Montreal is thriving with innovative ideas to fight against food waste. A dévorer is the new player in town. It offers special food kits to buy at your local supermarket to prevent products from perishing.
Chloe, an electrical engineer, did not plan on becoming an entrepreneur in the food industry and yet, after her MBA, she decided that she wanted to do something useful. Knowing that every Canadian family throws $28 worth of food every day (yes, that’s $1500 per year), food waste was a perfect challenge to tackle. But A dévorer has another social aspect: it helps retailers avoid losses while strengthening the link between retailers and consumers.
After improving her project in startup incubators (Entreprism 2016 at HEC Montreal) and pitching it in entrepreneurship competitions (Mouvement Novae 2018), A dévorer was ready to conquer Montreal.
Not just another meal kit
Yes, meal kits have become quite trendy but most of them are based on a delivery model: you order a kit of fresh vegetables or fresh products and get delivered every week. A dévorer sells kits in supermarkets so that retailers can benefit from the deal.
It’s not a meal kit, it’s an “anti-food-waste kit”.
The process is very simple: when doing your grocery at your local supermarket, you can find A dévorer kits with all the products required to cook a specific meal in less than 30 minutes. Kits are packed in a minimalist environment-friendly recycled material.
Recipes are focused towards healthier eating habits. They will change regularly and adapt to consumers’ preferences and feedback. Kits are offered for a recipe for 4 people and always include a vegetarian option.
Changing perceptions, innovating habits
“We want to get consumers involved in the process: they can solve a real environmental problem in a recreational way.”
It is common to consider perishable products that are close to the expiration date as “old” and less fresh. But they are just ready to eat and even better: they are discounted! The kit system allows to make these products more attractive and to show how cooking can be a fun, quick and easy process.
Instead of choosing ready-to-eat meals, you can eat fresh products and spend 30 minutes of your time in your kitchen, discovering a new recipe.
A pilot project in Montreal
A dévorer has managed to secure a partnership with one of the leaders in Canada food retail: Provigo. As of April 23, you can find the first line of kits at Provigo Eric Boivin, near metro Crémazie.
There will never be too many startups to find against food waste in a city like Montreal. Coriandr is a website that provides you with recipes to use what you have in your fridge and maximise food utilisation, i.e. giving a second life to that last tomato and half broccoli.
Not just another culinary search engine
On Coriandr you will be able to enter every ingredient you have in your fridge, add search options (preferences, dietary restrictions) and find the optimal recipe to cook. The Coriandr database offers 8000 recipes from partners. This is the purely technical part of the innovation.
However, there is more: Coriandr wants to provide a tool that helps every key actor of the food industry. This is why an interactive map will be added to geolocate the nearest grocery store. And if you really do not want to use an ingredient, instead of throwing it, you can make a good action. Coriandr has partnered with the Food Banks of Quebec to facilitate donations of food or cash to the Food Banks of Quebec to support heir activities.
From traditional retail to tech innovation
How did this all happen? Initially, David worked as a Business Developer in the wine and spirits retail in Montreal. He did not have any background or particular interest in cooking or technology and yet he decided to become an entrepreneur. His experience volunteering at the Youth Chamber of Commerce of Montreal (JCCM) clearly triggered his interest in entrepreneurship. and gave him the confidence and methodology to structure his idea:
You have to be a little crazy to launch a business but also lucid: it is important to put money aside and question the viability of your project
David started by learning IT basics. He took part in the Lab 12 program, an initiative from Les Pitonneux, a non-profited hosted by Notman House. During 12 weeks, this bootcamp program gives learners an opportunity to become proficient programmers and developers and access to mentors and networking opportunities.
Financed by the people
Now that he had the skills, he had to finance his project and decided to launch a crowdfunding campaign in January 2018.
It was a real challenge to raise money on a crowdfunding campaign when I was not selling a concrete product, only an experience
Using La Ruche, a crowdfunding tool dedicated to supporting new projects that have a social impact in Quebec, Coriandr raised $5,290 from 89 contributors from Canada, the USA, France and Italy in 45 days. Even better, it got selected by the Fonds ADM / 375 Idées of the JCCM and received 3,750$ in microdonations.
Supported by a community
After less than a year, David has already built a lot. Through the Youth Chamber of Commerce (JCCM), La Ruche and Montreal Network against Food Waste (REGAL), Coriandr is part of a community dedicated to growth, innovation and social impact. David draws inspiration from role models and best practices like Hardbacon or Smarthalo. He has many other ideas to make Coriandr a smart tool for food inventory purposes. For now, the official launch of Coriandr is set for Spring 2018.
