Matriark

Matriark Foods is a women-owned and women-led food company dedicated to upcycling farm surplus and fresh-cut vegetable remnants into healthy, commercially viable food products. Founded by Anna Hammond, a nonprofit leader with 25 years of experience in food systems and food insecurity initiatives, the company operates at the intersection of sustainable sourcing, culinary innovation, and social impact. Its products are designed for foodservice operators, retail channels, and emergency food distribution networks, making nutritious ingredients accessible across a wide range of institutional and consumer settings.

The company's core product line centers on upcycled vegetable ingredients that transform imperfect or surplus produce—material that would otherwise contribute to food waste—into clean-label, chef-approved culinary staples. Key products include Upcycled Liquid Mirepoix, a smooth puree made from lightly blanched trim of carrots, celery, and onions; Upcycled Vegetable Concentrate, a low-sodium alternative to traditional vegetable broth concentrates; and Upcycled Passata+, a tomato puree with roasted garlic made from upcycled plum tomatoes, suitable as a base for pasta sauces, soups, and stews. All products are free of additives and designed for versatility across high-volume culinary applications.

Matriark Foods serves a broad spectrum of foodservice clients, including college cafeterias, hospitals, corporate dining facilities, stadiums, fast casual restaurants, and elementary schools. The company has collaborated with major foodservice operators including Compass Group and Good Eating Company, and conducted a notable pilot with Google's food team to co-develop upcycled products that meet procurement and sustainability goals at scale. Its products are also distributed through emergency food programs, including partnerships facilitated by its certification as a Nourish New York vendor, which enables distribution to food banks such as FeedMore WNY while simultaneously supporting New York State farmers.

The company's supply chain model directly benefits American farmers by creating a reliable market for vegetables that do not meet cosmetic standards for traditional retail, thereby reducing on-farm food loss. This nature-positive sourcing approach is a central differentiator, positioning Matriark Foods as a solution provider for foodservice buyers and procurement directors seeking to meet carbon reduction and food waste diversion commitments without sacrificing flavor or operational efficiency.

The leadership team combines deep nonprofit, culinary, and financial expertise. CFO and COO Joyce Huang brings over 20 years of experience across banking, beverage, and nonprofit sectors, with credentials from the Wharton School, the International Culinary Center, and the Court of Master Sommeliers Americas. This dual emphasis on business rigor and culinary credibility underpins the company's ability to develop products that resonate with professional chefs and large-scale food buyers alike. Matriark Foods is certified through relevant institutional food programs and maintains a strong presence in the Northeast, with particular ties to New York State agricultural producers.