Stonyfield yogurt was kind enough to send us some coupons to try their products and review!
Here's some info the company sent:
A recent study from Stonyfield organic yogurt and Lindberg International found that
71 percent of Americans are worried about pesticides in their food and
almost three out of four respondents (74%) would like to eat food produced with fewer pesticides.
With
so many people expressing a desire to avoid these chemicals, the study
found a good deal of confusion when it comes to food labels, the best
way to know if pesticides are
used in the production process. In particular, confusion arises when
comparing the buzz term “natural” to the
USDA Certified Organic seal. In fact, more than half (56%)
of respondents incorrectly identified organic attributes such as “made without the use of toxic persistent pesticides” and
“made without the use of synthetic hormones” to products labeled natural.
This year marks Stonyfield organic yogurt’s 30th
year in business after starting as an organic farming school turned
yogurt company in 1983. The leading producer of organic yogurt,
Stonyfield has always produced its
full line of dairy products without the use of toxic persistent
pesticides and wants to teach consumers that not all cups of yogurt are
created equal. To help consumers identify the healthiest yogurt on the
shelf, Stonyfield packaging now features
a call out which states that the
yogurt was made without the use of toxic persistent pesticides,
artificial hormones, antibiotics or GMOs.
We were working for healthy food, healthy people and a healthy planet even before we became yogurt makers.
Back in 1983, our co-founders Samuel Kaymen and Gary Hirshberg were running a nonprofit organic farming school on a small New Hampshire farm. They were on a mission to help family farms survive, keep food and food production healthy, and help protect the environment. But the school needed funding.
So they put the farm’s seven cows to work (and all the helping hands they could wrangle) and began selling really good yogurt made without the use of toxic persistent pesticides or chemical fertilizers. Samuel and Gary did most of the work back then. They milked the cows, made the yogurt, and made sales calls and even deliveries.
The yogurt was a hit. A big one. And Samuel and Gary realized that a successful organic company could make a bigger difference for family farms, people and the planet than their school could. So they decided to run with yogurt.
30-plus years, and our mission is still healthy.
Today, our organic yogurts, smoothies, soy yogurts, frozen yogurts, milk and cream are sold in supermarkets, natural food stores and colleges across the country. And we make all of it without the use of toxic persistent pesticides, artificial hormones, antibiotics or GMOs.
We’re still located right here in New Hampshire—about 30 miles east of the old farm—but now our organic ingredient purchases support a huge network of food producers made up of hundreds of organic family farms, thousands of organic cows, and over 200,000 organic acres.
We’ve also pioneered planet-friendly business practices—from offsetting our yogurt works’ emissions, to making yogurt cups from plants instead of petroleum, to making our own renewable energy, and much more.
Our old organic farming school is just a memory. But the thought and passion that started it in the first place have only grown stronger, and we’ve never stopped working for healthy food, healthy people and a healthy planet.
- See more at: http://www.stonyfield.com/blog/about-stonyfield/#sthash.jvUzgfog.dpuf
Back in 1983, our co-founders Samuel Kaymen and Gary Hirshberg were running a nonprofit organic farming school on a small New Hampshire farm. They were on a mission to help family farms survive, keep food and food production healthy, and help protect the environment. But the school needed funding.
So they put the farm’s seven cows to work (and all the helping hands they could wrangle) and began selling really good yogurt made without the use of toxic persistent pesticides or chemical fertilizers. Samuel and Gary did most of the work back then. They milked the cows, made the yogurt, and made sales calls and even deliveries.
The yogurt was a hit. A big one. And Samuel and Gary realized that a successful organic company could make a bigger difference for family farms, people and the planet than their school could. So they decided to run with yogurt.
30-plus years, and our mission is still healthy.
Today, our organic yogurts, smoothies, soy yogurts, frozen yogurts, milk and cream are sold in supermarkets, natural food stores and colleges across the country. And we make all of it without the use of toxic persistent pesticides, artificial hormones, antibiotics or GMOs.
We’re still located right here in New Hampshire—about 30 miles east of the old farm—but now our organic ingredient purchases support a huge network of food producers made up of hundreds of organic family farms, thousands of organic cows, and over 200,000 organic acres.
We’ve also pioneered planet-friendly business practices—from offsetting our yogurt works’ emissions, to making yogurt cups from plants instead of petroleum, to making our own renewable energy, and much more.
Our old organic farming school is just a memory. But the thought and passion that started it in the first place have only grown stronger, and we’ve never stopped working for healthy food, healthy people and a healthy planet.
- See more at: http://www.stonyfield.com/blog/about-stonyfield/#sthash.jvUzgfog.dpuf
We were working for healthy food, healthy people and a healthy planet even before we became yogurt makers.
Back in 1983, our co-founders Samuel Kaymen and Gary Hirshberg were running a nonprofit organic farming school on a small New Hampshire farm. They were on a mission to help family farms survive, keep food and food production healthy, and help protect the environment. But the school needed funding.
