Episódios
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Each and every episode of Aisle 42 highlights the intersections between sustainable food and beverage making, the industry the supports them and consumers that give a damn about our health and the world around us.
In this conversation with Krista from EcoCERT Canada we cover some really interesting ground around food growing and manufacturing, biodiversity, respect for the planet, and how ethical practices can impact the souls of those behind our food supply chain.
We'll also delve into the wonderful world of Fair for Life certification.
Whether you're curious about how certification processes work or interested in how they impact the food you buy, this episode will make you think differently about your next trip to the grocery store.
To learn more about how Krista’s beloved certification is making the word a better place go to https://fairforlife.org.
To learn about who is behind this podcast go to: https://www.ethicalfoodgroup.com/podcast
Here’s a summary of this interview:
Vision for the Future Grocery Store: Krista imagines a grocery store that emphasizes diversity in food, packaging, and architecture, promoting sustainability and respect for people and the planet.
EcoCERT Overview: EcoCERT is an international certification body focused on sustainability, with a range of standards, including organic certifications and Fair for Life, among others.
Role of Certifications: Krista emphasizes the importance of certifications like Fair for Life in ensuring that products meet high environmental and social standards, particularly in fair trade practices.
Fair for Life Certification: This certification goes beyond traditional fair trade, emphasizing social and environmental responsibility, as well as robust relationships between producers and buyers.
Challenges in Consumer Understanding: Communicating the complexity of certifications like Fair for Life to consumers through a simple logo is a significant challenge, but it's crucial for transparency.
Importance of Diversity in the Supply Chain: Krista advocates for diversity across the entire supply chain, from sourcing and production to packaging and store design, to support sustainability.
Certification Standards and Global Consistency: Krista's role involves ensuring that certification standards are applied consistently worldwide, regardless of where the certified operations are located.
Audit and Label Fatigue: EcoCERT is aware of the challenges companies face with multiple certifications and audits, and they are working to streamline processes to reduce this burden.
Support for Smaller, Committed Brands: Fair for Life certification is more stringent and often appeals to smaller brands that are deeply committed to ethical practices.
Future of Fair for Life: While Fair for Life may not reach the mass marketing levels of other certifications, it remains a crucial standard for ensuring transparency and ethical practices in the food system.
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Holistic nutrition, delicious meal replacements, plant-based innovation, and the healing power of love, science, and determination - THAT’s what’s in store for you in this episode of Aisle 42 where I talk with Paul from Heal. If you’ve ever blended up some smoothie or vitamin powder and felt like your taste buds, body, and bowels deserve better… then you’re going to love this conversation.
And for those of you interested in this kinda stuff, yes - Heal is a part of our Ethical Food Group family.
To learn more about everything Paul and his team are up to visit https://drinkheal.ca/
To learn about who is behind this podcast go to: https://www.ethicalfoodgroup.com/podcast
Here’s a summary of this interview:
Introduction to Heel: Paul Tylla shares the inception of Heel, a plant-based nutrition product inspired by his personal experiences and commitment to providing better nutritional solutions for his loved ones.
Vision of Future Grocery Stores: Paul envisions a grocery store of the future filled with whole foods, sustainability, and an emphasis on quality over quantity, where food acts as medicine.
Personal Journey: Paul's journey into entrepreneurship began when he cared for the mother of his children, who was diagnosed with ALS. This experience led him to question the quality of nutritional products available for the sick.
Challenges in Product Development: Paul discusses the complexities of formulating a high-quality product that meets Health Canada's guidelines for meal replacement without using synthetic additives.
Focus on Health: Heel is designed for people who prioritize health, vitality, and longevity over mere appearance or performance enhancement.
Plant-Based Ingredients: The decision to make Heel plant-based was driven by a desire to avoid cheap fillers and to leverage the nutritional benefits of plants, reducing inflammation and promoting overall health.
Consumer Feedback: Consumers report feeling tangible benefits from using Heel, such as increased energy and improved well-being, due to the high bioavailability of the plant-based nutrients.
Product Versatility: Heel stands out for its ease of use, palatable taste, and lack of common issues like chalkiness found in other nutritional powders. It can be easily mixed with water or other beverages.
Commitment to Quality: Heel's formulation is rooted in a commitment to providing the best possible product, avoiding compromises on quality, and ensuring that every ingredient is beneficial.
Educational Mission: Paul emphasizes the importance of educating consumers about the benefits of plant-based nutrition and the holistic approach of integrating nature's intelligence into product development.
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Let’s continue our walk down the organic wild side. In this episode of Aisle 42 we talk with Ian Walker, affectionately known as the "organic godfather of Western Canada."
Ian is the visionary co-founder of Hippie Snacks and Left Coast Naturals, two brands that are known for quality, transparency, and sustainability in the food industry.
From his humble beginnings selling peanut butter at a local market to leading a movement toward clean, simple ingredient snacks, Ian shares his incredible journey and the inspirations that have fuelled his nearly 30-year career in organics.
To learn more go to: https://www.hippiesnacks.com/
To learn about who is behind this podcast go to: https://www.ethicalfoodgroup.com/podcast
Here’s a summary of this interview:
Introduction and Legend: Ian Walker is introduced as the "organic godfather of Western Canada," setting a high expectation for his expertise and influence in the organic food industry.
Perfect Grocery Store Vision: Walker imagines a future grocery store centered on transparency, where consumers can easily see the origins and contents of their food, and consistent regulations ensure clarity on health and environmental claims.
Transparency and Supply Chain: Both Walker and Hiebert agree on the importance of supply chain transparency, which would help consumers make more informed and confident choices about their food.
