On World Soil Day 2017, a senior representative for the United Nations’ Food and Agriculture Organization stated that if we continued to degrade the soil at its current rate, the world could run out of topsoil in approximately 60 years. To many, this statement was shocking. It instilled a sense of urgency and wonder about how we can feed a growing population when cropland is eroding at 10 times faster than it can be replenished.

Thankfully, one answer is — more or less — right under our feet. It lies in the soil in which crops grow, and, when healthy, can feed communities. It lies in the soil that can filter and store water, absorb carbon, and help withstand drought, heavy rainfall and floods. It lies in the healthy soil that can be one of the answers to the climate crisis. 

Building a resilient food system for the future

At Canadian Organic Growers, we envision a regenerative and resilient food system across Canada. This future is possible when organic and regenerative farming practices are embraced together. 

According to the Canadian Organic Standards (COS), organic production is a holistic system designed to optimize the productivity and fitness of diverse communities within the agro-ecosystem, including soil organisms, plants, livestock, and people. The principal goal of organic production is to develop operations that are sustainable and harmonious with the environment. 

Similar to organic agriculture, regenerative agriculture aims to provide habitat for soil life, feed the soil, and protect biodiversity. Regenerative organic practices limit disturbances to soil, thus allowing soil to sequester carbon, improve the water cycle, and increase soil and crop resilience to drought and floods. Regenerative organic practices also restore and maintain microbial, plant, and animal biodiversity by using cover crops and crop rotation to provide nutrients and weed control and allowing for uncultivated areas and high crop diversity to support biodiversity.  

A sustainable standard

We believe that for farming to be sustainable, it’s critical that regenerative and organic practices be woven together. Without the focus on organic principals, non-organic regenerative practices may include reliance on the use of herbicides, genetically engineered crops, water-soluble fertilizers, and pesticides. When it comes to livestock, organic livestock are fed organic feed, and organic meat animals can’t receive antibiotics or growth hormones. Under non-organic regenerative farming, these restrictions and many others described in the COS don’t apply.

This is why we believe the principles and practices outlined in the COS are the basis of a regenerative and resilient food system.

Support Canadian farmers

Together, regenerative and organic agriculture practices give us hope for a future that is more sustainable, ethical, and food secure. We know that there isn’t one silver-bullet solution to the climate crisis, nor is there a one-size-fits-all solution. Farmers will be equipped with regenerative, organic agricultural practices to feed their communities, fight climate change and heal the soil — one crop, one field, and one farm at a time.

The post The Future of Food Depends on How We Treat What’s Under Our Feet appeared first on HiveInnovates.

Restaurants have always played an essential role in communities across Canada. Beyond just providing food and drink, restaurants fulfill a human need for connection and help shape social relations. They represent a warm place for communities to gather and support the supply chain from farm to table.

It’s an understatement to say that Canada’s foodservice industry has experienced considerable challenges as a result of the pandemic and no doubt the post-COVID-19 era will continue to bring about dramatic changes to the foodservice landscape. 

Many new trends are here to stay

Through these challenges we continue to see new trends and innovation. Restaurants will continue to pivot their business models in order to adapt to the changing nature of COVID-19 and new regulations put forth by local governments. The lines between retail food sales and restaurant food sales continue to blur with restaurants selling groceries and meal kits. We anticipate this trend will continue as restaurants look for ways to diversify business models.

With a substantial percentage of people working from home, we’ve seen a huge spike in takeout and delivery orders, with many full-service restaurants pivoting to offer this choice to customers. There have been sweeping changes in alcohol regulations across Canada, providing restaurants with improved beverage options to include on their menus for takeout and delivery.

Health at the forefront

While not a new trend, health and safety of staff and customers has always been critical, and this is just as true now as it was before the emergence of COVID-19. 

Together with recommendations from local health authorities, restaurant operators and staff are taking the necessary steps to ensure they can provide a visibly clean and safe atmosphere, including an increasingly “contactless” experience. QR-code menus; digital, mobile device, and in-store kiosk orders; and contactless payment systems — all of these contactless innovations and more, aimed to encourage the return of customers to restaurant patios and dining rooms. 

Feeding the Recovery

To ensure that restaurants have what they need to continue playing an integral role in the social and economic fabric of our everyday lives, Restaurants Canada has launched the Feeding the Recovery campaign. A vibrant foodservice sector is integral to Canada’s social and economic fabric. When our restaurants thrive, so do the communities they serve.

