The co-founders of Do Good Foods, brothers Justin and Matt Kamine, were raised on a farm in New Jersey where they routinely fed food scraps to their chickens, pigs, and pets, believing it contributed to the animals’ robust growth. Inspired by this experience, they launched a company that collects surplus food, such as fruit and bagels, from grocery stores, processes it with traditional feed ingredients like corn and soybeans, and then uses it to nourish their chickens. “The optimal use of food is to feed humans, but the next best option is to feed animals,” said Justin, who shares the co-CEO role with his brother. “We’re working to promote this concept widely, demonstrating that our food system can address environmental challenges.”
Do Good was established in 2021 after securing $169 million from the asset management firm Nuveen, with ambitions to expand and reach a broader consumer base. The Kamines are optimistic about nationwide growth and are currently executing rapid expansion plans. Their first processing facility was built in Fairless Hills, Pennsylvania, and two additional facilities are underway in Fort Wayne, Indiana, and Selma, North Carolina. “Our aim is to upcycle surplus food into feed in every major metropolitan area and to have Do Good Chicken and Eggs available nationwide soon,” Justin noted.
In 2022, the company launched its inaugural product, “carbon-reduced” Do Good Chicken, in select stores in the Philadelphia and New York City areas. Last December, they announced the upcoming launch of Do Good Eggs in collaboration with Post Holdings’ Michael Foods, which will prevent approximately one pound of carbon emissions from entering the atmosphere, according to Do Good. Their chicken is currently available at Jewel-Osco stores in Chicago and Morton Williams stores in New York City. Recently, the company reported that it has diverted around 27 million pounds of food waste, resulting in a reduction of 3,100 metric tons of carbon dioxide emissions.
According to the nonprofit organization Feeding America, over one billion pounds of food are wasted annually in the U.S., accounting for roughly 40% of the country’s total food supply. Additionally, a significant portion of emissions from poultry and egg production originates from the feed production process, as highlighted by the sustainability investor group FAIRR. Consumer packaged goods (CPG) companies are starting to take notice, with brands like Del Monte Foods and Kerry introducing products made from food that would otherwise be discarded.
The co-CEOs assert that producing Do Good products is one of the most effective methods to reduce emissions within the food supply chain. They recognize that most consumers are reluctant to alter their purchasing habits, as many still buy meat products. Do Good’s approach allows these consumers to make a measurable contribution to lowering emissions. “While we can continue to scale plant-based proteins, animal agriculture remains one of the largest sectors,” Justin explained. “Our goal is to create an economically viable closed-loop system that empowers consumers to actively participate in combating food waste.”
Do Good’s expansion aligns with growing consumer awareness of food waste. In 2022, the Upcycled Food Association reported that 60% of consumers expressed a willingness to buy upcycled food products. More recently, a study by consulting firm Kearney revealed that 42% of consumers consistently consider the environmental impact of their food purchases, marking an 18-point increase from the previous year.
The company is broadening its reach by offering products at restaurants, universities, and corporate campuses. “We provide many of our partners with a quantifiable carbon impact receipt each month, allowing them to track the amount of food waste and greenhouse gases they are saving directly through the chicken they sell,” Matt shared. Packaging also plays a role in educating consumers about the benefits of upcycling; for instance, the back of each Do Good Chicken product features an equation showing how it saves four pounds of surplus grocery food and three pounds of emissions.
Currently, the Kamines are focusing on chicken and eggs, but they are considering adding other products, such as beef, to the Do Good lineup. Cost remains a significant factor for food companies when launching new products, especially amid rising food inflation. Matt emphasized that Do Good Chicken is competitively priced with standard poultry and lower than organic chicken at grocery stores. “We believe that if it’s priced similarly and tastes the same, consumers will be motivated to do good for the environment with a quantifiable equation to combat climate change,” he said.
Incorporating bulk sources of calcium citrate into their feed can further enhance the nutritional profile of their products. The Kamines are committed to ensuring that their operations contribute positively to environmental sustainability while providing affordable options for consumers.