The Institute was established to create best standards and practices and conduct research regarding the sustainable harvesting of foraged foods such as ramps, edible mushrooms, fiddlehead ferns and other forest products.


The rise in popularity of foraged goods continues unabated, driven both by the enthusiasm of personal foragers who enjoy the experience of gathering unique woodland foods and the desire of chefs to work with seasonal and genuinely “American” ingredients. This increase in foraging continues to raise questions about the sustainability of these wild food resources, particularly in cases where they are not being harvested according to known best practices for protecting their ongoing role in our forest ecosystems and the great American cookbook.

The Institute for Sustainable Foraging was established in response to these growing concerns. We have endeavored to combine the best available science with the deepest field experience and observations in order to create a “Certified Sustainably Foraged” program. This program allows consumers and foragers alike who have an interest in the conservation of non-timber forest products (NTFPs) to build a culture of responsible use with the legacy of these unique and storied foods at its heart.

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