Aisle 42 (Ethical Food Group | Corwin Hiebert)

Plant-based eating is a great way to reduce our carbon footprint but for those us who are only plant curious or reluctant vegans or awkward flexitarians this change-up requires some adult supervision. 

So we chatted with Miyoko Schinner a chef, best-selling author, vegan cheese pioneer and plant-based dairy expert to explore ways we can demystify whole food meal prep and lean in to animal-free living without all the emotional baggage. 

In this episode you’ll learn about the science behind dairy-free cheese, the power of community-based food systems, meal making as an act of connection, animal activism and education, and how protein deficiencies in vegan diets is total hogwash. 

The discussion is raw and honest and you’re going to love it. 

If you're curious about Miyoko you can follow her on Instagram and YouTube; and if you're curious about the shoutouts she gave you can follow the bread crumbs here: Rancho Gordo, Three Trees, and World Centric.

Here's a summary of this episode: 

Miyoko's Vision for the Future of Food: Miyoko advocates for a decentralized, community-based food system, moving away from the current supermarket model which benefits large corporations at the expense of consumers and producers. She suggests a return to local markets and small-scale producers to foster a closer connection between people and their food.

Cooking and Food Preparation: She encourages cooking from scratch using whole ingredients, demystifying the process of making common store-bought items like ketchup, and promoting the joy and simplicity of homemade meals.

Protein Myths and Vegan Nutrition: Miyoko addresses the common misconception about protein deficiency in vegan diets, emphasizing that a well-planned plant-based diet provides ample protein without the need for animal products.

Innovation in Vegan Cheese Making: As a pioneer in vegan cheese, Miyoko discusses her creative process and the evolution of making plant-based cheeses that rival their dairy counterparts in taste and texture.

The Importance of Cooking at Home: Miyoko stresses the importance of the kitchen as the heart of the home, advocating for cooking as a communal and enjoyable activity rather than a solitary chore.

Children's Education and Activism: Through her animal sanctuary, Rancho Compassion, Miyoko aims to educate children about animal welfare and the importance of a plant-based diet in a gentle, non-preachy manner.

B Corp Certification and Ethical Consumption: She discusses the value of B Corp certification as a marker of companies committed to social and environmental responsibility, though she notes the potential for greenwashing.

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.

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.

Here we go! We’re kicking off Season 2 of Aisle 42 with none other than The Food Professor! I chatted with Dr. Sylvain Charlebois—a leading voice in Canadian agriculture and food policy. He advises all levels of government, he ruffles feathers and he has a real knack for uncovering the broken bits of our food system.

In this episode, we dive into the complexities of food prices, the intersection between sustainability and consumer demand, industry drivers for CPG businesses, the promises and pitfalls of carbon taxes, supply chain challenges, the consumer's role in fuelling innovation, and the fascinating future of food tech. We even learn about his obsession with poutine!

Here's the link to The Food Professor Podcast and the Canada Food Price Report 2025.

Note: If you work in the CPG industry and you give a damn about people and our planet, and the future of the grocery store then I’d love to get my team to help you scale more sustainability… faster. I’m easy to find on LinkedIN or you can email me directly by visiting ethicalfoodgroup.com.  I’ll see you in the future. 

Here's a summary of this interview: 

Food System Focus: Sylvain emphasizes the importance of centering the consumer in the food system to drive innovation and improve the agri-food sector.

Podcast Dynamics: Corwin appreciates the dynamic nature of Sylvain and Michael’s podcast, particularly during on-location recordings, which bring vibrant discussions.

Poutine Nation Book: Sylvain wrote a book on the global phenomenon of poutine, aiming to honor its regional roots and explore its unexpected global popularity. A documentary on poutine is also in the works.

Food Price Report: The 15th Food Price Report highlights inflation and the differences between countries like Ireland and Canada, emphasizing supply chain discipline and competitiveness.

Grocery Code of Conduct: While the adoption of the grocery code by Canada’s "big five" grocers is a positive step, Sylvain expresses skepticism about its immediate impact and views it as a work in progress.

Carbon Tax Debate: Sylvain critiques the lack of analysis on the carbon tax’s impact on food prices and food security. He suggests shifting the focus toward decarbonizing markets and incentivizing industries through systems like cap and trade.

Consumer Demand for Sustainability: There is significant, albeit fragmented, consumer demand for sustainability in food. However, industries and governments need to make a stronger case and implement effective policies to harness this demand.

Food Security in Canada: Sylvain identifies logistics and supply chain resilience as the most significant threats to Canada's food security, advocating for better infrastructure and integration across regions.

Emerging Food Technologies: Cellular agriculture, particularly cultured meat, intrigues Sylvain. He notes global advancements in this area, contrasting them with Canada’s slow progress.

Sustainable Innovation Challenges: Sylvain discusses the challenges industries face, including reconciling environmental goals with profitability, addressing obesity, and responding to the growing impact of pharmaceuticals like Ozempic on consumer behavior.

Sometimes the most sustainable solution can also be the simplest and that’s certainly true in the snacking aisle now that we can buy nutritious upcycled fruit chips made right where they’re grown. In this episode, Sarah Goodman, the founder of Chiwis, shares her journey and passion for creating flavour packed, crispy tropical fruit snacks that are good for people and our planet.

Sarah shares the challenges of scaling a sustainable business, sourcing upcycled fruit, and finding partners and retailers who align with Chiwis’ values. She also opens up about the joys and challenges of being a women-owned business in the food industry and the milestones Chiwis is striving for and reached. You’re also going to love her wildcard answer to ‘the big question’ right off the top.

To learn more about these delicious upcycled fruit snacks visit https://chiwis.co/. 

To learn more about who makes this podcast and why visit https://www.ethicalfoodgroup.com/.

Here's the highlights: 

Product Origin: Sarah started Chiwis out of her passion for healthy snacks and nutrition, initially making kiwi chips for hikes and camping.