So they put the farm’s seven cows to work (and all the helping hands they could wrangle) and began selling really good yogurt made without the use of toxic persistent pesticides or chemical fertilizers. Samuel and Gary did most of the work back then. They milked the cows, made the yogurt, and made sales calls and even deliveries.
The yogurt was a hit. A big one. And Samuel and Gary realized that a successful organic company could make a bigger difference for family farms, people and the planet than their school could. So they decided to run with yogurt.
30-plus years, and our mission is still healthy.
Today, our organic yogurts, smoothies, soy yogurts, frozen yogurts, milk and cream are sold in supermarkets, natural food stores and colleges across the country. And we make all of it without the use of toxic persistent pesticides, artificial hormones, antibiotics or GMOs.
We’re still located right here in New Hampshire—about 30 miles east of the old farm—but now our organic ingredient purchases support a huge network of food producers made up of hundreds of organic family farms, thousands of organic cows, and over 200,000 organic acres.
We’ve also pioneered planet-friendly business practices—from offsetting our yogurt works’ emissions, to making yogurt cups from plants instead of petroleum, to making our own renewable energy, and much more.
Our old organic farming school is just a memory. But the thought and passion that started it in the first place have only grown stronger, and we’ve never stopped working for healthy food, healthy people and a healthy planet.
- See more at: http://www.stonyfield.com/blog/about-stonyfield/#sthash.jvUzgfog.dpuf
Back in 1983, our co-founders Samuel Kaymen and Gary Hirshberg were running a nonprofit organic farming school on a small New Hampshire farm. They were on a mission to help family farms survive, keep food and food production healthy, and help protect the environment. But the school needed funding.
So they put the farm’s seven cows to work (and all the helping hands they could wrangle) and began selling really good yogurt made without the use of toxic persistent pesticides or chemical fertilizers. Samuel and Gary did most of the work back then. They milked the cows, made the yogurt, and made sales calls and even deliveries.
The yogurt was a hit. A big one. And Samuel and Gary realized that a successful organic company could make a bigger difference for family farms, people and the planet than their school could. So they decided to run with yogurt.
30-plus years, and our mission is still healthy.
Today, our organic yogurts, smoothies, soy yogurts, frozen yogurts, milk and cream are sold in supermarkets, natural food stores and colleges across the country. And we make all of it without the use of toxic persistent pesticides, artificial hormones, antibiotics or GMOs.
We’re still located right here in New Hampshire—about 30 miles east of the old farm—but now our organic ingredient purchases support a huge network of food producers made up of hundreds of organic family farms, thousands of organic cows, and over 200,000 organic acres.
We’ve also pioneered planet-friendly business practices—from offsetting our yogurt works’ emissions, to making yogurt cups from plants instead of petroleum, to making our own renewable energy, and much more.
Our old organic farming school is just a memory. But the thought and passion that started it in the first place have only grown stronger, and we’ve never stopped working for healthy food, healthy people and a healthy planet.
- See more at: http://www.stonyfield.com/blog/about-stonyfield/#sthash.jvUzgfog.dpuf
If you're interested in reading the full press release on Stonyfield's survey findings and more details, click on this link:
We were working for healthy food, healthy people and a healthy planet even before we became yogurt makers.
Back in 1983, our co-founders Samuel Kaymen and Gary Hirshberg were running a nonprofit organic farming school on a small New Hampshire farm. They were on a mission to help family farms survive, keep food and food production healthy, and help protect the environment. But the school needed funding.
So they put the farm’s seven cows to work (and all the helping hands they could wrangle) and began selling really good yogurt made without the use of toxic persistent pesticides or chemical fertilizers. Samuel and Gary did most of the work back then. They milked the cows, made the yogurt, and made sales calls and even deliveries.
The yogurt was a hit. A big one. And Samuel and Gary realized that a successful organic company could make a bigger difference for family farms, people and the planet than their school could. So they decided to run with yogurt.
30-plus years, and our mission is still healthy.
Today, our organic yogurts, smoothies, soy yogurts, frozen yogurts, milk and cream are sold in supermarkets, natural food stores and colleges across the country. And we make all of it without the use of toxic persistent pesticides, artificial hormones, antibiotics or GMOs.
We’re still located right here in New Hampshire—about 30 miles east of the old farm—but now our organic ingredient purchases support a huge network of food producers made up of hundreds of organic family farms, thousands of organic cows, and over 200,000 organic acres.
We’ve also pioneered planet-friendly business practices—from offsetting our yogurt works’ emissions, to making yogurt cups from plants instead of petroleum, to making our own renewable energy, and much more.
Our old organic farming school is just a memory. But the thought and passion that started it in the first place have only grown stronger, and we’ve never stopped working for healthy food, healthy people and a healthy planet.
- See more at: http://www.stonyfield.com/blog/about-stonyfield/#sthash.jvUzgfog.dpuf
Back in 1983, our co-founders Samuel Kaymen and Gary Hirshberg were running a nonprofit organic farming school on a small New Hampshire farm. They were on a mission to help family farms survive, keep food and food production healthy, and help protect the environment. But the school needed funding.