Hippie Snacks Popularity: A personal anecdote highlights the popularity of Hippie Snacks, specifically the banana bread crisps, showing the positive reception and enjoyment from consumers.
Journey to Organic Business: Walker shares his journey into the organic food industry, starting from a partnership with a friend and evolving through a passion for sustainability and nutrition.
Bulk Ingredients and Future of Bulk Buying: Discussion on the importance of bulk buying in grocery stores, emphasizing its alignment with consumer demands for transparency, less packaging, and reduced food waste.
Challenges of Organic Understanding: Walker notes the widespread misunderstanding of organic certification and the need for better storytelling to convey its comprehensive benefits beyond being pesticide-free.
Advocacy and Consumer Education: Walker emphasizes the need for concise storytelling about the benefits of organic foods and the efforts to educate consumers and store staff to improve understanding and support.
Hippie Snacks Products: An overview of the products made by Hippie Snacks, including crisps made from avocado, cauliflower, almonds, and bananas, as well as granolas and clusters. Walker’s current favourite is the apple cinnamon high-fiber granola.
Commitment to Quality and Flavour: Walker's commitment to not compromising on taste, even taking an extra year to perfect a vegan cheese almond crisp, highlights the brand's dedication to delivering delicious and high-quality products.
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We’re pulling back the curtain and going backstage for this one… because this episode of Aisle 42 is with Tia Loftsgard (from Canada Organic Trade Association). She is a passionate advocate for organic farming and sustainable food systems and we have a lively conversation about local food, healthy food, what it takes to have grocery stores full of food we can trust.
To learn more go to: https://choosecanadaorganic.ca
To learn about who is behind this podcast go to: https://www.ethicalfoodgroup.com/podcast
Here’s a summary of this interview:
Opening Banter: Corwin explains his snapping system for signaling edits and mentions technical difficulties, setting a casual and friendly tone.
Importance of Organic: Corwin expresses his strong belief in organic food as foundational to the future of the food system, prompting Tia to share her vision.
Vision for Future Grocery Stores: Tia envisions a perfect grocery store that profiles local farmers, integrates organic principles, and eliminates the need for separate organic labeling.
Consumer Engagement: Tia emphasizes the importance of connecting consumers with local food systems and making claims easy to understand, advocating for economic diversity and prosperity for Canadian farmers.
Certification and Regulation: Tia clarifies that organic certification in Canada is regulated by the federal government, not her organization, which focuses on advocacy and consumer education.
Consumer Preferences: Tia notes that consumers seek natural, real food free from synthetic pesticides, GMOs, preservatives, and artificial dyes.
Challenges in the Food System: The discussion touches on the complexities of food production, such as limited biodiversity in stores and the presence of misleading marketing claims.
Regulation and Oversight: Tia explains the rigorous regulation of organic food, including annual and surprise audits, and encourages consumers to report suspicious claims.
Regenerative Agriculture: Tia highlights the confusion around the term "regenerative" and emphasizes the need for clear definitions and standards, similar to those for organic certification.
Educational Initiatives: Tia discusses efforts to educate the younger generation about organic practices through programs like Organic Campus and plans to expand awareness through initiatives like Organic Month and workplace programs.
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It’s time to talk iced tea! This beverage category is not new, but it's flying off the shelves and hotter than ever—much like the Earth's temperature these days. In this episode of Aisle 42, I chat with Max Rivest, co-founder of Wize Coffee Leaf Iced Tea—one of the brands close to our hearts here at Ethical Food Group.
Max is a passionate advocate for sustainable practices, and their efforts to support off-season coffee farmers are truly inspiring. He shares their journey to creating delicious, low-sugar, fruit-flavored sparkling iced teas from upcycled coffee leaves that everyone can enjoy. We even discuss the joys of a low-caffeine lifestyle.
To learn more about Wize Coffee Leaf Iced Tea go to: https://drinkwize.com/
To learn more about the team behind the Aisle 42 podcast go to: https://www.ethicalfoodgroup.com/podcast
Here’s a summary of this interview:
Vision for Future Grocery Stores: Max envisions future grocery stores with minimal plastic use, sustainably made and sourced products, and a balance of self-checkout and human interaction.
Personal Journey: Max's journey began in 2013 after a caffeine overdose while studying in France, leading him to seek healthier beverage alternatives.
Founding Wise Coffee Leaf Iced Tea: Inspired by the antioxidant-rich coffee leaf, Max and his co-founder started Wise Coffee Leaf Iced Tea to create a unique, healthy iced tea from upcycled coffee leaves.
Sustainability and Social Impact: The company provides off-season work for coffee farmers, creating over 140,000 hours of employment and helping to reduce the nomadic lifestyle caused by seasonal work in the coffee industry.
Product Evolution: Initially launched as a flat iced tea, Wise Coffee Leaf Iced Tea transitioned to a sparkling iced tea in 2020, offering flavors like mango, raspberry, and apple.
Health Focus: The iced teas contain low sugar (four grams per can) and avoid artificial sweeteners, appealing to health-conscious consumers, including diabetics.
Consumer Demographics: The most vocal consumers are females in their late 20s and early 30s, while the primary buyers are typically moms in their late 30s and early 40s looking for healthy family beverages.
Market Expansion: Wise Coffee Leaf Iced Tea is available in various retail locations, including Save-On-Foods, Whole Foods, and gas stations like Canco, with a growing presence in food service venues.
Unique Selling Point: The beverage is praised for its smooth, balanced flavor, making it a popular choice for those seeking a refreshing, non-alcoholic option without excessive sweetness or bitterness.