The post What Will the Next Normal Look Like for Canadian Restaurants? appeared first on HiveInnovates.

For travel company Adventure Canada, which takes travellers on small-ship expeditions to the most remote corners of Canada, including the Arctic, Greenland, and Atlantic Canada, this year has been momentous. The 2019 season included the first official trip featuring Taste of Place—a program that connects passengers to communities and culture through sustainably-sourced local cuisine.

By tasting these dishes on board and at pop-ups in various communities (which often included dancing, music, and much laughter!), passengers directly connected with Newfoundland culture and together made a positive impact.

Responsible travel

At the forefront of this program is Bill Swan, one of the co-founders of Adventure Canada, and someone who has spent over three decades working to implement sustainable and regenerative initiatives, such as improving food systems on a local and national level. He sees the company’s operations in these regions of rich, high quality supplies, as a missed opportunity to travel more responsibly.

“I’ve always felt that the impact of expedition cruising can be positive across all three social, environmental, and economic fronts,” says Swan, “and food is this amazing bridge between all three of them.”

Swan describes our food system as complex, yet simple in many ways: it is set up to be cheap and fast. This is especially true for meals on board ships, particularly in isolated places like Newfoundland and Labrador. Supply and storage challenges mean onboard cuisine is often sourced from faraway places by unsustainable means and reducing food waste is always a challenge.

Connecting food and place

The Taste of Place program was therefore designed as a solution to an increasingly strained and defective food system. In true Adventure Canada style—learning through food, culture, music, arts, and science have long been at the core of their expeditions—it promotes local cuisine through culinary ambassadors.

The program was introduced on the Newfoundland Circumnavigation expedition in October, spearheaded by Lori McCarthy, a talented chef, outdoorswoman, and fierce advocate for the preservation of traditional food culture in Newfoundland through her company Cod Sounds.

McCarthy worked hard to load the Ocean Endeavour with fresh Newfoundland products such as seal, moose, and hand-picked partridge berries, and designed a menu that incorporated all these local flavours. She also spoke to passengers about her passion for locally sourced food and traditional family dishes. As Swan says: “She brought it into context and made it very personal.”

One thing that was important to both Swan and McCarthy was that the menus were designed with waste reduction in mind. Leftovers from previous servings, like mussels and moose, could easily be incorporated into upcoming meals. In the future, Swan also wants to develop an onboard composting system that offloads nutrient-rich soil to local communities.

A group effort

To make this program possible, Adventure Canada partnered with many organizations, including Ocean Wise, Slow Food Canada & USA, Food Day Canada, and Régénération Canada.

The post The Future of Food in Tourism appeared first on HiveInnovates.

Grab a Bite of Canada with Anita Stewart

We asked Anita Stewart — activist, educator and food writer — about Canada’s rich culinary history, and where our agriculture and food industry is headed.

Read more »

How Innovative Companies Are Tackling the Biggest Challenges in Food and Nutrition

As the global population rises, so too will the strain on our food production. Shelley King says Canada’s entrepreneurs are meeting this challenge head on.

Read more »

Planting a Sustainable Future for Agri-Food Through Research and Innovation

Research investments are leading to new approaches for sustainable agriculture and food production — like the University of Guelph’s Food from Thought program.

Read more »

Today’s Menu: Supplements and Natural Health Products

We asked Healthy Planet Canada’s Syed Rizvi and his team of nutritionists and naturopaths for their insights on achieving optimal health and wellness.

Read more »

Mama Earth Brings the Local Food Movement to Your Door

The shift towards local food is about taste, nutrition, and environmental sustainability. Here’s one Ontario company that’s helping spearhead the movement.

Read more »

Food Waste — A Business, Consumer, and Environmental Perspective

Read more »

Disrupting the Food Industry: Changing the Future Through Innovation

Looking for new ways to reduce your environmental footprint? Read about some of the latest innovations in food packaging solutions.

Read more »

Reaching Your Health and Wellness Consumers, Directly

When it comes to health and wellness, keeping pace with consumer trends is vital. These Canadian events help you reach your consumers directly.

Read more »

The Future of Food in Tourism

Explore the future of food on Adventure Canada’s Taste of Place, where you can venture on the journey of sustainably-sourced local cuisine in Canada’s Atlantic.

Read more »

The post Future of Food appeared first on HiveInnovates.

