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Sourcing Locally

farm fresh thinking

Our aim is to source as many ingredients from local suppliers as possible. In fact, half our ingredients are sourced from local suppliers, including our partner farms. When there was a shortage of organic milk available for our flagship creamy soups, Chuck Eggert decided to produce his own. In 2000, he and his family bought land in Oregon's Williamette Valley and converted it to organic. By demonstrating sustainable farming techniques, they've helped other Oregon farmers follow suit. It's also helped to develop a local food web.

Sustainable farming is something we're passionate about so we try to lead with a kind hand. That means protecting our founder's farmland, raising animals humanely and treating the people we work with fairly. Our founder's farms supply us with free-range chickens and turkeys, organic milk and cream, and select produce for our soups. The milk from the Eggerts' farms is used in our creamy soups within 24-36 hours from the time it was milked from the cows. 

As part of raising organic chickens to supplement the supply for Pacific's broths, we've brought egg hatcheries back to Oregon and helped turn the lights back on at an old hatchery that was no longer running in order to support the local farm economy.

Their model has shown farms that "going organic" is now more cost-effective, something they've really come to like. We're pretty sure the planet digs it too. 

When our founder and his family first purchased farmland in the Williamette Valley, the didn't just envision what the land might become, they recalled what it once was. On some of the properties were wetlands that had been buried down or overrun with invasive species.

Restoring the land to healthy, fertile farmland was an ambitious and costly endeavor. Many said it couldn't be done. But by working closely with the Wetlands Conservancy, the wetlands in Deer Creek, Hedges Creek, and Three Sisters have been reborn.

Today, they filter water and offer a valuable habitat for birds and other wildlife. And if the land there is that healthy, imagine what the food we grow there is like.

Witness nature restored.

Local greenhouses incubate more than produce - they work as a testing ground where we grow and try different varietals of vegetables to determine which one imparts the best flavor and quality. We then partner with local farmers to grow the variety we need. So when we weren't satisfied with the flavor of the roasted bell pepper we sourced from a flavor house to use in our roasted red pepper and tomato soup, we researched multiple varieties of red bell peppers in an effort to find the most flavorful, providing the optimal complement to the taste of classic tomato soup.