If your mission goes beyond selling your product, you will sell more products. That was the first lesson learnt from listening to David Côté, VP of Loop Juice. He discussed entrepreneurship, alive food, fermentation, health, circular economy and innovation at HEC Montréal…
Trekking, traveling, food experimenting
David has always been interested in health, nature and plants. When his father wanted him to follow his footsteps and become a doctor, David was yearning for more – more passion.
He had a revelation when trekking the Appalachian mountains and eating candy bars to get his daily dose of energy. He was surrounded by natural beauty but he was eating unhealthy transformed products. He decided to travel and test all kinds of food habits from fasting in a cave in Hawaii, to experimenting raw food habits. Eventually, after 8 years of traveling and working on organic farms throughout the world, he came back to Montreal with the goal of changing the world.
Entrepreneurship, a way to change the world
“I learned to be an entrepreneur. Starting a venture was not my original idea, but it became the most relevant means to deal with the issue of healthy food and eco-friendly products.”
With his friend Mathieu Gallant, David was experimenting with new food habits taken from his travels in Hawaii and California: making vegan no-bake energy balls and brewing Kombucha in the kitchen. He started delivering lunch boxes made exclusively with raw food to companies and decided to create two startups – a restaurant to promote raw-foodism (Crudessence) and the first Quebec Kombucha company (RISE Kombucha)
“With Crudessence, we wanted to innovate eating habits and give back to people the ability of better feeding themselves.”
In 2016, after 8 years of managing two impact-driven ventures, David decided to sell his shares. His mission was accomplished. He had democratised the fundamentals of raw-foodism and provided an alternative to traditional soft drinks.
More than a serial entrepreneur, a serial world-changer
45% of all the fruits and vegetables produced in the world are wasted
David and Julie decided to open a cold-pressed juice company to fight against food waste. They met Frédéric Monette from Courchesne Larose, a historical player in the Canadian fruits and vegetables industry. When they found out that the company was throwing 16 tons of fruits and vegetables every day, their mind was set and LOOP Juices was born.
Looping around a circular economy
Some might say that it is a project “dans l’air du temps”, that circular economy is nothing but a green washing concept. Maybe. But what David wants to prove that it is possible to provide valuable solutions to a problem.
Everything in LOOP is targeted towards recycling and reusing food waste: one bottle of juice is made out of 1.5 kg of unused fruits and vegetables. But the circular process goes even further: The residual but still nutritious high-fiber pulp is then reused by a pet food company, Wilder & Harrier.
Loop is revolutionizing the value chain by making it circular. It is also providing a model for conscious capitalism.
Limitless innovation possibilities
Starting next week, LOOP is launching a partnership with Sobeys to blend cold-press juices exclusively with products from the giant food retailers. In two months, they will launch their first beer, brewed with dry unsold bread. They are also thinking of making milk out of brewers’ spent grain and flavored water out of leftover essential oils…
Sebastien Bureau was with RISE Kombucha, the first Kombucha producing company in Quebec, since their first steps as VP of Research and Development. Today, he is spreading the word about this new innovative drink and creating fermented products through a unique food science consulting startup – Mannanova.
The challenge of creating a new market
With a BA in microbiology and biochemistry, Sebastien Bureau is a natural born innovator. He started home brewing Kombucha in the early 2000s when it was still completely unknown in Canada.
By the way do you know what kombucha is? Kombucha is a type of fermented tea that is lightly sweetened, flavored and fizzy. It is produced through the fermentation of tea using Scoby, a “symbiotic culture of bacteria and yeast”.
This fermentation process was what fascinated Sebastien the most. Co-founder of the first Quebec Kombucha company, RISE Kombucha as VP of Research and Development, he decided, after 6 years, to focus on a new mission: developing innovative procedures and helping other in the development, preparation and execution of Kombucha and other fermented products. Mannanova was born.
Spreading the word about fermentation
Sebastien wanted to educate the general public throughout the world. He started on his own back in 2014 and created a team in 2016 with Eduardo and Thomas, Debora and Nathaly.
What makes this entrepreneurial adventure promising is that it answers a current interest throughout the western world: “From sauerkraut to kefir, miso to jun, the world of fermented food is rich and varied – and increasingly popular” (interesting article on the subject). Often associated with health benefits, fermented food is on the rise.
Eduardo, Vice President and business developer, is convinced that there are true opportunities in Quebec and British Columbia but also in emerging markets like Brazil (where people are already health conscious and curious about fermented food) or even in Africa. Kombucha making can even be a social development tool in countries like Haiti: the process is simple and easily accessible to economically disadvantaged populations.
