In this episode we chat with Arzeena Hamir, a dedicated farmer, community leader, and advocate for local food systems.  Arzeena shares her journey from studying crop science and working internationally to settling into a rural community and owning an organic farm. We dive into the challenges and nuances of small-scale farming and we discuss cooperatives, ecological practices, profitability, and the consumer obsession with perfect-looking produce. To learn more go to: https://lushvalley.org/ To learn about how we scale food brands go here: https://www.ethicalfoodgroup.com/ Note: File updated June 24, 2025 (there was a tech issue at the end, sorry - delete and re-download if it doesn't do it automatically).  Here's a summary of this interview:  Arzeena's big food system wish: permanent policy-based support for local food procurement in public institutions. She has a rich background in international agricultural development and now owns Amara Farm in BC. Food security, to Arzeena, means consistent access to affordable, healthy food for all Canadians, regardless of location or season. She runs a cooperative marketing initiative, helping five farms share resources, reduce costs, and access markets more effectively. Arzeena sees cooperative farming as key to sustaining small farmers, offering shared infrastructure and collective marketing. She believes scaling cooperatives should be driven by farmer needs, not just the drive for bigger operations. Challenges in vegetable farming: balancing regenerative practices with the reality of labor-intensive costs and market pricing. Arzeena encourages consumers to embrace "ugly" produce, focusing on flavour and nutrition over appearance. She critiques the consumer preference for perfect-looking produce, calling for more support for local and organic farmers. She sees a deep, physical, and spiritual connection to the land through locally grown food, highlighting the importance of knowing your farmer and the soil it grows in.

Thanks for listening to Aisle 42, in this episode we chat with Mitchell Scott, CEO of Cult Food Science, to explore the cutting edge of cultivated and lab-grown foods.  We dive into the promise and challenges of cellular agriculture, including cultivated meats, seafood, and innovative uses of mushroom-based proteins.  Mitchell explains the science behind bioreactors, the regulatory and market hurdles, and the growing demand for ethical, sustainable protein alternatives. Throughout the conversation, Mitchell shares his passion for building a future of food that's delicious, safe, and environmentally sustainable.  To learn more go to https://www.cultfoodscience.com/ and https://www.thebetterbutchers.com/. To learn more about how we scale food and beverage companies go to: https://www.ethicalfoodgroup.com/ Here's a summary of this interview:  Mitchell is excited about the potential of cultivated and lab-grown meat to revolutionize the food system and reduce reliance on factory farming. Cellular agriculture involves taking animal cells and growing them in bioreactors to create real meat, milk, or even chocolate without harming animals. Cult Food Science has invested in 19 portfolio companies, giving investors access to early-stage opportunities in cultivated foods. The regulatory landscape varies globally: Singapore leads with early approvals, while Canada's process is more complex and slower. Mitchell's mushroom-based company, The Better Butchers, launched a mushroom-pea protein blend that's in high demand. Cultivated fat is seen as a key piece to improving the taste and texture of plant-based foods—prototypes are already in the works. Mitchell sees Europe, Israel, and Singapore as major hubs for cultivated protein innovation. The conversation also touches on the future of cultivated seafood and the significant role of food safety in lab-grown products. Mitchell believes the best way to shift perceptions is through taste: delicious products that surprise and delight consumers. Plant-based and cultivated foods are here to stay, driven by consumer demand for more ethical, sustainable protein options.

In this episode of Aisle 42, we chat with Jasmine, co-founder of Big Mountain Foods, about the brand's journey, family culture, and mission to make allergen-free, plant-based foods that are healthy and delicious.  Jasmine talks about shifting from mental health work to building the brand with her mom, as well as the challenge of getting kids to love healthy food. We also dive into their product lineup, how they're growing in Canada and the US, and the tricky reality of profitability in food manufacturing. AND Jasmine shares how they're reusing byproducts like Okara and working towards a circular economy.  Learn more at https://bigmountainfoods.com/.  Want help scaling your food or beverage brand? Learn more at https://www.ethicalfoodgroup.com/. Here's a summary of this interview:  Jasmine's vision for the future of food: Healthy eating should be the norm, starting from childhood, rather than an exception. The unique family dynamic at Big Mountain Foods, working alongside her mom who's a talented chef. The challenges of scaling a plant-based food brand, including supply chain pressures and mental health burnout. How the brand evolved from a tiny cafe veggie patty to today's wide lineup, including innovative products like fava bean tofu. Insight into the allergen-friendly market and the shift from "what's not in it" to "what's in it" storytelling for consumers. The hurdles and opportunities of entering the US market, including faster adoption of regenerative and organic claims compared to Canada. Jasmine's take on profitability in CPG—acknowledging that until you reach $20M in sales, profitability remains a steep climb. How the brand's nimbleness and collaborative network led to a lightning-fast launch of their new roast product at Costco. Sustainability initiatives: upcycling tofu byproducts like Okara back into their products, and exploring uses in other industries like biofuel. Jasmine's optimism for building a circular economy and using every part of the process to reduce waste and create new opportunities.