Future Aspirations: Max hopes to see the coffee leaf become a recognized and valued product in the tea industry, with potential for creating terroir-based, varietal-specific teas that benefit both consumers and farmers.
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I followed the trail of my favourite pesto and plant-based cheese sauce and it led me all the way to Quebec, and Le Grand and co-founder Tatiana Bossy.
In this episode of Aisle 42 Tatiana shares her journey through the business world of the once trendy now mainstream plant-based movement. We talk about her approach to wholesome ingredients and their efforts to source products from suppliers who give a damn about people and the planet. Tatiana also envisions a future where dairy-free and high-quality products truly make consumers' lives easier - which is something we can all appreciate.
We also talk about their bold expansion into Western Canada and we even give a shout out vegan celebrities Pamela Anderson and Bryan Adams.
To learn more about these products and where to find them go to https://lovelegrand.com.
To learn more about who’s behind this podcast go to: https://www.ethicalfoodgroup.com/podcast
Here’s a quick summary of this interview:
Global Phenomenon: Tatiana Bossy discusses how the plant-based movement has transformed from a fringe trend to a global phenomenon.
Focus on Health and Wellbeing: Emphasis on improving health, wellbeing, and energy through plant-based nutrition.
Sustainability Efforts: Le Grand focuses on sustainability by using real plant-based ingredients and sourcing from conscientious suppliers.
Local and International Sourcing: They aim to buy more from Canadian suppliers but also source sun-dried tomatoes from Turkey due to climate constraints.
Celebrity Endorsements: Tatiana shares a story about Pamela Anderson and Bryan Adams, both committed vegans, trying Le Grand's products.
Missed Endorsement Opportunity: Pamela Anderson tried Le Grand's products but didn't publicly endorse them, which Tatiana found unfortunate.
Product Availability: Le Grand's mac and cheese sauce is now available at Whole Foods and will be promoted throughout the summer.
Negotiations with Save-On-Foods: Tatiana is negotiating with Save-On-Foods to bring their mac and cheese sauce to stores in the fall.
Independent Grocers: The mac and cheese sauce will also be available at various independent grocers across the West.
Positive Reception: Corwin Hiebert praises Le Grand's products, expressing gratitude for their quality and the passion behind their creation.
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This episode is an Aisle 42 first because we're talking about pets. Pet food commands serious shelf space in most of our grocery stores (and of course the category thrives in speciality stores and online) - all of it fuelling a global market worth around $150 billion in annual revenue.
The more we dug into consumer demands, values-based shopping treads, and the environmental impact of this industry the more we knew we’d need to chat with someone about it.
So I chatted with Christine Mallier from Petcurean, a BC-based company renowned for its commitment to producing premium, sustainable pet food.
We talked about their approach to pet food innovation, alternative proteins, ethically sourced ingredients, smart nutrition profiling and diet personalization using AI, their teams’ deep commitment to environmental stewardship, and even a wild picture of the future where the pet owners’ shopping experiences could also be augmented reality.
To learn more about this future-thinking pet nutrition company go to https://petcurean.com.
To learn more about who’s behind this podcast go to https://www.ethicalfoodgroup.com/podcast.
Here’s a summary of this interview:
Here are the 10 bulleted highlights from the interview with Christine Mallier:
Vision for the Future of Pet Stores: Christine envisions a future where pet nutrition, sustainability, technology, and consumer experience converge, featuring smart nutrition profiling using AI and augmented reality tours.
Sustainability Initiatives: Petcurean focuses on using sustainable and ethically sourced ingredients, recyclable packaging, and operating stores with renewable energy and zero waste.
Innovative Pet Nutrition: Christine discusses the importance of insect protein in pet food, highlighting its environmental benefits, hypoallergenic properties, and the success of Petcurean's insect-based pet food products.
Commitment to Recyclable Packaging: Petcurean has signed the Pet Sustainability Coalition Packaging Pledge, aiming to transition the majority of their packaging to recyclable by 2025.
Transparency and Accountability: Petcurean publicly shares their sustainability goals and progress, including a significant reduction in their scope 1 and 2 greenhouse gas emissions by 40%.
Community and Environmental Support: Petcurean donates meals to pets in need, supports habitat restoration projects, and encourages employee volunteering.
Focus on Reducing Waste: The company has achieved zero waste at their head office, reducing waste to landfill by 86% and continuing to improve waste management practices.
Use of Upcycled Ingredients: Petcurean has launched treats for dogs made with certified upcycled ingredients, reducing food waste and promoting sustainability.
Celebrity Endorsement: Christine expressed a desire for Taylor Swift to endorse Petcurean, highlighting her influence and alignment with the brand's values.
Sustainability Reporting: Petcurean publishes an annual sustainability impact report, detailing their efforts to protect the planet, empower their team, and uplift communities.
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Food is medicine is a fitting description for this one as we dive back into the world of gut health and hydration healing.
In this episode of Aisle 42 we chat with Karen Danudjaja, the visionary founder of Blume and we talk about blending function and flavour to boost our health rituals, the delicious organic latte mixes and water elixir blends they make and we even talk about my beloved flavour… Birthday Cake!
Her teams’ commitment to wellness innovation and to being plastic negative is a beautiful thing. Enjoy!
Learn more about these remarkable superfoods and wellness rituals at https://itsblume.com.
Learn more about who’s behind this podcast at https://www.ethicalfoodgroup.com/podcast.
Here’s a summary of this interview:
Perfect Grocery Store Vision: Karen envisions a grocery store with an educated team that can share the stories and benefits of products, emphasizing consumer education over brand layout.
Birthday Cake Latte Success: Blume's Birthday Cake Superfood Latte, initially a limited edition to celebrate the company's sixth anniversary, received such positive feedback that it became a permanent product.
