What We Chose for Packaging Materials & Why

written by

Jared Frye

posted on

July 9, 2024

At C&F Farms, sustainability is more than just a buzzword – it’s a commitment we live by every day. From our farming practices to our packaging choices, we strive to reduce our environmental impact while delivering the highest quality products to your doorstep. 

You can read it on our shirts, we strive every day to “Leave it Better Than We Found It!”

When taking on the addition of a shipping program, we did a lot of research to find sustainable packaging. And when it comes to shipping frozen goods around the country, that can be a challenge! 

Today, we want to share with you the eco-friendly packaging materials we use in our shipping program and why they matter.

And first I should mention, we didn’t do this alone! We believe you have to know your strengths and know when to stay in your lane, so we have worked closely with Morissette Packaging to work through the best options for us.

Let’s jump in!

IMG_6456.jpg

Cardboard Boxes: Strong, Recyclable, and Eco-Friendly

Our journey for packaging begins with our cardboard boxes. Made from recycled materials, these sturdy boxes are designed to protect your farm-fresh products during transit. 

While we wanted to be as environmentally friendly as we could, strength was a huge concern here as well because keeping your investment safe in transit had to be a priority. 

And of course, cardboard is fully recyclable and biodegradable, ensuring that even when you’re done with them, they continue to have other uses and environmentally friendly ways to be recycled or reused. 

IMG_6461.jpg

Fiber Liners: Insulation with a Conscience

Let’s be honest though…the boxes were the easy part of keeping the footprint low on this one! 

Keeping your products frozen in transit is pretty much the crux of it all right!? 

This is where the homework, and due diligence really came into things. There are a ton of sustainable, eco-friendly, recyclable packaging materials out there…but they’re also so dang expensive unless you order 100,000 units at a time that we just couldn’t make that work! 

Again, working closely with our friends at Morrissette we were able to find something that came pretty darn close to perfect….without breaking the bank! 

These liners are made from a post-industrial, recycled natural fiber blend, all wrapped in a perforated recyclable plastic film, basically providing excellent thermal protection without the need for harmful plastic foam. 

You might need to separate the natural fiber from the plastic wrap, but so far every piece of this package is recyclable!

Back to the issue of keeping your products frozen, these liners are pharmaceutical grade. Meaning they are manufactured to such a high tolerance they are most commonly used in the shipping and transport of sensitive pharmaceutical items.

IMG_6459.jpg

Reusable Ice Blankets: A Cool Solution for a Sustainable Future

The last piece to the puzzle is of course what helps keep the temperature low inside of all that packaging?!

To ensure your products arrive at the perfect temperature, we utilize reusable ice blankets in our packaging. 

These ice blankets are designed to be used multiple times, reducing the need for single-use ice packs or costly and wasteful dry ice.

 Simply refreeze them and use them again for your own needs, whether it’s for a picnic, a road trip, or another delivery. By choosing reusable options, we’re taking another step towards minimizing waste.

Why It Matters

Choosing sustainable packaging materials is an important part of our commitment to the environment and to you, our valued customers. By using recyclable, compostable, and reusable materials, we’re reducing our carbon footprint. 

We’re only a small piece of this world, but we believe that every small step towards sustainability makes a big difference, and we’re proud to have you join us on this journey.

Thank you for supporting our efforts to deliver fresh, high-quality products in an eco-friendly way. We’re always looking for new ways to improve and appreciate your feedback. If you have any questions or suggestions about our packaging, please don’t hesitate to reach out.

Jared

More from the blog

Recipe: Bacon Ends & Potato Breakfast Hash

These chunks and pieces are the trimmed odds and ends left after slicing bacon slabs—but don’t let that fool you. They’re loaded with smoky flavor and come in handy when you want to elevate just about any dish. Give this simple breakfast hash a try and get to enjoy the goodness of the smoked bacon ends! Flavor: Smoky, hearty, and satisfying Serves: 4 Cook Time: 30–35 minutes Ingredients: 1 lb smoked pork bacon ends, diced 4–5 medium potatoes, diced 1 onion, diced 1 bell pepper, diced Salt and pepper Optional: garlic powder, paprika, or hot sauce Eggs, fried or poached (for topping) Fresh herbs (parsley or chives), optional Instructions: Cook the Bacon Ends: In a large skillet over medium heat, cook diced bacon ends until browned and crispy. Remove with a slotted spoon, leaving rendered fat in the pan. Add Veggies: Add potatoes to the pan and cook 10–15 minutes, stirring occasionally until browned. Add onion and pepper, season with salt, pepper, and any optional spices. Cook another 10 minutes or until soft. Finish & Serve: Return bacon ends to the skillet, stir to combine. Top each serving with a fried or poached egg. Garnish with fresh herbs if desired.