In this episode I chat with Dominic (Doobey) co-founder of Evive (eh-VIEV) Nutrition, a brand that's redefining convenience with nutrient-dense, whole-food-based frozen smoothie cubes and innovative plant-based products. Dominic is tackling one of the biggest issues in the grocery industry—ultra-processed foods—by making it easier than ever to enjoy real, whole ingredients without sacrificing convenience. From expanding into new product categories like frozen smoothie bites and pops to rethinking sustainable packaging and direct-to-consumer strategies, Dominic shares how their brand is growing while staying true to its mission. To learn more go to https://evivenutrition.com To learn more about who's behind this podcast and how we help food and beverage brands grow faster, visit https://www.ethicalfoodgroup.com Here's a summary of this interview: Ultra-Processed Food Awareness is Growing – Dominic sees a major shift away from ultra-processed foods as consumers demand healthier, more natural options. Evive Nutrition's Mission – Founded in 2015, the brand creates nutrient-dense, frozen smoothie cubes that require no blender, making healthy eating convenient. Expansion into New Products – Beyond smoothies, Evive Nutrition has introduced smoothie pops for kids and is launching smoothie bites dipped in dark chocolate. Superfoods for Maximum Nutrition – Ingredients like spirulina, baobab, moringa, and camu-camu are used instead of synthetic vitamins to boost nutrition. Sustainability Challenges & Solutions – Originally using compostable packaging, Evive Nutrition shifted to plastic for product quality but is now pursuing plastic-neutral certifications. Retail Growth & Private Label – the brand is expanding through innovative products, private label deals with retailers, and strategic partnerships. Direct-to-Consumer (DTC) is Making a Comeback – After a dip in 2022-23, DTC sales are rising, enabling faster innovation and direct customer relationships. Shipping Frozen Products Efficiently – Logistics advancements allow Evive Nutrition to leverage existing delivery networks, making frozen DTC sales feasible. Dominic's New Role in Marketing – Taking a hands-on approach, Dominic is building the brand with personal storytelling and social media engagement. U.S. & Western Canada Expansion – Evive Nutrition is focused on scaling its presence in the U.S. and Western Canada, ensuring more consumers have access to their products.

This episode is a special one as it explores the future of grocery through the eyes of a speed to market specialist… some even call him the anti-broker. I'm chatting with Jud Currie, Ethical Food Group's very own retail and sales leader and you're going to love this conversation. Jud's storied career includes category-leading work with major brands like Colgate-Palmolive, McCain and Love Child Organics. Now he's driving better-for-you products onto shelves across North America as a part of our EFG family and I'm thrilled to have him on the show. We unpack the real art of retail: from winning at the shelf to pitching buyers to what makes a brand truly retail-ready. Jud shares how he helps founders build trust with buyers, and why he believes every grocery aisle is ripe for disruption. To learn more Jud Currie how we help food and beverage brands get to market faster, visit https://www.ethicalfoodgroup.com/. Here's a summary of this interview: Jud's food system wish: A return to simpler, nutrient-dense products with short ingredient lists—like the kind his 99-year-old grandmother lived on. Anti-broker mentality: Jud positions himself as part of the brand's team, not just a middleman—focusing on fewer clients, deeper involvement, and faster execution. Past brand wins: He launched and grew Love Child Organics—a disruptive baby food brand that helped shift the market toward organic pouches. Winning at the shelf: Retail success comes from understanding pricing, positioning, and what makes a product truly different in its category. Pitch strategy: Forget 30-slide decks—buyers want three things: who you are, how you're different, and how you'll execute. Category expertise: Jud agrees that founders should know their category better than the buyer—they should walk in ready to teach, not just pitch. Data vs. intuition: He values clean, essential data like item ranking reports but warns against drowning in analytics that don't drive strategy. The holistic advantage: Working with Ethical Food Group gives brands access to a vertically integrated ecosystem of strategy, sales, marketing, and funding—something rare in a traditionally siloed industry. Personal connection to better-for-you foods: A shift to a plant-forward diet transformed Jud's health, fuelling his passion for high-impact nutrition products. Every aisle is ready for disruption: From cereal to chips to health and beauty, Jud believes nearly every category can and should do better—and he's on a mission to help make it happen.

