ALEX CLARK: Whole Foods and Sprouts are upcharging customers under the impression they’re getting grassfed organic chicken and beef and selling meat from Tyson and Cargill, not to mention still serving a seed oil-infested hot bar.

What’s the solution? Know your local regenerative and organic farmers. Ask them hard questions. Build a relationship. Collapse Big Food. --Alex Clark

This is why I have a rancher… & a butcher & buy local- not at health food stores. https://t.co/lzjntPV3k9

— Wejolyn 🇺🇸 (@Wejolyn) June 27, 2024

Whole Foods and Sprouts are upcharging customers under the impression they’re getting grassfed organic chicken and beef. The curtain has been pulled back and they’re selling meat from Tyson and Cargill, not to mention still serving a seed oil-infested hot bar. Food & Wine (2017): According to a Bloomberg report, a growing percentage of Whole Foods' poultry and beef is now sourced from mega-sized producers, including Perdue and Tyson-owned brands. One way this occurs is that after the products are delivered to Whole Foods for final processing, the company packages the chicken under the 365 Everyday Value label and sells it in its stores, despite being available for a lower cost at other supermarkets. Additionally, while Whole Foods only sells meat that is certified as Step 1 or higher by the Global Animal Partnership (GAP), the company sources some of its beef from Meyer Natural Angus, which processes its meat in a Cargill facility in Colorado that also processes GAP-uncertified cattle simultaneously, albeit separately. Pictured today: screenshots between Jamieanneaesthetics and Sprouts, with them admitting their chicken is just Tyson. What’s the solution? Know your local regenerative and organic farmers. Ask them hard questions. Build a relationship. Collapse Big Food.

Why should a health conscious customer base continue shopping with these companies if they’re just becoming expensive Walmart?