Growth Journey: Chiwis has grown from a small startup to being available in major retailers like Whole Foods, Costco, and independent stores across Canada and the U.S.

Upcycling Mission: Chiwis uses upcycled fruit, including "ugly" fruits, to reduce waste, using as much of the fruit as possible, including skins and rinds, for a minimal-waste, nutrient-rich product.

Retail Strategy: Chiwis is strategically placed in the “healthy snacking” sections of stores for better visibility, although some retailers misplace them in produce, impacting sales.

West Coast Expansion: Focused on the U.S. West Coast for expansion due to similar consumer values and logistical ease compared to sending products across Canada.

Women-Owned Business Impact: Sarah values the support from women investors and sees the “women-owned” label as an asset in connecting with her target audience.

Export Challenges and Partnerships: Sarah has navigated complexities in sourcing upcycled fruit and finding co-manufacturing partners near farms, vital for sustainability and quality.

Awards and Recognition: Chiwis has been nominated for several sustainability and innovation awards, including the BC Rise Awards and CHFA Launch Pad Award.

Celebrity Shoutouts: Sarah dreams of getting her product in the hands of celebrities like Chelsea Handler and Mark Marin, who were inspirations during her early days in business.

Future Aspirations: Light-heartedly, Sarah suggests Ryan Reynolds could buy Chiwis in a few years as she considers potential future growth and expansion opportunities.

We’re staying in the culinary world for this one as we venture into the depths of the artisanal seafood industry. The heart and soul that Chef Charlotte  brings to sustainably sourced gourmet tinned fish is a beautiful thing and you’re going to love this one, she’s a total wildcard. 

In this episode you’ll learn about her experiences and perspectives in the restaurant world, her take on the importance of seafood in our weekly diet, consumer awareness of sustainable practices, traceability and certifications, her approach as a chef to canning, meal creation and shopping — and flavour scheming and delicious recipes and… okay, you get it.  

Let’s get into it, here’s Chief Culinary Officer Chef Charlotte Langley from Scout Canning. 

Oh, and if you want the highlights - here you go: 

Chef Charlotte, residing in Prince Edward County, Ontario, discusses her background and her passion for bringing colour and energy into her culinary creations.

She shares her journey from working in fine dining to becoming the culinary professional she is today, emphasizing her love for creative and engaging environments.

Chef Charlotte envisions her ideal grocery store, focusing on customer experience, a variety of culinary inspirations, and the importance of sustainability. She imagines a store with sections representing different world regions, fresh and on-sale items, and an inviting atmosphere with wide aisles and soft lighting.

Transitioning from restaurant kitchens to creating a sustainable product for home use, Chef Charlotte discusses her venture into tinned fish with Scout Canning. She emphasizes the importance of sustainable, trustworthy seafood and the heritage of canning as a method of preservation.

Chef Charlotte talks about the innovation behind Scout Canning's products, such as incorporating diverse flavor profiles and ensuring the highest quality. She discusses the challenges and opportunities in the tinned fish market and her commitment to transparency and sustainability.

The discussion shifts towards the challenges of sustainability in the seafood industry. Chef Charlotte stresses the importance of consumer awareness and the role of certifications like MSC in promoting responsible fishing practices. She highlights the need for more transparency and accountability in the industry.

Chef Charlotte expresses concern but also hope for the future of the ocean's resources. She discusses the importance of regenerative systems, diverse diets, and supporting initiatives that promote the sustainable use of ocean resources.

Chef Charlotte shares some of her favorite brands and products, giving shoutouts to innovative companies in the food industry.

Learn more at https://enjoyscout.com/ and https://www.instagram.com/scoutcanning/

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.

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.

Organic chocolate that’s ethically sourced is more rare than you might think. If you’re a chocolate enthusiast and interested in the intersection of gourmet taste, health, and sustainability in food production you’re going to love the next 29-minutes.

In this episode we hear from the President of Chocxo, Peter Higgins, as he talks about how his team is helping cacao farmers thrive and how they’re working towards being plastic neutral. The conversation also takes us down the path of organic farming practices, the low-sugar mojo we’re all craving, and how their chocolatiers are innovating some really delicious flavours.

Thanks for listening! This podcast is brought to you by www.ethicalfoodgroup.com.

Here’s some important links for all you diary-free fans out there:

Website & Store Locator:

https://chocxo.com/

Facebook:

https://www.facebook.com/ChocxoChocolatiers

Instagram:

https://www.instagram.com/chocxochocolatier/

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.

Fresh bread is a staple in our grocery shopping routine and for most households… loaves and buns find their way into a lot of our meals.

In this episode of Aisle 42 we talk with Matt Cimon from Portofino Bakery and we talk about the grocery store, sustainable ingredient sourcing, slow craft and artisanal bread making and the ethical production of perishable food.

Our conversation covers some really interesting ground about plastic, food waste, recycling, Bcorp certification, local economies, happy employees, AND we nerd out on things like how flavour and texture still require careful consideration even when produced at a big scale.

Visit https://www.portofinobakery.ca to learn more about their delicious baking and their commitment to sustainability.

Here’s a summary of what Matt and Corwin talk about:

Future of Grocery Stores: Matt envisions a future where innovative and exciting brands thrive, indicating a shift towards more dynamic and diverse product offerings in traditional categories like bread and water. This reflects a broader trend of innovation within the grocery sector.

Local Sourcing and Sustainability: The conversation highlights Portofino Bakery's commitment to local sourcing and sustainability. This includes efforts to source ingredients locally to ensure transparency and reduce transportation impacts, despite challenges in sourcing some specialized ingredients locally.

Environmental and Social Impact: Portofino, as part of Bond Bakery Brands, emphasizes their environmental, social, and community impact. This includes being a B Corp company and making conscious choices to reduce waste and improve environmental sustainability, such as investing in bulk flour silos to minimize packaging waste and exploring alternatives to plastic wrap for product stabilization during transportation.

