Super
Baltimore’s startup-
friendly environment
means there are plenty
of creative culinary ideas
working toward a more
sustainable food system.
Here are three local
brands doing their part.
FOR PLANT-
BASED TREATS: FOR FEEL-GOOD
FERMENTATION:
FOR PRODUCE
DELIVERY WITH
A CAUSE:
Cajou
Creamery HEX
Ferments This handmade vegan This Baltimore-based Hungry
Harvest
ice cream is crafted with company specializing in Dreamed up in a University
nut milks, and free of traditionally fermented of Maryland dorm room,
artifi cial colors, fl avors or foods—from kimchi to this Baltimore-based
preservatives. Developed kombucha—is dedicated to company works to reduce
by a husband-wife team sourcing from local organic food waste and hunger by
who created the creamy farmers, and is committed “rescuing” ugly produce—
plant-based desserts for to using sustainable that’s produce that might be
their lactose-intolerant approaches in all of its a little misshapen, off -size
children, this healthier manufacturing, including or overproduced—from
option is available at local fermenting and packaging farms, packing houses
shops, including Eddie’s in glass instead of plastic, and wholesalers. Hungry
of Roland Park. exclusively using renewable Harvest then delivers the
energy and off ering a bottle bounty to doorsteps at
exchange program for its homes nationwide, supplies
kombucha line. reduced-cost produce to
SNAP markets and donates
to local hunger-solving
organizations. So far, the
company has rescued more
than 15 million pounds of
food and provided more
than 1 million pounds of
fruits and veggies to food-
insecure communities. Q
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