Apr 20, 2021
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Co-Founder and CEO of Belcampo, Anya Fernald, shares her mission to revolutionize the meat industry from the inside out, explains how ethically raised meats can boost your immunity while also helping the planet, and explores our spiritual and emotional connection to food.
Join us as Anya shares her mission with Belcampo to revolutionize the meat industry by farming meat the right way with regenerative agriculture and positive climate practices.
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Belcampo was founded with a purpose: to create meat that’s good for people, planet and animals.
What started as one mom’s desire to feed her family the healthiest meat possible became a mission to revolutionize the industry from the inside out. Belcampo is the pioneer of hyper-sustainable, organic, grass-fed and -finished, Certified Humane meats, broths, and jerkies. The company is on a mission to revolutionize the meat industry for the well-being of people, the planet, and animals by farming meat the right way – with Certified Humane, regenerative, and climate-positive practices, which means it’s better for you, the planet and the animals.
Conventionally raised animals are confined to feedlots and eat a diet of inflammatory grains, but Belcampo’s animals graze on open pastures and seasonal grasses resulting in meat that is higher in nutrients and healthy fats.
"A lot of the issues that we have with digestion have to do with the glyphosate, bleach, and antimicrobials that are in our food. For example, all flour is now treated with antimicrobials because of the E.coli issues so you don't get sick if you eat raw cookie dough. So, when people think they're intolerant to gluten, they may actually be reacting to a strong antimicrobial that their food is infused with. From an immunity perspective, clearing out glyphosate, bleach, and antimicrobials in our food is the number one thing to do." - Anya Fernald
"There are certain things I will never eat if they are not organic and that is anything that has a very thin skin and no protective exterior membrane. So, something like a blueberry, a strawberry, zucchini or lettuce. Avocado? No problem; I'll eat a non-organic avocado. Corn occasionally? Sure; It has a husk. If there's a cabbage that's not organic, I'll peel off the exterior sections before eating it but that's not my everyday choice. Be rational - the thinner the membrane as well as the sweeter it is inside, the more careful you need to be about organic foods. What about meat? These animals have all these organs that make them great at processing and filtering out toxins. Will you get glyphosate from a cow that ate GMOs? No way; you can't make a better machine that is able to filter out toxins than a cow but eating organic animals is more about being the change that you want to see in the world." - Anya Fernald
Anya Fernald is the Co-Founder and CEO of Belcampo. She is an entrepreneur, chef, and agriculture expert, appearing as a judge on the Food Network's Iron Chef America, Iron Chef Gauntlet, and The Next Iron Chef.
After experiencing the positive effects that eating clean meats had on her own health–and recognizing the impact of the quality of life of the animals we eat–she set out on a journey to produce the highest-quality meats there are, both in the ethics of how they’re raised as well as pure deliciousness.
Fernald was born on a raw-milk dairy farm outside Munich, Germany, while her parents were teaching and researching abroad. When she was 3 years old, her family moved back to the United States, eventually settling in Palo Alto, California.
After graduating from Wesleyan University with a degree in political science, she received a Thomas J. Watson Fellowship, leading to work as an itinerant cheesemaker in Europe and North Africa.
In November 2012, the first Belcampo Meat Co. storefront opened its doors in Marin County, California, following the opening of Belcampo Butchery, a 20,000 square foot, USDA-approved multi-species slaughter facility designed by animal welfare expert Temple Grandin, and a nearby 27,000-acre (11,000 ha) farm.
It has butcher shops and restaurants in Los Angeles, Marin, Santa Monica, San Francisco, San Mateo, Oakland, and New York. Belcampo also sells meat in Erewhon Grocery Stores. Fernald co-founded the company and serves as its CEO.
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