Craft and Quality in Baking: Matt discusses the importance of the slow craft baking process, including multiple stages of fermentation to enhance the flavor and texture of their products. This approach is fundamental to Portofino's product quality and uniqueness.

Challenges and Solutions in Sustainable Food Production: The interview touches on the challenges of sustainable food production, including the balance between sourcing locally and the need to source certain ingredients from further away to maintain product quality. Portofino's approach to sustainability includes efforts to minimize waste and make production more efficient and environmentally friendly.

Company Culture and Community Impact: While not detailed in the provided transcript segments, there are references to the importance of company culture, employee well-being, and community impact as integral parts of Portofino's business philosophy.

In summary, the interview sheds light on Portofino Bakery's commitment to innovation, sustainability, and quality in the food industry, emphasizing the importance of local sourcing, environmental responsibility, and the craft of baking in creating a successful and impactful business.

You’ve probably heard about virtual kitchens, cloud kitchens, dark kitchens, and ghost kitchens - but when we go beyond the mysterious descriptions and the sensational headlines there’s some really remarkable things going on in the commercial kitchen industry.

Corwin Hiebert chats with Amrit Maharaj, the Co-Founder and Chief Operating Office at Coho Collective Kitchens - a commissary kitchen and cafe community that is building what can only be described as a best-in-class co-working ecosystem for emerging food entrepreneurs.

In this episode you’ll learn how these shared kitchens support job creation, foster entrepreneurship, fuel a local economy, spark creativity and innovation, transform food waste into premium meals for food banks, and encourage the growth of diverse and inclusive micro, small and medium-sized businesses at the community level.

There’s a LOT going on here behind the scenes as you’re about to hear.

This work aligns beautifully with the United Nationals Sustainable Development Goals and we know you’re going to enjoy this conversation. The future of food is brighter because of local kitchens, and people, like this. 

Here's all the the places and spaces you can learn more and don't forget to follow them on social: 

Websites:
https://www.cohocommissary.com/
https://www.purebread.ca/

Social Media:
https://www.instagram.com/coho.collective/
https://www.instagram.com/purebread_canada

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.

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.

Love coconut? You’re in luck. Listen in as Corwin Hiebert talks with Ben Mand from Harmless Harvest — a wonderful team of people who are deeply committed to sourcing organic ingredients and investing into regenerative farming practices to create better tasting functional plant-based beverages and yogurts.

In this episode you’ll learn how sustainable coconut farming, upcycling, zero-waste initiatives and inspired product innovation are the keys to making foodstuff that’s good for people and the planet. Ben is a smart, passionate, and driven food executive that really cares about the future of food.

There’s a lot more to Harmless Harvest than flavoured water, their product line-up includes coconut yogurt, drinkable yogurts, coconut water with pulp, smoothies, and coming soon… sparkling coconut water—that’s a first, in the world!

Here’s some important links for all you coconut lovers out there:

Website & Store Locator:

https://harmlessharvest.com

Certifications & Associations:

https://www.usda.gov/topics/organic

https://www.fairforlife.org

Regenerative Coconuts Agriculture Project (ReCAP) Video:

https://www.youtube.com/watch?v=aI_x1CjNjdE

Facebook:

https://www.facebook.com/harmlessharvest

Instagram:

https://www.instagram.com/harmlessharvest

TikTok:

https://tiktok.com/@harmlessharvest

YouTube:

https://www.youtube.com/c/Harmlessharvest

————

Thanks for listening! If you want to put your name into our monthly draw for a $250 grocery gift card just head over to www.aisle42podcast.com — your name stays in the draw until you win and we’ll email with the scoop on guests and their sustainable brands.

This podcast is brought to you by www.ethicalfoodgroup.com.

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.

In this epidote of Aisle 42 we sit down with a farmer! An orchardist in fact, and we talk about all things fruit and upcycling. Gagan Lasser is the President of Lass Chance Beverage Co. and you’re going to really enjoy they’re take on a bold mission to reduce food waste.

They transform unsellable whole fruit into juice, sparkling sodas and ciders made from things like peaches, pears, and even the dark horse of the farming world, the haskap berry. 

We chat through the importance of sustainable practices, using AI to sorting produce, and some of the harder realities of managing crops exposed to the elements. We also talk about their farm-to-bottle journey, agricultural stewardship, and their zero food waste mojo.

Learn more visit https://www.lasschance.com/. 

If you would like to get to know the people and the purpose behind this podcast visit https://www.ethicalfoodgroup.com/.

Here's the highlights: 

Last Chance Beverage Co. transforms unsellable farm produce into high-quality beverages, aiming to reduce food waste.

Located in Keremeos, BC, the company is family-owned and operates on a sustainable farm that’s been in business since 1988.

The company started by upcycling excess apples into juice and now produces a variety of products, including sparkling sodas and ciders from peaches, pears, and haskap berries.

Last Chance employs advanced AI sorting technology on the farm to categorize produce, allowing them to upcycle "ugly" or misfit fruits.

They focus on sustainability, using integrated pest management to reduce chemical use and prevent waste at each stage of the farming process.

Their beverages are packaged in glass bottles, reflecting the brand’s premium image and commitment to environmental impact.

The company recently opened a 7,000 square-foot on-farm tasting room and production facility, offering a unique farm-to-bottle experience for visitors.

They are expanding distribution of their products across Western Canada, with plans to enter Eastern Canada soon.

Last Chance has a “zero food waste” mission, using every part of the fruit, including turning unused portions into animal feed and other by-products.

Lasser emphasizes the brand’s philosophy that “there’s no such thing as a bad apple,” symbolizing their commitment to upcycling and sustainability.

When we’re at the grocery store most of us find it hard to switch to new products because we don’t want to risk the 10 or 20 dollars it usually takes to try a healthier option for the first time. Well, have we got a surprise for you!

We chatted with Annalea about how her Bcorp certified company, Social Nature, gives shoppers 100% cash back when we grab a featured product off the shelf, try it, and give our honest feedback.