So they put the farm’s seven cows to work (and all the helping hands they could wrangle) and began selling really good yogurt made without the use of toxic persistent pesticides or chemical fertilizers. Samuel and Gary did most of the work back then. They milked the cows, made the yogurt, and made sales calls and even deliveries.
The yogurt was a hit. A big one. And Samuel and Gary realized that a successful organic company could make a bigger difference for family farms, people and the planet than their school could. So they decided to run with yogurt.
30-plus years, and our mission is still healthy.
Today, our organic yogurts, smoothies, soy yogurts, frozen yogurts, milk and cream are sold in supermarkets, natural food stores and colleges across the country. And we make all of it without the use of toxic persistent pesticides, artificial hormones, antibiotics or GMOs.
We’re still located right here in New Hampshire—about 30 miles east of the old farm—but now our organic ingredient purchases support a huge network of food producers made up of hundreds of organic family farms, thousands of organic cows, and over 200,000 organic acres.
We’ve also pioneered planet-friendly business practices—from offsetting our yogurt works’ emissions, to making yogurt cups from plants instead of petroleum, to making our own renewable energy, and much more.
Our old organic farming school is just a memory. But the thought and passion that started it in the first place have only grown stronger, and we’ve never stopped working for healthy food, healthy people and a healthy planet.
- See more at: http://www.stonyfield.com/blog/about-stonyfield/#sthash.jvUzgfog.dpuf
We were working for healthy food, healthy people and a healthy planet even before we became yogurt makers.
Back in 1983, our co-founders Samuel Kaymen and Gary Hirshberg were running a nonprofit organic farming school on a small New Hampshire farm. They were on a mission to help family farms survive, keep food and food production healthy, and help protect the environment. But the school needed funding.
So they put the farm’s seven cows to work (and all the helping hands they could wrangle) and began selling really good yogurt made without the use of toxic persistent pesticides or chemical fertilizers. Samuel and Gary did most of the work back then. They milked the cows, made the yogurt, and made sales calls and even deliveries.
The yogurt was a hit. A big one. And Samuel and Gary realized that a successful organic company could make a bigger difference for family farms, people and the planet than their school could. So they decided to run with yogurt.
30-plus years, and our mission is still healthy.
Today, our organic yogurts, smoothies, soy yogurts, frozen yogurts, milk and cream are sold in supermarkets, natural food stores and colleges across the country. And we make all of it without the use of toxic persistent pesticides, artificial hormones, antibiotics or GMOs.
We’re still located right here in New Hampshire—about 30 miles east of the old farm—but now our organic ingredient purchases support a huge network of food producers made up of hundreds of organic family farms, thousands of organic cows, and over 200,000 organic acres.
We’ve also pioneered planet-friendly business practices—from offsetting our yogurt works’ emissions, to making yogurt cups from plants instead of petroleum, to making our own renewable energy, and much more.
Our old organic farming school is just a memory. But the thought and passion that started it in the first place have only grown stronger, and we’ve never stopped working for healthy food, healthy people and a healthy planet.
- See more at: http://www.stonyfield.com/blog/about-stonyfield/#sthash.jvUzgfog.dpuf
Back in 1983, our co-founders Samuel Kaymen and Gary Hirshberg were running a nonprofit organic farming school on a small New Hampshire farm. They were on a mission to help family farms survive, keep food and food production healthy, and help protect the environment. But the school needed funding.
So they put the farm’s seven cows to work (and all the helping hands they could wrangle) and began selling really good yogurt made without the use of toxic persistent pesticides or chemical fertilizers. Samuel and Gary did most of the work back then. They milked the cows, made the yogurt, and made sales calls and even deliveries.
The yogurt was a hit. A big one. And Samuel and Gary realized that a successful organic company could make a bigger difference for family farms, people and the planet than their school could. So they decided to run with yogurt.
30-plus years, and our mission is still healthy.
Today, our organic yogurts, smoothies, soy yogurts, frozen yogurts, milk and cream are sold in supermarkets, natural food stores and colleges across the country. And we make all of it without the use of toxic persistent pesticides, artificial hormones, antibiotics or GMOs.
We’re still located right here in New Hampshire—about 30 miles east of the old farm—but now our organic ingredient purchases support a huge network of food producers made up of hundreds of organic family farms, thousands of organic cows, and over 200,000 organic acres.
We’ve also pioneered planet-friendly business practices—from offsetting our yogurt works’ emissions, to making yogurt cups from plants instead of petroleum, to making our own renewable energy, and much more.
Our old organic farming school is just a memory. But the thought and passion that started it in the first place have only grown stronger, and we’ve never stopped working for healthy food, healthy people and a healthy planet.
- See more at: http://www.stonyfield.com/blog/about-stonyfield/#sthash.jvUzgfog.dpuf
We loved all of these yogurts! Our favorite was the Super Fruit Greek flavor.
It was packed full of flavors that we don't normally eat and we loved it! The French vanilla was perfect for our smoothies.
The blended peach was tasty as well. We loved them all!
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