Lochmead Farms - A tradition of sustainability

For the Gibson Family of Lochmead Farms and Dairy, sustainability is more than a trendy catch phrase; it's the foundation of a family business that has been part of the Willamette Valley for four generations. Since 1941 when Howard and Gladys Gibson started farming near Junction City, we've been passionately dedicated to the land and the animals we care for.

Lochmead Farms milk comes from 600 Holstein cows that have been born and raised on the 3,000 acre family farm, just a stone's throw from where we grow 80% of their food. And just 4 miles away we pasteurize and bottle the milk and use the fresh cream to make a variety of delicious ice cream flavors and brands. Lochmead Farms and Dairy are committed to a sustainable system that keeps the entire product lifecycle close to home, ensuring quality and freshness:

• Our milk goes from cow to customer within 48 hours and is sold within a 40-mile radius of the dairy farm. This makes us the most carbon footprint-friendly dairy in Oregon!
• Lochmead Farms does not, and has never, used the artificial growth hormone, rBST, on our cows.
• 25% of our milk volume is sold in reusable half gallon bottles. These bottles are cleaned and used 100 times on average before they are recycled and made into more bottles.
• The Peppermint Oil that is used in the Lochmead Farms Oregon Mint Fudge ice cream is grown on our farm and distilled at our facility.
• The hazelnuts in the Oregon Hazelnut Fudge ice cream are also partly from our (and other Oregon) hazelnut orchards. Ice cream doesn't get more sustainable than this.
• The cooked peppermint straw and dried cow manure is combined to produce a nutrient rich compost fertilizer for a local landscaper.