Austin: Speaking for all the carb lovers out there, flour is a very important ingredient and part of many cultures. But what exactly is regenerative flour, how is it produced, and how is it beneficial?
Paul: Regenerative flour is produced from wheat grown using agricultural practices that restore soil health, ecosystems and biodiversity – and that help reduce emissions. The growing process yields flour that is fresher, naturally nutritious, more flavorful, and traceable to the farm. We test every varietal of wheat for its suitability to our soils, and our farmers have committed to avoid the use of harmful herbicides and insecticides.
We also grind grain in small batches through stone milling, which intentionally incorporates all three parts of the wheatberry – resulting in whole-grain flour with more fiber, nutrients and flavor.
Our mission at Cairnspring Mills is to rebuild food systems, help farmers break free from commodity markets, and provide clean, flavorful grains and flour. Regenerative practices are at the core of this mission. We’re also working to prove that, unlike industrial mills, flour can be terroir-driven and provide economic resilience for farming communities.
You recently earned The Climate Label certification. There are two parts to this: the behind-the-scenes work, and the consumer-facing label. Let’s start with the first part. What was that process like and how has it changed the way you run the business?
At first it seemed a bit daunting, but we were grateful to have the support of one of your carbon coaches who walked us through the process and ensured that we were thorough in our assessments.
The first step was a deep dive into our production practices and an analysis of carbon accounting for Scopes 1, 2, and 3 emissions at the mill. It required an all-hands on deck effort with particular support from our Accounting, Financial, and Operations teams – aggregating information of who we’re purchasing from, what the distances are from each farmer to the mill, and more.
Going through this process has made carbon accounting part of our nomenclature at Cairnspring, and allowed us to create emissions reductions plans and start identifying strategies that will reduce our carbon footprint. For example, we’ll be integrating solar power at our second facility, which is scheduled to come online at the end of this year.
How do you talk about that process, and your choice to focus on carbon emissions, with your customers? And where does The Climate Label fit into that?
No flour company had ever earned The Climate Label certification, until now. We’re very proud of this fact and of our work to measure cradle to customer emissions annually, establish a climate transition budget, and fund a meaningful mix of climate solutions within and beyond our value chain. That’s why the certification is a centerpiece of our communications – through digital, sales, public relations, and social channels. We can now show customers and our community the climate benefits of our operation.
By the end of the year, when our second facility is online, we’ll also proudly display The Climate Label on our packaging.
Embarking on a journey to do all of this work can be complicated. What convinced you to move forward?
Customers were asking for it. But we also wanted to formalize our sustainability goals internally, and we believe that reducing our carbon footprint is good business – both financially and environmentally. It also enabled us to prioritize Scope 3 reductions at the farm level.
Let’s get back to your supply chain. Agricultural supply chains are some of the most complex systems on earth – yet you’ve said yours is “one of the shortest in the industry.” What does this mean and how did it come to be the case for Cairnspring Mills?
We partner directly with regional growers, sourcing grain from Pacific Northwest farmers committed to regenerative methods.
This means we’re connecting and creating relationships with farmers who are in the same region as our mill, versus buying off of the commodity market. Working with farmers in close proximity to the mill also means we’re reducing our carbon footprint.
You obviously work with a lot of farmers. Is climate change an important issue to them? How is it affecting them from season to season?
Yes, they do care because they see and experience climate impacts firsthand. Working directly on the land, farmers already see changes such as shifts in moisture, different weed pressure, and more frequent extreme weather events. In my experience, it’s not philosophical for farmers; it’s the reality in which they’re working every day. Climate change impacts their livelihoods – and is an inordinate burden on rural America. More extreme weather events are necessitating changes in farming and cropping. The promise of regenerative agriculture is that it builds resilience into the farm system.
What would you tell other food brands about why voluntary climate action matters for their business – not just the planet?
What kind of a business are you, and what kind of a business do you want to be?
Climate action builds resilience into your business. It helps to identify unnecessary waste. It normalizes discussions around sustainability. As a food brand, we rely on a resilient agricultural economy. In many ways, it’s just good business.
Climate action also helps differentiate ourselves and avoid greenwashing accusations. The process we’ve undertaken with The Change Climate Project is intensive and ongoing – our goal is a continual reduction in carbon. Our approach isn’t just “buy carbon credits and say we’re neutral.” The Climate Label offers verified proof of our approach and investment in solutions.
Last but certainly not least, what’s your favorite seasonal recipe that you’d recommend for our readers?
One of my personal favorites is the buttermilk spice baked cake doughnuts – and they’re quick to make, too. But I also encourage lots of recipe browsing on our website!
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For more than two decades, Austin has worked to create new markets and build demand for climate solutions. He believes companies and individuals can make a huge difference for the climate if they're just shown how. Outside of his quest to build the world's best climate certification, he tells dad jokes, rides bikes, and loves to adventure in New England's great woods and waterways.
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