Maryland

Seth and Spike are on a mission to introduce a fresh approach to food. These chef-crafted snacks are made from mushrooms grown by Phillips Mushroom Farms in Kennett Square, Pennsylvania. The flavor combinations showcase each ingredient while addressing food waste, supporting biodiversity and using recyclable packaging. At 150 calories or less per bag, this is a snack you can celebrate.

Browse Eat the Change Products

FireFly Farms produces cheeses using local goat’s milk. Founded in 2002 by Mike Koch and Pablo Solanet, FireFly Farms is committed to using apprenticed cheese makers rather than machines in their process. Their cheeses are scooped, turned, salted, washed, brushed and wrapped by hand.

HEX Ferments puts a strong focus on environmental consciousness — they’re a certified B-Corporation and 100% wind powered. Their kombucha bottle exchange program has kept thousands of pounds of glass out of recycling streams. Oh yeah, and they make delicious sauerkrauts, kimchi, seasonal ferments and kombucha from local produce.

Nfuse deodorants cofounders Emily and Ann created their own concentrated blend of magnesium-rich deodorants. Based in Owings Mills, Maryland, Nfuse deodorants are made without aluminum and do the job deodorants need to do: neutralize odor and keep you smelling fresh.

Based in Ellicott City, Maryland, Shea Radiance sources their shea butter directly from women-run cooperatives in West Africa. Through the 1,000 Women Project, cofounder Funlayo Alabi provides Nigerian producers with cooking stoves for their personal use and commercial stoves to increase production capacity and economic independency for women.

A vegan bakery, Sweet & Natural combines soul food and veganism to create unique treats, including gluten-free options. Sweet & Natural focuses on baking with ingredients like spelt flour and never using hydrogenated oils.