Aisle 42

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.

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.

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.

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.

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.

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.

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.

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.