Mediaplanet: What sparked your interest in advocating for Canadian food and cuisine?

Anita Stewart: Growing up, we ate from our gardens, our neighbourhood — our foodshed. If there was a spark, it was the realization that those commonplace ingredients and the growers who produced them were, in the terminology of the day, absolutely “world class.” Yet, as Canadians, we had been too busy founding this incredible nation of ours to pay attention to just how lucky we are. With the research that formed the foundation of my first cookbooks on the farmers’ markets of Ontario and the country inns of Canada, I realized how incredible our food traditions are and also how very fragile they are. They need to be protected, nurtured, and, above all, shared.

How has Food Day Canada grown and evolved since its debut in 2010?

Those chefs who walked the local talk in 2010 have become our often-strident brand advocates and, over the years, have created menus that could stand on absolutely any world stage. We added a menu competition — the Good Food Innovation Awards — under the auspices of Canada’s food university, the University of Guelph, and annually the Gold Award winners head to Manhattan to create a feast at the James Beard House, arguably the home of American gastronomy.

This year (2019) was another first for Canada. We illuminated 25 iconic structures in red and white from coast to coast to coast in honour of Canadian cuisine. I had the extraordinary privilege of lighting Niagara Falls. Even the CN Tower and BC Place got involved! And believe me, this was only the dress rehearsal for 2020, when we’ll be fully shining a light on our spectacular northern bounty.

What makes the Canadian food system unique?

With a landmass of roughly 9,976,128 square kilometres and the longest coastline on earth bordering on three oceans and measuring 243,000 kilometres, Canada is a land of ultimate culinary possibilities. We have more fresh water than any other nation on earth.

The richness and biodiversity of the indigenous harvest — our original palate — is the foundation of it all. Built solidly upon that base are our iconic ingredients — wheat, beef, apples — enriching and embroidering the culinary traditions of a multitude of immigrant groups who have gathered together from the four corners of the globe — men and women with a passion for this land which they now call home.

There isn’t one Canadian cuisine — there are hundreds, depending upon ethnicity, climate, and history. It’s ultimately based in the land and the sea. It’s defined by a mindset, a philosophy, and an attitude, and it uses ingredients that speak volumes of the glorious culinary history of Canada.

Why is it important for Canadians to support our domestic food system?

Canadian cuisine is about celebrating our magnificent differences, our roots, and our ethnicity. By supporting our domestic food system, we’re creating capacity for our producers to compete globally while maintaining the ability to feed ourselves. We’re creating the best from our local ingredients — then selling them to the world. It’s about branding ourselves “Canadian” and giving our producers an unmistakable edge that no other nation can emulate. It’s about culinary sovereignty.

How do you see Canada’s culinary identity evolving?

As a nation, our identity is one of inclusion and diversity. From Nootka Sound to Cape Spear, our story is one of great culinary wealth. The evolution we’re seeing today is simply one of educated pride… of place, of production, of culinary excellence… and of course, of celebration.

What advice can you give to Canadians hoping to better their culinary knowledge?

Travel, taste, explore. Do your research in libraries where you can find original sources, sometimes even original manuscripts. Pay only moderate attention to online “experts,” where so much information is a mile wide and an inch deep. Ask questions informed by your own experiences and realize that your food voice is as valid as anyone else’s. Then head to your kitchen and COOK!

The post Grab a Bite of Canada with Anita Stewart appeared first on HiveInnovates.

The global population is expected to reach 10 billion by 2050. That will mean a tremendous strain on the planet and our food production resources. Shelley King, CEO of Natural Products Canada, an organization that helps companies commercialize naturally-derived products and technologies, says that Canada’s entrepreneurs are meeting this challenge head on. “Companies like BiofusionLP protect the soil and increase yield potential with a biomulch spray that eliminates field plastic, reduces erosion, and preserves moisture levels; while BioTEPP’s chemical-free biopesticide protects fruit trees from the damaging codling moths,” she says.

King describes how other companies address environmental issues. Entomo Farms and Oberland Agriscience raise insects to meet the demand for sustainable protein for people and animals, and companies like BOSK BioProducts and Nature Knows have developed biodegradable plastics and other food packaging. 

Finally, King says Chickapea, YoFiit, and Brain Bar are just some of the exceptional companies delivering plant-based functional foods — right on trend with today’s eco- and nutrition-conscious consumer and the future of food.