In this episode I'm joined by Jonathan, co-founder of Goodfood, a Canadian meal kit pioneer that's helping thousands of households cook fresh, high-quality meals with locally sourced ingredients. From tackling food waste to cheerleading Canadian farmers and producers, Goodfood is more than just a meal kit company—it's redefining how Canadians engage with their food. We discuss the shift toward more local and sustainable sourcing, how meal kits help reduce food waste, and why affordability is key to expanding access to organic and premium ingredients. AND, we dive into the company's recent acquisition of Genuine Tea and their plans for future retail expansion. To learn more go to https://www.makegoodfood.ca/ To learn more about who's behind this podcast and how we help food and beverage brands grow faster, visit https://www.ethicalfoodgroup.com/. Here's a summary of this interview: The Power of Local Sourcing: Jonathan emphasizes the need for stronger Canadian supply chains, working with 80+ farmers and producers to reduce reliance on imports and ensure fresher ingredients for customers. Personal Passion for Organic & Sustainable Food: Becoming a father changed Jonathan's approach to food, leading him to prioritize organic meats, pesticide-free produce, and clean ingredients in Goodfood's meal kits. Scaling a Meal Kit Empire: Since launching in 2014, Goodfood has grown to serve over 100,000 households weekly, delivering 15 million meals a year across Canada. Reducing Food Waste with Meal Kits: By delivering perfectly portioned ingredients and ordering on a just-in-time basis, Goodfood prevents significant waste compared to traditional grocery shopping—where, for example, 76% of bagged lettuce goes uneaten. The Art & Science of Recipe Development: From family-friendly classics to premium artisan meals inspired by Michelin-starred chefs, Goodfood caters to a broad range of dietary preferences, including gluten-free, paleo, and plant-based options. The Competitive Meal Kit Landscape: As the industry has consolidated in Canada, Goodfood has become one of only two national players alongside HelloFresh, reflecting its staying power and consumer demand. Expanding Beyond Meal Kits: Goodfood has started integrating market add-ons like desserts, drinks, and appetizers—and is now eyeing retail expansion to bring their products to grocery stores and convenience outlets. Acquiring & Scaling Emerging Brands: The recent acquisition of Genuine Tea marks the beginning of Goodfood's next phase—leveraging its infrastructure to help other mission-driven food brands grow. Technology-Driven Freshness & Efficiency: Goodfood's in-house technology enables real-time inventory tracking and direct-to-consumer delivery, ensuring ingredients reach customers up to seven days fresher than traditional grocery supply chains. Celebrating Local Partnerships: From Eight Acres' regenerative grass-fed beef in Manitoba to Montreal's Casa Ravioli fresh pasta, Goodfood's partnerships are fostering a stronger, more resilient Canadian food ecosystem.

