Future Food Cast

Jomaree Pinkard, Co-Founder, and CEO of Hella Cocktail Co, speaks t how they started the promotion by redesigning the packaging, how transparency matters from the consumer's perspective, and how they have been working with the community by building relationships. Jomaree began his professional career in sports marketing and soon realized that he desired a more personally meaningful working life. In the pursuit of work-life fulfillment, it was realized that physical items with a scalable business model ("unit-based") would be the focus. He also discussed why he believes that quality is crucial and that the integrity of the product is more important than virtually everything else.

Hella Cocktail Co., based in New York, is a brand of botanically inspired mixers and beverages with adventurous flavors that elevate and broaden cocktail culture for all. They are experiment-mentors who provide these curious experience seekers with "elevated choice." Their objective is to build trust in the Hella Curious so that they can present their true self to the table. Because only Hella offers a curated portfolio of cocktailing options, is founded on the quest for robust flavors, and fosters an inclusive environment where everyone feels welcome to gather around the table.

In today's Future Food Cast episode, our guest speaker is Puneeta Chhitwal-Varma, Founder of Maple and Marigold, who shared her ideas on how sustainability begins in the kitchen and how she is combating food waste. Puneeta came to Canada 20 years ago after having worked in India and the Middle East. The company name, Maple and Marigold, reflects the influences of Canada and India on Puneeta's desire for bringing healthy foods to people, with an emphasis on "eating with benefits." Maple and Marigold value the themes of sustainability and climate change awareness and management.

We also discussed driving food materials, food preparation, and living a healthy existence through healthy eating. Puneeta is an accomplished author of food/recipe books, with another book now in creation, in addition to giving advice services and cooking workshops via social media channels. Puneeta also discussed the importance of reducing food waste. An important trend that Maple and Marigold see in the market is the transparency of raw material origins, the quality of raw materials, waste reduction, and enabling consumers to know and understand the source of their food.

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Karen Cardona, Founder & CEO of True Leaves Consulting, talks with Chris Raczkowski about how she helps food entrepreneurs in creating and refining recipes from concept to commercialization. Karen has a long and successful history of working with other firms on food R&D for new product development, Quality Assessment, production planning, and supply chain development. She used these talents to start her own consulting firm, True Leave. She also discussed the primary services provided, which include sourcing dependable wholesale suppliers, developing sensory profiles, and developing labeling and certification. She shared views on the #cleanlabel market, which is a significant trend at the moment, with food manufacturers and consumers highly interested in understanding where their foods are grown/produced, as well as minimizing chemical additions (e.g. preservatives). Karen provides an important service by assisting in the replacement of traditional chemical preservatives with naturally derived preservatives (such as from mushrooms). She also discussed food trends and how QR codes are becoming quite popular - not only for food transparency and traceability but also for integrating social media material to entice consumers. Karen has a strong personal interest in sustainability, which she incorporates into her business operations.

In today's episode, our guest speakers are Stephen Tyson, Co-Founder, and CEO, and Bernardo Zamora, Co-Founder, of Karbon Brewing Co. about how they are developing the technological innovations required to construct a truly sustainable brewery and business. Its goal is to be Canada's first carbon-negative brewery. Bernardo also discussed how he first became interested in climate change solutions. They expressed their strong dedication to environmental sustainability, justice, equity, and fair work, among other things. Karbon Brewing is actually embodying their social values. The essential features of the Karbon business model were set out in reference to the UN SDGs. We also discussed their interest in track and trace, particularly the use of blockchain technologies to improve supply chain and raw material quality transparency.

Karbon Brewing Co. is situated in Toronto, Ontario, and prioritizes sustainability in everything they do. The Karbon story began with a simple idea: develop beverages that taste amazing while also benefiting the environment. Our objective is to make better beer for a better world, and we are looking for real-world change. They concentrate on using green technology in the brewing process and cleaning up their supply chain. In the middle of a global pandemic in 2020, the founders united their enthusiasm for the hospitality and beer industries with their desire to construct a brighter future.

Hieke Morton, Executive Director of Gathering Markit Foods, discusses with our host Chris Raczkowski , how she approaches the challenges of food waste and food insecurity from a unique viewpoint. She also shared her views on how to find community and friendship, belonging, and acceptance at the Markit, where she can stock up on nutritious food selections. She covers low-cost and no-cost food options for anyone in the community who is experiencing food insecurity. She mentions meal kits as a vital service to assist those who need help cooking healthy meals with good quality healthy food items and no junk food. Traditional food stores with expired products and other food banks with extra stock provide important free food resources. Food waste is reduced thanks to Gather Markit.

Gathering Markit Foods is based out of Canada, and is a Non - Profit Grocery Market. They collect rescued food products every week, allowing them to offer a variety of affordable fresh produce and grocery goods, as well as our ready-to-eat meal packages. They offer a shopping experience that is more like a helping hand than a giveaway. At the Markit, its clients can find community and companionship, as well as a sense of belonging and acceptance. They want to fill hearts with hope as well as shopping bags with healthy food options.