In this episode you’ll learn why the transition to sustainable products is so hard for consumers and what future-proofing food companies are doing to make that easier. You’ll hear some of the nitty gritties of price, trust, and convenience play into our shopping list-making.

And you’ll also learn how full-sized samples make this journey a lot more fun—because let’s face it, sometimes a paper shot glass or a chunk on a napkin at a sampling station just doesn’t cut it.

Later in the conversation we beyond the free groceries, and you’ll hear how food brands truly value consumer reviews — giving us the opportunity to influence future product improvement, innovation, ingredients, and packaging.

Grocery shopping can be a force for good AND we can make a few bucks while we’re doing it. So let’s get into it! Here’s Annalea Krebs from Social Nature.

Learn more at www.socialnature.com. 

Dive into the world of dairy-free cheese, a culinary favorite for many. The horizon of plant-based alternatives is expanding and in this episode we're shining a spotlight on the innovative brand Nuts for Cheese. 

Go behind-the-scenes with Margaret Coons, a trailblazing vegan chef entrepreneur, and artisanal cheese creator. Discover her delectable range of dairy-free, organic cheeses and butters that are revolutionizing grocery aisles. We delve into how plant-based cuisine not only caters to inclusivity but also enhances the culinary experiences of non-vegans, proving that flavour reigns supreme. 

Gain insights from Margaret on her dedication to sustainability and the bright future of the plant-based sector in creating beneficial products for both people and the planet.

Here’s some important links for all you diary-free fans out there:

Website & Store Locator:

https://nutsforcheese.com

Facebook:

https://www.facebook.com/nutsforcheese

Instagram:

https://www.instagram.com/nutsforcheese

Pinterest:

https://www.pinterest.ca/nutsforcheese

TikTok:

https://www.tiktok.com/@nutsforcheese

Thanks for listening! Don't forget to put your name into our monthly draw for a $250 grocery gift card at www.aisle42podcast.com — your name stays in the draw until you win and we’ll email with the scoop on guests and their sustainable brands.

This podcast is brought to you by www.ethicalfoodgroup.com.

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.

One of the ways we can go behind the scenes of the sustainable food industry is to follow the money and when there’s an investor who puts his money where his health is the conversation gets really interesting.

In this episode you’ll hear Mike Fata share his personal health transformation that led him to lose 100 pounds; plus you’ll learn about how he pioneered the hemp seed industry and champions natural, organic, functional foods in North America.

Mike wears a lot of hats – he’s a food business founder, entrepreneur, investor, consultant, coach, and now author. His story is a testament to the power of change, innovation, and resilience… and you’re going to love listening in on this conversation.

Here’s some important links if you're curious about Mike and his work:

Website:
https://www.mikefata.ca/

Book (Amazon.ca):
https://www.amazon.ca/Grow-Unconventional-Becoming-Unstoppable-Entrepreneur/dp/1774583410

Book (Amazon.com):
https://www.amazon.com/Grow-Unconventional-Becoming-Unstoppable-Entrepreneur/dp/1774583410

Mike's Food Investments:
https://itsblume.com/
https://www.lovegoodfats.ca/
https://purplesful.com/
https://nutsforcheese.com/
https://www.middaysquares.com/
https://solcuisine.com/
https://manitobaharvest.ca/
https://dreampops.com/
https://richardsrainwater.com/
https://ommushrooms.com/

Instagram:
https://www.instagram.com/themikefata/

LinkedIn:
https://www.linkedin.com/in/themikefata/

Thanks for listening! If you want to put your name into our monthly draw for a $250 grocery gift card just head over to www.aisle42podcast.com — your name stays in the draw until you win and we’ll email with the scoop on guests and their sustainable brands.

This podcast is brought to you by www.ethicalfoodgroup.com.

This conversation is with Rachel Ladouceur the Senior Marketing Director of Café William—an innovative and ethical coffee roasting company that is boldly venturing into the world of bringing sustainable coffee to the masses.

In this episode you’ll learn how they’re the first commercial coffee roaster to use 100% renewable energy and how they’re actively building a supply chain that uses wind power, that’s right, they’ve got beans on sail boats.

You’ll hear about Rachel’s transformative journey to Colombia where she connected with indigenous coffee growers committed to organic farming practices, the journey of one of their latest coffee bean shipments that came to the Eastern Seaboard by sailboat.

And we highlight Cafe William's commitment to environmental stewardship within the context of sustainable consumption and the power of consumer choice.

This is a conversation that will inspire you to act beyond the cup and you’re going to enjoy every moment. 

You can learn more at www.cafewilliam.com.

Here's a summary of this episode:

Rachel Ladouceur's Vision for a Sustainable Grocery Store: Envisions a future grocery store with direct connections to food producers, minimal waste, and packaging that supports the environment, emphasizing consumer power through purchasing choices.

Cafe William's Bold Sustainability Initiatives: Ladouceur describes Cafe William's efforts in sustainable coffee production and their goal to act beyond just selling coffee, including their innovative sailboat transportation project.

A Transformative Trip to Colombia: Ladouceur shares her transformative experience visiting coffee farmers in Colombia, highlighting the importance of organic farming practices among indigenous communities.

The Challenge of Sustainable Coffee Farming: Discusses the hard work and dedication of Colombian coffee farmers to maintain sustainable practices despite the physical and economic challenges.

Cafe William's Unique Coffee Bean Transportation: On December 18th, 72,000 kilos of coffee beans were shipped from Santa Marta, Colombia, to Quebec by sailboat, showcasing a novel approach to reducing carbon footprint in coffee transportation.

The Role of Consumers in Sustainability: Emphasizes the power of consumer choice in supporting sustainable brands and the importance of understanding the impact of their purchases.

The Importance of Renewable Energy in Coffee Roasting: Highlights Cafe William's plan to use hydroelectric power for coffee roasting, a pioneering move in the industry towards sustainability.

LEED Certification and Environmental Standards: Discusses the efforts to build a LEED-certified roasting facility that exceeds standard environmental requirements.

