harm.less

Hampton Creek has a mission; a big, bold, seemingly impossible mission: to change the way the world eats. Unlike the platitudes spouted by a lot of companies, this is the real deal.

Since the organization’s inception three years ago, Josh Tetrick and his Silicon Valley-based team have worked to make healthier, more affordable food that’s accessible to the average consumer.

Their first target? Replicate the egg. With plants.

Needless to say, they’ve been successful. Milestones include:

• The egg-less Just Mayo has made a killing on the mayonnaise market, sitting on the shelves of Walmarts, Targets and Dollar Trees across the U.S. and cutting into Hellmann’s market share. It comes in four flavors, and is even rolling out in packet and dispenser form.
• The company just signed a deal with Foodbuy, a global procurement company that sells food to schools, corporate cafeterias, vending machines, conference centers and more. Millions of new people will be eating Just Mayo and Just Cookies (the company’s egg-less cookie dough product).
• Just Scramble, a scrambled egg substitute, may be released by the end of the year.
• And, thanks largely in part to a major misstep by Unilever, Hampton Creek is basically a household name.

This month, to celebrate a year’s worth of amazing occasions, the company is releasing a series of impact statements. The first was posted to Facebook last night.

Water from Hampton Creek on Vimeo.

1,386,826,449 gallons is a lot of H2O. To have saved that much water in one year is astonishing, and exactly what the world needs from its food manufacturers.

Bravo to this innovative company. Hampton Creek is changing the world, one sandwich at at time.

Can’t wait to hear how many eggs it’s saved …

(Also, if you’re in the Stony Brook, New York, area, Josh Tetrick is giving a talk entitled “Selflessness Is Profitable” on March 31. It’s at the Wang Center Theatre at Stony Brook University, and if you’re able, GO ALREADY.)