Whether it’s spoilage before it ever hits a shelf, trimming losses in restaurant kitchens, or forgotten leftovers in home fridges—food waste takes a heavy toll on our environment and food security. At Joyce Farms, we’re committed to a different path. Here’s how we fight waste at every step:
We raise and process animals with respect—and we strive to use as much of each animal as possible, not just the “prime cuts.” Most unique culinary experiences come from appreciating the wide array of palette-building textures and flavors that can originate from just one animal. Our chefs and home cooks alike use bones for broth, off-cuts for charcuterie, and organs for deeply flavorful dishes. It’s a philosophy rooted in tradition and taste—not trends. It’s the sharing of a heritage, not just nutrient-dense and flavorful eats.
At Joyce Farms, packaging is part of the promise. We put just as much care into how our products are packed and shipped as we do into how they’re raised—because extending shelf life and reducing spoilage starts long before the kitchen.
From vacuum-sealing to cold-chain precision, our approach helps ensure that every product stays fresh longer. That means less waste, more flexibility for chefs and home cooks, and more opportunities to enjoy our meats at their peak.
The farms that raise our Heritage animals use regenerative agriculture to build systems where very little goes to waste. From composting organic matter to using livestock impact to improve soil health, these farms work with nature—not against it—to prevent overproduction and reduce loss before harvest. These practices don’t just grow more resilient food—they help ensure fewer inputs are wasted, fewer crops are lost, and every part of the process serves a purpose.
Waste-fighting starts in the field, but it shines in the kitchen. Chef Steven Satterfield is one of many culinary pros using Joyce Farms products to turn “scraps” into standouts. From beet tops to chicken backs, he finds the flavor in what others throw away.
🔗 From Waste to Taste: See how Chef Steven Satterfield is changing the game
For more practical strategies to reduce food waste, especially in the kitchen, explore:
At Joyce Farms, we believe food is too precious to waste—and flavor is worth fighting for. Whether you’re a chef, a home cook, or a conscientious eater, we’re proud to be your partner in building a more thoughtful, waste-conscious food culture.
This #StopFoodWasteDay, make every bite count.
Follow the full journey of our Poulet Rouge® Chicken—from eggs in France to 12 weeks of pasture-centered care on Carolina farms.
Another AA for Joyce Farms! Our latest food safety score highlights the pride, care, and commitment that goes into every product we produce.
In the wake of Hurricane Helene's devastation, Asheville’s culinary community is coming together to offer more than just food. From hosting fundraising events to donating meals and resources, these chefs, restaurateurs, and food artisans are playing a vital role in relief efforts, feeding hope to those in need.