The Challenge of Educating Consumers: Acknowledges the difficulty in changing consumer habits and the importance of educating them about the benefits of sustainable coffee consumption.

Future Innovations and Partnerships: Teases future projects and partnerships aimed at expanding Cafe William's sustainability efforts, including scaling up the sailboat transportation concept.

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.

This is the kickoff episode where Corwin Hiebert talks with Suzie Yorke — the powerhouse entrepreneur behind Love Good Fats, and her latest venture, FourX Better Chocolate. 

If you love functional chocolate, you’re going to love listening in as Suzie takes us behind the scenes of the wild world of low-sugar, healthy-fat treats. Besides, as an 11-time Ironman athlete, she knows a thing or two about power-snacking! But she doesn’t stop at guilt-free indulgences. She’s also passionate about the benefits of Bean to Bar single origin fair-trade certified chocolate. Mmmm. Delicious.

Some highlights of FourX Better Chocolate include its formulation to decrease stress, bolster energy, and its gluten-free, soy-free, and keto-friendly nature. Functional ingredients include prebiotics, soluble corn fibre, antioxidants, vitamins and MCT oil.

Here’s some important links for all you chocolate lovers out there:

Website & Store Locator (CA): 

https://thebetterchocolates.ca

Website & Store Locator (US): 

https://thebetterchocolates.com

Certifications & Associations: 

https://fairtrade.ca

https://buywomenowned.com

Facebook: 

https://www.facebook.com/thebetterchocolates

Instagram: 

https://www.instagram.com/thebetterchocolates

TikTok: 

https://www.tiktok.com/@thebetterchocolates

Book: 

https://suzieschocolate.com/products/chocolate

Thanks for listening! If you want to put your name into our monthly draw for a $250 grocery gift card just head over to www.aisle42podcast.com — your name stays in the draw until you win and we’ll email with the scoop on guests and their sustainable brands.

This podcast is brought to you by www.ethicalfoodgroup.com.

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.

When the produce in our fridge looks a little squidgy around the edges the clock starts to tick, we gotta use it or else it’s destined for the green compost bin. But what happens at the industrial level?

For example, what do you do with hundreds of pounds of green bell peppers that aren’t fit for the grocery store? Well that’s where it all started for the founders of The Pretty Ugly Company.

In this episode you’ll hear the story of how Pierre Olivier and Lysanne have taken on a bold mission to combat food waste. Their fantastic, upcycled salsa made from discarded vegetables saves about 2 pounds of produce per jar.

They also make a delicious organic corn chip that includes beer waste!

Their passion for rescuing neglected produce is fuelling their rapid growth as a food company and we get to jam on some really interesting topics around snacking and sustainability.

We even chat about our shared experiences in the restaurant business, our love for Anthony Bourdain and how the magical touch of Ryan Reynolds sure would help their cause. Ryan, if you’re listening, this one’s for you buddy.

Learn more at www.theprettyuglycompany.com. 

Here’s a summary of the conversation:

Vision for the Future Grocery Store: Pierre envisions a future grocery store with significantly less plastic, featuring only organic, upcycled ingredients, and fresh local produce to minimize reliance on imports.

Combating Food Waste: Pierre’s experience in the restaurant industry, particularly witnessing the wasteful disposal of surplus ingredients like green bell peppers, inspired him to address food waste. This led to the founding of Pretty Ugly, a brand focusing on upcycling.

Pretty Ugly's Salsa: The brand creates salsa using fresh, often discarded vegetables, saving approximately 2 pounds of vegetables per jar. The idea was sparked by the realization of the high waste involved with tomatoes and other vegetables.

Corn Chips from Beer Waste: Expanding their product line, Pretty Ugly introduced corn chips made from organic corn and beer waste, further emphasizing their commitment to upcycling and reducing waste.

Market Challenges and Strategies: Facing the competitive snack aisle dominated by large corporations, Pretty Ugly initially positioned their products in the produce section of Quebec grocery stores, avoiding high slotting fees and making their products stand out.

Consumer and Buyer Response: The positive consumer response in Quebec and interest from buyers indicate a readiness for innovative, upcycled products like those offered by Pretty Ugly.

Expansion Plans: Pierre discusses plans to expand Pretty Ugly's distribution beyond Quebec into the rest of Canada and eventually North America, aiming to increase their impact on reducing food waste.

Salsa as a Communal Food: Highlighting salsa's role in bringing people together, Pierre connects this to Pretty Ugly's mission of making environmental impact through everyday consumer choices like salsa and chips.

Celebrity Endorsement Fantasy: Gendron expresses a wish for Canadian actor Ryan Reynolds to endorse Pretty Ugly, highlighting Reynolds' commitment to the brands he supports.

Brand Philosophy: Pretty Ugly focuses on the upcycling mission, quality of products, and the desire to impact food waste positively, aiming to provide an easy and enjoyable way for consumers to contribute to environmental sustainability.

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.

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.

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.

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.

It’s time to talk about water. The average consumption of package water is more than 45 gallons per person per year in the US and it outsells all other ready-to-drink beverages. As consumers we have an insatiable thirst for water but not all water is equal and the planet can’t sustain the levels of waste this category generates. And this is why I chatted with Tammy Eckenswiller, the co-founder of Flow Alkaline Spring Water - a beloved B Corp company that is making waves across grocery stores, convenience stores, and cafes everywhere.

In this episode you’ll learn how they’ve diverted over 150 million plastic bottles from entering the environment, how they ethically source their natural spring water, how they infuse their water with delicious organic fruit and herbs, and how they level up the health benefits with vitamins and alkaline. We also talk about corporate responsibility, packaging, and recycling.

This is a conversation you’re going to love and considering how much water you likely already buy we think you’ll find it extremely helpful too.

This podcast is brought to you by www.ethicalfoodgroup.com.