BiofusionLP is a Canadian company that produces a commercial grade sprayable liquid organic bio-mulch, branded as Soil Armor®. The product is focused on replacing single-use field plastic for protected agriculture, has been fully tested and approved for safe use, and will start to naturally decompose at the end of the harvest season.

How does Biofusion LP help tackle big challenges in food and nutrition?
Soil Armor® is a proprietary organic sprayed liquid mulch that cures to provide a natural protective soil cover. Soil Armor® will organically provide the same positive attributes as field plastic by conserving soil moisture lost through evaporation, minimizing the loss of soil from wind and rain erosion, moderating soil temperatures, inhibiting weed growth, encouraging the growth of beneficial soil microorganisms, and reducing the spread of soil-borne pathogens by preventing soil from splashing onto plants during rainstorms and watering.

Soil Armor® is an effective Canadian biotechnology which will help to tackle the global food crisis by protecting and preserving our precious soil to support larger crop yields for increased food production.
Soil Armor® is composed of all-natural products, creating a true circular economy which contributes to a healthier planet ecosystem. Visit biofusionlp.com to learn more.

Entomo Farms is North America’s largest farm raising crickets for human consumption. Customers use its products to add clean, unprocessed protein and nutrients to smoothies, baking, desserts, and main courses.

How does Entomo Farms help tackle big challenges in food and nutrition?
Crickets offer a unique solution. Nutritionally, they’re similar to meat, containing protein, vitamin B12, and iron. But they can be raised sustainably since they require much less land, water, and carbon emissions than other meat products. They also contain a natural prebiotic fibre linked to a healthy gut biome with the potential to improve immunity and overall health. The company offers a convenient food for healthy people and a healthy planet.

Nature Knows has created a solution to eat well on the go and to reduce waste for today’s busy families and professionals. It offers ready-to-eat fresh fruits and veggies in eco-friendly, breathable, and no-plastic packaging that stay fresh refrigerated for 50% longer than fruits and veggies packaged in commonly-used plastics. The fruits and veggies are pre-washed, no prep, no fuss, and fun to eat, offering a healthy, delicious, and sustainable option to meal prep and snacking well at home, at work, and at play. Family-sized and single serve portion sizes are available, and all of the company’s products are all-natural, nut-free, dairy-free, and gluten-free to suit all ages and dietary needs.

How does Nature Knows help tackle big challenges in food and nutrition?
With health being one of the top issues affecting everyone, the impact of eating well with more fruits and vegetables and less processed food is critical. Nature Knows’ mission is to help people live healthier lives more sustainably and to help increase our fresh produce intake each day. Canadians are currently only eating approximately 3 portions of fruits or veggies per person, yet we know from Canada’s Food Guide and from dietitians’ and nutritionists’ expertise that we should be increasing that to a minimum of 7 portions, ideally even 10. By providing ready-to-eat, pre-washed, and convenient formats, Nature Knows is helping to make it simple to eat well both at home and on the go. Nature Knows is also helping to endorse the Half Your Plate Canadian Produce Marketing Association program, using its logo right on their compostable pouches. With products packaged only in 100% eco-friendly formats, Nature Knows is also leading positive climate change action in reducing food waste and plastics.

Chickapea’s mission is to create good for the world through nutritious, organic meal options and impactful social contributions. Chickapea offers nutritious, high-protein pasta made with just organic chickpeas and lentils that cooks and tastes like traditional pasta. With 23 grams of protein, 11 grams of fibre, and loads of nutrients per serving, including iron, magnesium, folate, and vitamins, consumers don’t have to sacrifice nutrition or compromise on taste for a convenient, quick meal.

All Chickapea foods are organic, non-GMO, gluten-free, vegan, and kosher. The company prides itself on offering the highest-quality, best-tasting, cleanest, and most sustainable meal options possible.

How does Chickapea help tackle big challenges in food and nutrition?
As a Certified B Corporation (a new kind of business that balances purpose and profit), Chickapea meets the highest measurable standards of environmental and social responsibility. Chickapea is a force for good, making it easier to lead a healthier life and to support sustainable, organic, and plant-based farming practices.

Chickapea isn’t just benefiting those that consume its products, but also those in the greatest need around the world, as well as its farmers, suppliers, and employees. By giving three cents from every package sold to feed nutritious meals to children in need and by donating thousands of pounds of pasta to food banks each year, Chickapea is determined to make a healthy impact on people and the planet.

