55 Organic Food Business Ideas You Can Start Today [2023]

I graduated with a PhD in chemistry in 2005 and after working in academia for a few years as a nanotechnology researcher, I joined a small angel venture investment firm as a technology analyst.

One option was to get a regular job, or… we could start a brewery.

I participated in the founding of a few angel-backed companies and as the venture fund dried up, I joined one of the portfolio companies as Chief Technology Officer. The company, Amicrobe, Inc. is focused on developing biomaterials to address antibiotic resistance.

We started the food truck business in 2012.

We kept finding it very difficult to find locations to operate. We had a booker that we used to find our locations but fell short and we let her go. I took over our booking and found that most people did not want to book just one truck, not only that they were upset that most of the time the trucks didn’t show up or were late.

We learned the real need was not only helping the trucks but providing a turnkey service for the corporations. This was a game-changer for us, we were really struggling financially.

My personal story begins with my parents immigrating to Los Angeles to start a better life. Although ethnically Chinese, they were both born and raised in Japan as a result of my grandparents from both sides fleeing communist China. I was born in an extremely diverse neighborhood (we had around 7 different ethnicities on our block) near Pasadena, CA, before moving to Japan for 5 years between the age of 10-15.

I grew up playing sports and competing at a national level in Kendo, cross country, and track. I started Kendo at the age of 5 and competed at the national level in the United States and Japan. In high school, I was co-captain of our cross country and track team where we competed in the Division I state and national championships. It was through running that I truly learned perseverance and grit.

Unfortunately, at 19 years old, I became a paraplegic when I fell from 35 feet in the air in a snowboarding accident and shattered my back. Doctors told me that I would never walk again, but it furthered my drive and passion for adventure and trying new things. I finished college with degrees in Chemistry and Economics and continued to compete in marathons even got to train with the US Paralympic team.

It was actually a close friend’s idea to set up a kettle corn business in the Yukon. He had seen one set up down south (Vancouver) and thought it would take off in Carcross, a small community just outside of Whitehorse, that was starting to cater to tourists coming off the cruise ships from Skagway, AK.

When other work commitments did not allow him to follow through with his business idea, I stepped in to help. Eventually, I bought the kettle corn business from him and started to attend the Fireweed Community Market in Whitehorse.

Be open to new ideas and always be searching for creative ways to keep your product interesting.

I was born in Italy, schooled in the UK, started my career in France, then entered the spirits industry in Monaco. When I was given the chance to take a lateral transfer to the US in 2003, I jumped at it and moved to San Francisco. By 2007 I knew America was my home and became an American citizen. By the time I started my own company I had worked in marketing for about 25 years, 15 of those with Campari USA, the U.S. arm of multinational Campari spirits.

For the first 24 years of my career, I had marketed products produced by others. Then, in the 25th year, I was tasked with creating and launching a brand for the company, and Espolòn Tequila came to be. I am proud to say that it is often called “the Tito’s of Tequila” for its rapid growth, and this success gave me the itch to create my own products, rather than market others’. I tried to do this within Campari, presenting many models to show how this could work, but we could not come to an agreement.

So, in my mid-40s I walked away to launch Wolf Spirit Distillery, with the mission to live courageously with great purpose; to be honest; and, frankly, hell-bent on upending the system. Every day, I aim to inspire richer life experiences and to satisfy a literal and figurative thirst for what’s real.

I started the blog in 2014 while wrapping up a degree in nutrition. Instead of pursuing a postgraduate dietetic internship to become a Registered Dietitian, I started a personal training business. The blog was a side project and portfolio for freelance writing until 2017 when I decided to take the leap and work on it full time.

Perfect is the enemy of good. If I’d waited for perfection to start, I’d still be waiting.

While the blog was only making a few hundred dollars per month at that point, I’d read a ton of success stories and saw huge potential in blogging. So I quit everything else, cashed in enough savings to give myself a 6-month runway, and started publishing as much content as possible.

I have always been a strong-willed, hard-working, and sometimes stubborn person.

I’m definitely “The Achiever” on the enneagram test, so working for myself has been a great change for the most part. I stand up for what I believe in, especially when it comes to patient care.

After graduating with a Master’s degree in dietetics, completing a 2-year-long internship process and taking a huge exam I was so excited to start my career. My dream job (so I thought) was to be an intensive care unit dietitian, because I felt it would be challenging and rewarding.

I have been very passionate about nutrition and supplements since the early ’90s while serving in the Air Force. I remember seeing a picture of myself and how overweight I had unconsciously become. After seeing that picture I purchased a book about nutrition and supplements within six months I had lost over 50 pounds. I was hooked on helping people lose weight, gaining muscle, and live healthier lives. I started training and writing diet plans for friends and family members and realized this was my true passion.

