A good meal starts long before the kitchen. Every step matters, from the soil that grows our produce to the way animals are raised and cared for.

Our sourcing is an ongoing process. In a fast-casual setting, sourcing at scale while meeting the standards we're aiming for takes work, so we partner with a mix of regional and national producers and continue refining our choices over time. We choose partners based on quality, consistency, and responsible farming practices. It's not about any single definition of sustainability, but about making thoughtful choices and continuing to improve.

Whenever feasible, we prioritize regional sourcing, working with producers throughout Maine and New England like Pineland Farms, Morse's Sauerkraut, Little Spruce Baking, and Mousam Valley Mushrooms.

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Respect for the process, the ingredients, and the people behind them makes food taste better.