Product Lineup: Blume focuses on superfood lattes and their new Superbelly line. Superfood lattes aim to replace sugary, caffeinated drinks with healthier alternatives, while Superbelly supports hydration and gut health.
Gut Health Education: Karen highlights the importance of gut health, linking it to immune function, mood, and overall well-being. She emphasizes that supporting gut health can be achieved through simple, daily rituals.
Organic Ingredients and No Refined Sugar: Blume's products use organic ingredients and avoid refined sugars, opting for natural sweeteners like coconut sugar or date sugar.
Unique Ingredients: Each product has a unique ingredient profile tailored to different health benefits, such as blue spirulina and lavender for sleep support in their Blue Lavender Latte.
Inspiration and Founding of Blume: Karen was inspired to start Blume due to her own wellness journey and the challenges she faced with digestive issues, stress, and the confusing supplement market.
Plastic Neutral Commitment: Blume is committed to sustainability, partnering with Clean Hub to offset their plastic use by diverting plastic waste from oceans in areas like Southern India.
Product Availability: Blume products are available on their website, Amazon, Whole Foods, Target, Loblaws, and Indigo, with upcoming launches in Sprouts and expanded Whole Foods locations in the US.
Consumer Customizability: Blume allows consumers to sweeten their drinks to taste, providing flexibility and promoting a reduced sugar intake, which aligns with their health-conscious mission.
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Many of care deeply about what we put IN our body but a lot fewer of us take seriously what we put ON our body OR what we use in our homes to keep us clean and fresh.
In this sustainability infused episode of Aisle 42 I chat with Anie Rouleau, the founder of The Unscented Company, and we cover some really interesting ground around fragrance allergies and her inspired approach to creating natural, biodegradable, and safe-for-everyone home, body care, and pet care products.
We talk about environmental standards, how her team is reducing single-use plastic packaging, their Bcorp certification and ultimately their passion for consumer health.
Their product line up is amazing - I can’t wait to try the shampoo bars.
Learn more about this remarkable, fragrance free products at https://unscentedco.com/.
Learn more about who is behind this podcast at https://www.ethicalfoodgroup.com/podcast.
Here’s a snapshot of this interview:
Anie's Personal Journey: Anie's intolerance to fragrances led her to create The Unscented Company, focusing on natural and biodegradable products.
Sustainability Commitment: The company aims to reduce single-use plastic packaging and offers innovative refill solutions.
Product Essentials: Focus on essential home and body care products that are natural, efficient, and exclusively fragrance-free.
Environmental Impact: Achieved a significant milestone by saving over 1.5 million plastic bottles from entering the environment.
Biodegradable Ingredients: Emphasis on using natural, vegan ingredients and ensuring products are highly biodegradable.
B Corp Certification: Recognition for their commitment to social and environmental performance, accountability, and transparency.
Consumer Challenges: Overcame initial resistance to fragrance-free products and educated consumers on the benefits of natural and unscented items.
Innovative Product Lines: Successful introduction of shampoo bars and pet care items, contributing to reducing plastic waste.
Connection to Nature: Anie's personal love for outdoor activities influences the brand's philosophy and product design.
Celebrity Endorsement: Gwyneth Paltrow's organic endorsement helped propel the brand's recognition and success.
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Are you a Super Food junkie?! If you love shopping for nutrient-rich products that are packed with fiber or antioxidants or minerals or vitamins or healthy fats, or probiotics, or yummy green stuff (or all of the above) then you’re going to really enjoy this wellness infused episode of Aisle 42 where we talk with Ally, a second-generation founder of Organic Traditions.
We chat through some of their remarkable products, like their wildly popular green powders, mushroom coffee blends, and probiotic lattes.
And Ally shares her journey of growing up in the natural food industry and the inspiration behind their superfood products, organic ingredients, and her family and teams’ sustainability efforts.
To learn more about these amazing super foods visit https://www.organictraditions.com/
To learn more about the makers of this podcast go to: https://www.ethicalfoodgroup.com/podcast.
Here’s a summary of this interview:
Vision for the Perfect Grocery Store: Ally imagines a store with clean labels, simple ingredients, no greenwashing, and products that appeal to all five senses, similar to Eataly or Erewhon.
Growing Up in the Industry: Ally shares her experience of being part of the natural CPG industry from a young age, shaping her entrepreneurial spirit and passion for organic products.
Organic Foundations: Organic Traditions was founded in 2001 with a commitment to 100% organic ingredients, emphasizing quality, food safety, and sustainable farming practices.
Regenerative Agriculture: Ally discusses the importance of regenerative practices in their supply chain and the growing trend towards formalized certifications for such methods.
Superfoods Product Line: The brand offers over 100 superfood items, including greens powders, mushroom coffee blends, probiotic lattes, and functional blends for smoothies and recipes.
Holistic Formulation Approach: Products like the turmeric latte with probiotics are carefully formulated to ensure all ingredients work synergistically for optimal benefits.
Mushroom Coffee Blends: Ally highlights the popularity of their mushroom coffee blends, which offer functional benefits like improved focus and endurance, appealing to wellness-focused consumers.
Sustainability Initiatives: Organic Traditions partnered with One Tree Planted to plant over 10,000 trees in India and plans to extend the program to British Columbia, Canada.
Future Innovations: The company is exploring new ways to incorporate superfoods into daily routines, with a focus on women's health and hormone health products.
Availability: Organic Traditions products are widely available in health food stores across Canada, major U.S. retailers in states like California, Texas, New York, and Florida, and online.