In this episode I'm joined by Michael Lines, CEO of SimplyProtein, a brand making waves in the better-for-you snacking space with their approachable, high-protein, plant-based products. With the rise of protein consumption trends, including the impact of GLP-1 medications and consumers seeking clean, functional foods, SimplyProtein is proving that better nutrition doesn't have to come at the cost of taste or accessibility. Michael and I chat through his teams' dedication to organic food making, their B Corp certification, how they are connecting their mission to their brand, and even the unexpected success of their plant-based protein tortilla chips. To learn more go to https://simplyprotein.ca/ To learn more about who's behind this podcast and how we help food and beverage brands grow faster, visit https://www.ethicalfoodgroup.com/. Here's a summary of this interview: The Future of Food is Personalized Nutrition: Michael sees a future where food is no longer confusing for consumers, thanks to innovations in personalized nutrition that tailor dietary choices to individual health needs. Simply Protein's Mission & Growth: Originally known for its protein bars, SimplyProtein has expanded into ready-to-drink shakes, indulgent snacks, and its most successful innovation to date—plant-based pea protein tortilla chips. The Wild Success of Protein Chips: SimplyProtein's tortilla chips have quickly become their top-rated product on Amazon, exceeding expectations in both Canada and the U.S., proving that consumers want high-protein snacks that don't sacrifice taste. Cracking the Competitive Chip Aisle: Entering the snack aisle is notoriously difficult, but Michael credits the rising consumer demand for protein-rich foods and retailers actively carving out shelf space for better-for-you options as game changers. GLP-1 Medications & the Protein Boom: The rise of weight-loss drugs like Ozempic has fueled a massive shift toward protein consumption, making digestible, plant-based options even more critical for consumers struggling to meet their nutritional needs. Plant-Based Protein's Strengths: SimplyProtein primarily uses soy and North American-grown pea protein to deliver all nine essential amino acids, making their snacks a strong choice for both fitness enthusiasts and everyday consumers. B Corp Certification & Authenticity: SimplyProtein became B Corp certified organically, without needing to restructure operations. Their high score of 94.3 reflects their longstanding commitment to sustainability, governance, and community initiatives. Tackling the U.S. Market: Expanding into the U.S. has been tough, requiring SimplyProtein to refine their branding and push harder to break through in an ultra-competitive space—but they've already won major distributor recognition for their impact. The Importance of Connecting Mission to Brand: Michael emphasizes that brands must align their mission, brand identity, and products—otherwise, consumers will see through any lack of authenticity. Celebrating, Not Just Marketing, Philanthropy: SimplyProtein donates over 6% of profits to food insecurity initiatives but hasn't publicized it. Michael reflects on the importance of sharing impact in a way that feels genuine rather than promotional.

In this episode we're tackling one of the most pressing issues in the grocery industry—food waste and accessibility—with a guest who's making a real impact. Jordan, President & COO at Flashfood and former head of global marketing at Impossible Foods, joins us to discuss the massive opportunity to rethink how we distribute, consume, and value food. Our conversation explores the surprising ways people are embracing the food rescue movement, how grocery stores are adapting to reduce shrink, and why cultural shifts, like the rise of vintage fashion, might hold the key to changing the way we think about food waste. To learn more go to https://flashfood.com/ To learn more about who's behind this podcast and how we help food and beverage brands grow faster, visit https://www.ethicalfoodgroup.com/. Here's a summary of this interview: The Biggest Opportunity in Food: Jordan highlights the urgent need to optimize food distribution before focusing on adding more to the system—ensuring that what's already produced reaches consumers. Reframing Food Security: Traditional metrics focus on caloric intake rather than nutritional value. Flashfood aims to change that by prioritizing access to fresh, high-quality food at a fraction of the cost. Flashfood's Role in Reducing Waste: The app helps consumers buy groceries nearing their best-before dates at deep discounts, preventing high-quality food from ending up in landfills. Retailer Benefits: Grocery stores working with Flashfood not only reduce waste but also increase foot traffic, as app users visit stores 1.1 times more per month than average shoppers. Lessons from Impossible Foods: Jordan shares how Impossible's marketing success came from understanding cultural tailwinds—specifically, how chefs became the "rockstars" of food culture. Changing Consumer Habits: Flashfood is encouraging a shift in shopping behavior, making food rescue fun and accessible, while also helping families save hundreds of dollars a month. Viral Marketing Wins: The Flashfood team uses humor and curiosity—like their viral video about duct-taping eggs inside the fridge—to engage consumers and shift perceptions around food waste. Technology & AI Innovations: Flashfood is improving image quality, search functionality, and potentially expanding into prepared foods and bakery items to make the shopping experience even more seamless. Cooking & Creativity: Jordan encouraging people to experiment with what they have, reducing food waste while making mealtime more exciting. Dream Celebrity Endorsement: If Jordan could get one celebrity to endorse Flashfood, it would be Cardi B—because of her love for cooking, her connection to everyday people, and her "chaotic" yet relatable food experiments.