YoFiit was founded to bring complete nutrition to the plant-based market. Co-founder Marie Amazan left a 15-year career in investment management with a mission to create a line of plant-based products with elevated nutrition and minimal sugar. The company’s high-protein chickpea milk alternative has brought innovation to the shelf-stable milk alternative aisle and its low-sugar, nutrient-rich bars fill a previously-overlooked niche in the bar category.

How does YoFiit help tackle big challenges in food and nutrition?
YoFiit’s belief is that plant-based eating and high nutrition are intertwined. On one hand, the company is tackling the environmental crisis by using only plant-based ingredients, since they use less water and cause fewer carbon emissions than animal products. Another way they tackle this challenge is by only making nutrient-dense products and not wasting energy on making empty foods. As an example, their high-protein chickpea milk alternative offers 10 times more nutrients, such as protein, than almond milk alternatives, making it an efficient use of scarce resources to produce something that actually nourishes people.

On the other hand, YoFiit is specifically addressing nutrient deficiencies by inspiring people to quit sugar, eliminate unhealthy ingredients from their diets, and aim for better nutrition with nutrient-rich and low-sugar products.

Born in the shadow of the Rocky Mountains, Brain Bar is a brain-healthy protein bar made with Canadian agri-food ingredients. Within a few months of its soft launch in late 2018, the first flavour of Brain Bar is already on grocery store shelves alongside big U.S. brands. The start-up company is currently building out its product line using functional ingredients such as omega-3s, medium-chain triglycerides (MCTs), adaptogenic mushrooms, flavonoids, and cannabis derivatives.

How does Brain Bar help tackle big challenges in food and nutrition?
Brain Bar is a convenient answer to booming consumer demand for functional, plant-based nutrition — especially when it comes to brain health. An estimated 50 million people worldwide suffer from Alzheimer’s and other dementias. Depression, anxiety, and other mental illnesses are also on the rise. Research tells us that making more mindful choices in our diet and lifestyle is the best defence against cognitive decline. So, why not grab a Brain Bar before your next study session, yoga class, or mountain hike?

The post How Innovative Companies Are Tackling the Biggest Challenges in Food and Nutrition [PANEL] appeared first on HiveInnovates.

A growing population. Climate change. Rapid advances in technology. These are just some of the challenges to global food security. But investments in research are leading to new approaches for sustainable agriculture and food production.

Much of this cutting-edge research is being led by Food from Thought, a research program based at the University of Guelph and funded in part by a $76.6 million grant from the Canada First Research Excellence Fund.

Research and technology are changing agri-food production

Food from Thought is planting the seed of innovation by investing $20 million in new and expanded research projects this year, exploring novel findings in animal and crop science, food safety and pathogens, biodiversity, and ecosystem services. These new approaches, which in part will help detect illness sooner in livestock and crops and create more efficient farming practices, will ensure sustainability for farmers, producers, and the environment. 

Results are being achieved through a multi-layered approach to research: at the micro level with pathogens, food safety, and livestock research, at the field level with economics, soil health, cover crops, management zones, and nitrogen use efficiency, at the landscape level with landscape management, pollinator health, ecosystem services, and satellite imagery, and at the global level with improving biodiversity health.

“We’re seeing increased interest in new innovative and data-focused approaches to agri-food production,” says Malcolm Campbell, Vice President (Research) at the University of Guelph. “We are leading research that leverages data science and digital technologies to sustainably feed a growing population while also improving safety and efficiency in our food systems. These findings are fundamentally shifting the future of agri-food, positioning Canada as a global leader in innovative solutions.”

These findings are fundamentally shifting the future of agri-food, positioning Canada as a global leader in innovative solutions.

Malcolm Campbell

Research findings are showing promise for more sustainable systems

University of Guelph researchers have looked at farmers’ fields in Ontario and found that there are unprofitable areas of land where producer inputs don’t cover the return on investment. Taking these areas out of production can actually be more economically and environmentally beneficial for the producer. With these and other research findings, researchers are creating technology, tools, and management strategies to improve profits and enhance ecosystem services by shifting farming practices. Work is also being done to identify ways in which marginal land can be restored to a natural state. In many cases, these initiatives are farmer-led.

Growing more food alone isn’t enough. Research is being done to ensure the protection of the food supply to avoid public health issues and economic loss for producers. Data and advanced analytics as well as risk modelling are being used to identify and solve challenges in food safety and livestock health. Research is also being conducted to create new approaches for prudent antibiotic use in animals to reduce the emergence of antimicrobial resistance, as has been seen in the human population.

