The Food Journal and Food, Nutrition & Science

An alliance between The Lempert Report and The Center for Food Integrity

Good Greens

Good Greens


February 26, 2012

When Good Greens company founder Keith Pabley went in search of delicious tasting superfoods, he discovered that there was gap in the marketplace. As a result, Pabley was inspired to develop a product that tasted great while also providing necessary nutrients. Good Greens now makes real, whole food, natural and organic bars that are specifically designed to taste great and give customers the energy they need to take on the day. We talked to Pabley about the ways in which a small company can expand and grow without compromising their sustainable standards.

How is your business unique from others that make organic bars?

Good Greens is unique from other organic bars because our bars are a complete wellness bar. We are also unique in that we encourage our customers to not only eat Good and feel Good, but to Do Good in their communities.

How have you been able to merge commerce with sustainable business practices?

As a business, we understand that sustainability is a key factor to creating a healthy future for our society. Therefore we do what we can to ensure that our company focuses on sustainable business practices.

How does nutrition factor into your business?

Nutrition is a huge factor at Good Greens. Our Good Green Bars and Good Greens powder contain 100% of your daily fruits and vegetable in one serving. It’s like eating nine small salads! They are also vegan, gluten free and are filled with over 40 antioxidants and 3 probiotics. Our philosophy at Good Greens is “Eat Good, Feel Good, Do Good”. Our staff at Good Greens all live healthy lifestyles and believe in eating well and staying active. As a company, we strive to give our customers healthy snacks that also taste delicious. We also encourage our customers to live healthy lifestyles and contribute positively to their communities.

What challenges have you faced in creating a “fast food” that is also a “superfood”?

It can sometimes be a challenge to acquire all of the superfood ingredients that we put into our products because some of these superfoods are not grown in the United States. We also wanted to make sure that our product was as tasty as it is healthy.

What can other manufacturers learn from your success?

We didn’t go into mass manufacturing until we knew there was a demand for the product. We perfected a product and handed it out ourselves to see how consumers responded to it. Once we realized there was a demand for the product and consumers loved what we had created, we went into mass production. Our model has worked very well for our company.

In upcoming issues, we will continue to feature interviews with companies that are taking innovative steps toward the creation of sustainable products and services. If you are interested in telling us more about what your company is doing please contact Allison Bloom at