What's In A Cup?

Can you make yogurt using the laws of nature as your guide? An enthusiastic yes! We’re turning the familiar notion of the polluting and waste-producing factory on its head. Stonyfield is aiming for a zero waste facility by 2017. Look at the myriad ways we’re finding to meet that goal.

Packaging isn’t the biggest piece of our environmental footprint but it’s big enough and that’s why we’ve always searched obsessively for the best possible containers for our environmentally friendly yogurts. Join us for a look inside what’s outside and discover what Gary calls the ‘holy grail’ of packaging.

From the very beginning, Stonyfield has been yogurt on a mission. The challenge we set ourselves is simple, yet profound: is it possible to produce food in a way that allows everybody from farmer to consumer to win?

On the island of Crete, the connection between the people and the land runs deep. It’s where our Co-Founder Gary first tasted Greek yogurt, and he returns to share with us how and why that connection inspired him to create Oikos Organic Greek Yogurt at Stonyfield.

One of the most ecologically expensive crops in our diet is sugar. That’s why we searched for a producer who shares our belief that there has to be a better way. Join our Co-founder Gary in Brazil and see how organic sugar cane is grown and harvested.

Why organic? Ever heard of anyone who’d like a dollop of chemicals on their fruit? Neither have we. Bananas or strawberries, peaches or raspberries--find out why we buy organic fruit (millions of pounds of it) for our yogurt.

Yogurt begins with milk, a truly miraculous gift from nature we take for granted. But not all milk is created equally. See why we think organic is the way to go if you’re thinking healthy people, healthy cows, healthy farmers and a healthy planet.