A cheesemaker in our neighbor to the east Indiana is a great example.
Her cheese may cost you a little more green, but buyers say it's well worth it.
Judith Schad has been making goat cheese for decades at her farm.
Her company Capriole produces more than ten fresh and raw milk cheeses.
They also make their own hay and re-use manure and whey.
The goats are milked twice a day and the milk is moved directly to the cheese plant.
"We began with that soft, fresh stuff everyone thinks of as goat cheese and from there we went to a group of ripened cheeses that are more typically french," Schad says.
The cheeses are expensive only because they're expensive to produce.
"When you consider that a goat gives approximately one-eighth the amount of milk that a cow, but it requires the same amount of labor, care, your utilities, the cost of production essentially is the same whether you're milking, whether you're getting as much milk or not," she says.
But she also thinks spending the extra money is worth it to the customers.
"I think they're getting quality i think they're getting something which while it may vary from time of year to time of year, it's always going to be good."
Schad says green and organic may be newer terms for consumers but they've always been her reality.
It's not only helped her business but helped her community become more aware.