FLAVOR WITH IMPACT

Building a flavor company dedicated to soil health and fixing our climate crisis is not an easy feat. We wanted to leverage our combined knowledge of farming, culinary techniques, and food certification systems to ensure we were fostering meaningful change.

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Enter the mighty onion. One of the more prolific ingredients in food, and the beginning of flavor for a lot of dishes. The onion has more than 600 species, making it one of the largest plant genera in the world. We have been amplifying onion flavor in a variety of ways in pursuit of the most complex onion taste, without using any traditional extractive methods that are harmful to the environment and your health.

 

Here are a few things we’re doing with onions to help make processed food taste better and be better for the environment. And we’re just getting started….

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FLAVOR WITH IMPACT

Building a flavor company dedicated to soil health and fixing our climate crisis is not an easy feat. We wanted to leverage our combined knowledge of farming, culinary techniques, and food certification systems to ensure we were fostering meaningful change.

 

Enter the mighty onion. One of the more prolific ingredients in food, and the beginning of flavor for a lot of dishes. The onion has more than 600 species, making it one of the largest plant genera in the world. We have been amplifying onion flavor in a variety of ways in pursuit of the most complex onion taste, without using any traditional extractive methods that are harmful to the environment and your health.

 

Here are a few things we’re doing with onions to help make processed food taste better and be better for the environment. And we’re just getting started….

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As eaters, we have lost our way. We have forgotten that soil is the key to flavor and nutrition within the food we eat. To satisfy demand for easy and cheap food farmers have been pushed into monocropping, at the expense of our soils. As eaters, we pay the price with our health and with an increasingly inhospitable climate. In Kenya, we see a unique opportunity for consumers to reconnect with the soil. Farmers here are still largely disaggregated and rely on the principals of regenerative cultivation. We’re committed to replacing ingredients produced with unsustainable farming practices with ingredients grown within regenerative and climate-smart systems.

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We believe we can farm our way out of this climate crisis, and our role is to support sustainable and strategic commercial partnerships between the food sector and climate-minded farmers. It is an ambitious undertaking to disrupt the global food system, so we are focused on the measurable impact we have deliver in line with the more comprehensive and ambitious global Drawdown plan.

Our Team

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Chloe Friedland

Co-Founder &
Culinary Director
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Rose Kisero

Co-Founder &
FoodTech
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Nicole Rogers

Founder &
CEO
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Hugo Polman

Chief of Product
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Sarah Mackay

Chief of Impact
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Sarah Atieno

Operations
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Stephen Ginni

Head of Farms