About
Our sterilization process.
Bottles and crates are rinsed then sterilized. We use high efficiency washers with heat boosters that sterilize our packs at a very high temperature (180F/82C). In addition to using high heat we use Bioxy Enviro, a broad spectrum disinfectant that has set a new standard as the first eco-safe bactericide, virucide and fungicide.
It is safe for food processing equipment and for sanitizing water systems. We also use Bioxy Enviro on our all our bottling, water storage and mixing equipment.
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Sustainability as the new normal.
We view single-use as a design flaw and aspire to help change mindset and behaviour around “throw-away” culture. Single-use packaging can no longer be considered normal. We are literally running out of room for our garbage.
Driven by eco-anxiety, we wanted to start a brand that was sustainable without compromise to ease or aesthetic.
“When you go eco, it typicaally doesnʼt look great and itʼs way more work or expense for the customer. We want to change that.”
Our team and HQ
Founder Michelle Donnelly, and her artist husband Mark Puchala own 100% of lark currently and work with hospitality veteran, and facility director Carlos Fernandes. The team collaborate with various consultants including; mixologists, brew masters, holistic chefs,chemical engineers, NSF food scientists, and fabricators from micro and mass brands.
__The facility was set up from ground zero, because of its unique needs - water and packaging storage, sterilization, brewing and bottling.
__Over 80% of our equipment is reclaimed or refurbished.
__Location was chosen for its proximity to densely populated areas, to maximize efficiency of reach and delivery routes.
__We currently use the most efficient small format delivery van on the market, the Mercedes Metris. When hybrid or electric become viable we we will add such an option to our fleet.
@lark_dff
If you’ve come this far, you probs want to know more, right?
4 quick things to leave you with.
1 We believe that being eco friendly is about commitment and the relationships you establish with your suppliers, your customers and the planet. You need to believe in, and trust each other. One example, is our current customer base; we don’t charge a deposit fee because we get 97% of our packs back. Our customers believe in us and the process. You cannot put a price on that.
2 Convenience, ego and inflated profits are devastating the planet and we want to try or absolute best to change this. From a packaging perspective, food and beverage are big “waste for convenience” offenders. We wanted to see if we could serve beverage and food with minimal waste, do it in a beautiful + easy way, while maintaining fair margins.
3 No single-use plastic EVER, and no micro plastics in our water. We are no-compromise in the transport and storage of our water. It comes to us from the spring in a stainless steel tanker is stored in stainless steel and then goes into our glass bottles. Our water never sits in plastic, EVER. (Many brands store water in plastic FYI)
4 We simply do not want to create more stuff. We don’t think the world needs another clothing, jewelry, or furntiture line (unless it’s insanely sustainable) The world is already too full of stuffffff. As a company and family,80+% of what we purchase is vintage or recycled. Clothing,furniture, equipment. There are so many incredible quality items that exist on this planet already, why do we need to buy so much new? As a global collective, if we moved beyond this obsession of newness (packaging, clothing, furniture, cars etc) and considered existing items, the impact on our world could be MASSIVE. Closed-loop takes so much new out of the equation. Imagine if closed-loop became a priority option for high volume food and beverages when possible? We can. :)