Learn more about Flow water at: https://flowhydration.com/

Here’s a summary of what Tammy shared:

Flow’s Unique Offerings: She describes Flow as a sustainable spring water company with high-quality sources in Ontario, Canada, and Verona, Virginia, USA. Tammy emphasizes the special mineral content and low total dissolved solids in Flow's water, noting the importance of minerals, which are increasingly depleted due to factors like climate change and industrial agriculture.

Product Features: Flow offers waters with added functional ingredients like vitamins and organic flavours. These enhance the water without adding calories, and Tammy points out that Flow’s water contains the highest level of electrolytes among its competitors.

Sustainability and Packaging: Tammy highlights Flow’s commitment to sustainability, not just in recyclability but in the broader sense. She mentions their high B Corp score, indicating a comprehensive approach to sustainable practices, including protecting spring sources, using a minimal percentage of natural water flow, and sustainable packaging materials.

Alkaline Water and Mineral Content: Tammy addresses the topic of alkaline water, noting the lack of substantial research supporting its benefits. She emphasizes the importance of the mineral content in Flow's water for health and hydration.

Ingredients and Product Range: Flow uses organic ingredients for its flavoured waters, aligning with its brand ethos. The range includes various flavours and functional waters, like those for immunity or energy.

B Corp Certification Journey: Tammy discusses the challenges and commitments involved in obtaining B Corp certification, such as the need for substantial investment and adapting business practices for greater eco-friendliness.

Sourcing and Protecting Water: She elaborates on the process of sourcing and protecting their spring water, ensuring sustainable practices, and maintaining the ecological balance around the springs.

Non-alcoholic beer is all the rage but it’s not new to the grocery store.

For the longest time it was a sleepy category, dominated by multi-national brands, leaving a lot to be desired from a taste and experience stand point.

Then in 2017 a plucky Canadian took it upon himself to brew award-winning beer that can be enjoyed anywhere, by anyone, anytime.

This episode of Aisle 42 is a conversation with Ted Fleming, the founder of Partake Brewing and we talk about the exciting future of their healthier, low-calorie, guilt-free beer.

The discussion covers a wide range of topics including the importance of quality, precision, and natural ingredients in the brewing process, how consumers with dietary restrictions or lifestyles cherish alternative beverages, sustainability and social responsibility in beverage making, and we even hear about his experience on Dragon’s Den which included a beer cart bike journey in a rain storm on a Toronto Highway.

The entrepreneurial force is strong with this one.

To learn more about their wide selection of beer visit https://drinkpartake.com. 

To learn more about Ethical Food Group and why the Aisle 42 podcast exists visit http://www.ethicalfoodgroup.com.

Here’s a summary of the conversation:

Introduction: The interview began with Ted Fleming and Corwin Hiebert expressing excitement about discussing low-calorie, nonalcoholic, and sustainable beer.

Vision for Future Grocery Stores: Fleming envisions future grocery stores as more accessible, distributed, and affordable, emphasizing the importance of community and convenience.

Nonalcoholic Beer in Grocery Stores: They discuss the growing consumer interest in nonalcoholic beer, noting it as a guilt-free option that is gaining shelf space in grocery stores.

Partake Brewing's Journey: Fleming shares the story of Partake Brewing, starting with its first IPA in 2017. He highlights the challenges and innovation required to create a diverse range of nonalcoholic craft beers.

Brewing Process and Quality: The conversation touches on the technical aspects of brewing nonalcoholic beer, emphasizing precision and food safety. Fleming explains the delicate nature of the process and the importance of quality ingredients.

Consumer Base and Drinking Occasions: They note the evolving consumer base for nonalcoholic beer, from those abstaining for health reasons to others seeking moderation. The flexibility of nonalcoholic beer enables consumption in various social and personal contexts.

Sustainability and B Corp Certification: Partake's commitment to sustainability and social responsibility is highlighted by their B Corp certification. This reflects the company's efforts in reducing environmental impact and supporting community well-being.

Experience on Dragons' Den: Fleming shares his experience pitching Partake on Dragons' Den, noting the exposure and challenges, as well as the outcome of securing a deal.

Availability: The interview concludes with information on where to find Partake beer, mentioning its wide distribution in North America both online and in various retail locations.

And now for something completely different. We’re sidestepping our roster of food founders for this one because we want to take you down the path less travelled, this conversation is with Kristy O'Leary—a subject matter expert and consultant that helps businesses of all types, including food, beverage and agriculture, to affect positive change. Radical change.

In this episode we’re going behind the scenes of how business can approach sustainability while still driving profits and how consumers can play a major role in how companies can act and market more ethically. We talk about certifications and corporate responsibility, we talk about how international brands have the biggest role to play and how social justice fits into a sustainability mandate.

The future is brighter through food when smart people are helping business become more transparent, more accountable, and more deeply committed to making things that are good for people and the planet. This is a really fun, chill and insightful conversation and we know you’re going to love listening in.

Here are the highlights:

Concept of the Ideal Future Grocery Store: Kristy envisions a grocery store where all workers are paid fair living wages and are connected to the food system. Every product is regenerative, meaning it leaves something better than it was before, like regenerating soil or using animals in regenerative agriculture.

Understanding Regenerative Practices: There's a distinction between "organic" and "regenerative organic." While organic focuses on fewer chemicals, regenerative practices aim to heal and improve the environment, like soil regeneration.

Consumer Behaviour and Demand: Both discuss how consumer behaviour can influence the market. Consumers should demand better options and not just seek perfection but progress. Brands need to communicate their sustainable efforts effectively, as green blushers (companies doing good work but not talking about it) miss the opportunity to influence consumer choice.

Role of Big and Small Companies: There's a discussion about the impact of large corporations versus small businesses in sustainability. While small, local businesses are crucial, the transformation of large companies can have a massive impact on the economy and sustainability practices.

B Corp Certification: They delve into the significance of B Corp certification, which indicates a company meets high standards of social, environmental, and governance practices. Kristy encourages consumers to trust brands with this certification, as achieving it requires significant effort and change.

