Everything we do is dedicated to making better tasting food, and that includes growing our ingredients sustainably. It’s not only good for the planet, but we believe you can taste the difference in every dish you cook.
Our story of sustainability isn’t just one story, it’s a thousand little ones that all come together to make the world a better, tastier place. Farmers, suppliers, and chefs – everyone has their own tale to tell, and they’re all doing their bit to help us source all of our agricultural ingredients sustainably by 2020.
Great food begins with the perfect seeds dropped into rich fertile soil where they’re lovingly nurtured by a responsible farmer who respects nature’s way of doing things.
We spent three years searching for the perfect Basil. With some help from our herb farmers and a library of ancient seeds, I tasted 145 different varieties to select three Basil types with the perfect strong and intense taste for our
Clemens Stiefvater Chef
Greg Coltman & Family
After months of growing and care, we pick our vegetables at the peak of ripeness. Then it’s a race against the clock to prepare them as fast as possible to lock in flavour and goodness.
How we preserve and lock in flavour in our products is just as important as how we grow our vegetables in the first place. That can mean drying, freezing, boiling, or turning them into paste – whatever suits the Continental recipe they’ll be making.
This is where the hard work comes together. We believe it leads to rich flavours, sweet vegetables, feel good food all round. Our chefs work closely with Continental farmers to make sure their love for growing great food makes a real difference in Continental products and in the meals you cook with them.