A 2019 Climate Collaborative Company
I was introduced to the Climate Collaborative by its Director Erin Callahan at the Fancy Food Show in San Francisco at the start of 2019. It did not take much convincing by Erin for me to make personal and professional commitments to join +350 companies like Clif Bar, Stonyfield Farm, Dr. Bronner's, and Blue Apron. In fact, we were honored to join a community of ecologically conscience companies that understand we must protect our greatest asset - the one world we have.
It isn't rocket science. We need to feed our world, but we can do so with the health of the environment in mind.
As a PADI diver and recreational athlete who has spent a lot of time hiking national parks in California and Oregon, I'm convinced we need to spend more time in nature. Many of us have become disengaged with the natural environment around us causing us to rarely think about Mother Nature, its fragility, and its priceless value to our public health. When it is not what we see everyday in our urban setting, it is easy to forget about.
As a company that produces meat and other foods, our style of production matters more than most companies. However, as a team that is committed to offering the most triple bottom impact (social, ecological, economic) we can, I am already proud of what we envision and what we will do in the industry. Our commitments include:
First, Abe's will only work with American ranchers and farmers to produce its meat products. In many cases, the largest ecological footprint for food is its shipment to the end consumer. In fact, roughly 75% of the grass-fed meat industry in the United States (that is labeled made in the US!) is imported from South America. By sourcing from local communities, we reduce our food print to a minimum. We also support the local economies of American workers - who are scattered across rural communities - who need our purchasing power to build wealth against big box stores that have left our American economy destroying the middle class.
Second, Abe's is committed to working with farmers and ranchers who follow regenerative agriculture techniques. Regenerative agriculture is an important process in our food production process because it is the difference between producing incredible levels of carbon emissions (through factory farming) or helping sequester/capture carbon from the atmosphere to put back into our pastures to produce micronutrients that help carbon soil prosper.
Third, we will promote better eating habits by marketing consumers to eat less, better meat. Although we offer sustainable meat products that are 100% grass-fed, grass-finished and follow regenerative agriculture methods (as good as it gets!), many consumers overindulge. As a result, we will offer more vegetarian and vegan options in our catering events, offer new vegetarian/vegan packaged goods, educate consumers on choosing products that follow regenerative practices, and actively participate in reducing any food waste we have in our supply chain.
We look forward to continuing to build a healthier (and more delicious) food production process. We also look forward to being a leader in environmental and public health.
Abe's Eats Founder