Whole Foods Market first opened its doors in 1980 with the mission to push the dialogue around food, nourishment, and the environment.  Forty-one years later, Whole Foods Market has set the gold standard for high-quality food retail, and rigorous Quality Standards have been integrated into almost everything the company does.
Behind the aisles, Jamie Yael Katz (who started her career as a Whole Foods Market cashier) and the rest of the Whole Foods Market Quality Standards team  sets standards with your health and the environment in mind. Whether that's visiting the farms producing bananas as part of Whole Foods Market’s growing "Sourced for Good" program or revising their 150 banned ingredient list for food to ensure it correlates with modern science and research. 
In this episode, we discuss Whole Foods Market's approach to food ingredients, making shopping for things like seafood, eggs, and meat a stress-free process and why when you choose to purchase in  Whole Foods Market, whether it's their Whole Foods Market and 365 by Whole Foods Market private label brands or anything else, you're never compromising on quality for you or your family. 
Thank you to Whole Foods Market for sponsoring this episode!
You will learn about...
The premise of Whole Foods Market
Establishing ingredient standards 
Their “Sourced for Good” program
Sourcing meat, eggs and seafood
New developments from Whole Foods Market



Click here to for a department-by-department deep dive of their Quality Standards: https://bit.ly/3yW0I6R (https://bit.ly/3yW0I6R)  


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