Bob's Red Mill
Proudly Employee Owned For 10 Years
Bob Moore and his wife, Charlee, founded Bob’s Red Mill in 1978 with the mission of building a company that would provide wholesome foods to folks around the world, and offer financial security to its employees. After succeeding beyond his wildest dreams, Bob took it one step further in 2010, when he created an Employee Stock Ownership Plan (ESOP) that would give employees stock in the company.Bob Moore created an Employee Stock Ownership Plan and announced it on April 10, 2010
The Right Thing to Do
As the company grew and became more successful, Bob found himself fending off one offer after another–large corporations that wanted to buy Bob’s Red Mill. But even though it would be immensely profitable for himself, Bob didn’t want to go down that road. After reviewing several options, Bob debuted an Employee Stock Ownership Plan (ESOP) on his 81st birthday and announced that everyone would become an employee-owner, with a goal for Bob’s Red Mill to become 100% employee owned.
Setting up an ESOP was just the right thing to do. I have people that have worked with me for over 30 years, and each and every one of them deserves this.
100% Employee Owned
That happy day came in April 30th of 2020: as of our 10th anniversary, Bob’s Red Mill is now 100% employee owned, one of only about 8,000 businesses in the country to achieve this incredible feat.
More Than Just a Job
Under an ESOP, Bob’s Red Mill employees receive company stock each year. That means each and every one of us has a vested interest in the profitability of the company, and keenly realize that what we do on a day-to-day basis can affect us all. We’re in it together, and we take pride in our work as we strive to bring fresh, wholesome food to the world.
At the end of the day, for all of us, it’s more than just a job. Obviously, it’s the same way for Bob, too.
Supporting health & wellness in our community
No Kid Hungry
Did you know that in America today, 1 in 4 kids lives with hunger? At Bob's Red Mill, we believe that no one should be hungry, especially children. That's why we're so proud to team up with No Kid Hungry to help raise awareness of child hunger, create events to raise funds and support for this cause, and help connect kids to thousands of nutritious meals.
Visit our No Kid Hungry page for more information about this incredible partnership.
Oregon Food BankWe've been a proud supporter of Oregon Food Bank for decades, donating more than 650,000 pounds of food since 2014 alone. Oregon Food Bank was founded in 1988 and collects food from multiple sources, including farmers, manufacturers, wholesalers, retailers, individual donors and the government. This food is then distributed through a network of 21 regional food banks and 1,200 food assistance sites serving the state of Oregon and Clark County, Washington. We staunchly support their goal to eliminate hunger in Oregon, and we're honored to be able to help.
KGW Great Food Drive
At Bob’s Red Mill, we were excited to be the presenting sponsor for the 2020 KGW Great Food Drive. It was our first time participating in this event, and little did we know how crucial it would be during these challenging times! Originally scheduled for the month of March, this campaign was extended for an additional two weeks when the COVID-19 pandemic hit. The result? We helped raise 3,563,231 pounds of food for local families struggling with hunger—more than 2.9 million meals.
In addition to soliciting donations, the KGW Great Food Drive brings attention to the serious issue of hunger in our community. This was especially timely this year, as many of our neighbors struggled with sudden job loss and schools closures, potentially depriving thousands of children of nutritious meals. By partnering with Safeway and spreading the word through television, digital ads and social media, Bob’s Red Mill and the KGW Great Food Drive were able to support the Oregon Food Bank’s 21 regional food banks and 1,400 food distribution partners. We want to thank everyone who helped spread the word to keep our community nourished!
The Moore Family Center for Whole Grain Foods, Nutrition and Preventive Health helps individuals and communities live healthier through healthy foods and good nutrition. The center takes a multidisciplinary approach to understand the role of all foods, including whole grains, in health promotion and disease prevention and builds upon synergies among research, education and outreach to bridge the science of whole foods and nutrition to its practical application in the community. Because its work is facilitated and promoted in every Oregon county through the OSU Extension Service, its reach and impact is unparalleled. Housed in the state’s only accredited college of public health and at Oregon’s premier research university, Oregon State University, the center is poised to make a significant difference in the nutritional health of individuals and families in Oregon and beyond.
The Bob and Charlee Moore Institute for Nutrition & Wellness at Oregon Health & Science University, is working to change the way we think about food and health. Founded in 2012 with a generous gift from Bob and Charlee Moore, the OHSU Moore Institute is committed to reducing the prevalence of chronic diseases across the lifespan in current and future generations by promoting healthy, nutrient-rich diets based on whole-foods – before conception, during pregnancy and lactation, and in infancy and early childhood. Years of scientific research have revealed that the nutrition a woman receives before and during pregnancy has a direct impact on her children’s risk of developing chronic diseases like diabetes and heart disease later in life. To translate this message, the Moore Institute launched a public health initiative called Better the Future, which inspires and empowers people to make changes to our food culture, ultimately leading to healthier communities for all. Bob and Charlee Moore's passion for healthy food, combined with OHSU's world-class expertise in the developmental origins of health and disease, created a powerful partnership to fight the rising tide of preventable chronic disease. Contact the OHSU Moore Institute by phone at 503-494-2382 or by email at email@example.com.