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Years ago the International section held some remarkable discoveries but now the flavours and inspiration found it traditional plant-based recipes from around the world are found throughout the grocery store… even in the ketchup aisle.
On this episode of Aisle 42 I talk with founder Richa Gupta from Good Food for Good and we talk about her passion for family eating that’s full of variety and nutritious choices that everyone, even our kids, can enjoy.
We explore her innovative approach to creating convenient, wholesome pantry staples that are packed with organic ingredients, free from added sugars, soy, corn syrup, gluten, dairy, or preservatives.
She walks us through her Whole 30 approval approach.
We talk about our favourite Indian, Mexican and Italian sauces and we cover some really important ground with their Buy One, Feed One initiative.
You’re going to love listening in.
To learn more about these amazing plant-based sauces visit https://goodfoodforgood.ca.
To learn more about the makers of this podcast go to: https://www.ethicalfoodgroup.com/podcast.
Here’s a summary of this interview:
Introduction and Connection: Corwin Hiebert and Richa Gupta finally connect after meeting at food shows, excited to discuss Good Food for Good's impact.
Vision for Future Grocery Stores: Richa envisions grocery stores full of fresh produce, recipe cards, and videos to inspire and educate customers on using fresh ingredients.
Nutrition and Variety: Emphasizes the importance of variety in diets for gut health, aiming for 40 different plants a week compared to the average 10.
Product Line Overview: Good Food for Good offers condiments like ketchups and BBQ sauces with no added sugar, Indian and Mexican sauces, and a unique pumpkin seed pasta sauce for added plant-based protein.
Whole 30 Approved: Discusses the Whole 30 approval for their products, aligning with their philosophy of avoiding sugar and artificial ingredients.
Commitment to Organic Ingredients: The challenge and importance of maintaining a 100% organic product line, emphasizing the benefits for both humans and the planet.
Buy One, Feed One Initiative: For every product purchased, a meal is provided to a person in need through partnerships with food banks in Canada, India, and the US, having donated over two million meals.
Packaging Choices: The decision to use glass jars instead of plastic to reduce waste and promote reusability, despite higher costs and lower recycling rates.
Popular Products: Their ketchup is the best-seller, praised for its taste and lack of added sugars, with children being a key test market.
Expansion and Availability: Good Food for Good products are available across Canada and the US in major retailers like Whole Foods, Loblaw, Safeway, and online markets.
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Pasta night is a family favourite for a lot of us but you’d be surprised to learn that pasta is also good for your mental health—that’s right, pasta has been scientifically proven to make you happier - so we're told.
In this episode of Aisle 42 we talk with Shelby Taylor from Chickapea—a dried pasta and meal kit company that transforms chickpeas and yellow peas into delicious entrees that are high in protein and fibre, and low in fat.
We talk about ingredients, flavours, the importance of texture, and we go behind the scenes of their work in the community, their Bcorp certification and their commitment to sustainability.
Learn more about this amazing pasta and where to buy it at https://chickapea.ca/.
Get the scoop on who makes this podcast, and more importantly why, at https://www.ethicalfoodgroup.com/podcast.
Here’s a summary of this episode:
Introduction and Product Praise:
Corwin Hiebert begins the interview by expressing his admiration for Shelby Taylor's chickpea-based pasta, which his family loves.
Ideal Grocery Store Vision:
Shelby envisions a future grocery store where healthier, less processed foods are the norm and not separated into special sections.
Product Ingredients and Changes:
Initially made with chickpeas and lentils, the pasta has switched to using yellow peas for a texture closer to traditional pasta while maintaining high nutritional value.
Positive Feedback from Kids:
Shelby shares excitement about the positive feedback from kids and institutional spaces like daycares, highlighting the importance of familiar texture and taste.
B Corp Certification Challenges:
Shelby discusses the challenges and rewards of maintaining their B Corp certification, focusing on sustainability and the complexities of sourcing organic ingredients while keeping products affordable.
Farms for Change Program:
The Farms for Change program supports regenerative farming and supplies nutritious food to low-income communities, with significant donations from Shelby's company.
Women-Owned Business:
Shelby acknowledges the difficulties and inspiration of being a women-owned business, particularly in raising capital and maintaining certification.
Sustainable Packaging Choices:
The company prioritizes sustainability with recyclable cardboard boxes and small plastic windows to showcase their product, despite the challenges.
Market Presence:
Shelby lists various major Canadian grocery stores where their pasta can be found, reflecting on the growth and market acceptance of their product.
Commitment to Quality:
Despite the challenges, Shelby emphasizes their commitment to providing healthy, nutritious food and the importance of transparency and sustainability in their business practices.
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The snacking category is near and dear to our hearts as consumers and when we can indulge on nourishing, low-sugar goodies the guilt just melts away.
In this energetic conversation we chat with Tara and Megan from Rawcology and we talk about healthy eating habits, allergen and inflammation-free ingredients, we chat through all their delicious, grain-free granolas and plant-based snacks, and we get our organic mojo going too.
We also chat about the challenges of running a women-led business in the food industry and the power of community and consumer support for the future of the grocery store.
Visit https://rawcology.com to learn more about the snacks they make and where you buy them.
Learn more about the team behind the Aisle 42 podcast at https://www.ethicalfoodgroup.com/podcast.