Challenges with Sustainable Choices: The conversation acknowledges the complexity consumers face when choosing sustainable products. For instance, Nespresso's B Corp certification versus more eco-friendly but less recognized alternatives. The importance of transparency and consumer education is emphasized.

Social Justice in Business: The interview touches on how companies often address social aspects, like employee welfare, before tackling environmental issues. The conversation advocates for economic justice and the importance of local spending to support community and environmental well-being.

Call to Action for Companies: Kristy urges companies to become more radical and proactive in their sustainability efforts. She emphasizes that it's time for substantial change and that companies, not just consumers, bear the responsibility for ensuring a livable planet for future generations.

Learn more about Kristy and her teams' work here:
https://www.decadeimpact.com/

Thanks for listening! This podcast is brought to you by www.ethicalfoodgroup.com.

How do you bottle the West Coast's natural beauty into an award-winning gin? You’re about to find out. Listen to Jason MacIsaac, Co-founder of Sheringham Distillery, explain how his culinary influence and their seaside lifestyle combine to make one of the world's most sought after, and sustainable, artisan spirits.

In this episode you’ll learn how the Sheringham team develop unique flavours derived from the natural essence (the terroir) of their coastal town and how local ingredients, seaweed harvesting, and sustainable practices influence their approachable yet sophisticated premium gins, vodkas, liqueurs and whiskeys.

Here’s some important links for all you bartenders out there:

Website:

https://www.sheringhamdistillery.com/

Instagram:

https://www.instagram.com/sheringhamdistillery/

Facebook:

https://www.facebook.com/sheringhamdistillery/

LinkedIn:

https://www.linkedin.com/company/sheringham-distillery/

Pinterest:

https://www.pinterest.ca/sheringhamdistillery/

Thanks for listening! This podcast is brought to you by www.ethicalfoodgroup.com.

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.

This is the final episode of Season 1 and I’m going bananas (insert laugh track here?, ah no?). In this chat with Jennie from Equifruit, we dive into the complexities of the global banana supply chain and the mission behind their fair trade business model.

Jennie takes us behind the scenes of conventional banana farming practices and how they have contributed to low wages, poor working conditions, and environmental harm.

Her solution? It’s simple. If the average household would be willing spend an additional $10 a year on bananas we would make a significant impact on farmers’ lives, ensuring fair employment, safe working conditions, and environmentally responsible practices.

To learn more please visit https://equifruit.com. 

To learn more about the people and purpose behind this podcast go to: https://www.ethicalfoodgroup.com

Here are highlights from the conversation:

Mission-Driven Approach: Equifruit is committed to importing only fair trade bananas, ensuring fair wages, safe working conditions, and environmental stewardship in the banana industry.

Addressing a Broken Supply Chain: Jennie highlights that conventional banana farming relies on cheap prices, which lead to low wages, poor working conditions, and environmental degradation.

Affordable Change for Consumers: Switching to fair trade bananas costs consumers about $10 more per year, a small price that can create substantial positive impact for banana workers and farmers.

Support from Major Retailers: Equifruit's fair trade bananas are available at major stores, including Walmart and Costco, with Jennie noting the importance of supportive retail partners, whom she calls “banana badasses.”

Global Fair Trade Banana Vision: Jennie envisions a world where 100% of bananas are bought and sold on fair trade terms, striving for a fairer distribution of value in the industry.

Impact of Consumer Choices: Equifruit encourages consumers to request fair trade bananas from their grocery stores, fostering a grassroots movement for sustainable change.

Marketing with Humor: Equifruit uses humor in its marketing, with campaigns like “the only banana that sharks eat,” combining lighthearted messages with impactful information on fair trade.

Women-Owned, B Corp Certified: Equifruit is a women-owned company and a certified B Corp, setting it apart in an industry dominated by large corporations.

Positive Industry Influence: Major banana companies have noticed Equifruit’s approach, and Jennie is encouraged by their interest, seeing this as a step towards industry-wide change.

Consumer Awareness of Fair Trade: Jennie believes in the importance of consumers understanding the impact of their banana purchases, seeing fair trade standards as the basis for ethical food sourcing.

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.

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.

Organic oats for the win! Go behind the scenes with Canada’s first B Corp Certified snack bar brand. Listen as Sheena Russell, the founder of Made With Local, tells Corwin Hiebert about their commitment to making delicious snacks for people and positively impacting the planet.

In this episode, you'll learn how they source fresh, better-tasting ingredients from local farmers, how they started at a farmer's market, how they've worked with social enterprise kitchens and now make their own snack bars, and how they counteract greenwashing by being transparent and accountable with B Corp. The future of food (and on-the-go snacking) looks brighter thanks to the hardworking team at Made With Local.

Sheena cares deeply about the planet, the food they make, and the people they make it for. You're going to love this episode.

Here’s some important links for all you organic oat snacking loving out there:

Website & Store Locator:

https://www.madewithlocal.com

Certifications & Associations:

https://www.bcorporation.net

Facebook:

https://www.facebook.com/madewithlocal

Instagram:

https://www.instagram.com/madewithlocal

TikTok:

https://tiktok.com/@madewithlocal

————

Thanks for listening! If you want to put your name into our monthly draw for a $250 grocery gift card just head over to www.aisle42podcast.com — your name stays in the draw until you win and we’ll email with the scoop on guests and their sustainable brands.

This podcast is brought to you by www.ethicalfoodgroup.com.

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.

Looking for a healthy, high-protein, flavour-packed snack? Three Farmers Foods makes really delicious air-popped, allergen-free snacks from Canadian-grown chickpeas, lentils, and fava beans, and yes, they even cover some of them in chocolate!

In this episode you'll hear co-founder and CEO Natasha Vandenhurk talk about the role of farmers in the food value chain, the art of flavour formulation, the scoop on non-GMO certifications, the dire need for sustainable agriculture, and ways our food system can change for the better. The future of food (and airline snacking) is brighter because of farmers who are committed to bringing minimally processed ingredients to grocery store shelves.

