more productive with every year they are farmed organically – an ideal expression of sustainability. • Keeping toxic and persistent chemicals out of the air, water, land, and food supply. • Conserving water because organic soils hold water more efficiently, lessening run-off and erosion. • Protecting waterways and oceans from dead-zone-causing nitrogen fertilizer runoff. • Encouraging biodiversity by working with eco-systems to manage pest populations rather than applying synthetic pesticides. • Providing a safer environment for farm workers as well as neighboring homes, schools, and businesses by avoiding the use of harmful agricultural chemicals. • Mitigating global warming through the sequestration of CO2 in organic farm soils. Annually, Earthbound Farm’s farming: • Avoids the use of 10.5 million pounds of conventional agricultural chemicals • Conserves 1.6 million gallons of petroleum by avoiding the use of petroleum-based pesticides and fertilizers • Sequesters enough CO2 to equal taking 7,500 cars off the road
Reduce | Reuse | Recycle: A Guiding Ethos for Resource Sustainability PACKAGING We believe that using and creating a market for post-consumer recycled (PCR) materials is the most ecological option available today. PCR material uses fewer manufacturing resources, creates a smaller impact, and puts what would otherwise go into the landfill back to work. We are excited say that we have now converted to post-consumer feedstock for our corrugated shipping cartons (99%) and PET plastic clamshells (100%). Corrugated Shipping Cartons Total Annual Savings Based on Earthbound Farm 2008 Volumes Trees Saved
106,594
Energy Saved (Million BTUs)
53,350
Water Saved (Gallons)
43,891,803
1721 San Juan Highway
•
San Juan Bautista, CA 95045
• TEL
(888) 624-1004
• FAX
(831) 623-4988
•
www.ebfarm.com
Post-consumer Recycled PET Plastic Clamshells Based on our annual usage, Earthbound Farm’s 2009 conversion to PCR PET for our clamshells will conserve (vs. virgin PET) Energy Saved (Million BTUs)
424,224
Greenhouse Gas Emissions Prevented (CO2 Tons)
16,191
Water Saved (Gallons)
68,307
Solid Waste diverted from landfill (Pounds)
1,308,623
FUEL • In 2005, began converting to cleaner-burning biodiesel in farm equipment and company vehicles. o Biodiesel is better for the environment because it is made from renewable resources and has lower emissions compared to petroleum diesel. o It is less toxic than table salt and biodegrades as fast as sugar. o Since it is made in the USA from renewable resources such as soybeans, its use decreases our dependence on foreign oil and contributes to our own economy. o In 2007, we opened a biodiesel manufacturing plant to supply large scale farming • A majority of our fields are farmed with equipment run on B20 (20%) biodiesel, which is the highest blend covered by original engine manufacturers’ warranties on equipment built for farming, harvesting, and hauling. • We have been using B100 (100%) biodiesel made from recycled oil in our Carmel Valley farming operation and in our local delivery vehicles.
Economic Sustainability and Innovation
Economic sustainability is fundamental to the overall sustainability of a commercial entity and all sustainability initiatives must be considered with this in mind. With this framework, innovation plays an important role in providing opportunities for sustainable growth. Innovation has been key to Earthbound Farm’s success and we continue to create opportunity through innovation. • Spring mix: Introduced spring mix to the American salad palate and today, tender leaf salads are the biggest segment of the fresh-cut salad category, at 24.7%. • Clamshell salads: Pioneered the introduction of clamshell containers for fresh-cut salads and this segment continues to see robust growth of 24.5%. • Organic vegetables: Developed the first comprehensive organic production program for salads and vegetables, providing a turnkey source of organic produce for retailers nationwide. o Crop rotation: A key practice in organic farming, crop rotation ensures soils are healthy and nourished properly, rather than depleted. The need for crop rotation provides an opportunity for us to develop a diverse portfolio of organic produce items, supported by our leaf program. • Other organic fresh food: New items in development that will extend opportunities for Earthbound Farm and our retail customers, while providing a trusted source of organic options for consumers. This is crucial to enable us to work to reduce the organic price premium by allowing us to maximize yields for each planting by taking advantage of peaks in productivity. These programs let us build hedges against the volatile nature of the fresh market and ensure economic sustainability while continuing to produce organic product relevant to consumers.
1721 San Juan Highway
•
San Juan Bautista, CA 95045
• TEL
(888) 624-1004
• FAX
(831) 623-4988
•
www.ebfarm.com
Our
Carmel Valley Farm Farm Stand
&
Sharing our passion for organic food and farming
Just a few miles down the road from Earthbound Farm’s original 2½-acre farm, our Farm Stand sits on 30 fertile acres in picturesque Carmel Valley. Here, rows of organic vegetables, fruit, and flowers stretch out from the verdant foothills of the Santa Lucia Mountains, offering an abundant setting for our Farm Stand Market and Organic Café, research & development farm, kids’ garden, herb garden, labyrinth, and popular farm events. Cherished by locals and visitors alike, it is an important manifestation of our mission to bring the benefits of organic food to as many people as possible and serve as a catalyst for positive change. More than 100,000 people visit our Farm Stand every year.
