Vegan Cheese Brand Miyoko’s Aims to Convert California Dairy Farm Into Plant-Based Facility 

This week, vegan brand Miyoko’s Creamery announced its intent to convert a California dairy farm into a research and development facility for plant-based products. Miyoko’s will provide funding, expertise, and a contractual agreement to support the selected farm in transitioning into a facility that produces new and existing Miyoko’s cheese and butter products. Dairy farmers nationwide have struggled to remain profitable amidst a number of changes in the modern food industry, including Giacomazzi Dairy—known as the oldest operating dairy farm west of the Rocky Mountains—which began transitioning away from milking cows to growing almonds last month after five years of dwindling profits. “Farmers are struggling, farms are closing, livelihoods are threatened, and we want to help the American farmer stay true to the land,“ Miyoko’s Founder and CEO Miyoko Schinner said. “We can’t truly move to a compassionate food supply without the support and participation of the farming community. They are integral to our ability to eliminate animal agriculture and lead us to a compassionate and sustainable food supply.” With the support of nonprofit Farm Sanctuary, Miyoko’s will begin its search for a dairy farm partner In early 2020. “We share Miyoko’s vision for a compassionate food system and are looking forward to working with them to help farmers become part of a cruelty-free, more sustainable, plant-based food future,” Farm Sanctuary Co-Founder Gene Baur said. Earlier this month, non-profit groups Agriculture Fairness Alliance and Lobbyists4Good met with members of Congress to propose the At-Risk Farmers Act, a pilot program that would grant funds to groups to assist animal farmers who want to transition to sustainable endeavors such as supplying the plant-based foods market.