![]() ![]() “This is a major contributor to global warming, and perhaps the biggest threat to our ecosystem. When these crops are poorly managed, millions of acres of land can be negatively impacted just to grow a relatively small amount of feed for monogastric animals. He added: “ With well managed cropping systems with appropriate crop rotations, in organic systems, we can feed monogastric farm animals while reversing the effects of carbon emissions. “ We utilize four critical components of regenerative food systems: ruminants , monogastrics , feed crops, and vegetables, but there are lots of different ways to sequester carbon.” While it is a complex subject, regenerative agriculture is in large part about enriching the soil and leaving it better than you found it, as well as caring for animals, said Wadiak. “Our chickens eat whole grains, whole toasted beans, and will eat more and more diverse crops over time.” 'We utilize four critical components of regenerative food systems' No one has really created a certification that combines husbandry, regenerative agriculture, and good eating quality, so we’ve created our own certification. “So my view is that you have to meet people where they are, and show year over year improvements. “There’s a base level for entry, so we don’t allow people to use synthetic chemicals like neonicotinoids, or glyphosate for GM crops, but some regenerative organic certifications out there have a very high bar and don’t provide incentives for a farmer to get from point A to B,” said Wadiak. So do all partners and suppliers have to be certified organic or regenerative organic? “We’re going to measure the soil health of every single grower that grows feed for us, whether it’s sunflower, corn, soy, lupin or lentils.” ![]() The Cooks Venture team – which includes Richard Udale, an expert in slow growth breeding in the chicken industry Crystal Lake Farms founder Blake Evans and Mark Fisher, a US Army veteran with 26 years in the poultry industry - will measure soil health and carbon sequestration on its farms and those of partners and publish the results annually, said Wadiak. Portion sizes have also gotten out of control and we’re throwing half of our food away.” We’re going to measure the soil health of every single grower that grows feed for us But I actually think that chicken has become too cheap. He added: “We want to build the store of the future where everything you buy is grown in a regenerative system, but is also high quality, and affordable.”Īsked if $15-20/chicken was affordable, he said: “If you look at the average price of a high quality chicken in a high-end retailer, it’s about $15-17 for something that’s below the standard of what we would serve. We're the o nly company of scale in the country that produces solely slow growing, pasture-raised birds with unrestricted access to the outdoors." In the poultry industry there is nothing that’s really close to this. “It’s not a mega chicken plant, but it’s large and it’s a scalable operation. “At full capacity, our plant in Oklahoma will be able to produce 700,000 chickens per week,” Wadiak told FoodNavigator-USA. ![]()
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