After leaving the Air Force in 1995, I moved to New Jersey and worked at a gym selling memberships and personal training. In 1998 I moved back to Missouri to be closer to my son and start my first nutrition store. I scraped together everything I had saved working a construction job and begged my Mom and Dad to cosign a loan to open my first franchise store in February of 2000.

In 2009 I felt like I couldn’t take care of my customer and I was forced to sell products that I did not believe in. I sold my four stores in 2010 in hope of finding a franchise concept that cared about the customer as much as I did. I worked as a consultant for a few months with a new franchise concept. In 2011 I bought into the new franchise concept to finally change the way people thought about Nutrition stores. Quickly I learned the franchise was not the answer and I was growing more and more frustrated every day. I wanted to provide the best products for my customers and my hands were tied.

I am David Buchanan, a professional chef, and owner of Chefs-Resources.com, a website geared towards providing professional chefs with free detailed culinary info (seasonality, flavor profiles, etc.) about fresh fish, oysters, and cuts of meat, as well as tons of free kitchen management articles. Paid subscribers get access to our premium kitchen management resources such as Excel sheets (prep sheets, recipe templates, ordering guides, etc.), video tutorials, and kitchen management articles.

The site is not about recipes, but I am a Chef, so here is one of my favorite personal creations...seared scallops, spring pea puree, lemon beurre blanc, fingerling potatoes, golden beets, asparagus, corn kernels.

Hi all! My name is Andrea and I’m the founder of Golden Root. I manufacture and sell a caffeine-free Turmeric Latte Mix in Denver, CO.

Currently, I sell Golden Root online from my e-commerce site and to over 50 coffee shops nationwide. After a very eventful and strong finish to 2018, Golden Root is making an average of $4k/mo.

My name is Mason Woodruff, and I run Kinda Healthy Recipes, a food blog with around half a million sessions per month. We create recipes, guides, and resources for food-loving fitness enthusiasts.

My name is Amanda Bradford and I own Bradford Bakery. I started in the culinary industry 15 years ago and have done everything from restaurants to the Dalai Lama’s 80th birthday cake and celebrity catering events.

Our customers reach out to us because they know they are getting quality products that will meet the needs of their event and their dietary restrictions if they have any! We are a favorite of our local community and love that people are spreading the word about our business to their friends which we are seeing in our growing client list! Even in the past few months we have seen a 550% increase in our SEO on google and filled more orders for the community just by them recommending us and searching us on the web!

Hello, my name is Harris Derner and I am the co-founder of Brine Brothers, an All-Natural Premium Brine company. I started Brine Brothers in 2016 with my friend of 25+ years, Michael Belicose. Our current products are all-natural, drinkable pickle brines; ‘Darn Good Dill’ - the classic for pickle lovers and ‘Chili Cherry Fire’ - for those who like it hot. Pickle ‘brine’ (also referred to as pickle ‘juice’) is the liquid solution that transforms cucumbers into pickles.

Hello! My name is Casey White and I am the co-owner of Jaju Pierogi, alongside my sister Vanessa White. We started our pierogi manufacturing journey back in 2016 with farmers' markets and pop-up events. We both worked in the corporate world but knew pierogi may be something to explore.

As of August 2022, we are in multiple grocery chains and over 650 specialty independent stores. Our monthly revenue hovers between $80,000-$100,000.

My name is Stacy Moore. I am one of the founders of Healing Harbors with my business partner Ashley Lenz. We specialize in personal care and pet products made with CBD (cannabidiol) from hemp.

My name is Beth Baxter and I co-founded Camper Cafe, a mobile coffee van business. The idea for our business started with my partner’s love for vintage VW campervans. He had a rusty old shell of a T25 Campervan given to him, that he wanted to convert into a trailer for his motorbikes.

Although we never really thought about this ever becoming more than just a lifestyle business, we found we were turning so much work away from that in 2019 when the company was turning over around £150k from working only 70 days of the year, we decided that I should go full-time to see the potential.

My name is Kevin Gillespie, and along with Garrett Le’ Tourneau, we created Wax & Wick, the 100% soy candles with wood wicks.

Some notable differentiation between Wax & Wick and traditional candles is that our branding is simple, the style of the candle will fit with any decor, and we use only 100% soy wax and Fsc-Certified wood wicks. Our impact on the environment is intentionally small.

Hello! I’m Patrick Flynn – founder and CEO of Frag Out Flavor. We provide the absolute best spice blends and BBQ rubs for meals that bring families and friends together. With over 20 proprietary spice blends, we have something to satisfy even the pickiest of eaters. From sweet to savory, no heat to HOT, we've got you covered. As a veteran-owned and operated company, we stand behind those who defend our country’s founding principles, our communities, and the American way of life.

Kaori Becker, a Japanese-American woman from Bay Area, California, is the owner and founder of Kaori’s Kitchen.

