Archive: Jan 2020

  1. Three Taylor Farms Facilities Become TRUE Platinum Zero Waste Certified

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    Our mission to be North America’s favorite maker of salads and healthy fresh foods begins with a healthy environment. This means that as we continue to grow our business to better serve families and customers across North America, we do so responsibly by preserving a healthy environment for future generations.

     We are excited to share that Taylor Farms has received the U.S. Green Building Council TRUE Platinum Zero Waste Certification at three facilities in California while simultaneously achieving 90 percent energy independence from the utility grid through unique microgrid solutions. Together, their unique suite of investments and programs reduced 175,000 metric ton (MT) of greenhouse gas (GHG) emissions in just two years, equivalent to 37,000 cars off the road annually. 

    The three facilities in Monterey County are the first fresh food facilities to achieve the highest level of TRUE zero waste certification, diverting over 95 percent of materials from the environment, incinerators and landfills. 

    “Now more than ever before, we are noticing a shift in customers, consumers and business partners to be increasingly more aware of the source of their food and the sustainable practices behind that food production,” said Bruce Taylor, Chairman and CEO, Taylor Farms. “We are proud that Taylor Farms is at the forefront of developing and identifying sustainability practices that are breaking down barriers and establishing new norms within the industry. Consumers should be confident that our product offerings are helping them to lead healthy lives while contributing to a healthy environment and healthy communities.”

    “We commend Taylor Farms for their leadership and climate action achievements, which have made a positive impact in our shared sustainability journey.” Townsend Bailey, Director – North America Sustainability, McDonald’s.

    Building an industry first groundbreaking microgrid and Environmental Management System (EMS) takes entrepreneurial drive and strategic partnerships. Taylor Farms proudly partnered with like-minded organizations who share a mission to preserve environmental health. The microgrid energy solutions are made up by renewable and alternative energy sources including solar, wind, fuel cells and cogeneration. Through the support of Concentric Power, Bloom Energy, REC Solar and Foundation Wind Power, Taylor Farms’ energy investments have made it possible to reduce the environmental impact while also unlocking financial value.

    Through the EMS programs, Taylor Farms pledges to roll-out zero waste programs nationally, establishing a new standard for environmental sustainability throughout the country with the support from partners like sustainability consultants, Measure to Improve (MTI). Taylor Farms’ dedication to environmental sustainability doesn’t stop with these projects. The company has over 10 major sustainability initiatives across North America including solar, wind, fuel cells, cogeneration, zero waste, water recycling and more. 

    “When implementing Taylor Farms EMS program, our main goal is to preserve a healthier world for future generations to come. We are so thrilled to have been recognized and receive this historic certification for the work we are doing at these facilities,” Nicole Flewell, Director of Sustainability, Taylor Farms. “It’s exciting to look forward to the future and start to understand the change that we can have as an industry if we continue to put sustainability at the forefront of our efforts.”



    We have been investing in renewable and alternative energy solutions since 2012 in pursuit of energy independence for our facilities. We want clean, reliable and affordable energy to power our operations across North America to conserve resources.

  2. Kick off The New Year with A Simply Delicious Recipe!

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    When you’re in a pinch for time but want to eat well, we’ve got a few tips for making a solid meal come together, centered around 2 bagged foods: our Taylor Farms Asiago Kale Chopped Salad Kit and Blue Ribbon Orchard Choice or Sun-Maid California Mission Dried Figs. Rather than think about dieting, all foods fit, and there is something about eating our greens and figs that makes us feel energized. As we head into 2020, we’re calling it a year of plenty and have ideas to make a delicious decade with fresh food you can make fast.

    Rethink bagged salads

     The Asiago Kale Chopped Salad Kit, or any of our Chopped Kits,  can easily become the makings of a killer bowl, especially when you top with slices of mission dried figs for a little touch of sweetness.


    Shop your pantry

    Keeping a well stocked pantry means you don’t have to scramble last minute for takeout or delivery. Instead, here, we’re leaning on quinoa and a can of chickpeas to take our warm salad bowl to the next level!


    Spice it up 

    Frying some garlic before steaming the kale salad mix adds layered flavor. For the crunchy chickpeas, we’re keeping it easy with salt and pepper as the flavorings, but you could add other spices you have on hand (oregano and chile flakes would be good).


    Plan ahead

    If you’ve never wanted to be in your kitchen all day on Sunday, you don’t have to sacrifice an entire afternoon to do easy meal prep. The recipe below has you working on the different components while the others are cooking so you save time and are productive.

    Warm Lemon Garlic Asiago Kale Bowls with Figs


    For Salt + Pepper Chickpeas

    • 1 (12.5 ounce) can chickpeas, drained and rinsed
    • 2 tablespoons canola oil
    • Coarse kosher or sea salt (about 1 teaspoon)
    • Ground black pepper (about 1/2 teaspoon)

    For Quinoa:

    • 1 cup quinoa, rinsed
    • 2 cups low-sodium vegetable broth

    For Lemon Garlic Kale with Figs: 



    1. Make Chickpeas: Preheat oven to 400F. Place a piece of parchment paper in a half sheet pan. Rinse chickpeas and pat dry with paper towels or clean cloth towel. In a medium bowl, tumble chickpeas with oil, salt, and pepper until coated. Transfer to prepared half sheet pan jostling to evenly distribute them. Bake for 30 minutes.

    2. Meanwhile, Make Quinoa: Toast rinsed quinoa in a saucepan set over medium heat until aromatic and nutty, about 2-3 minutes. Pour in vegetable broth or water and crank heat to high until boiling. Once boiling, cover and turn heat down to simmer for 15 minutes. Turn off the heat and steam quinoa for 5 minutes before fluffing with a fork.

    3. Cook the Kale: Fry garlic in 1 teaspoon canola until golden over medium heat. Stir in the kale greens mix, frying lightly until coated. Then, pour on one packet of the lemon dressing and 1/2 cup water until cooked, about 3-4 minutes. Season to taste. Remove from the heat.

    4. From the Asiago Kale kit: Crush croutons in their bag. Mix them with the grated cheese in a microwave-safe bowl. Heat for 15 seconds to bind them.

    5. Assemble four bowls: Portion out 1/4 of each of these ingredients in four segments of the bowl: cooked kale greens, quinoa, chickpeas, and cheesy breadcrumbs. Tile 1/4 of the mission dried figs in the middle of the bowl. Right before serving drizzle each bowl with remaining lemon garlic dressing from bagged Asiago Kale kit. Squeeze fresh lemon juice over each bowl.



    Find our Chopped Salad Kits near you using our store locator.