This episode is all about happy, healthy dogs thriving on a plant-based diet! Yep, vegan dogs are a real thing and you'll be glad you learned why. I chat with Laura, founder of Virchew, a Vancouver-based brand pioneering plant-based, hypo-allergenic dog food. Laura shares her vision for transforming pet nutrition with a product that not only nourishes dogs but also helps alleviate common health issues like allergies, digestive problems, and skin conditions. We dive into the research and development process behind Virchew, including their collaboration with veterinarians and nutritionists to ensure the formula meets all essential dietary requirements. The result? A first-of-its-kind, rehydratable plant-based dog food designed to support the long-term health of the dogs we love! To learn more go to https://virchew.com/ To learn more about who's behind this podcast and how we help food and beverage brands grow faster, visit https://www.ethicalfoodgroup.com/. Here's a summary of this interview: Virchew's Mission – Laura Simonson aims to revolutionize pet food with a plant-based, hypoallergenic diet that supports dog health and reduces common veterinary issues. Health Benefits – Virchew's formula helps address digestive problems, skin conditions, and allergies commonly linked to traditional kibble diets. Development & Research – The product was developed with the guidance of veterinary nutritionists to ensure a complete and balanced diet that meets industry standards. Unique Product Format – Unlike kibble, Virtue is a rehydratable plant-based diet that offers the benefits of a wet food while maintaining convenience. Ingredient Transparency – The formula includes pea protein, hemp, oats, potatoes, and nutrient-rich ingredients like golden algae for optimal nutrition. Veterinary Approval & Consumer Testimonials – Many veterinarians support the product as a hypoallergenic alternative, and pet owners report significant improvements in their dogs' health. Addressing Behavioural Changes – Some pet parents have noted behavioural benefits, including calmer and more balanced dogs after switching to Virchew. Sales & Distribution – Virchew follows a direct-to-consumer model with a starter kit approach, allowing pet owners to transition their dogs gradually. Marketing & Outreach – The brand focuses on strategic partnerships with veterinarians, groomers, and plant-based communities to build awareness. Future Vision – Laura envisions Virchew expanding its impact, helping more dogs live healthier lives while reshaping the pet food industry with sustainable and nutritious options.

Now, this conversation is not for the faint of heart. It's a powerful and deeply personal look into Ian's raw and profound path—one that starts and ends talking about Mitsoh's delicious pemican strips (available in a grocery store near you) but it's the middle part, his telling of his turbulent past and inspirations along the way, that will have you glued to your ear buds. Ian's vision goes beyond sharing authentic Indigenous food; it's about reclaiming cultural identity, creating opportunities for his community, and becoming the best human he can be. Let's get into it. And just a heads-up—this episode is not family-friendly. The future of food starts f*** right now. To learn more go to https://www.mitsoh.com/. To learn more about who's behind this podcast and how we help food and beverage brands grow faster, visit https://www.ethicalfoodgroup.com/. Here's a summary of this interview: Call for Indigenous Representation in Grocery Stores – Ian advocates for a dedicated Indigenous food category in mainstream retailers to celebrate First Nations culture and cuisine. Mitzoh's Mission – The brand focuses on restoring and sharing traditional Indigenous foods, such as dry meat and pemmican, which predate colonial influences in Canada. Overcoming Adversity – Ian's journey includes homelessness, incarceration, and struggles with addiction before finding his calling in food entrepreneurship. A Passion for Cooking – From childhood, Ian had a love for cooking, which eventually helped him transition from street life to building a successful food business. Indigenous Foods in Mainstream Markets – Starting with a small food cart, Ian navigated challenges to scale Mitzoh into major retailers, proving the demand for traditional Indigenous foods. Innovation in Indigenous Cuisine – Mitzoh is expanding its product line with pemmican bites, cranberry-infused variations, and a new push for traditional Bannock in mainstream stores. Resilience and Entrepreneurial Spirit – Ian leveraged his street smarts and determination to overcome business obstacles, even when faced with financial and regulatory challenges. Community Impact – His work has inspired others in Indigenous communities to pursue their own food ventures and reclaim their cultural food traditions. Collaboration and Growth – Partnering with Range Road Meats Co. enabled Mitzoh to scale from 35 stores to over 600 locations, demonstrating the power of strategic business alliances. A Legacy in the Making – Ian sees himself as the first Indigenous entrepreneur to break these barriers but is committed to ensuring he won't be the last, fostering opportunities for future generations.

