At Impact Kitchen, our commitment to real food starts with real relationships. That’s why we’re proud to partner with VG Meats as they redefine how we raise and source protein using regenerative farming practices. Their beef shows up across our menu in some of your favourite items: from our grass-fed tallow braised beef, to the tallow jars you’ll find in our Grab & Go fridge, and the rich, flavourful bones we use to make our Beef Bone Broth from scratch.
A few weeks ago, we made the trip out to visit the VG Meats team in person at Hillview Farm in Norfolk County. It wasn’t one of those idyllic farm days - it was cold, rainy, and muddy - but in many ways, that made it the perfect setting to see what farming really looks like. Boots on the ground, rain in the air - we saw firsthand the commitment it takes to do things the right way, every single day.
We were welcomed by one of the VG brothers, Cory Van Groningen, who took us across the land, sharing stories and philosophies that guide how they farm. Their approach reflects the same passion and purpose we bring to every dish we make, grounded in respect for nature and a commitment to building for the future.
One explanation that stuck with us as restaurant people was a simple analogy about soil health. He asked us to picture two plates: one with a slice of whole bread, and the other with a pile of flour. If you pour water onto the flour, it runs off the surface quickly. But if you pour water onto the bread, it soaks it right up. The bread acts like a sponge, just like healthy, nutrient rich soil should. That’s what VG Meats is working to build every day: soil that can absorb, retain, and support life.
Later, we saw that idea come to life through a simple test: water was poured onto a section of their pasture soil, and we timed how long it took to absorb. 45 seconds. That’s incredibly fast and it’s a direct result of regenerative practices that prioritize soil structure, biodiversity, and natural cycles.
Regenerative farming isn’t just about sustainability, it’s about improvement. By rotating animals, planting diverse cover crops, and avoiding heavy inputs, VG Meats is restoring the land while producing high quality food with transparency and care. You can read more about what Regenerative Farming means to us at Impact through our web page here.
We left VG Meats with muddy boots (some sneakers), cold hands, wet jackets and a whole new level of respect. This wasn’t just a farm visit - it was a chance to connect with the people behind the food, and to witness what real impact looks like on the ground. It was a powerful reminder of why building for the future starts with partners who align with our values.
Watch for more from our visit on Instagram, and the next time you dig into one of our dishes featuring VG Meats, you’ll know it’s more than just a delicious ingredient - it’s a story of purpose, partnership, and progress.
A few weeks ago, we made the trip out to visit the VG Meats team in person at Hillview Farm in Norfolk County. It wasn’t one of those idyllic farm days - it was cold, rainy, and muddy - but in many ways, that made it the perfect setting to see what farming really looks like. Boots on the ground, rain in the air - we saw firsthand the commitment it takes to do things the right way, every single day.
We were welcomed by one of the VG brothers, Corey Van Groningen, who took us across the land, sharing stories and philosophies that guide how they farm. Their approach reflects the same passion and purpose we bring to every dish we make, grounded in respect for nature and a commitment to building for the future.
One explanation that stuck with us as restaurant people was a simple analogy about soil health. He asked us to picture two plates: one with a slice of whole bread, and the other with a pile of flour. If you pour water onto the flour, it runs off the surface quickly. But if you pour water onto the bread, it soaks it right up. The bread acts like a sponge, just like healthy, nutrient rich soil should. That’s what VG Meats is working to build every day: soil that can absorb, retain, and support life.
Later, we saw that idea come to life through a simple test: water was poured onto a section of their pasture soil, and we timed how long it took to absorb. 45 seconds. That’s incredibly fast and it’s a direct result of regenerative practices that prioritize soil structure, biodiversity, and natural cycles.
Regenerative farming isn’t just about sustainability, it’s about improvement. By rotating animals, planting diverse cover crops, and avoiding heavy inputs, VG Meats is restoring the land while producing high quality food with transparency and care. You can read more about what Regenerative Farming means to us at Impact through our web page here.
We left VG Meats with muddy boots (some sneakers), cold hands, wet jackets and a whole new level of respect. This wasn’t just a farm visit - it was a chance to connect with the people behind the food, and to witness what real impact looks like on the ground. It was a powerful reminder of why building for the future starts with partners who align with our values.
Watch for more from our visit on Instagram, and the next time you dig into one of our dishes featuring VG Meats, you’ll know it’s more than just a delicious ingredient - it’s a story of purpose, partnership, and progress.Later, we saw that idea come to life through a simple test: water was poured onto a section of their pasture soil, and we timed how long it took to absorb. 45 seconds. That’s incredibly fast and it’s a direct result of regenerative practices that prioritize soil structure, biodiversity, and natural cycles.
© Impact Kitchen, 2025
© Impact Kitchen, 2025
