Aisle 42

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

You can learn more at www.cafewilliam.com.

Here's a summary of this episode:

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Here's a summary of this episode: 

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

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

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

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

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

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

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

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

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

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

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

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

Here’s a summary of what Tammy shared:

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

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

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

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

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

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

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

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

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

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

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

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

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

Learn more at www.socialnature.com. 

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Here are the highlights:

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Website & Store Locator:

https://chocxo.com/

Facebook:

https://www.facebook.com/ChocxoChocolatiers

Instagram:

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

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

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

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

Website:

https://www.sheringhamdistillery.com/

Instagram:

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

Facebook:

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

LinkedIn:

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

Pinterest:

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

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