Here's a summary of this episode:
Tara Tomulka and Megan Discuss Rawcology's Mission:
The co-founders of Rawcology, Tara and Megan, discuss their commitment to creating nourishing, allergy-friendly, and low-sugar food products with a focus on health and wellness.Emphasis on Quality Ingredients:
They highlight the importance of selecting high-quality, organic ingredients that are beneficial for health and environmentally sustainable.Vision for Future Grocery Stores:
Megan shares her vision for grocery stores as places of discovery where customers are educated about innovative ingredients and healthier eating habits.Interactive Shopping Experience:
The concept of grocery stores as community hubs where customers interact and learn about food is emphasized, suggesting a more personalized shopping experience.Challenges of Women-led Businesses:
The interview addresses the unique challenges faced by women in the business world, particularly in sectors dominated by men.Supporting Women Entrepreneurs:
They discuss the importance of community support and consumer choices in promoting and sustaining women-led businesses.Product Development and Innovation:
Details are provided about Rawcology's product lines, including grain-free granolas and plant-based snacks, and their approach to innovation in the food industry.Health Benefits of Products:
The health benefits of their products are discussed, focusing on allergy-friendliness and the avoidance of inflammatory ingredients like seed oils.Educational Role of Grocery Stores:
The role of grocery stores in educating consumers about health and nutrition is highlighted as a crucial element of their vision for the future.Advocacy for Organic and Sustainable Practices:
Both founders advocate for more organic farming and sustainable practices within the food industry, emphasizing the need for consumer education on these topics. -
Yogurt is a beloved staple for many and for those of us shopping for the plant-based versions we’ve been through some tough times. But now the weird and wacky experimentations are behind us and great flavour and simple ingredients are in the mix.
In this episode of Aisle 42 we go behind the scenes of Simpla Foods with founders Katie and Ari. We talk about their delicious coconut-based yogurt, their sustainable packaging and plastic reduction program, transparency in ingredient sourcing, the importance of flavour and texture, the power of probiotics, and creating a healthier food system.
Trust us, their yogurt is remarkable, good for us, and the planet, and you’re going to love listening in. Plus, this the first time having co-founders on the show!
Learn more about this amazing yogurt at https://www.simplafoods.com.
Learn more about the host, Corwin Hiebert, and Ethical Food Group at https://www.ethicalfoodgroup.com/podcast.
Here’s a summary of the conversation:
Dream Grocery Store
Katie and Ari envision a future grocery store with primarily whole foods, abundant fruits and veggies, and clean-label products for trusted shopping experience.
Plant-Based Yogurt Evolution
The interview discusses the evolution of plant-based yogurt from its initial unpalatable versions to the current trend of simple, organic ingredients and creamy textures, exemplified by Katie and Ari's product.
Personal Journey to Yogurt Making
The founders' personal health struggles led them to explore food as medicine, specifically seeking plant-based alternatives. Unable to find authentic fermented coconut yogurt in Canada, they began making it themselves, eventually leading to their commercial venture.
Importance of Probiotics
Katie and Ari emphasize the importance of probiotics for gut health, noting the natural fermentation process in their yogurt, which retains live probiotics crucial for gut health.
Zero Sugar and Maple Syrup Sweetening
The founders explain the absence of sugar in their original yogurt and the minimal use of organic maple syrup in flavored varieties. They advocate for healthier options, stressing the detrimental effects of excessive sugar consumption on health.
Transition to Plant-Based Diet
They discuss the trend of consumers reducing dairy consumption and transitioning to plant-based eating. They speculate that in 50 years, plant-based yogurts may become as popular as dairy-based ones.
Ingredient Sourcing and Transparency: Katie and Ari emphasize transparency in their ingredient sourcing. They have direct trade relationships with suppliers, ensuring organic and fair-trade ingredients.
Packaging Innovation
Simpler Foods uses paperboard packaging with a thin plastic lining, significantly reducing plastic use compared to traditional yogurt containers. They also offset their additional plastic use through a partnership with Repurpose Global.
Product Availability
They are expanding nationally in Canada and can be found in stores like Whole Foods Market, Nature's Emporium, and Ambrosia. They offer a store locator on their website for consumers to find their products.
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In this episode of Aisle 42, we chat with Chris Lerohl from UpRoot Food Collective. We cover a whole ranges of subjects like… his vision for the future of digital and local shopping, food innovation, quality ingredients, story telling, consumer trends, local food making and we talk about yummy dumplings and meat pies too.
To learn more about what Chris and his team are doing go to https://uprootfood.ca or https://honestdumplings.ca or https://southislandpie.ca.
To learn more about Corwin Hiebert and why the Aisle 42 podcast exists visit https://www.ethicalfoodgroup.com.
Here’s a summary of this interview:
Corwin Hiebert and Chris begin the podcast discussing technical setup and acknowledging this as their first podcast episode for Ethical Food Group (EFG). Chris's company is part of the Ethical Food Group family. They discuss the successful collaboration between their teams and the positive results from their collective efforts.Vision for Future Grocery Stores
Chris imagines a grocery store with a focus on innovative products that have detailed ingredient stories and high quality.Company Products
They produce gourmet Chinese-style dumplings and New Zealand-style meat pies under the brands Honest Dumplings and South Island Pies, featuring creative flavors and both regular and limited edition products.Challenges of Scaling Quality
Discussion on maintaining product quality as production scales up, with comparisons to international standards like those in Japan.Uproot Food Collective
Chris explains the role of their Uproot Food Collective in supporting local food brands, particularly during the pandemic, and the subsequent focus shift back towards their core products post-pandemic.Local Food Economy and Sustainability
The importance of supporting local food economies, clean label products, and sustainability are emphasized.Consumer Behavior and Direct-to-Consumer Sales
Chris discusses changes in consumer behavior, particularly the stability and benefits of direct-to-consumer sales, and the impact of food shows on their sales and consumer interaction.Challenges in Meal Product Development
They touch on the regulatory and logistical challenges of developing meal-focused products that can meet consumer needs for convenient, nutritious options.Celebrity Endorsement
Chris expresses a desire for a shoutout from "How to Dad," a popular New Zealand influencer, aligning with their brand's cultural and humorous aspects.Conclusion
The interview wraps up with a discussion about the potential and importance of maintaining creativity and innovation in the food industry. -
It’s time to get your upcycling on! No, this is not a spin class… upcycling has nothing to do with riding a bike, what you’re about to hear a conversation with co-founder Marc Wandler from Susgrainable — he’s an energetic and inspiring entrepreneur who loves to talk about the circular food economy, the future of food waste, and baking delicious things that can dramatically improve our health.