In this episode, I sit down with Marise from Chas Organics to explore her team's commitment to organic, fair trade, and sustainable food production. Marise shares how their mission is deeply rooted in providing high-quality, Ayurvedic-inspired products sourced from Sri Lanka. She walks us through the values that drive their production—making organic food both accessible and affordable—while fostering a circular, regenerative approach to business with suppliers and farmers they're proud to support. We also chat about their 1% for Elephants initiative—a first on Aisle 42! Their work to reduce human-elephant conflict in Sri Lanka is a powerful example of business making this world a better place through conservation. To learn more go to https://chasorganics.com/. To learn more about who's behind this podcast and how we help food and beverage brands grow faster, visit https://www.ethicalfoodgroup.com/. Here's a summary of this interview: Chas Organics' Mission – The company is dedicated to empowering communities through good health and great food, with a focus on holistic, Ayurvedic-inspired products. Diverse Product Range – Their lineup includes coconut milk, heirloom rice, spices, curry pastes, canned tropical fruits, and warming beverages, all 100% organic and sustainably sourced. Sourcing from Sri Lanka – The company partners with small-scale regenerative organic farmers, ensuring premium, high-quality ingredients free from heavy metals and contaminants. Fair Trade Commitment – Most products are Fair for Life certified, supporting ethical wages and sustainable farming practices while fostering long-term partnerships with suppliers. Retail Expansion – While maintaining a strong presence in independent health food stores, Chas Organics is also expanding its reach through Costco, Loblaws, and online platforms like Amazon. 1% for Elephants Initiative – The brand actively funds conservation projects in Sri Lanka, working to reduce human-elephant conflict by restoring wetlands and protecting migration corridors. Ethical Coconut Sourcing – Chas Organics ensures that no monkey labor is used in their coconut harvesting, a cruel practice still found in some regions. Consumer Education – Marise highlights the importance of consumer choice and awareness in driving demand for ethical and organic products, influencing retailers to prioritize sustainability. New Product Innovations – The company is expanding into the U.S. market and rebranding its heirloom rice line, with more product innovations on the horizon. Sustainability at the Core – Beyond organic certification, Chas Organics prioritizes regenerative agriculture, fair trade, and environmental conservation as key pillars of its business model.

In this conversation with Dana McCauley, we dive into Canada's Food Innovation Network and its vital role of investment and knowledge transfer within the agri-food industry. We explore Canada's strengths in upcycling, plant-based proteins, and functional ingredients, positioning both CFIN and the country as leaders in food tech. With economic and trade chaos making scaling in the U.S. more challenging, Dana and her team champion Canadian food businesses that are ready to diversify their markets, embrace innovation, and build global partnerships to stay resilient. To learn more about how CFIN helps Canadian food tech companies visit https://www.cfin-rcia.ca/home.  To learn more about Ethical Food Group helps scale food and beverage brands sustainably, faster visit https://www.ethicalfoodgroup.com/.  Here's a summary of this interview: CFIN's Mission & Impact – Dana McCauley explains how Canada's Food Innovation Network (CFIN) drives investment and knowledge transfer to strengthen the food industry. Connecting Traditional & Emerging Food Tech – CFIN bridges the gap between conventional food businesses and technology innovators, helping companies adopt new processes and ingredients to stay competitive. Funding & De-risking Innovation – CFIN provides funding to de-risk new food technologies, covering up to 50% of costs for promising projects that can transform the industry. Success Stories in Food Tech – Dana highlights projects like Chrono Grill, which optimizes burger cooking in Harvey's restaurants, and Food Cycle Science, which turns food waste into compostable material. Canada's Food Innovation Strengths – The country is a global leader in upcycling, plant-based proteins, and functional ingredients, attracting international interest in its food tech sector. Crush Dynamics & Sustainable Innovation – A BC-based company, Crush Dynamics, is repurposing winery waste into clean-label ingredients, reducing sugar and salt in food while creating new revenue streams. Expanding Global Partnerships – CFIN is actively building international collaborations, with upcoming initiatives in Japan to create cross-border food tech opportunities. Challenges in Scaling to the U.S. – With economic and trade uncertainties, Dana encourages Canadian food businesses to diversify into new markets beyond the U.S. YODL as a Knowledge-Sharing Community – CFIN's YODL platform has become an essential network for food professionals, allowing industry players to collaborate, solve problems, and share expertise. The Future of Food Innovation – Dana believes that solving food system challenges requires collective effort, and CFIN is committed to supporting businesses that embrace technology, sustainability, and global growth.

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 [https://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.

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 [https://podcasts.apple.com/ca/podcast/the-food-professor/id1512660219] and the Canada Food Price Report 2025 [https://cdn.dal.ca/content/dam/dalhousie/pdf/sites/agri-food/EN%20-%20Food%20Price%20Report%202025.pdf]. 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 [https://www.linkedin.com/in/corwinhiebert/] or you can email me directly by visiting ethicalfoodgroup.com [https://www.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.

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.

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.

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.

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.

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.

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.