Sustainability

In the words of New Zealand environmental scientist Mike Joy, we need to shift our mindset to “living within the limits of what nature can provide.” This approach is critical—not just in farming but in every industry that interacts with our planet’s resources. Today, sustainability isn’t just about conserving; it’s about innovating how we use, reuse, and repurpose what we have.

As Daniel Schmachtenberger rightly points out, sustainability is “not just about the environment; it’s about reshaping our systems to be more efficient, resilient, and fair.” This thinking resonates deeply with the way we work in regenerative agriculture—embracing a mindset of balance and respect for the whole system, not just what’s profitable or easy. In my work, we aim to embody this by utilizing every part of the animal to bring nutrient-dense products to market, a step toward redefining “waste” as simply resources we haven’t yet reimagined.

It may seem unconventional to bring this view into a meat-based business. But to me, the principles of holistic land use, sustainable resource management, and ethical consumption aren’t contradictory; they’re interconnected. Every choice—from what we farm to how we farm it and what we leave behind—matters.

Sustainability isn’t a single solution; it’s an ongoing commitment to finding better ways forward. When we take this mindset into our businesses and our lives, we make room for both innovation and regeneration.