Total loan: $10,000


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Washington, DC, United States / Food

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A loan helped produce fresh, frozen products with healthy ingredients, while reducing food waste.

Stacey's story

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.