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Bloom Microgreens Will Debut New Packaging at SAVOR the Central Coast

Bloom Microgreens new eco-friendly packaging, updated by Recipe Marketing, refreshes the company’s brand before Sunset Magazine’s food and wine event.

San Luis Obispo, CA, September 21, 2011 --( Bloom Microgreens, a local company that specializes in providing the Central Coast with micro lettuces, shoots, and herbs, will debut its new eco-friendly packaging at Sunset Magazines, SAVOR the Central Coast event. The new packaging material is plant-based instead of petroleum based, making it biodegradable and compostable. The packaging was updated by Recipe, a food and beverage marketing firm in San Luis Obispo.

“I wanted to use packaging that was not only better for the product, but also better for the environment. I have, from the beginning of Bloom Microgreens, looked to be sustainable as a company,” said Kara Wood, owner of Bloom Microgreens.

Wood won a Facebook contest for a packaging makeover from Recipe Marketing in April. To win, entrants had to “Like” Recipe’s Facebook page, then explain why their packaging deserved a makeover. Wood was picked out of nearly 100 contestants who entered. The packaging makeover included an updated label design, as well as a recommendation for new plant-based containers.

“The redesign had three aspects to it - form, function and design. The form and function became ‘green’ with the new labels and containers. As for the design, it was important to make Bloom’s retail label look and feel the same as the wholesale label so consumers knew they were getting the same fresh, quality product the wholesalers were getting,” said Frank Scotti, creative director at Recipe.

Bloom Microgreens will showcase the new packaging at a booth in the Backyard Farm area at SAVOR the Central Coast this month. Wood will also be giving demonstrations and talks on how to grow your own microgreens, as well as providing product to many chefs during the event.

“I am very excited to be invited back to SAVOR this year. The number of people that experience the talent of the food, wine and farming industry in three or four days is so powerful. This area is really a leader in sustainable farming, viticulture and farm to table efforts. I can’t wait to share with everyone what we did,” said Wood.

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Christine Gorney

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