Alexandra Lunt

Alexandra Lunt is part of the team at Armonia, a family office investing in the regeneration of soil, soul, and society. Her current focus is on reshaping consumers' relationships with the food system in order to promote better practices for the health of people, land, and animals. She has backgrounds in investment banking, hospitality, and digital marketing.

Why did you Good Meat® eater?

To be completely honest, I never made the decision to start eating good meat – my mother made it for us. After checking back with her, she never made the decision for herself either and remembers going to the butcher with her mom when she was a little girl. My grandmother was German and probably grew up the same way – buying food locally from farms, butchers and fish mongers. That was the way they did things and, as far as I am concerned, they never dreamt of doing it any other way. When we moved to the United States, this easy access to farm-fresh food was harder to come by, but Fresh Fields (now Whole Foods) provided a better product selection than most. So, I suppose the answer is, it is how I grew up and was part of our culture.

How do you define your Good Meat® values?

My Good Meat values focus on anything that hasn’t been through our industrial food system. It is meat that comes from small and independent farms and butchers, where there is transparency in the short food supply chain and in the practices used to raise the animals.

Where do you buy most of your meat?

When I’m in the city, I buy meat at whatever grocery store I have access to. I will generally try to source grass-fed beef, but will buy organic meat at a minimum. Now that I am upstate, I have such great access to good meat and can pick it up at any local farm store.

What meat, or meat dish, do you eat most regularly and what do you eat for a special occasion?

Ground beef and pork are the meats I eat most regularly. For a special occasion, steak. But I am sensitive to only buying it when I can prepare it in a truly delicious way (preferably, on the grill).

What is your biggest challenge or obstacle when it comes being a Good Meat® consumer?

Knowing how to prepare it is a big challenge. It comes down to time and patience, and knowing where to look for recipes and tips. The Good Meat Breakdown® is a great resource for that. Which probably comes down to time and patience, because I’m sure I could find out if I took the time to look.