In this episode we talk about how the grocery store could be a transformative experience, how his healthcare work played into his start-up venture, why it’s so important to have transparency throughout the food system, and how upcycling and localizing our food systems is so important. And yes, we talk about cookies and pancakes and banana bread made with flour that includes spent barley from beer making.
Learn more at https://susgrainable.com.
See who’s behind Aisle 42 at https://www.ethicalfoodgroup.com/podcast.
Here’s a summary of this episode:
Enhancing Customer Experience Through Technology: He advocates for using technology to improve efficiency and customer service, not just to save labor costs. This includes automated checkouts for convenience while maintaining traditional cashier interactions to preserve a personal touch.
Addressing Customer Needs: Marc emphasizes the importance of catering to various shopping needs, ranging from quick in-and-out visits to more immersive, event-like experiences.
Vision for a Better Food System: He discusses the decline in grocery shopping experiences over the past five years and calls for a collaborative effort among all players in the food industry to enhance customer satisfaction and streamline operations.
Sustainability and Upcycling: Marc's company focuses on sustainability by upcycling beer waste into barley flour, which is then used to create healthy, fiber-rich baking mixes. This not only reduces waste but also provides consumers with nutritious alternatives.
Impact of Personal Experience: Marc shares how his background in healthcare and aviation has influenced his approach to tackling inefficiencies and promoting sustainability in the food industry.
Future Plans and Challenges: He outlines the challenges and future plans for his business, including expanding the use of upcycled barley flour and enhancing its impact through further product development and market expansion.
Overall, Marc Wandler’s interview highlights his commitment to transforming the grocery shopping experience through innovation, sustainability, and a focus on customer satisfaction.
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The conversation you’re about to hear is an Aisle 42 first in that it’s with a retailer, well, sort of. We chat with founder Saul Brown of Saul Good Gift Company—a B-corp certified, Canadian gift giving business that’s focused on locally sourced, sustainable or handmade artisan goods that we can be proud to share with friends, family, co-workers and clients.
Saul talks about the environmental travesty that is the traditional gift basket industry, the importance personalization in our online shopping experiences, and how their approach not only supports local artisans and ethical food makers but also helps us convey deeper appreciation and connection through the gifts we give.
Find your next gift delivery at https://www.itsaulgood.com.
Learn more about this podcast (and why we make it) here: https://www.ethicalfoodgroup.com/podcast
Here’s a summary of the interview:
Saul Good Gift Company's Origins: Founded in 2006, the company emphasizes locally sourced, artisanal products, focusing on sustainability and eco-friendly practices.
B Corp Certification: Saul Good was among the first businesses in Canada to receive B Corp certification, demonstrating its commitment to social and environmental standards.
Impact of Pandemic on Consumer Awareness: The COVID-19 pandemic has heightened consumer awareness about the importance of supporting local businesses, a principle Saul Good has championed since its inception.
Innovative Retail Experiences: Saul reflects on changes in retail environments, like grocery stores experimenting with sensory adjustments such as dimming lights and reducing noise to create a peaceful shopping experience.
Role of Music in Retail: Saul discusses the influence of music in enhancing or detracting from the retail and advertising experience, emphasizing the need for a balanced approach.
Gift-Giving as a Relationship Tool: The company uses gift-giving to foster relationships, with a focus on values-aligned, sustainable practices that tell a meaningful story through the gifts.
Customer Demographics: Saul Good primarily serves a diverse customer base, with a significant proportion being professional women aged 30-50.
Supporting Local and Small Businesses: The company not only sources from local artisans but also engages in creating a network that supports these small businesses, enhancing the local economy.
Sustainable Practices in Focus: Ongoing efforts include redesigning packaging to reduce paper use by 67% and using 100% recycled materials, significantly lowering the company's environmental impact.
Future Challenges and Opportunities: Looking ahead, Saul discusses potential sustainability challenges related to packaging and shipping, considering innovative solutions like bike courier deliveries for local orders.
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Eating healthy at home is one thing but what about when we’re at the office, or on-the-go? When we make quick food, healthy food, good things happen.
This conversation is with Oren Epstein from Bio Raw—a B Corp certified, allergen-free, plant-based, certified organic ready-to-eat, meals and snacks service. Bio Raw aims to transform lives, the planet and the food industry — one radically good meal bowl, bio-bite, dressing and snack at a time.
To learn more go to https://www.bioraw.ca.
To learn about how Ethical Food Group is playing its part to fix the broken food system visit https://www.ethicalfoodgroup.com.
Here’s the highlights from this interview:
Bio Raw's Vision and Products:
Oren talks about the ideal future grocery store, emphasizing the importance of integrity, local sourcing, and avoiding harmful ingredients. Bio Raw creates organic, gluten-free, and nut-free convenience foods like pre-packaged meals, power puddings, high-protein bites, and salad dressings. Their products are designed to be healthy, delicious, and suitable for various dietary preferences.
