Advancing agroforestry and empowering communities in the South American Atlantic rainforest.
Continue readingA Case Study: Guayaki
Good Culture Moves to Support Farmers
By supporting and empowering our farmers and ranchers, we can accelerate this revolutionary movement to rebuild soils, sequester carbon, restore water cycles, improve food security and the functioning of our natural ecosystems.
Continue readingWhat is Regenerative Sourcing & Supply?
This course is designed for companies and brands seeking to engage directly with healthy soil solutions and regenerative agriculture through purchasing and supply chains.
Continue reading10 Ways to Love the Soil
Join us in showing a little love for the miraculous superhero beneath our feet.
Continue readingKiss the Ground’s Purchasing Guide – FREE DOWNLOAD
Kiss the Ground’s Purchasing Guide outlines how you can eat well, build soil, and regenerate the planet by making conscious purchasing decisions.
Continue readingA Regenerative Buzz With Our Friends from Guayakí Yerba Mate
We had the pleasure of spending time with Anna of Guayakí Yerba Mate recently where had an opportunity to dive into the Yerba Mate culture and spend time with like-minded friends who are living regeneration every day.
Continue readingSourcing Matters Podcast: The Recipe For A Regenerative Future
In this episode of Sourcing Matters, host Aaron Niederhelmanwe and Kiss the Ground’s Ryland Engelhart and Jesse Smith go deep into the current problems we are facing on the planet and discuss a new recipe for moving us forward towards a regenerative future.
Continue readingIntroducing Land to Market
Learn more about the first Regenerative Verification for meat, dairy, wool, and leather and why your consumer support is essential to the health of the planet.
Continue readingRealizing Regeneration: An Interview with Kiss the Ground’s Jesse Smith on Medium
The new Kiss the Ground Farmland Program is essentially setting out to connect restaurants and their customers to farmers and the landscapes that they steward in a way that allows for the dining experience to create value that ultimately will go back to the farmer.
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