Gourmet cheese alternatives, barbeque-ready hot dogs and sausages alternatives, mushroom “scallops”; everywhere you look on our shelves you’ll find plant-based alternatives to some of your favorite foods. Read on to learn more about how we source these innovative new products, and hear from some of our favorite plant-based suppliers! In-depth on Plant-Based Sourcing An Interview […]
Quality Standards
Baking For Humans
Sandeep Gyawali has big dreams for our bread. By combining quality techniques and training with unique, locally sourced artisanal ingredients he believes he’s bringing the best bread we’ve ever made to our stores. Read on to learn how Sandeep is revolutionizing bread at Whole Foods Market. Producer profile – Barton Springs Mill Some of Our Favorite […]
The Future of Beauty
What goes on your body is just as important as what goes in it. From requiring producers to list ingredients on their packaging to banning 180 + ingredients, our beauty standards go above and beyond. A Conversation with Marissa and Casey What makes our Whole Body Department so unique? Whole Story: Welcome, Casey & Marissa! […]
Sourced for Good Flowers
Our Sourced for Good program highlights our commitment to responsible sourcing. In collaboration with farms, suppliers and international third-party certifiers like Fair Trade USA, Rainforest Alliance, Fairtrade America, Fair Food Program, Regenerative Organic Certified and Equitable Food Initiative, we’re helping provide for things like fair wages, health care, student scholarships, planting trees to prevent erosion […]
The No List
From the day we opened our doors in September 1980, steadfast and selective have underpinned the attitude behind the standards of the products we sell — and love. When we review ingredients, we consider the interconnected effects of the way that food is processed and regulated by authorities in the U.S., UK, Canada and beyond. All […]
What is Endangered Cheese?
What defines an “endangered cheese”? These beloved artisan cheeses are facing extinction, threatened by decreasing biodiversity, the rise of globalization, and the growing popularity of industrial, mass-produced cheese. In fact, some of the world’s most iconic cheeses, from raw farmstead Cheshire to Fulvi Pecorino Romano, are becoming endangered too. In this issue, we celebrate some of the rare cheeses of […]