No Evil Foods Earns ‘Living Wage Certified’ Status

No Evil Foods

No Evil Foods has been deemed “Living Wage Certified” by Just Economics WNC. Companies meet living wage certification criteria by paying at or above the Western North Carolina standard of $13.00 per hour without benefits, or $11.50 per hour with benefits.

Just Economics Living Wage Certification is currently the largest program of its kind and aims to provide employers with the tools they need to increase employee wages. The certification is given to employers who meet the living wage certification criteria as a way of recognizing their dedication to supporting the local economy. Just Economics WNC created the Living Wage Certification in 2008.

Asheville, North Carolina-based No Evil Foods, which makes “plant meats,” has made good on a promise that co-founders Mike Woliansky and Sadrah Schadel made to themselves and their employees when starting the company in 2014: to raise the bar and lift up the standard of living for everyone on their team.

“We are beyond thrilled to be certified as a Living Wage employer by the team at Just Economics,” Woliansky said. “At No Evil Foods we always strive to ‘Do No Evil’ and that includes how we take care of our team members. This is just one step of many on a path toward building No Evil Foods into an awesome, fulfilling and sustainable place to work for everyone on our team.”

Matt Shimko, production manager and a No Evil Foods employee for more than three years, said, “Living wage certification signifies that the lowest common denominator will not be accepted as a standard. Money is always an issue, especially for a small business, so choosing to invest in your employees means a lot. As an employee, it shows that our dedication to NEF and what we put into the company is valued. It makes me more confident asking a lot of myself and our team.”

No Evil Foods started in 2014 and its products now are available in Whole Foods, Earth Fare, MOM’s (My Organic Market) and in co-ops, independent grocers and restaurants in the Southeast, Midwest, Mid-Atlantic and Rocky Mountain regions.

About The Author

A 10-year employee of The Shelby Report who writes for and about food. In previous lives, she worked at a police department in Texas and an amusement park in Arkansas. She also was a newspaper publisher for more than a decade. Not sure which of those qualified her for this job.