A community-centered venture
Another scope of Mannanova’s mission is to experiment with Kombucha production. Their partnership with MaBrasserie, a cooperative brewery, since Spring 2017 is one way of implementing innovations: every week, Mannanova team creates a new innovative flavor of Kombucha, served on tap in the microbrewery. Flavors are inspired by the season: on the menu this Winter you might have tasted the Pine & Christmas tree flavor (brewed with actual fir branches), Apple and Cinnamon or more recently the Kombucha Fuego, a balanced mix of spicy and sour.
Beer lovers also find an interest in Kombucha because the brewing processes are very similar. Sour ales and brett beers. In fact, brett is short for Brettanomyces, which is the yeast used in Kombucha fermentation. In smaller doses, it is considered as a “beer sourer” and can produce wet hay “horse blanket” notes.
The team has also developed a new base material called Manna-K: this highly concentrated Kombucha is an ingredient that solves most of the problems kombucha producers face every day: alcohol control, lack of space, time and money:
Discover their consultation, education and production activities and go to MaBrasserie to taste one of their latest inventions.
Today, Renaud Gouin has two microbreweries in Montreal, he has been one of the key industry innovators in the past decade, seeing the potential for hoppy beers. How did he become a brewer and entrepreneur? We will have a look at his journey, from HEC Montreal to Jukebox and Avant-Garde.
At first, Renaud didn’t like beer. Because beers were unflavored, standardised, industrial. When he discovered some Belgian beers, he realised that beer could be fruity with almost a non-existent bitterness.
During his studies at HEC Montreal he started home-brewing and discovered that he could actually brew beers that were above industry averages. He also found out that the community of craft beer lovers was a passionate and dynamic one, ready to share their knowledge and experience through social platforms like the MontreAlers on Facebook. Still an amateur, Renaud accepted a position at Desjardins as a Personal Finance Advisor and decided to explore his new passion further.
A potential for innovation
There is such a diversity of flavors in craft beers: fruity, sour, even salty flavors! Some hops like Citra can create flavors of tropical fruits, litchi, passion fruit, without adding any fruit in the brew! Some yeasts like Brettanomyces can give a sour taste of hay.
In Quebec, in the early 2010s, over 50 types of beers where still not accessible. There was one particular type that was still not adopted by industrial and medium-sized breweries: that of American Pale Ales and Indian Pale Ales. Their intense bitterness made everyone wince. But Renaud was already creating his own.
When Renaud the corporate vision of life, he decided to take a leap in entrepreneurship but he knew that he could not invest in the heavy and expensive equipment and open his own brewery. He had read a lot about contract brewing and how it succeeded in the US. Without equity, this innovation in manufacturing industry clearly eased the transition to being an entrepreneur for home brewers.
Renaud pitched his idea to Brasseurs de Montreal. At that time, they had never tried the model but as they were not into creating similar products, they decided to go for it.
Introducing hoppy beers in Quebec
Renaud analysed the market and clearly saw an opportunity to catch:
“Unibroue had concentrated their efforts on creating Belgian-style brews while McAuslan was more traditionally focused on English styles but hoppy beers were new to Quebec”
He also wanted to innovate the branding and offer a disrupting image to his beers: unlike industrial or regionally focused images used by the other players, Renaud wanted to offer a whole new world: in 2012, he created his first microbrewery, Jukebox, around the world of rock music. The hoppy flavor of each of the products is as electrical as the guitar on the labels.
If amateurs and curious gourmets liked his new products, Renaud was still working part-time at Desjardins because he needed cash flow.
“Contract brewing was great for distribution and increasing sales revenues but it did not include representation and promotion which is a crucial part.”
Innovating vs. creating profits
With Jukebox steadily working, Renaud wanted to create new products and innovate:
“One thing is to be focused on growth but I am more interested in creativity, passion and innovation and contract brewing is a perfect tool for testing the market and testing new flavors”
Renaud had met with Shawn Duriez, an ex-brewer from McAuslan. They decided to create new innovative beers together and co-founded Avant-Garde. Shawn’s experience on the ground and Renaud’s entrepreneurial experience made them complementary.
Again, timing was of the essence: in 2016, they capitalised on another innovation in the industry: Julien Niquet and David Cayer, co-founders of Glutenberg, were launching Oshlag Brewery, and offering the first contract brewing service for craft breweries. Renaud and Shawn jumped at the opportunity.
With the high popularity of IPAs, they wanted to offer more classical beers while exploring new flavors. They focused their exploration on barrel-aged beers: the Porter Imperial Bourbon, for example, has a vanilla bourbon nose, mixed with coffee, caramel, even banana flavors. They also disrupt classical recipes with the Nocture Coco, an Imperial Porter made with an unconventional ingredient: coconut!
If you live in Montreal nowadays, you must have heard of the art of craft beers. You must know that in Quebec, beer consumption can be as refined as wine tasting in France. To make this local strength more visible, Catherine Roux has created an innovative product to help you discover new microbreweries: Passeport en fût.
