Green is the new black. Although I think that it’s a color that should never go out of fashion. Being green is not about “saving the planet” because this planet has been around for over 4 billion years and we have only inhabited it a fraction of that time. Being green is about making more conscientious choices that promote a healthy way of life. We are the pioneers of Eco-NutritionTM, a revolutionary new way of thinking about food and nutrition and their relationship with the environment. We want to get back to the basics. To a time when lettuce didn’t come in plastic bags and when lemons smelled like lemons.

• Sustainable agriculture - supports methods of farming that produces food while maintaining the health of the farm’s ecosystem, encouraging the farm’s profitability and supporting the farming community.
• Farm-to-table - foods from your local farms taste better and supports the local economy.
• Recyclable - reprocessing old materials into something new with the aim of reducing use of raw materials and preventing waste of reusable materials.
• Compostable - aerobically decomposed organic matter (coffee grinds, plant waste, egg shells, fruit and vegetable detritus) that can be used for soil conditioning thus providing nutrients for plants to thrive.
• Organic - food produced without using most conventional pesticides, fertilizers made with synthetic ingredients or sewage sludge, bioengineering or ionizing radiation. there are three categories of organic products: 1) 100% Organic: Made with 100% organic ingredients; 2) Organic: Made with at least 95% organic ingredients; 3) Made With Organic Ingredients: Made with a minimum of 70% organic ingredients with strict restrictions on the remaining 30% including no GMOs (genetically modified organisms).
• Eco-friendly - aka environmentally friendly, aka nature friendly goods that inflict minimal damage to the environment.