Matriark Foods is boldly changing food systems for the benefit of future generations. Matriark Foods upcycles farm surplus and fresh-cut remnants into healthy, delicious, low sodium vegetable products for schools, hospitals, food banks and other foodservice. By utilizing produce that would otherwise go unused, we’re reducing emissions from food waste and increasing access to healthy food.
A smooth puree made from lightly blanched upcycled trim from fresh carrots (41%), celery (41%), and onions (18%).
A healthy, clean, delicious alternative to traditional high-sodium vegetable broth concentrates.
Tomato puree with a hint of roasted garlic and salt. Made with upcycled plum tomatoes—a fresh, versatile base for pasta sauces, tomato soups, and all tomato-based sauces and stews.
799,553pounds of vegetables
2.2 MILLIONgallons of water
112 MILLIONpounds of greenhouse gases
Source: ReFED impact calculator
Matriark has been working with the Google Food team over the past 18 months on a pilot to connect surplus vegetables to chefs & food buyers through developing new in-demand upcycled products. Read our case study to learn more about the co-development process that is motivating culinary leadership to shift food production towards products that are delicious, healthy, & environmentally sound.
Our products are versatile ingredients with no additives for any of your culinary creations. They are chef-approved and can be used in a variety of applications. View our foodservice recipes here.
