Chris Glab, Co-Founder of wildbrine
Santa Rosa-based wildbrine combines the time-honored techniques of fermentation and pickling with a culinary approach to deliver products with functional health benefits and contemporary flavors. Most recently, the company launched wildCREAMERY, a line of vegan, plant-based products which include butter, sour cream, cream cheese and dips.
In what ways is your business considered eco-friendly? We are completely plant-based. Unlike animal-based products, plant-based products, particularly fermented foods, deliver nutrient-dense foods in a way that minimizes resource inputs (like water and animal feed), and emissions and environmental impacts (waste water emissions, etc.). Additionally, we make sure that every bit of produce that we process is put to good use. For instance, we use the crunchy leaves of cabbage in our sauerkrauts. The softer outer leaves and core are used to make a second fermented product that is pureed before packaging. Any other produce scraps (like carrot peels, for instance) are taken by farmers for composting or for feeding farm animals.
What inspired you become an eco-minded entrepreneur? Living and operating in California, we are immersed in a community that values an eco-friendly approach to everything we do. This eco-friendly consciousness is second nature.
For readers who want to be more eco-conscious in their everyday lives, what do you recommend? Be conscious of everything you do – water usage, waste disposal, transportation, etc. Ask yourself, “Is there a more eco-minded solution?”
What are your long-term goals for wildbrine and its impact? Really, our plans are grounded in making the best decision we can make every day. We have ongoing initiatives such as constantly looking at better packaging and transportation options. We also bring in outside help when we need it, including commissioning the Presidio School of Sustainable Management to look into packaging impact and alternatives, as well as commissioning the School of Industrial Assessment Center at San Francisco State to give us a report on how we could reduce out electricity and water usage.