A Salute to Sustainability

Rushing Waters Trout  

Rushing Waters Fisheries in Palmyra, Wisconsin, is known as the largest rainbow trout operation in Wisconsin, with 56 natural ponds on 80 acres near the Southern Kettle Moraine State Forest. It raises trout in spring-fed water, processes fish on site, and has built its reputation around freshness, consistency, and environmentally responsible farming. The farm raises premium-quality rainbow trout using all-natural, ecological aquaculture practices, in an ecosystem that closely mimics the trout’s native habitat. 

• Trout are raised in crisp, clear 50° outdoor native spring water ponds 
• Water flows through ponds naturally, with aerators to add dissolved oxygen 
• Uses low-density stocking, so the fish are not crowded like in factory-farm systems. 
• Trout are fed an all-natural, chemical-free, hormone-free diet 
• Avoids antibiotics and hormones in the fish-raising process 
• Uses soybean meal as the main feed ingredient, alongside fish meal and fish oil 
• Processes fish on-site, which can reduce handling and transportation steps 
• Commits to using 100% of each fish through the Great Lakes Fish Pledge, reducing waste 

Rappahannock Oyster Co. 

Rappahannock Oyster Co. in Virginia raises native oysters using sustainable aquaculture methods that follow natural rhythms and support the surrounding ecosystem. By growing oysters in carefully chosen locations and off-bottom cages, the farm helps improve water quality, protect habitat, and reinforce wild oyster populations. 

Green Circle™ Chicken 

Today, Green Circle chicken is regeneratively raised in a pasture-based system of farming, where the waste is composted and returned to the soil to build the health of the land. It’s beyond net neutral—this farming is supporting and rebuilding the soil. 

The chickens are fed clean surplus vegetables from markets—bruised, cut, or otherwise unattractive vegetables—along with wholesome, regeneratively grown grains, including corn and soy. These unloved vegetables are saved from going to landfills, so not only do the chickens benefit from the vegetable diet, but it makes sense for the environment, too. This is the alchemy of turning food waste into healthy protein for people to eat. 

Cultivated Mushrooms 

While we all love wild, foraged mushrooms, the demand for consistent, year-round fungi makes farming a necessity. One of our farms was the pioneer in cultivated mushrooms back in 1977, when they first grew shiitake in the U.S. They have a reputation as the premier grower of top-quality, flavorful forest mushrooms that are "no longer wild, but far from tame." 

Their focus is to grow specialty mushrooms with sustainable practices. The plant is in the heart of Michigan’s hardwood lumber industry, with plentiful fresh water, and access to lumber industry byproducts like sawdust, woodchips, bark, and leaf compost, needed for substrate materials. These mimic the twigs, leaves, and organic matter that make the forest floor a rich and fertile place for mushrooms to grow.   

The farm consists of 27 growing rooms, coolers, a packaging area, offices, a processing area, fermentation capabilities, laboratory facilities, and a soil shed. It is certified organic by Quality Assurance International, a USDA-accredited certifier. The entire operation is dedicated to recreating wild forest conditions that nurture mushroom growth. 

Point Reyes Farmstead Cheese Co.  

Point Reyes Farmstead Cheese Company is an example of how one family can make a huge difference. With 720 precious acres of California’s coastal pastureland in their care, four generations of the Giacomini family have committed to preservation and sustainability. They treat their dairy as a living ecosystem, not just a production site.  

• Their practices include rotational grazing to protect soil, no-till seeding, composting and using manure as natural fertilizer 
• Conserving and reusing water 
• Managing pasture health to reduce erosion and runoff into Tomales Bay 
• The farm uses renewable energy systems, including a methane digester and solar power, to cut emissions and turn waste into clean energy 

Just as important, the cheese reflects the land itself: the cows graze on carefully managed pastures, producing superior milk, and the farm emphasizes long-term stewardship over short-term output. Since 2000, when the family turned their dairy farm into an artisan cheesemaking operation, Point Reyes cheeses have become a favorite among food lovers.   

O-Med Olive Oil 

We are proud to offer a wide range of O-Med olive oils in our portfolio. The Garcia-Casas family has been harvesting their olive trees for generations. Today, their olive groves and mill produce exceptional olive oil in the heart of Andalusia, Spain. With tradition and experience on their side, the family is also deeply committed to sustainability and using innovative methods to reduce their environmental impact.  

• Their groves are managed using organic practices, conserving water, and nurturing soil health 
• The mill operates on solar energy, significantly lowering its carbon footprint 
• Waste from the olive pressing process is repurposed as natural fertilizer or biomass fuel, creating a circular, zero-waste system 
• They use glass and recyclable packaging 

By prioritizing quality, biodiversity, and resource conservation, O-Med ensures that every bottle of olive oil reflects not only the flavors of the land, but a lasting respect for it.