REGENERATIVE FOOD PRODUCTION

Our ambitions are bold for our 35th year: we aim to uphold the tenets of regenerative food production across every touchpoint in our business. What do we mean by regenerative? We plan to return as many resources to our community as possible, from the ecological to the economical. We’re kicking off our renewed commitment to sustainability with our 230 KW solar array on the roof of our Kingston HQ.


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Taking Care of our Land

We’ve been baking with organic grains since the very first loaf in 1983. Our organic ingredients give back to the land, not take from it. Today, we purchase over 2.75 million pounds of organic, stone-ground wheat annually. This sustains thousands of acres of organic farmland. Additionally, we support local milling partners and grain trials through our work at the Boiceville Project.

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Baked by the Sun

In December 2017, we began the installation of a 230 KW solar array on the roof of our Kingston HQ. Our roof supports over 660 individual panels to produce roughly 30% of our energy needs. We are proud to be one of a handful of bakeries in the US utilizing solar energy to power bakery operations.

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Waste Redirected

We’re committed to redirecting waste through our internal composting program and collaborations. In 2017, we became the exclusive partner of Toast Ale USA. They reclaim our surplus bread in their brewing process and giveback 100% of profits to Feedback. We also support the valuable work of City Harvest by donating our farmer’s market surplus.