International Women's Day
March 08, 2022
LET'S TACO 'BOUT WOMEN IN SUSTAINABILITY
Today is International Women's Day, and we are proud to have a business that stands for this year's theme, "Gender Equality Today for a Sustainable Tomorrow." Our sustainability-focused mission to get people to eat more vegetables for their health and, importantly, the health of our environment has been our North Star since day one. Changing how we interact with the environment through food continues to be at the core of why we exist and how we do business. Here are eight women in food who take climate action at all levels. They inspire us with their work and passion.
AKA Black Forager "encourages us to pay closer and kinder attention to the world while reminding us that food is inherently political."
She is a regarded chef, writer, and TV host. We love her show Counter Space where she tells us how food security, racial justice, and sustainable food systems all equate to wellness.
Activist. Her book Diet for a Small Planet was first published in 1971 and continues to be a best-seller. She was one of the first to argue for a plant-based diet for health and the environment.
Isatou is the "Queen of Recycling." She founded the movement One Plastic Bag, promoting recycling and providing women with additional income.
Founder of Food Tank, Danielle is an expert on sustainable agriculture and food policy issues. We subscribe to her newsletter and learn from her daily.
Communications Director at the Sierra Club. She is also an influential LGBTQ rights activist and "the most visible transgender woman of color in the climate movement today.
Founder of The Beauty Chef, Carla believes beauty begins in the belly and works with nature for optimal beauty and health from the inside out.
The “Gandhi of Grain”, Vandana's prime goal is taking on big agriculture and fighting for farmers' rights to change the food system.
HERE ARE 8 WAYS WE ARE MAKING AN IMPACT
1. We are a woman-owned, woman-operated, female-founded business recently dubbed a "buzzworthy brand" by Nation's Restaurant News.
2. We have sold over 3 million meatless tacos, saving an estimated 133 gallons of water and reducing carbon emissions by 50% with each meatless meal.
3. We work hard to support women in our industry, starting with our own staff; currently, 85% of our employees are women.
4. We turned tens of thousands of customers on to eating meatless meals regularly.
5. We are constantly working to educate and inspire people about the positive impact of eating more plants. (Check out our recent op-ed in Restaurant Dive.)
6. We strive to source as much as 60% or more of our ingredients locally and organically, and we continue to forge these farm and partner relationships.
7. We work with minimal ingredients (around 50) at any given time, reducing our waste and footprint.
8. We partner with Too Good to Go to fight food waste. To date, we have saved over 750 meals.