History n
E stablished in 1992 as an outdoor seasonal farm stand to sell fresh and delicious produce grown on the Carmel Valley farm.
n
few years later, old Mission Ranch hotel buildings slated for demolition A were moved onto the Farm Stand property and repurposed as a permanent structure for the market, and grocery offerings increased.
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I n 2003, we expanded the Farm Stand and opened the Organic Kitchen (at the time, it was just the third certified organic kitchen in the country), and we stayed open year-round for the first time.
Carmel Valley Farm n
F armed by Mark Marino, who brings over 25 years of hands-on organic farming experience to the research & development work at the farm.
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“ Farmer Mark” uses these fields to experiment with new organic farming techniques and new, unusual varieties of fruits, vegetables, and flowers — heirloom potatoes, lettuces, squashes, and more — which are sold fresh at the Farm Stand and to local chefs.
The Organic Kitchen
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V ines from our founders the Goodmans’ original heirloom raspberry bushes are grown here. Available only at the Farm Stand, these fragrant, flavorful, and delicate raspberries attract fans far and wide during their peak every summer.
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R esearch and testing at our Carmel Valley farm verified the use of B100 (100%) biodiesel in our farming equipment, and now we’re testing special biolubricants, too.
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ll our food is certified organic — from our salad bar A to freshly toasted panini, handmade pizzas, soups, sandwiches, meals, bakery treats, smoothies, juices, and more.
n
L ed by Executive Chef Sarah LaCasse, whose 24 years of experience as a culinary innovator reflect her passion for fresh and flavorful food.
n
Here at the Organic Kitchen, Sarah’s attention is focused on handmade organic foods that reflect the palette of the fields outside.
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Organic Kitchen also The provides a venue for testing new products and is the creative crucible for recipe testing and development.
Events n
E ach year our harvest festivals help connect people with organic food and how it’s produced: 25th Anniversary Celebration in July, Corn Crazy in September, and our Harvest Festival in October.
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Weekly events, held on Saturdays from June through October, reinforce connections between people, their food, and the farm. Events include Harvest Walks, Bug Walks for kids, Chef Walks, and Flower Walks.
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Farm and Farm Stand The serve as locations for more than just food and fun. Engaging educational tours are held throughout the season for groups of all ages. Information about organic food and farming is always available and woven into every activity on the farm.
The Market n
T he showcase for our freshly picked Carmel Valley-grown organic harvest, our market also offers most of Earthbound Farm’s wide selection of organic salads, fruits, and vegetables. All produce sold is certified organic.
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unches of spectacular organic flowers are a signature feature, starting with B tulips and irises in the spring and featuring dahlias, zinnias, snapdragons, foxgloves, and more.
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T he store features Earthbound Farm’s famous organic baked goods, including cookies (Ginger Snaps, Lemon Snaps, Chocolate Chip, Oatmeal, and Peanut Butter) and granola (Maple Almond and Cranberry Pecan), plus fresh bakery treats handmade in our Organic Kitchen.
n
T he market also offers organic groceries, as well as all-natural gourmet specialty items and a lovely selection of unique Earth-friendly gifts.
Earthbound Farm’s Farm Stand 7250 Carmel Valley Road, Carmel, CA 93923
n
831-625-6219
n
www.ebfarm.com
w w w.ebfa r m .com
Arugula Baby Spinach
Pea Greens Frisée
Dill
Gourmet Greens Italian Parsley Red Romaine
Red Leaf
Chervil Red Nagoya Kale
Red Belgian Endive
Green Romaine
Wild Arugula
White Nagoya Kale Dandelion Green Red Mustard
Cilantro Belgian Endive
Dinosaur Kale
© 2 0 0 9 E A RT H B O U N D FA R M
White Peacock Kale
Baby Green Chard
Tango
Red Peacock Kale
Green Oak
Baby Red Chard
Red Russian Kale
Radicchio
Mizuna
Red Oak
Tat Soi
Mâche
Lollo Rosa
For more information about Earthbound Farm, please contact: Samantha Cabaluna Director, Communications
Claire Tindall The Fresh Ideas Group
Tel: (831) 622-3418 Cell: (831) 524-5708 Fax: (831) 626-0467 [email protected] 26607 Carmel Center Place, Ste. 201 Carmel, CA 93923
Tel: (303) 449-2108 x 24 Fax: (303) 247-0058 [email protected] 2400 Spruce Street Ste. 100 Boulder, CO 80302
Field, farm and food photography available. Please contact: Hillary Fish Marketing Associate Tel: (831) 622-3417 Fax: (831) 626-0467 [email protected] 26607 Carmel Center Place, Ste. 201 Carmel, CA 93923
