First, let us say that we’re thrilled to see how regenerative agriculture is showing up as a key food-related trend for 2020 and beyond in many places around the internet. For example, Whole Foods Market is listing this as the number one food trend in 2020, and they encourage people to support companies with regenerative practices.

At The Chef’s Garden, we’re growing vegetables slowly and gently in full accord with nature—and, yes. We recognize that this philosophy goes against much of today’s lightning fast speed of living.

The phrase of “products with purpose” is finding its way into more news stories, more discussions within a company—including at The Chef’s Garden and the Culinary Vegetable Institute—and into more conversations with customers.

At The Chef’s Garden, we’ve been talking about sustainability in agriculture for a really long time—and doing far more than just talking about it, putting our philosophy into daily practice. We’re encouraged to see how this subject is becoming a key part of the conversation about the future of food and, as the discussions continue, the language we use about food and sustainability naturally keeps evolving.