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Earth Month 2022: Grower Partners Committed to People & Planet

Sustainability Series Post 3_Ocean Mist

After years of striving to do good for people and the environment, Ocean Mist is taking it to a new level by setting sustainability targets that make their progress measurable. That’s why they are next in our Earth Month series, that highlights the partners who share Markon’s commitment to people and the planet.

After exploring all of the ways that they can make an impact, the Ocean Mist team decided to focus first on packaging. It’s something customers tell them is important – and Ocean Mist agrees. In 2022, they’re performing a deep dive on this complex issue and setting a baseline so they can measure progress.

At the same time, they’re already taking steps to make packaging more recyclable and reduce the use of plastic. Despite the significant challenges of keeping shelves filled and customers stocked during the pandemic, Ocean Mist was able to launch a 100% recyclable carboard clamshell packaging for the organic version of their flagship retail product, artichokes, along with a recyclable handle bag. Even the ink is vegetable based and recyclable, making this a much more environmentally friendly version of the traditional plastic packaging. The company is now evaluating all of its packaging to discover potential improvements in materials and processes.

Packaging and Sustainability Manager Laura Berlanga said, “As the pandemic measures loosen, we see the focus in the industry turn to sustainability. Over time, we hope to make the new cardboard packaging more cost effective and expand it to other products. While this initiative is currently focused on retail, Markon has been very supportive of our efforts, and we look forward to partnering with them on more sustainable packaging for foodservice.”

Visit Ocean Mist 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.