Here’s some important links for all you roasted, pulse-protein lovers out there:

Website & Store Locator:

https://threefarmers.ca

Sustainable Video:

https://threefarmers.ca/pages/sustainable-farming

Facebook:

https://www.facebook.com/threefarmersfoods

Instagram:

https://instagram.com/threefarmersfoods

-------

Thanks for listening! If you want to put your name into our monthly draw for a $250 grocery gift card just head over to www.aisle42podcast.com — your name stays in the draw until you win and we’ll email with the scoop on guests and their sustainable brands.

This podcast is brought to you by www.ethicalfoodgroup.com.

In this episode I chat with Neil Thomson, co-founder of Laid Back Snacks—a brand that’s redefining what it means to snack smarter. 

I’ve been a longtime fan of their trail mixes and nut blends, so it’s only fitting that we finally get a chance to sit down and talk about how they’ve built a business that’s all about balance—nutrition meets indulgence, fun meets functionality. 

From e-commerce beginnings to grocery shelves across Canada (and soon in the US), Neil and his team have navigated the snacking space with a clear vision: to make healthier choices easy, delicious, and, well… laid back.

In this conversation, we talk about the challenges small brands face when competing with big food companies, and what it really takes to scale in a crowded category. 

Neil shares how Laid Back Snacks evolved beyond its initial direct-to-consumer model, why their 80/20 nutrition philosophy resonates with consumers, and what being B Corp certified means to them. 

Plus, he gives us a sneak peek into their innovation pipeline (and his personal snack obsession).

To learn more about everything that Neil and his team are making for snackers like us, and everything they’re doing to be a sustainable food company, go to www.laidbacksnacks.com. 

Here's a summary of this interview: 

Redesigning the Food System – Neil emphasizes the need for more opportunities for small food brands, as big food companies dominate with entrenched relationships and deep pockets. He advocates for a carve-out to allow smaller brands room to grow.

Laid Back Snacks’ Approach – The brand creates fun and nutritious snacks with an 80/20 philosophy: 80% healthy ingredients, 20% indulgence (e.g., dark chocolate or exotic flavors). Originally e-commerce focused, they expanded into traditional retail for better scalability.

Personal Favourites – Neil’s current favourite snack is the Honey Habanero mix, though he admits to over-consuming it. His kids love dried mango. Corwin praises the praline almonds as a standout product.

Why Start a Snack Brand? – After business school, Neil wanted to merge his passion for food with entrepreneurship. He saw a gap in fun, healthier snacks in grocery stores and was inspired by a UK snack subscription company.

Brand Philosophy & Name – "Laid Back Snacks" reflects trust and simplicity. Neil wanted to create a brand that eliminates the stress of analyzing nutrition labels and encourages mindful, relaxed snacking.

B Corp Certification & Sustainability – Neil's experience in investment banking left him wanting to build a values-driven business. B Corp and climate-neutral certifications help Laid Back Snacks stand out in a crowded market while reinforcing their commitment to social and environmental responsibility.

Retail & Distribution Strategy – The brand sells through their website, Amazon, Costco.ca, and non-traditional retailers like SportChek and Indigo, in addition to grocery chains like Whole Foods, Thrifty Foods, and Safeway.

Future Growth & Product Innovation – They aim to expand into Costco US, tailoring flavors to regional preferences. Neil is open to pushing boundaries with bold flavors, like garlic-infused snacks, and wants to balance expansion with maintaining their existing successful lineup.

Consumer Engagement & Brand Loyalty – Neil sees direct-to-consumer sales as an advantage for testing new products. He values first-party data to gauge consumer interest before committing to large-scale retail launches.

Final Thoughts on Brand Differentiation – Laid Back Snacks aims to build a strong, authentic connection with consumers through thoughtful product development, sustainability efforts, and a fun, engaging brand experience.

The conversation you’re about to hear taps into something we think is super important, and that’s the idea of food as medicine.

If you’re looking to reduce unhealthy food cravings, ramp up your gut health, reset your digestion, boost your energy, reduce your mental… fog, improve your sleep, shore-up your immunity, or detoxify your body… then you’re going to love this functional-beverage-packed discussion.

In this episode of Aisle 42 we talk with Devin Powell from Pulp & Press and we chat about the power of nutrient-dense cold-pressed juice.

We talk about organic fruits and vegetables and the impact that probiotics have on our body. Devin walks us through the importance of drinking fresh-made juices and smoothies that are safely made using high-pressure processing, not heat, AND are free from preservatives, artificial flavours or colours.

We also talk about their Plastic Project and how their radically working to reduce the environmental impact of their operation, removing 10 bottles worth of plastic from ocean coastlines with every order we make.

Learn more at https://www.pulpandpress.com.

Get the scoop on Corwin Hiebert and the reason for this podcast at https://www.ethicalfoodgroup.com.

Here’s a quick summary of the interview:

Interviewee and Company: Devin from Pulp & Press discusses their cold-pressed juices and functional beverages.

Product Praise: Their products are appreciated for reducing mental fog and increasing energy gently.

Ideal Grocery Store: Envisioned as filled with genuine, healthy products without misleading claims.

Company Products: Offers a variety of health-focused beverages including cold-pressed juices, vegan smoothies, probiotic hydrates, and wellness shots.

Favourite Product: The Beta Blaster, rich in vitamins A and C.

Local and Organic Ingredients: Emphasizes sourcing from Canada, despite challenges in meeting high production demands.

Innovative Methods: Uses cold pressing and high-pressure processing (HPP) to preserve nutrients and extend shelf life up to six months, without preservatives.

Sustainability Efforts: Utilizes BPA-free PET plastic bottles, partners with the Plastic Project to reduce environmental impact, and explores innovative, eco-friendly packaging.

Juice Cleanses: Explained as a method for detoxification and giving the body a break, not as a quick weight-loss solution.

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.