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What started out as a side project in the kitchen at home has developed into a business in large a part because we hope that if we could run a successful business, we’d be able to have more of an impact through that, than as individuals.
Our initial focus was on ensuring all our ingredients were organic, and ideally sourced from co-operatives that are working with their local communities to educate, reduce waste, improve biodiversity and minimise their impact. It’s a far cry from industrialised farming.
As the business grows, we hope to be able to steadily increase our commitments to our community. The next big step for us is trying to plant a tree for every bar we sell, and to do so in a way that makes a difference to someones life.
Prior to our tree planting initiative, we have sourced ingredients from people who are themselves focused on reducing emissions and promoting better soil health. The environmental impact of that action is sustainable and far better than the alternatives, and also has positive social impact as well.
We’d like to be more than a carbon neutral business – a business that actually has a positive impact. That will be an ongoing and evolving piece of work, but we feel like we’re off to a pretty exciting start.