Back in 1983, Stonyfield co-founders Samuel Kaymen and Gary Hirshberg were running a non-profit organic farming school on a small New Hampshire farm. They were on a mission to help family farms survive, keep food and food production healthy, and help protect the environment. But the school needed funding.
So they put the farm’s seven cows to work (and all the helping hands they could wrangle) and began selling really good yogurt made without the use of toxic persistent pesticides or chemical fertilizers. Samuel and Gary did most of the work back then. They milked the cows, made the yogurt, and made sales calls and even deliveries.
The yogurt was a big hit, so Samuel and Gary realized that a successful organic company could make a bigger difference for family farms, people and the planet than their school could. So they decided to run with yogurt.
Today, their organic yogurts, smoothies, soy yogurts, frozen yogurts, milk and cream are sold in supermarkets, natural food stores and colleges across the country. And we make all of it without the use of toxic persistent pesticides, artificial hormones, antibiotics or GMOs.
They’re still located right here in New Hampshire—about 30 miles east of the old farm—but now their organic ingredient purchases support a huge network of food producers made up of hundreds of organic family farms, thousands of organic cows, and over 200,000 organic acres.
They’ve also pioneered planet-friendly business practices—from offsetting our yogurt works’ emissions, to making yogurt cups from plants instead of petroleum, to making our own renewable energy, and much more.