The economics of premium organic food only work if everyone in the chain is paid fairly. That sounds obvious. In practice, it’s a deliberate decision we make every season — and it’s not always the easy one.
We pay our farmer partners above prevailing rates because that is what the work is worth. It also means we get first call on the best plots, the most attentive growing, and the harvests we actually want. Quality flows from there.
This isn’t charity. It’s strategy. The product on the shelf is only as good as the soil it came from — and the people who tended it.