In addition to the videos, visitors will find helpful fresh food storage tips, seasonal produce guides and details about Sub-Zero’s dedication to freshness through the garden at its headquarters in Madison, Wis. Sub-Zero corporate chefs use the produce grown at their Harvest Haven garden to feed more than 2,500 visitors of the training center per year.

“At Sub-Zero, we believe in the importance of fresh food and know that the many matters surrounding it have an impact far beyond just what you eat,” said Brian Jones, director of marketing for Sub-Zero Group, Inc. “We want to share the many unique perspectives surrounding issues concerning food, from where it is sourced to how it helps your community. We want to inspire people to think about the impact fresh food can have in their lives, as well as give them some real, actionable ideas for incorporating it into their routines.”

Several additional voices have contributed to the Fresh Food Matters movement, including The Atlantic, which visited local organic farms to hear from the farmers themselves how they’re bringing fresh food awareness to the masses, and a collection of food and lifestyle bloggers with their own fresh perspectives to share.

Giving Back With #FreshFoodMatters
Katie Stagliano, another Fresh Food Matters ambassador, shares the story of how, at nine years old, she learned the impact that fresh food can have on those who don’t have access to it. Stagliano grew a 40-pound cabbage for a school project and donated it to a local soup kitchen, where it helped feed 275 guests. That experience inspired her to start the nonprofit organization Katie’s Krops, a network of 100 youth-run gardens in 35 states.

“I started Katie’s Krops after learning that not everyone is lucky enough to have a say in what they eat or to know where their next meal will come from,” said Stagliano. “Everyone deserves to be able to eat fresh food, and Sub-Zero is helping me get closer to my goal of ending hunger by pledging to fund up to 25 new youth-run gardens.”

For every use of the hashtag #FreshFoodMatters on Facebook, Twitter, and Instagram from April to July 2016, Sub-Zero will donate $5 to Katie’s Krops, up to $25,000.

Fresh Food Matters Short Films
Stagliano’s is just one extraordinary fresh perspective. Each Fresh Food Matters short film features someone with a passion for food, from eating to growing, feeding to preserving, or in many cases, all of the above. The films illustrate the ways in which they have used fresh food to change their lives and the lives around them, and the movements they have inspired along the way. Below is an overview of the stories you’ll find on FreshFoodMatters.com:

• Daron Babcock, urban missionary and owner of the inner-city farm Bonton Farms, which provides fresh food and job opportunities for the surrounding community
• Tia Blanco, 18-year-old professional surfer and lifelong supporter of a plant-based diet, leading a vegan lifestyle since age 15
• Chef Ann Cooper, internationally recognized author, chef, educator and founder of the Chef Ann Foundation, which provides schools with tools to serve children healthy and delicious meals
• Ryan and Travis Croxton, cousins and oyster farmers who revitalized their family business, Rappahannock Oyster Co., and sustainable aquaculture practices in the Chesapeake Bay
• David Fisher, farmer and founder of Fisher Family Farms, which offers fresh produce to consumers through a Community-Supported Agriculture (CSA) program and local farmer’s markets
• Emily Flake, cartoonist for The New Yorker, often creating illustrations that comment on culture and food culture
• Lisa Leake, blogger and author of #1 New York Times best-selling book “100 Days of Real Food,” a guide to cutting out processed foods and incorporating whole food into meals
• Richard Morris, food producer and author of “A Life Unburdened: Getting Over Weight and Getting On With My Life” chronicling his journey to cut out processed foods, leading him to lose 150 pounds
• Adrian Miller, soul food scholar and author of “Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time”
• Daphne Oz, best-selling author, chef, and Emmy Award-winning cohost of ABC’s “The Chew”
• Tanya Phillips, owner of Bee Friendly Austin, certified beekeeper and educator
• Katie Stagliano, founder of Katie’s Krops, a nonprofit network of 100 youth-run gardens organized by its 17-year-old founder

A third-generation, family-owned company, Sub-Zero appliances are built in the United States using premium-grade materials. Developed with and for the design community, Sub-Zero products offer limitless design possibilities backed by more than 70 years of appliance expertise. For further information, please visit subzero-wolf.com.

About Sub-Zero
Sub-Zero Group Inc., headquartered in Madison, Wis., manufactures the global premium appliance brands Sub-Zero and Wolf. Founded in 1945, Sub-Zero, Inc. is the leading manufacturer of American-made luxury refrigeration, freezer and wine storage products. Specializing in food preservation, Sub-Zero pioneered the concept of dual refrigeration and prides itself on being the first company to store frozen foods at ultralow, “sub-zero” temperatures. In 2000, the Wolf brand was created as the premier maker of residential cooking appliances with the acquisition of brand rights from Wolf Range Company. Wolf joined Sub-Zero, establishing the brands as corporate companions and kitchen soul mates. In its third generation of family ownership, the privately held company also operates manufacturing facilities in Fitchburg, Wis., and Goodyear, Ariz. Both brands are continually recognized for the highest achievements in refrigeration and cooking innovation and customer satisfaction. For more information about Sub-Zero and Wolf, visit subzero-wolf.com or follow us on Facebook. at facebook.com/subzerowolf or Twitter at @subzerowolf. For Sub-Zero and Wolf Customer Care, call 800-222-7820.

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