Buchi Kombucha Case Study: Journey to C.L.E.A.N.® & R.A.W.® Food Certification
Forum Date: October 8, 2024
What was covered in this Forum:
- The significance of C.L.E.A.N.® and R.A.W.® Food Certification and its impact on the global food industry
- Buchi kombucha journey to becoming certified, how it reflects their mission for health and sustainability, and how Buchi Kombucha not only meets but exceeds these standards, embodying the essence of clean & raw food
- The science behind the certifications, including the role of CytoSolve® technology in determining the bioavailability and nutritional value of ingredients
Donate to support the advancement of the C.L.E.A.N.® and R.A.W.® Food Certification.
Schedule a meeting to become a local affiliate taking this certification into your community and neighborhood to identify and certify those manufacturers who produce foods to the standards of the C.L.E.A.N.® and R.A.W.® certificates. If you are interested in doing this, setup time to learn how to become an affiliate.
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About Buchi Kombucha
It started as a simple idea: brew and share kombucha with our community. They were born at the farmer’s market and grew up at a shared community kitchen in the mountains outside Asheville, NC. At the time, only 1 national brand of kombucha was on the shelf and people were thirsting for something that tasted more like home. In the winter of ’09, they moved into a retired wine distribution warehouse secluded amidst an organic farm which they have since transformed into the first commercial kombucha brewery in the southeast.
Buchi isn’t only 2 moms anymore — along the way they have gathered a talented tribe of workers and growing a community who thirst for life and believe business can be a force for good in the world. Through grassroots support and the rapidly expanding capacity of good ideas to spread, They now offer their kombucha up and down the east coast.
About C.L.E.A.N.® & R.A.W.® Certification
Starting the early 1990’s, raw food gurus emerged, leading what is now known as the Raw Food Movement. These gurus, with perhaps sincerest intentions, created this movement to foster a more healthy approach to eating food in their natural state. Over the past 20 years, some aspects of this movement became more cult-like and “religious”, moving away from their original intentions to help the consumer, and placing it more on the personality of the gurus themselves. Many new products, educational seminars, conferences etc. resulted from this growing movement. Based on some reports, the raw food movement is nearly a half-billion dollar industry today. As the industry has grown, and new products appeared on the shelf, retailers such as Whole Foods Market have become concerned about the safety of raw food products, and understanding what raw food is. Such concerns and questions reveal an underlying conclusion on not only what is “raw” but also what is “good” and “clean” food. We have been told, far too many times, what kind of food is “bad”. But rarely are we told what is good food. We’re told not to eat too much fat, sugar is bad, stay away from chemicals and pesticides etc., but what is good food? What is clean food? What is raw food? Is there a systematic and scientific way where we can identify what is good food?
