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.

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.

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.

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.