Supporting the next generation of agri-food leaders

The increased use of leading-edge technology requires a new crop of highly-skilled workers and thought leaders. “The future of how we feed people will look very different from today,” says Campbell. “There will be more jobs in agriculture, but those jobs will be technical, highly-skilled jobs.”

Food from Thought is investing nearly $4 million in graduate student training initiatives to meet the new reality of our agriculture and food systems. Graduate student programming is supporting tomorrow’s agri-food leaders to build the skills necessary for a changing workforce, to bridge disciplines from areas such as precision agriculture, computer vision, bioinformatics, and mathematical modelling, and integrating advanced scientific technologies.

The post Planting a Sustainable Future for Agri-Food Through Research and Innovation appeared first on HiveInnovates.

As the Director of Sales and Marketing at Healthy Planet Canada, Syed Rizvi has extensive experience testing natural health products — constantly responding to customer feedback. We asked him and his team of nutritionists and naturopathic doctors for their insights on achieving optimal health and wellness.

Mediaplanet: Why is it important to take supplements in addition to a healthy diet?

Syed Rizvi: Due to our depleted soil levels, increasing environmental toxins, and everyday stressors, we simply don’t receive the nutrients required to function optimally. Living in a fast-paced world, we often opt for eating on the go with convenience and fast foods, not giving our bodies the nutrients required. Even when we eat our best, due to the lack of nutrients in conventionally-grown crops, supplementing our diet with key nutrients may be needed to acquire necessary nutrient levels.

Living in Canada, vitamin D is a nutrient that may need supplementation. Vitamin D is necessary for a healthy immune system, bone health, skin health, and much more. During winter months with limited sunlight, our bodies aren’t able to synthesize as much vitamin D. Supplementing with vitamin D3 drops is recommended from October to May, even all year round, depending on individual needs.

Magnesium is another nutrient many Canadians are lacking due to many factors including our depleted soil and quality of food sources. Supplementation may aid in restoring essential levels. Magnesium is necessary for hundreds of enzymatic functions, including but not limited to supporting the cardiac system, muscle relaxation, and relief of cramping, twitching, and pain, as well as aiding in restful sleep.

When looking to make a seasonal routine change, what are a couple of core changes Canadians should consider?

Heading into cold and flu season, Canadians should consider including vitamin D, oregano oil, and echinacea into their daily routine.

As mentioned above, vitamin D is necessary for the creation of cells which protect the body against illness and may reduce the risk of catching a cold or flu. CanPrev’s vitamin D3 drops are a quick and easy way to get optimal levels of vitamin D daily.

Oregano oil is a strong antiviral, anti-inflammatory, and natural antibiotic that helps protects the immune system. Platinum Naturals’ Cold and Flu Oregano-8 contains a list of synergistically-acting nutrients to support the immune system, relieve symptoms of infection, and reduce the duration and severity of colds.

Echinacea has been shown to prevent colds as well as to shorten their duration. Taking echinacea at the first sign of infection or illness is best. Nature’s Way’s Echinacea with Goldenseal is a synergistic formula that helps support a healthy immune system.

Living in a fast-paced world, we often opt for eating on the go with convenience and fast foods, not giving our bodies the nutrients required.

What products can shoppers expect to find online and in-store at Healthy Planet?

All things health and wellness! Healthy Planet supplies groceries, natural beauty products, body and home care products, supplements, bulk foods, sports nutrition, and more! Healthy Planet also offers unique options for specific dietary and lifestyle needs such as keto, paleo, gluten-free, and vegan. We focus on providing options for everyone, including allergen-friendly selections such as dairy-free, nut-free, egg-free, and grain- free. Healthy Planet offers promotions and deals both online and in-store, with a monthly in-store flyer and specialized online deals.

What products can shoppers expect to find online and in-store at Healthy Planet?

Healthy Planet carries both retail and professional brands to guarantee that affordable and high-quality products are available and accessible for all. We also support local, family-owned and operated businesses wherever possible.

Healthy Planet has a range of resources for customers online and in-store. We currently have a wellness blog and host webinars and in-store trainings on a regular basis. With nutritionists and naturopathic doctors on staff, we always aim to educate and empower our customers through every in-store interaction.

The post Today’s Menu: Supplements and Natural Health Products appeared first on HiveInnovates.