Create a local emulation
The original idea for Passeport en fût was discussed in August 2015, between Catherine and her co-founder Geneviève. Catherine worked with the Quartier Latin SDC (Société de développement commercial), an organization that helps retailers promote their activities in their local environment. In a neighborhood like Quartier Latin, where there are many breweries, bars and restaurant, she wanted to offer innovative ways to create a bond between SDC and the general public.
With the rise of craft beers in consumption patterns, focusing on microbreweries was the most natural move. Especially as there were no efficient models to help retailers promote their products: there are big events organized every year to promote the craft brewery industry (cf. Mondial de la Bière) but there is no real product or service to encourage people to discover breweries by themselves, throughout the year.
“Microbreweries are real partners, they do not participate to our project, they are fully part of it”
From vouchers to a mobile application
A new startup was born. The original project was as simple as revolutionary: a booklet of vouchers – 12 vouchers for 12 beers (or non-alcoholic drinks) in 12 Montreal microbreweries, at a very attractive price, for a limited period. The vouchers were mailed directly to buyers. This model really put forwards breweries through a B2C approach.
For the two first editions, in 2016 and 2017, this paper version of the passport proved to be very popular but Catherine received a growing demand for innovating her product: turning the passport into a mobile application was an attractive idea, but it needed capital and expertise to succeed.
In 2017, Catherine met with the founders of a web agency, Okam and got a “professional” crush with its co-founders, Samuel and David.
With this new partner, she could develop the app and bring her entrepreneurship adventure to the next level: through technology, she could extend the service to the rest of Quebec and serve a wider audience.
In October 2017, the new version of Passeport Local and the app were launched, with the opportunity to discover 12 locations out of 70 microbreweries throughout Quebec.
A new technology startup to promote local entrepreneurship
The success of Passeport en fût crossed both the provincial and national borders and Catherine is currently working on possible projects in the rest of Canada and the US.
To implement these new developments, she has created another startup, PSSPRT, that specializes in developing technology products dedicated to discovering local companies and their products. Along with her partners from Okam, they are working on bringing personnalisation and customization to a whole new level, to help local companies expand their visibility with mobile tools.
“We are looking at opportunities to expand our technology beyond Quebec by selling usage rights to our app.”
We can’t wait to discover these new innovative products, but until then, a little bird told us that 15 additional microbreweries will join the Passeport en fût this Spring. To discover it all, you can download the app here.
More and more studies of drinking patterns in Canada show that consumers are moving toward premium beverages and especially towards wine. Following this trend, two young engineers have decided to create the first mobile application that makes wine more accessible to the general public.
Techies that love wine
The seed was planted back in 2011 when a trip to Napa Valley sparked Terence Kao’s passion for wine. Upon his return, he found conventional channels of wine education, such as internet, books and tasting classes, too costly, time consuming and hard to understand. To combine his passion for wine and expertise in mobile, Terence enrolled into an entrepreneurship program at ÉTS, where he met his associate, Jérôme Combet-Blanc. Both came from engineering backgrounds and had a common objective: to democratize access to wine.
This is where Jessica Harnois comes in the story – indeed, to become a reality, the project required a wine expert and Jessica, a renown sommelier, was looking for a technical partner to develop her idea of a wine tasting game. Chance allowed them to meet and the team was born.
Launched in December 2016, Vegas Tasting is the first mobile application focused on making wine tasting more accessible to the public through a game. The app is divided into two parts. In the first part, the user learns to taste like a pro in 3 simple steps while blind tasting a wine: 1) visual analysis 2) olfactory analysis 3) gustatory analysis. In the second part, the user starts with 50 tokens and is invited to bet on the characteristics of the wine, such as the grape variety, country and vintage. This interactive game is the funnier part of the app. To complement this app, Jessica made instructive videos to help players improve their tasting techniques.
A marketplace for tasting products
Wineout is relying on a very smart and innovative business model by offering Vegas Tasting as a tool for wine and beer companies to promote their products and educate their customers. Considering the very restrictive and regulatory environment that governs the sale of alcoholic beverages, it is indeed an innovative way to disrupt the industry.
Growing the business
Wineout has started to think of ways to expand and added a beer tasting game to the app, which received much positive feedback at Mondial de la bière 2017. They are also exploring partnering opportunities to add other beverages such as coffee, spirits, and tea.
In addition, Wineout is also collaborating with Professor Jeremy Cooperstock from McGill University to create an artificial intelligence to provide users with personalized recommendations based on their taste preferences.
Stay tuned for their next monthly event on 1st November 2017 at Wework. They will be presenting Vegas Tasting for an exciting wine and beer tasting event.