Our aim is to source as many ingredients from local suppliers as possible. In fact, half our ingredients are sourced from local suppliers. In the past, when there was a shortage of organic milk available for our flagship creamy soups, our founder Chuck Eggert decided to produce his own. In 2000, he and his family bought land in Oregon’s Willamette Valley and converted it to organic. By demonstrating sustainable farming techniques, they helped other Oregon farmers follow suit, which 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 helping to protect local farmland, working with suppliers who are raising animals humanely, and treating the people we work with fairly. Local farms supply us with free-range chickens and turkeys, organic milk and cream, and select produce for our soups. In fact, the milk used in our creamy soups is utilized within 24-36 hours from the time it was milked from the cows.
At one time, our founder decided to raise organic chickens to supplement the supply for Pacific’s broths. As a part of that project he brought egg hatcheries back to Oregon and helped turn the lights back on at an old hatchery that was no longer running, which supported the local farm economy.
Their model has shown farms that “going organic” can be 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 Willamette Valley, they didn’t just envision what the land might become, they recalled what it once was. On some of the properties, natural wetlands had been destroyed by the spread of agricultural land and invasive, non-native 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.
Witness nature restored.
Local greenhouses incubate more than produce – they have worked as a testing ground to grow and try different varietals of vegetables to determine which one imparts the best flavor and quality, so we can partner with local farmers to grow the variety we need.
When we weren’t satisfied with the flavor of the roasted bell pepper we sourced from a flavor house for 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.