To eat better food we must support better food. Sharing the people, ideas and companies making our food better so we can be a part of the solution to our global food and nutrition challenges.
Forager Project, a food company seeking "to make the world a better place by making organic, plant-based, delicious food we can all believe in."
As so nicely stated above, Forager Project is making organic, plant-based, delicious foods, including cashew-based yogurts, dairy-free milks, smoothies and shakes, juices, and pressed vegetable chips. To confirm that this company is serious about wanting to make the world a better place, their pressed vegetable chips are made from the remains left over after their juices are pressed. In other words, they are going the extra mile to prevent food waste, which goes a long way towards battling hunger and doing right by the environment.
If you're into design, you may have also noticed how simple the packaging design is. This is done intentionally--to draw attention towards the goodness of the ingredients in their products rather than away from as so many junk food brands do.
Plant-based and snacking are two of the biggest food trends we've seen over the last five years and they're here to stay for the foreseeable future (see infographic below). Forager Project is forging the two, making healthier products we can eat on the go.
And that's the whole point, really. When snacking first came on the seen so many years ago, the category was almost all "fun foods"--chips, candy, cookies and cakes in portable sizes and packaging. But as we move away from the traditional three squares a day and towards all-day snacking, we can't afford to eat that kind of food all day long.
We need to start thinking of snacking as an opportunity to refuel healthfully between or in lieu of traditional sit-down meals. Just like meals, snacking is an opportunity to meet all of our daily nutrition needs.
If you're like me and don't snack as much--eating three squares while sitting at a table-- you can still enjoy all of their products incorporated into a meal, which I do often.
When and Where?
The Hartman Group graphic below shows 50% of our eating occasions are snacking and 65% of that snacking is happening after lunch, the time we are most likely to grab something devoid of real nutrition.
Forager Project is helping us make the smarter choice the easier choice with options to refuel healthfully anytime and anywhere, including:
- in the car on the way to work
- after school before practice or a game
- in the office late in the afternoon
- on the way to the gym
- while traveling