The climate crisis has a lot of us concerned. But only a rare few of us have come up with ways to control it. But while the founders of Prime Roots were still students at UC Berkeley, they realized there was one thing they could control: the meat they ate every day.
So they experimented, researched, and finally created a product line that has the texture, the flavor and the umami-rich satisfaction you crave from your favorite meats. All while reducing CO2 emissions and using 92% less water than is used to produce animal meat.
How did they do it? With a nationally treasured Japanese fungus—an ingredient known as koji. We’re proud to offer you their earth-conscious meatless options, created right here on the west coast. So whether we’re making a BLT, a Banh Mi, a club sandwich, or any other meat-based meal we love, we can make a little swap with Prime Roots meats—and together we can make a big impact.