We grow on grass. 70% of agricultural land is only suitable for grazing. Grass-fed animals consume a perennial, renewable resource that keeps carbon out of the atmosphere in its untilled soil, unlike their grain-fed industrial counterparts.
We use what we already have. The modern grocery store has taught us to purchase boneless, skinless cuts of meat – forsaking up to 35% of the most nutrient-dense protein on the planet. Our slow-simmered, “nose-to-tail” cooking does the hard work of upcycling all this protein-packed goodness.
We don’t over-process. There are two methods for sterilizing broth to make it shelf stable: high heat and high pressure. All this extra energy makes storage more convenient for grocery stores. But, these steps can also denature proteins, reduce nutritional value…and, just flat-out make broth taste bad. We freeze our broths to eliminate excess energy use (and not to mention, bad taste). Learn more about our process here.
We make it a drink. America tends to overeat and under-hydrate. Getting our protein from a beverage gets us more bang for our water buck. Protein-sparing amino acids like glycine and arginine also help us feel satisfied and reduce our consumption of other less healthy snacks.
We reuse what we can. All of our brodo.com deliveries use cornstarch-based insulation that can be disposed of right in your sink. We also offer a refillable glass jar program and discounted reusable mug program in our shops.
Brodo. Better is worth the bother.