It turns out, quite a bit, if that company is Patagonia.
This manufacturer of outdoor apparel and footwear that we've frequently written about here at ϳԹ, in its quest to continue to make the world a better place, is introducing in three flavors: smoked black pepper, smoked chili pepper, and smoked teriyaki.
The company isn't switching paths from making clothing and footwear to producing food. But it sees an opportunity in sustainably harvested salmon jerky to influence and improve the fishing industry.
Working with Skeena Wild, a Canadian fish conservation organization, the company has identified sustainable, in-river fisheries that use selective-harvest techniques that produce higher quality fish and allow non-target species to survive and spawn.
Patagonia Provisions fish harvesting techniques has made it the first fish-industry business working in active partnership with conservation NGOs. Its processing plant in northern British Columbia provides local employment and is working toward a zero-waste operation with complete repurposing of all fish byproducts.
Learn more about Patagonia’s fish processing , and read about Patagonia founder Yvon Chouinard's for the project.
The ultimate trail snack, Patagonia’s salmon jerky is high in protein, low in fat and loaded with three times the Omega-3s of fresh salmon. Patagonia selectively harvests river-caught wild sockeye from strong, sustainable wild salmon stocks.
Available now, $12.50, Patagonia.com
–Berne Broudy