In 2010, thanks to the integrity and generosity of Bob and Charlee Moore, owners of Bob’s Red Mill, the Ending Childhood Obesity (ECO) project began at National University of Natural Medicine (NUNM) and developed into the Food as Medicine Institute (FAMI). Over the course of six years, FAMI has guided hundreds of families to better health through better nutrition by means of a 12-week, physician-led, hands-on cooking classes (Food as Medicine Everyday). FAMI reaches hundreds more [public and physicians] with the latest nutrition information and research through its annual Food As Medicine Symposium. FAMI physicians created a unique farm-to-table Master of Science in Nutrition program housed at Charlee’s Kitchen in Helfgott Research Institute. The degree provides a solid foundation in holistic nutrition and diets of whole, unprocessed foods, complemented by skill-training in cooking, teaching and nutritional counseling. Thanks to the ongoing support from Bob’s Red Mill, FAMI continues to provide high-level nutrition education to populations in need under the guidance of Lead Physicians, Drs. Julie Briley and Courtney Jackson, both naturopathic doctors, in Portland, Oregon. In early 2016 NUNM published a book compiling their wisdom and recipes entitled Food as Medicine Everyday: Guiding Principles.
Dr. Robert Martindale serves as the Chief of Gastrointestinal and General Surgery at Oregon Health & Science University, and is well-known for his expertise in gut health.
Dr. Martindale’s latest endeavors primarily involve nutrition and the microbiome. Gut dysbiosis, or disruption of normal gut bacteria, has clearly been shown to alter gut function in the acutely ill patient, and there is growing evidence that this disruption likely contributes to worse patient outcomes such as infection, longer hospital stays, and possibly death. Research has shown that dietary intake, specifically a plant based diet with complex carbohydrates such as whole grains, can positively alter the gut microbial activity (microbiome) by promoting microbial diversity and metabolic capacity. Thanks to a generous gift from Bob and Charlee Moore, Dr. Martindale investigates the impact of dietary changes on the microbiome in hospitalized adults.
In the fall of 2014, George Fox University introduced its campus to the “Nutrition Matters” program based on a generous grant from Bob and Charlee Moore of Bob’s Red Mill. The expansive program is aimed at developing a culture that understands what good nutrition is and how it impacts one’s health. To accomplish a cross-generational shift in health awareness and habits, George Fox focused on education, health monitoring, and social support across the campus.
As part of its general education curriculum, George Fox enhanced its Lifelong Fitness course with new nutrition lectures; fitness tracking technology that records steps, nutrition, and sleep habits; and a Bod Pod to measure changes in body fat percentage. The course reached 661 students in the first year of implementation. Simultaneously, the university’s campus food service, Bon Appétit, made great additions to its meal offerings including: an enhanced whole grain station, a “flavor station” to encourage students to substitute flavored vinegars and herbs for salt intake, posted nutritional information for common food items, increased gluten-free meals, allergy training for cooks, and Lifelong Fitness presentations on nutrition.
The university has increased the reach of its nutritional re-imagining through student-led activities in residence halls; doing cooking demonstrations for students; having students join “Accountability Teams” to help them reach fitness goals; and engaging biology and nursing students doing research projects on nutrition, using the health trackers for data. Additionally, George Fox has partnered with the Moore Institute for Nutrition & Wellness at Oregon Health & Science University to develop enhanced nutrition curricula for its nursing, biology, and health programs. George Fox faculty also participate in a curriculum develop-ment committee for the Moore Institute. The university is pleased by the impact on students it has seen so far and looks forward to continued expansion of the program.
Bob’s Red Mill Is Non-GMO Project Verified
For the past 40 years, our mission at Bob’s Red Mill has been simple: to make wholesome food using the highest quality ingredients. We’ve always been committed to sourcing raw materials that are not modified through genetic engineering, and now we’re proud to announce that OVER 240 of our products are Non-GMO Project Verified. See our full list of Non-GMO Project Verified products at livingnongmo.org.
How Are Products Verified Non-GMO?
Our Non-GMO Project Verified products are made from ingredients that have been produced in compliance with the Non-GMO Project Standard. In addition, our supply sources use an identity preservation system to track each raw material as it is received, processed, packaged and sold, to ensure it’s not mixed with unverified ingredients.
Transparency, Safety and Quality
While we’ve tirelessly worked with our farmers and suppliers to source ingredients that are not genetically engineered, there are four items that we were not able to verify through the Non-GMO Project, either due to prohibitively heightened regulatory structure or manufacturing information that vendors deem proprietary. These include dairy, soy, corn and most microbial products such as yeasts, as well as the mixes that contain these items.
What does this mean for you? While these items are technically “unverified,” we continue to follow our internal food safety and quality programs of sourcing only non-GMO ingredients:
- Our vendors are required to provide annual documentation that the ingredients they sell to Bob’s Red Mill are made without the use of modern biotechnology
- Our Food Safety and Quality team audits and verifies this documentation on an annual basis
- Our facility operates under strict Food Safety programs and Good Manufacturing Practices to ensure the integrity of our products is maintained and in compliance with U.S. Food Laws
- We also source organic ingredients whenever feasible, and by definition, foods that are Certified USDA Organic are made only with ingredients that have not been bioengineered
From our commitment to meeting the highest food safety standards in the country, to our dedicated gluten free production, to our strict organic protocols and partnership with the Non-GMO Project, we continuously strive to build and maintain your trust. That’s why we provide you with the information you need to make the best choices for you and your family.
As always, we’re grateful for your confidence in us, and your business.
Visit us in store to see this item Gluten Free Old Fashioned Rolled Oats Bob's Red Mill $6.75 Photo coming soon
Visit us in store to see this item Organic Extra Thick Rolled Oats Bob's Red Mill $6.50 Tricolor Quinoa Bob's Red Mill $8 Yellow Corn Polenta Bob's Red Mill $5 Old Country Style Muesli Bob's Red Mill $5.25 Sea Salt Bob's Red Mill $2.50