In 1983, Stonyfield’s co-founders, Samuel Kaymen and Gary Hirshberg, started a nonprofit organic farming school in New Hampshire with simple, yet important goals: ensure the survival of family farms, keep food production healthy, and protect the environment. To achieve these targets, the friends needed funding, so they put their cows to work and began selling yogurt.
The yogurt was a big hit. And the duo realized that a successful organic company could make a bigger difference for family farms, people, and the planet than their school could.
Today, Stonyfield proudly makes organic yogurts, smoothies, soy yogurts, frozen yogurts, milk, and cream. And they make all of it without the use of toxic pesticides, artificial hormones, antibiotics, or GMOs.
They’re still located in New Hampshire and their organic ingredient purchases support a huge network of food producers made up of hundreds of organic family farms, thousands of organic cows, and over 200,000 organic acres.
Organically raised cows spend their days outside on pasture, which causes the milk they produce to be significantly higher in Omega-3 fatty acids. These heart-healthy fats can help lower bad cholesterol and increase good cholesterol.
The thought and passion that started Stonyfield Organic has only grown stronger—and they’ve never stopped working for healthy food, healthy people, and a healthy planet.
This blogpost was done in partnership with Stonyfield Organic.