Environmental Statement

Zero Food Waste

When you wash, prep, and cut over 1,000 lbs of fresh produce every single week, you wind up with a lot of vegetable waste. In the early days of The Real Dill, we were tossing around 200 lbs of food scraps in the trash every week. Cucumbers, raw horseradish, dill, and peppers were bagged up and taken to the dumpster. Throwing all of those scraps in the landfill never seemed like the best way to dispose of them. So, we partnered with a handful of local nonprofits and other organizations, which turn our food trash into compost treasure. Every week, we divert about 700 lbs of vegetable waste from the landfill and into the hands of our partners. That’s approximately 35,000 lbs per year! With these partnerships and a little creativity, we've successfully progressed forward on our journey to becoming a pickle company that achieves zero food waste. 

Certification 

We're proudly recognized by the city of Denver and State of Colorado as a Certifiably Green Business and a Gold member of the Environmental Leadership Program.