Earth Month 2022: Building a Healthy Environment

Sustainability Series Post 4_Taylor Farms

As a maker of salads and healthy fresh foods, Taylor Farms is creating healthy lives, with a triple focus on building a healthy environment, business and communities. They’re next in our Earth Month series, that highlights the partners who share Markon’s commitment to people and the planet.

A key supplier of our Ready-Set-Serve line of pre-prepped produce, Taylor Farms works to make healthy food accessible to as many people as possible, to build healthier communities, and to tackle food waste at the same time! Any products that don’t make it to the market are first donated to people in need before going to alternative reuse methods such as animal feed and compost.

The company donates five million pounds of produce each year to charitable food systems across the country. It partners on programs such as Brighter Bites – educating children and their families on how to incorporate healthy foods into their diets and giving them weekly bags of produce to help them do it – and the FarmLink Project, that connects produce with those in need. During the pandemic, Taylor Farms helped the USDA deliver more than 155 million food boxes across the U.S. to feed families.

These efforts have not only enabled Taylor Farms to build healthier communities but helped them be the first fresh food facility to achieve TRUE Platinum Zero Waste certification.

“We’ve always operated with a sense of corporate responsibility – it goes back to our values and our handbook, which calls on us to take care of the customer, take care of each other and do the right thing,” said Director of Sustainability Nicole Flewell. Looking back on 18 years of cooperation, she added that “Markon is an innovative partner – they continuously challenge us to reduce waste and make our Ready-Set-Serve line better for operators.”

Visit Taylor Farms to find out more.

Markon premium produce is available exclusively from these distributors:

Gordon Food Service Gordon Food Service – Canada Shamrock Foods Company Nicholas and Company Ben E. Keith Foods

 

Diners are increasingly hyper-focused on high-protein and plant-based foods. Alongside all of the new-fangled, lab-based, cell-cultured options out there is the humble bean. A staple food for millenia, beans are being re-examined as a healthy, versatile ingredient worthy of menu inclusion.

  • Retro and heirloom recipes—like Southern succotash, French cassoulet, and Cajun red beans and rice—fit the bill for those in search of authenticity.
  • Most world cuisines incorporate some type of bean in their classic dishes. Think feijoada in Brazil, black beans and rice with plantains in Puerto Rico, and garbanzo beans in Israel. Modern interpretations of these recipes are packed with produce and herbs.
  • The creamy texture of mung beans is proving an ideal substitute for those that are eliminating soy from their diets.