Thanks to modern shipping and storage methods, the period between harvest and plate in the traditional grocery system is getting longer by the day. This bolsters profits for large-scale producers, but consumers bear the cost in taste and nutrition. Enter the local food movement. Local and organic aren’t just restaurant buzzwords — they represent an approach to food driven by quality and environmental sustainability. The movement is about getting back to the true nature of food as it was before the age of pesticides, supermarkets, and tomatoes that taste like styrofoam.

Mama Earth Organics, a food-delivery company partnered with more than 60 organic farms and artisanal producers, is helping drive the local food movement in Ontario. It offers a wide range of hyper-fresh food with all the convenience of a standard grocery-delivery service. Customers select from an online marketplace stocked with organic produce, dairy, bakery, and pantry products made by local artisans, as well as chef-prepared meals from Mama’s Kitchen. Produce baskets, complete with a variety of sizes and customization options, are a popular choice — including a local-only basket. The average time from harvest to delivery is just 48 hours.

Buy local and help build the future of sustainable food 

Supporting local agriculture isn’t just about food that far surpasses supermarket options when it comes to taste and nutrition — it’s about rebuilding a sustainable food system. Through its network of partnerships and customers, Mama Earth diverts money from large-scale producers to local farmers who work to enrich and restore the land they cultivate.

In Mama Earth’s online marketplace, each product description includes its farm or artisan of origin, giving customers insider knowledge on exactly where their food comes from. Each delivery comes with a newsletter that contains recipes and suggestions on how to try new products. The newsletter also details what’s going on at local farms, giving consumers a level of connection to food producers inaccessible in the traditional grocery system.

The company’s focus on sustainability and reducing food waste doesn’t stop with grocery delivery — produce that doesn’t make the cut for sale to consumers is donated to animal sanctuaries like Story Book Farms and Wishing Well Sanctuary.

Mama Earth’s quality guarantee

Many customers choose Mama Earth for the convenience factor. Grocery baskets, complete with temperature-control ice packs for hot days, are delivered right to the door, and customers can opt into a subscription with automated weekly delivery. Deliveries are fully customizable, and for extra peace of mind, consumers can specify “never-send” items for produce baskets.

When Heather and Alex Billingsley started Mama Earth out of their garage in the Beaches, they delivered to just 13 neighbours. Today, the company delivers all across the GTA. The keys to its expansion and continued success? A picky selection process — from producer partnerships to items that make it into customers’ baskets — and friendly, attentive customer service. Each delivery is backed with a 100% quality guarantee.

The post Mama Earth Brings the Local Food Movement to Your Door appeared first on HiveInnovates.

A national effort and resultant report that Value Chain Management International completed in partnership with Second Harvest in Toronto entitled “The Avoidable Crisis of Food Waste” quantified the true scale of FLW in Canada and its root causes. It also established a roadmap for reducing waste from production to consumer. Implementing the roadmap would increase industry’s economic performance and help address food insecurity. It would also markedly reduce the food industry’s environmental footprint, not least because the CO² and blue water footprints of total FLW are greater than that of food consumed.

Food waste causes immense financial costs, especially as it never occurs in isolation — energy, labour, water, and other resources used to produce and distribute food are also wasted.

The research estimates that total avoidable and unavoidable FLW occurring annually along the Canadian food value chain equates to 35.5 million metric tonnes, of which 11.2 million metric tonnes (32%) is avoidable FLW (the weight equivalent of almost 95 CN Towers). Based on the consumer (retail and hotels, restaurants and institutions) sales, the value of avoidable FLW equates to $49.5 billion, representing 51.8% of the money Canadians spent on food purchased from retail stores in Canada in 2016.

Food waste causes immense financial costs, especially as it never occurs in isolation — energy, labour, water, and other resources used to produce and distribute food are also wasted. For businesses, the total cost of waste occurring along a value chain can exceed the combined margins of the involved companies. For consumers, avoidable food waste can increase the cost of food by 10% or more.

In summary, food waste is a symptom of ineffective and inefficient processes occurring along the value chain. Food waste that occurs in the home is a symptom of individual consumers’ behaviour. Reducing the impact of food waste on the environment in an era of climate change and increasing food insecurity is critical to our planet’s sustainability.

Martin Gooch, PhD
CEO, Value Chain Management International Inc.

The post Food Waste — A Business, Consumer, and Environmental Perspective appeared first on HiveInnovates.