Miyoko’s Creamery, makers of delicious gourmet cheese that is made 100% from plants, announced yesterday that they intend to work with a California dairy farmer in converting their farm to plant agriculture for human consumption.
The transitioned acreage will become part of the Company’s research and development efforts for new cheese and butter products made from plants, as well as part of the company’s supply chain for existing products.
“Farmers are struggling, farms are closing, livelihoods are threatened, and we want to help the American farmer stay true to the land,” Miyoko Schinner, Founder and CEO of Miyoko’s, said in a statement. “We can’t truly move to a compassionate food supply without the support and participation of the farming community. They are integral to our ability to eliminate animal agriculture and lead us to a compassionate and sustainable food supply.”
Advising on the effort will be Farm Sanctuary, an organization committed to ending cruelty to farm animals and promoting compassionate vegan living through rescue, education, and advocacy efforts.
“We share Miyoko’s vision for a compassionate food system and are looking forward to working with them to help farmers become part of a cruelty-free, more sustainable, plant-based food future,” said Gene Baur, co-founder of Farm Sanctuary and author of the groundbreaking book Farm Sanctuary: Changing Hearts and Minds About Animals and Food.
Miyoko’s Creamery stated that they will begin the process in early 2020. The company will commit financial resources to the selected farm and technical expertise, in addition to entering into a contractual agreement to become part of the Company’s research and development process.
For inquiries about the program, please email: farmconversion@miyokos.com
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