In a college class, we learned that mushrooms could grow on recycled coffee grounds. After watching hours of how-to videos and turning our fraternity kitchen into a big science experiment, we eventually decided to give up our corporate job offers to instead become full-time mushroom farmers.
What started as curiosity about urban farming has turned into a passion for “undoing food” and reconnecting families to it through fun, delicious and sustainable “ready to grow” and “ready to eat” products.
Our R&D Team (aka our grandparents!)
The Future of Food
Back to the Roots is working towards re-defining the “future of food” – one that is all about the “undoing of food” back to its simplest ingredients and least processed versions. How do we create and promote food that is made in a kitchen not a lab, and reconnect families back to their food? Our R&D team isn’t biochemists and food scientists, it’s our grandparents!
We think there’s a powerful movement that’s just starting up around simplicity and un-doing. It is our vision that what “organic brands” were for baby-boomers, radically transparent and simple brands will be for millennials and our kids. Food is the most personal thing there is – it’s what we put into our bodies 3x a day – and yet we’re so disconnected from it. We know what works – simple, real food – we want to inspire a whole new generation to get excited about that!
The most important thing about creating products is having fun along the way and really believing that this new product has to exist in the world. Focus on the why first, then then the what.