Why Your Meat Should Cost More Than Potato Chips 🥩 | Robby Sansom, Co-Founder & CEO of Force of Nature Meats

In this episode of WellBuilt, Jon sat down with Robby Sansom, Co-Founder and CEO of Force of Nature Meats, to talk about what it takes to fix the meat industry from the inside out. Robby traces his path from building Epic Provisions, one of the first brands to bring grass-fed and organ meat products into mainstream grocery, to launching Force of Nature on a simple but challenging premise: the best meat for you is also the best meat for the land, the animal, and the people who raise it. He gets into why certifications like "organic" and "grass-fed" often fall short of what consumers think they're buying, why Force of Nature chose not to vertically integrate, and how a network of 900 farms and 24 processors across 3.8 million acres is how they're building the food system they want to see. They covered: 🥩 Why the best place to get your meat is, in order: hunting it yourself, growing it yourself, or buying from a brand like Force of Nature. 🏷️ How food labels have been captured by the big four meat companies and what to actually look for when you're shopping. 💸 How meat is actually less expensive per ounce than a Hershey bar or Ruffles potato chips, and what that says about how we've been conditioned to think about food costs. 🌾 Why Force of Nature intentionally chose a network of independent farms and processors over owning the supply chain, and why that model better serves the mission. 🧠 Robby's personal health adn wellness routine with a two-year-old and a four-year-old at home: resistance training, creatine, five dozen eggs a week, and a nightly family walk after dinner. Enjoy!