Kaori runs this business with her mother, Yuki, and both are passionate about bringing forth Japanese culture & culinary experience to the forefront.

The founder studied to be an English teacher, but while in college, she started teaching her ramen skills which she acquired from her mother and grandmother, the owner of a ramen shop in Japan. Her love for Asian cuisine & her passion for teaching later inspired her to start her own business.

Kaori’s Kitchen started with Kaori and her mother giving mochi-making classes to the local people in the Bay Area. She later pivoted this business to sell mochi donuts in Columbus, Ohio, where she currently resides.

Before the pandemic, the founder used to offer physical classes for her mochi-making sessions. During the pandemic, she shifted the courses online, which resulted in a growth in the number of students.

She used the Verlocal platform to get the word out about her cooking classes, and in less than two months, her weekend classes were full.

Primarily, Kaori used to charge $35 per person for her mochi tutorial classes but later, word-of-mouth marketing, more than 200 positive reviews on Verlocal and her growing reputation allowed her to increase her rate to $75 per person.

Their classes are booked through Airbnb Experiences, Kari’s website, and Verlocal. Plus, they sell mochi donuts from their Ohio store and visit the local farmers market two to three times a month, where they sell around 350 donuts a day.

Currently, the company generates about $90,000 in revenue annually, of which $24,000 comes from Airbnb Experiences, making it a significant partner.

• Nate Dodson, is an urban farmer and the man behind MicroGreens Farmer. His objectives are to combat Crohn's disease and exert more control over the diet.
• Since the business was founded in 2016, they have assisted individuals in starting their own microgreens-related businesses.
• He initially only intended to grow for his own consumption, but soon realized that he could produce more than he could consume. As a result, he began to sell his produce, particularly microgreens, and thus his business got started.

Read the full story on sidehustlenation.com ➜

I am David Buchanan, a professional chef, and owner of Chefs-Resources.com, a website geared towards providing professional chefs with free detailed culinary info (seasonality, flavor profiles, etc.) about fresh fish, oysters, and cuts of meat, as well as tons of free kitchen management articles. Paid subscribers get access to our premium kitchen management resources such as Excel sheets (prep sheets, recipe templates, ordering guides, etc.), video tutorials, and kitchen management articles.

The site is not about recipes, but I am a Chef, so here is one of my favorite personal creations...seared scallops, spring pea puree, lemon beurre blanc, fingerling potatoes, golden beets, asparagus, corn kernels.

I’m Parker Garlitz, one of the Co-Founders of True Leaf Market. We are an independent seed company offering heirloom, non-GMO and organic seeds. We also offer growing supplies and starter kits. We sell to home gardeners up to professional growers. We offer traditional vegetable garden, flower and herb seeds as well as specialty seeds like microgreens, sprouts, and wheatgrass. The other Co-Founders are Lance Heaton, Kaitlin Jones & Robb Baumann.

I’m an elite ultramarathon runner, the world’s best wolf-dog dad, and the founder of Bluebird Provisions Bone Broth, North America's fastest-growing bone broth brand.

Now we’re doing 49,000 per month and growing 50% year over year. Our customers are active individuals aged 30-60 who are looking for natural ways to get better skin, and gut health and improve joint pain. We’ve increased our customer base by 5000% since we started.

• Malik King is the founder of Malik’s Fish Garden and a fish influencer from Toronto, Canada. He raises and sells uncommon and exotic fish as a side business while working as a freelance background artist in television & cinema.

• Malik sells his fish to local people and wholesales it to retailers. He mainly obtains unusual fish from other collectors and certain well-known South American fishermen.

• He breeds them for around one year and provides them per the customer’s need. He lives in one building flat, where he has 55 to 60 tanks for farming.

• Malik is of Sri Lankan ancestry, and after suffering in the war-torn political environment, he & his family immigrated to Canada as political refugees when he was 12. He began growing fish at seven, motivated by his father.

• Every month, he spends about $500 on fish meals and $100 on medicine. Aquamalik is his YouTube channel, where he gives fish farming guidance in live sessions.

• He makes roughly $5000 per tank by selling the fish. His annual net revenue from this side activity is roughly $45,000.

We are Audrey & Rob Wynkoop - the husband and wife team behind the Worm Bucket Indoor Composting Kit. Rob is a 20-year veteran of the U.S. Marines who has always had a knack for entrepreneurial ideas.

https://www.tiktok.com/@worm.bucket/video/7125466755044101418?isfromwebapp=1&senderdevice=pc&webid=7125437652541343278

I’m Logan Christopher, co-founder, and CEO of Lost Empire Herbs. We’re an ecommerce business in the herbal supplement space. We specialize in high-quality herbs from across the world that help people in different aspects of health and performance, most notably hormone support.

And it seems to be working! We’ve gone from starting the business on a table top to being in the mid-seven figures in revenue.