Sustainability and Ethical Business Practices:
Epstein highlights Bio Raw's commitment to sustainability, including their use of plant-based packaging and efforts towards a zero-waste certification. He also discusses the significance of Bio Raw's B Corp certification, which verifies their dedication to social and environmental standards.
Challenges and Consumer Education:
Expanding the business and educating consumers about healthy choices and the pitfalls of the food industry are ongoing challenges. Epstein emphasizes the importance of educating customers on why Bio Raw's products are superior, focusing on the use of whole food ingredients and avoiding processed oils and allergens.
Allergen-Free and Safe Foods:
Bio Raw's commitment to offering gluten-free and nut-free options is driven by a desire to serve those with dietary restrictions safely. They go the extra mile by batch testing their products to ensure they meet these standards, providing peace of mind for consumers with allergies.
Future Goals and Expansion:
Epstein expresses a desire to expand Bio Raw's reach, making their products available in more locations to meet the demand for healthy, convenient, and allergen-free foods. He mentions the importance of supporting retailers and educating consumers to grow the brand.
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Taste is king when it comes to many of the choices we make in the grocery store, and when those wow flavours combine with a great founder story, it’s easy to become a loyal consumer.
In this episode of Aisle 42 we’re going behind the scenes of Cedar Valley, a Lebanese inspired pita chip company. The conversation with co-founder Ameen Fadel (who recently found himself on the Forbes 30 under 30 list, takes through some of his entrepreneurial journey, and we talk about authentic flavours, ethical food production and injecting some tradition back into our snacking life.
Amen talks about his humble “school project” beginnings in food making, his working partnership with his Mom and their mission to bring community into the workplace and to the dinning table.
Learn more about the brand and products at www.cedarvalleyselections.ca and see who's behind Aisle 42 at www.ethicalfoodgroup.com.
Here are the highlights:
Vision for the Future Grocery Store:
Ameen envisions a future grocery store filled with innovative, health-conscious brands, minimal ingredients like those made at home, locally sourced products, and a strong focus on supporting small, local businesses.
The Importance of Showcasing and Experience:
Both discuss the importance of grocery stores creating a destination-like experience by showcasing local and unique brands. This approach can make shopping more of an experience rather than a chore.
Changing Shopping Experiences:
Ameen reminisces about a time when grocery shopping was a community experience, suggesting a desire to bring back this culture.
Cedar Valley's Unique Selling Propositions:
Ameen talks about Cedar Valley, a company making authentic-style pita chips with clean, minimal ingredients and no inflammatory seed oils, focusing on simplicity and health.
Cedar Valley’s Culture and Manufacturing:
The conversation touches on the company culture at Cedar Valley and the decision to do their own manufacturing to ensure quality and control over the production process.
Sustainability Efforts:
Ameen discusses Cedar Valley's sustainability efforts, including minimizing food waste by partnering with local chicken farms and food banks, and efforts towards sustainable packaging.
Canadian Identity and Local Sourcing:
Emphasis on the importance of being a Canadian-made product, sourcing ingredients locally as much as possible, and the positive reception from consumers and retailers.
Dragons’ Den Experience:
Ameen shares his experience on "Dragons' Den", securing a million-dollar deal with Arlene Dickinson, and the impact of this exposure on Cedar Valley.
Community and Culture:
The importance of community and creating a positive culture within Cedar Valley and in their approach to business is highlighted.
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We’re jumping back into the world of rescued produce because it’s just… so… cool.
On this episode of Aisle 42 we talk with Julie Poitras-Saulnier from Loop Mission about upcycling imperfect fruits and vegetables to make what you’d expect: cold pressed juices, smoothies, and wellness shots, BUT
She’s also got some wildcard mojo up her sleeve — like transforming discarded potato peels into gin, rescuing bread in order to brew beer, and molding wonky fruits and rejected sunflower oil into natural soap bars.
It’s a circular economy disco dance party!
Learn more about this amazing brand and creative line-up of upcycled products over at https://loopmission.com.
And to learn more about the team behind Aisle 42 visit https://www.ethicalfoodgroup.com/podcast.
Here's a summary of this interview:
Loop Mission Background: Julie has been involved in sustainability and was looking for a business model where increasing sales would equate to a positive impact on the world. After witnessing the extent of food waste firsthand, Julie and her partner David decided to start Loop Mission.
Vision for the Future Grocery Store: Julie imagines a grocery store with no open refrigeration (to save energy), automatic payment methods for a seamless shopping experience, and a selection of produce that varies based on availability to reduce waste.
Product Range and Innovation: Initially focused on cold-pressed juices made from discarded fruits and vegetables, Loop Mission has expanded its product range to include beer made from old bread, gin from discarded potatoes, and cookies that upcycle several types of ingredients. Julie highlights the company's commitment to their mission as the driver for their wide and innovative product range.
Challenges with Consistency and Operations: Julie discusses the operational challenges of working with inconsistent supplies of raw materials, which impacts product consistency. Educating consumers about the quality implications of these inconsistencies is a key part of their strategy.
Quality Control: The quality of incoming produce is rigorously evaluated by a large quality control team, despite the logistical challenges and the reality that products may vary due to the natural differences in raw ingredients.
Mission and Name Origin: The name "Loop Mission" reflects the company’s foundation in circular economy principles and their desire to inspire a business ecosystem where waste from one process becomes the input for another, mirroring natural ecosystems.
Certifications and Clean Label Effort: Loop Mission prioritizes transparency and quality over certifications, focusing on clean label products without unnecessary preservatives or artificial ingredients, despite the logistical challenges this approach may pose.
Availability: Loop Mission products are available across Canada in major grocery stores, independent health food stores, cafes, and bakeries, with an expanding presence in Ontario and BC. Consumers can also find products online.
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