Yoli Tortilleria Becomes First ZFP Member in Missouri
Ancient Techniques for a Brighter Future
Yoli Tortilleria has become the first ZFP member business in the state of Missouri! The James Beard Award-winning bakery, known for its quality local grains and traditional techniques, makes stone-ground heirloom corn tortillas, Sonoran-style flour tortillas, totopos, and more. Founded in 2017 by Marissa and Mark Gencarelli, Yoli supplies quality tortillas to nearly 100 restaurants around Kansas City and runs a retail shop in the city’s Westside.
“At Yoli Tortilleria, we have been supporting farmers in the Midwest that use regenerative agriculture practices. We know the transition can be challenging for many and that is why we believe the work Zero Foodprint is doing is so crucial.”
-Marissa, Co-Founder
Yoli Tortilleria joins over 75 other member businesses that contribute a portion of their sales to Zero Foodprint. 95% of member funds are used to provide grants to farmers and ranchers implementing climate-smart and regenerative practices, yielding better food and a restored climate. By contributing to Zero Foodprint, Yoli has become the first in the region to use ancient culinary techniques to build a brighter food future.
“We are proud to be their first Missouri contributor and invite our colleagues in this state to join us to continue to make this positive change.”
-Marissa, Co-Founder
About Yoli Tortilleria
A 2023 James Beard Award winner for Outstanding Bakery, produces heirloom corn nixtamal tortillas, Sonoran-style flour tortillas, masa shapes, and many other Mexican products. Yoli is inspired by their co-founder’s life in Sonora, Mexico following traditional processes, but utilizing Midwestern ingredients. It can be found at grocery stores in the Midwest and at their retail store in the historical Latino neighborhood of Westside in Kansas City, Missouri.
”Yoli, the Aztec word for "to live," gathers inspiration from centuries of Mesoamerican tradition and founder Marissa's mother."
About Zero Foodprint Membership
Zero Foodprint began as an effort for restaurants to reduce and eventually zero out their climate impacts. After crunching all the numbers, one thing was clear: the vast majority of the emissions inherent in a meal happen before the ingredients ever make it to the restaurant or processing facility. Food and beverage production accounts for more than 1/3 of global emissions - but it doesn’t have to be that way.
We can change the way that food is grown. By directly funding practices like compost application, managed grazing, and cover-cropping, Zero Foodprint members team up with farmers to create healthier soil, which makes more delicious, nutritious, and resilient crops while also conserving water and drawing down carbon.
Zero Foodprint (ZFP) is a nonprofit organization restoring the climate, one acre at a time. We believe that by regenerating soil, local food economies can play a critical role in reversing the global climate crisis. We work with food and beverage businesses, philanthropy, and government to bring the next dollar to implement the next regenerative practice on the next acre. This regenerative economy benefits every person who grows food, every person who sells food, and every person on this planet who eats food.
