We Nourish Good By Nourishing People™ At Edenesque, we believe that love is actionable and we are here to prove that when compassion meets purpose, transformation is possible. That earth-friendly nutrition, crafted with intention, can be outrageously delicious and regenerative not just for individuals, but also the community and our world. People, communities, the environment, the local economy — These elements are inextricably linked in a cycle, and Edenesque supports every part of this cycle. From the Beginning It starts before the milk is even made, by hiring people with disabilities and justice-impacted team members and sourcing ingredients from local, sustainable farmers in New York State who are building soil health and supporting biodiversity in their landscapes. The Plant Milk Our plant milks are then carefully crafted to deliver maximum flavor, nutrition, and performance with minimal waste. We use whole ingredients without any fillers, gums, preservatives, or additives – and the highest concentration of oats and nuts on the market today. Our protein and vitamin blends ensure each carton delivers excellent nutrition. Food Insecurity To further our impact, we created the Edenesque Food Insecurity Initiative TM to help reduce food insecurity, and we are committed to expanding across New York State with a replicable and scalable program in partnership with Greater Hudson Promise, Columbia County Recovery Kitchen, Long Table Harvest, Big Dream Farm, and Sweet Water Farm. For the Community What began as a one-woman offering across New York farmers markets more than ten years ago, has grown into a mission-driven company with the love and support of the communities that welcomed our founder as their own. Edenesque was founded by Leslie Woodward, a chef with more than two decades of culinary experience. As a Black woman, chef, and business owner, Leslie’s lived experience is deeply affected by the intersecting challenges of climate change, health, food insecurity, and justice, and she integrates her values into every aspect of the business. A graduate of Le Cordon Bleu and certified as a sous chef at the Culinary Institute of America, Leslie also holds a degree in Holistic Nutrition and is a certified Dietary Manager & Fitness Nutrition Specialist. She has cooked at Roy’s Restaurant with Chef Roy Yamaguchi and Restaurant Daniel with Chef Daniel Boulud; worked throughout the U.S. as a private chef; and served as a culinary instructor at Star Academy in NYC and Executive Chef for the President of Columbia University.