The Cleanest Line

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    My Footprint - All That Rots

    A new citizen is emerging. That citizen is engaged, concerned, and most of all, confident; confident in his or her choice as a consumer, confident in his or her power as an employee, confident that change is possible.

    The Footprint Chronicles were developed to document the changes we’re making as a company to lighten our environmental impact and do less harm. These chronicles are as much an inspiration to Patagonia employees as they are an outgrowth of our personal values. The “My Footprint” series shares the stories of Patagonia employees who have been inspired by the Chronicles, and whose inspiring lives help fuel the vision of what we can do as a company.

    Their stories are offered here, glimpses of individual footprints spotted along the path toward positive change.  We invite you to enjoy these personal accounts, and share your own in the Comments included with these posts.


    1cafe We have a café here at Patagonia HQ in Ventura that serves breakfast and lunch to some 150-200 employees and visitors. Along with daily entrees, we have a full salad bar with largely organic fixings. Food-prep and plate-scrapings at the Lost Arrow Café generate about 50 lbs. of veggie refuse a week. Rather than throw it away, we compost it.

    2nick_kitchen Some afternoons, Nick Velasquez, one of the creative geniuses in the kitchen, partners with Kevin Dee, another environmentally minded employee who makes clothing in our sample room. The two wheel a big bucket of veggie scraps, coffee grounds, spent paper napkins, eggshells and other compostables across the parking lot to our on-site bin. Ours is a custom-built container made of plastic wood - which doesn't warp as readily as the real stuff - wire and corrugated tin. It has three compartments: a starter, middle and finish.

    [Top: The Lost Arrow Café at Patagonia HQ serves up tasty, mostly organic goodness every day. Right: Nick Velasquez preparing delectables. Photos: Jim Little]

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