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It has been a dozen years since Patagonia blazed a trail with efforts to increase the apparel industry’s use of organic cotton. Now, the company is setting its sights beyond apparel and outdoor gear to transform the packaged-food industry.

Today with the introduction of three flavors of Wild Salmon Jerky, it’s launching Patagonia Provisions, a new line of sustainable foods. Bloomberg Businessweek spoke with Eric Neuron, who is heading up the effort, to learn how the company is managing spawning seasons, selecting jerky flavors, and trying to save a salmon species in the process.

Click here to read the Bloomberg Businessweek interview with Neuron > 

Click here to read the SeafoodSource commentary “Seafood snacks: An untapped market?” > 

MadelynKearns

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