My idea to start Garní Food Studio came after refusing to be limited by substandard sauce and stock options in the grocery store. I found that these fundamental kitchen elements lack transparency in terms of quality and origin of ingredients: too many preservatives, high sodium contents and made from concentrate. Stocks are sold in impractical containers for how the everyday consumer uses them. You use a little and toss the rest after it sits in the refrigerator for a few weeks, leading food waste and excessive packaging. That’s when I realized I could create a better product that produced less waste. And voila, Garní was born.
Developed societies are becoming increasingly aware of how our food purchases make far-reaching and lasting impacts on our planet. We seek out companies who choose to make earth-friendly decisions. Recent studies show that 32% of all food is wasted from farm to fork; with Garní Food Studio, I strive to be the change that others can stand behind.
Washington DC is experiencing a health-conscious, eco-friendly renaissance, and I knew I wanted to contribute to it by building a sustainable business in the nation’s capital. I’m grateful to have found a calling that combines my passions for sustainability with my love of creating delicious food for people. I know that Garní Food Studio will be able to educate consumers on how to be more mindful of how they buy and prepare food, while helping them reverse harmful waste-creating habits. Our stocks and sauces are just the beginning. Hopefully our consumers will take what they’ve learned from us and help move the ongoing food revolution forward.