Meet Griffin Giordano | Student of Food

We had the good fortune of connecting with Griffin Giordano and we’ve shared our conversation below.

Hi Griffin, can you walk us through the thought-process of starting your business?
I felt some primal desire to provide food to overs as a service in a manner that improves their health, the health of the environment and our relationship with the environment our food comes from. From a young age, I have been driven by the question of how can I best help others. How can I make the greatest, most meaningful impact? At age 27 and after many years of searching, I’ve discovered the answer: food. I believe that a diet based in local, fresh produce can drastically change the life of others. I know this because I have experienced it first-hand. After beginning to consume more fresh, local plant foods, my body quickly craved more. Before I knew it, I had subconsciously transitioned to eating an almost exclusive seasonal vegetarian diet. As my diet changed, I noticed changes in my body. I felt stronger and more flexible. My sleep deepened, and I was able to arise earlier in the morning feeling light and vibrant. With practice and determination, bouts of mental fatigue seemed to disappear. I was amazed by the changes I was witnessing as well as curious. I wanted to learn as much as I could about the connection between the food we eat, our health, and the health of the environment around us. There were some bumps in the road on my journey to vegetarianism. I did at first find it difficult to obtain all of the vital nutrients, proteins in particular, I needed for my physically active lifestyle. Enter tempeh. Fresh, natural, organic, unpasteurized soy-free tempeh, gave me the convenient and ample source of protein I needed. It quickly became evident that through the provision of this fresh, natural, convenient food I could engage in work that was in line with providing the assistance helpful towards allowing other people to experience the same benefits from natural, plant-based eating that I have grown to know and love. Several months later, Project Umami is making the dream a reality bringing quality plant-based protein to people who want a healthy diet that mirrors their principles.

Alright, so for those in our community who might not be familiar with your business, can you tell us more?
Project Umami is a wholesale food manufacturer based in Boulder, CO specializing in the production of some of the finest fermented protein the world. Project Umami’s tempeh is soy-free, gluten-free, organic (soon to be certified) and made using traditional tempeh making methods which allows the retention of the true health benefits of tempeh. When tempeh is made properly it is a bona fide superfood delivering a powerhouse-like array of micro and macro nutrients in a completely natural, time-tested and convenient way. This is why we are different. Project Umami also produces soy-free miso and plans to add additional products to its line soon. Our tempeh is sold in 100% compostable packaging right down to the adhesive on the sticker. This is largely unprecedented. Project Umami is also a 1% for the Planet Organization and has groundbreaking plans for future sustainability efforts associated with the production of its products.

The growth of the business to date was neither easy nor hard in so far as it is an ongoing and necessary step towards the working goal of helping others. Challenges are generally overcome by sheer will to complete work and the reminder, in the face of uncertainty and reluctance, that it can be done.

We have learned that a core team is likely the most important facet of successful business operations.

Let’s say your best friend was visiting the area and you wanted to show them the best time ever. Where would you take them? Give us a little itinerary – say it was a week long trip, where would you eat, drink, visit, hang out, etc.
So we’re all business and make very little time for leisure. That said, we can probably provide a pretty good inside scoop on what to do in the Boulder area. One, take a stroll up Chautauqua Park in South Boulder–if you’re a climber, bring shoes and a caulk bag and solo the second flatiron. Once you get to the top you can keep going and swing around the bend where you’ll find a platform in the rock up above for a glorious sunset perch. There are lots of great trails accessible from the Gregory Canyon Trailhead as well. A stroll down boulder creek and back is similarly soothing. If you’re into serious treks, swing up to Ned for the alpine lakes perched among the clouds.

Trident is an all time favorite–grab a booth with a friend for seasonal tea and ask for a gaiwan. Lastly, Thrive on Arapahoe is the place to go for natural food (and our tempeh). We’re opening a storefront at our facility on 30th and Mapleton so we’d also recommend stopping by their where we’ll sell fresh tempeh, specialty offerings miso and more.

Shoutout is all about shouting out others who you feel deserve additional recognition and exposure. Who would you like to shoutout?
Two people deserve recognition. One, my father, orthopedic opine surgeon, for teaching the true meaning of determination, enthusiasm and dedication. Two, my professor of real estate finance & development and Sanskrit scholar, for encouraging and supporting a radical change of focus towards the things we are most interested in life.

Website: projectumami.net

Instagram: @projectumami

Linkedin: https://www.linkedin.com/company/77770247/admin/

Facebook: https://www.facebook.com/ProjectUmamiCo/