Dhruvil Sanghvi, CEO of Loginext, talks with our host Pam Leinmiller on the difficulties and developments in the food sector in the latest episode of the Future Food Cast podcast, "How Delivery Automation Platform Can Help the Food Industry." He also explained how his digital automated platform works and how it may assist food companies in moving away from food aggregators. He discussed how today's consumers expect speedy delivery of their online food and how businesses may help them counteract this. He shared insights how ETA forecasts are the most important differentiation and how first mile, middle mile, and last mile use brands may span the entire logistics area, as well as accept any data that the user wishes to collect and track.

LogiNext is a global technology and automation company that specialises in transportation, home deliveries, omni-channel fulfilment, and B2B distribution. LogiNext has helped its clients digitise and optimise order scheduling, customer communication, routing, dispatching, and real-time tracking to cut logistics costs and achieve operational excellence. LogiNext is a SaaS application that can be configured for CEP (Courier, Express, and Parcel), QSR chains, Retail & eCommerce, and Transportation. It has over 200 clients in over 50 countries. LogiNext, based in New York, has received $50 million in private equity funding from Alibaba-backed companies Tiger Global Management and Steadview Capital over three rounds. Regional offices are located in Dubai, Mumbai, Delhi, Kuala Lumpur, and Jakarta.

In this episode, we spoke with our guest speaker with Brad Goddard, Director of Business Development and Government Relations at Big Rock Brewery how they are working on environmental sustainability in the craft brewery industry. Brad also shared insights on how Big Rock Brewery works on environmental and social change and how craft breweries are working towards maintaining transparency in the eco-system. He also discussed the marketing strategies for untapping the consumer interest in the craft brewery sector.

Founded in 1985 by Ed McNally, a retired lawyer, and barley farmer with a goal to develop a craft brewery before the phrase existed, they are now proud to have breweries in Vancouver, Calgary, and Ontario, making them one of Canada's largest, independent, real craft brewers. Brewmasters are dedicated to brewing quality craft beer, cider, and ready-to-drink beverages while also growing the communities in which they operate. They make beer with skill and imagination, utilizing local ingredients and innovative processes, all of which are rooted in Ed's original passion for excellence.

In the latest episode of Future Food Cast, Adi Ojha, CEO of FoodFund, interacts with our host Chris Raczkowski about how they aim to build a more sustainable future by eliminating food waste. He discussed their grocery delivery business and how they work with farmers, wholesalers, and greenhouse manufacturers to provide it to consumers. He also talked about his website, where clients may construct their own specific subscription. He also discussed how they keep the supply chain transparent and why consumers want to know where their food comes from. He also discussed how technology has contributed to the sustainability and transparency of the food supply chain.

FoodFund is based in Ontario, Canada, and its mission is to reduce food waste and alleviate hunger one harvest, one delivery, and one family at a time. They believe that every food deserves plates and all plates deserve food. This is why they get recovered fruit and vegetables from local farmers and bring them to consumers' doors. These fruits and vegetables are just as nutritious, flavorful, and fresh as any other produce. Their monthly package is affordable, handy, customizable, and delectable.

In today's episode with Tammy Brideau, Executive Director of Food and Beverage Atlantic. discusses with our host, Chris Raczkowski, how Food and Beverage Atlantic assists and supports food processors and manufacturers in their growth and efficiency. She also discusses how they assist 230 manufacturers in their growth by bridging the gap or developing training opportunities connected to food safety, food security, sales marketing, and visibility distributions on how to be successful in the food sector. She also discusses how product traceability is of significant importance to food and beverage brands, end producers, and consumers, but full traceability/transparency is difficult to accomplish due to technical implementation challenges. Tammy has created an online portal to allow quick access to these suppliers in order to speed up business interactions and transactions, thus creating an online marketplace for food professionals. She also discussed significant food industry trends and challenges such as healthier foods, plant-based foods, and product content transparency.

Food and Beverage Atlantic (FBA) is situated in Canada and is dedicated to advancing the success of food and beverage firms throughout the region. They provide programming focused on the sustainability and growth of the Atlantic Canada food and beverage sector, from farmers' markets to international markets.

Bourbon is currently seeing a meteoric rise in favor among millennials. And, as the demand for whiskey develops, demand is surpassing supply, owing to the fact that it takes a long time to create, with most bourbons maturing in wooden barrels for years before being bottled and sold.

In today's episode, Pam Leinmiller talks with Chris Harrigan, Owner/Operator of Beyond Barrels, about how the bourbon market is booming and what innovative techniques help in speeding up the aging process in the Spirits Industry. He describes how, at Beyond Barrels, they use whiskey aging staves that are placed in the final bottle of whiskey for 1 to 4 weeks to vary the flavor profiles of the bottled whiskey. He also discusses how bottle aging staves allow you to continue the aging process of alcohol at home using various types of wood.