All Goode Foods products are canned and sealed immediately after each harvest to retain the highest amount of nutritional value. Our beans and vegetables are gluten-free non-gmo and canned without any added sugar or artificial ingredients. Our field teams use a systematic approach to planting our crops and predicting yields and harvesting dates.
Precision Fertility Application: We work with our growers to employ GPS systems to optimize planting, cultivating and spraying. The technology helps farmers improve soil quality, utilize every acre, reduce chemical application by eliminating overlap, and maximize crop yield. They also utilize farming practices that reduce soil compaction, mitigate soil erosion and save fuel.
Nutrient Optimization: Soil samples are sent to a lab for analysis to determine farmland nutrient levels, and our growers use the results to minimize fertilization application. We also continuously test new and improved varieties of seeds to increase yield and quantity and reduce the need for chemical additives.
Energy Efficiency: At our plant and distribution center, we prioritize reducing energy demands while controlling customer costs. Battery-operated forklifts reduce air pollution, air doors maximize freezer temperature control, and energy-efficient lighting and motion sensors reduce electricity needs. We recapture heat from boiler exhaust to use in our food processing operations, and piping insulation helps reduce heat loss. Recently, we replaced aging lighting fixtures with LED fixtures in our plants, warehouses and parking lots; installed variable frequency drive systems on boiler fans and pumps; and updated compressed air equipment to minimize leakage. These projects reduced plant energy use, qualified for energy rebates and improved the power capability of our equipment.
Reduced Water Usage: Our facilities have installed water recirculation piping and updated equipment to reduce water consumption, like new pressure spray nozzles, regulators and washers. One newly installed bean washer is saving 10 million gallons of water a year at just one location. We’ve also developed a closed-loop piping system to recapture heat from vegetable processing to heat water for boilers and for cleaning and sanitizing equipment. This reduces our water use by millions of gallons each year and reduces the amount of natural gas needed to heat water to the necessary food safety temperatures. In addition, replacing freezers with newer models has reduced frost buildup and the need to use extra water to defrost them.
Harvested products with imperfections and plant waste that is unavoidable in the commercial processing of our vegetables is collected and sent to area farmers to be used for animal feed or used as fertilizer for our fields. Finished products that don’t meet our stringent quality standards but are still safe for human consumption don’t go to waste either. We donate these products to local Chicago food banks, disaster relief food drives, and community events.