• We do not market any species of plants protected by the law on threatened and vulnerable species, plants such as wild leek or wild ginger. Unfortunately, those two plants are still sold to restaurants and we continue to inform foragers, distributors and chefs of existing laws.
• We ensure that all species harvested can sustain a commercial harvest. In general, the harvest of fruit has no significant impact on a plant population. The harvest of branches or leaves has to be evaluated on a case by case basis. The harvest of roots kills the plant. It is therefore very important that commercially harvested plants be abundant and have a high reproductive capacity. Other than greater burdock and evening primrose, we market no roots or tubers.
• We practice forest management and wild gardening whenever possible thus enhancing productivity for ourselves and for the local fauna.
• We work with experienced or formally trained harvesters, people who share our values. We question them on their work practices and visit their work sites whenever possible.
• We believe that the sale of wild foods offers economic, social and environmental development opportunities for rural communities and that the sustainability of this work will be anchored in solid educational programs. Hence our workshops for foragers, distributors, chefs and the public.