Recipe: Homemade Beef Bone Broth

Beef soup bones might look like something out of an anatomy class, but they’re the foundation of true, homemade broth—the kind that sticks to your lips and feeds your soul. Health Benefits: Loaded with minerals like calcium, magnesium, and phosphorus. Rich in collagen, glucosamine, and gelatin for gut and joint health. Immune-boosting and deeply hydrating. How to Use Them: Make Broth!!!! Great to just drink or use as a base for a soup or stew. Flavor: Rich, savory, deeply nourishing Yields: 3–4 quarts Cook Time: 12–24 hours Ingredients: 3–4 lbs beef soup bones (meaty and marrow-rich) 2 carrots, rough chopped 2 celery stalks, rough chopped 1 large onion, quartered 3 cloves garlic, smashed 2 tbsp apple cider vinegar 2 bay leaves 1 tsp black peppercorns Optional: sprigs of thyme, rosemary, or parsley Water to cover (about 12–14 cups) Instructions: Roast the Bones: Preheat oven to 400°F. Place bones on a sheet tray and roast for 30–40 minutes until browned. This deepens the flavor. Combine Ingredients: Transfer bones to a large stockpot or slow cooker. Add vegetables, vinegar, herbs, and spices. Cover with water. Simmer Long & Slow: Bring to a gentle simmer (not a boil). Skim foam as needed. Simmer for 12–24 hours. Strain & Store: Let cool slightly. Strain through a fine mesh sieve. Store in jars in the fridge (up to 5 days) or freeze for later. Tips: For a clearer broth, skip the vegetables until the last few hours. Freeze in silicone muffin tins or ice cube trays for convenient portions.

Recipe: Rustic Oxtail Stew

Oxtail is exactly what it sounds like—the tail of the cow—and it’s a hidden gem for folks who love rich, comforting meals. It’s a cut loaded with collagen, marrow, and just enough meat to make the most luxurious stew or soup you’ve ever had. Why It’s Worth Trying: Collagen-rich: Supports joint, skin, and gut health. Full of natural gelatin: Makes broth silky and nourishing. Deep beefy flavor: The longer it cooks, the better it gets. Try this easy to make oxtail stew and see all the taste and benefits of using oxtail. Flavor: Deep, rich, fall-off-the-bone comfort Serves: 4–6 Cook Time: 3.5–4 hours Ingredients: 2–3 lbs oxtail Salt and pepper 2 tbsp oil or lard 1 large onion, chopped 3 cloves garlic, minced 2 carrots, chopped 2 celery stalks, chopped 2 tbsp tomato paste 1 cup red wine (or beef broth) 4 cups beef broth 2 bay leaves 1 tsp thyme 1 tsp smoked paprika (optional) Optional: potatoes or parsnips for added bulk Instructions: Season & Sear: Pat the oxtail dry and season with salt and pepper. In a Dutch oven or heavy pot, heat oil over medium-high heat. Sear oxtail pieces on all sides until browned. Remove and set aside. Sauté Aromatics: Add onion, garlic, carrots, and celery to the pot. Cook 5–7 minutes, scraping up any browned bits. Deglaze: Stir in tomato paste and cook 2 minutes. Pour in red wine and simmer for 2–3 minutes to reduce slightly. Build Flavor: Return oxtail to the pot. Add broth, bay leaves, thyme, and smoked paprika. Simmer Low & Slow: Cover and simmer on low for 3–4 hours, until meat is falling off the bone and broth is rich. Finish & Serve: Taste for seasoning. Serve over mashed potatoes, polenta, or buttered egg noodles. Garnish with parsley.