Tero: Designing products for more sustainable habits

Elizabeth Coulombe and Valérie Laliberté are two Product Design students who made the choice of entrepreneurship to bring their innovative and sustainable design to the world. Elizabeth talks about human-centered design, sustainability and R&D.

 Building on the recycling trend

The idea emerged as Elizabeth and Valerie were doing their Bachelor in Product Design, a new programme at Laval University (Quebec City). They had to work on resolving a social or environmental issue. 

Traditional composting

In Quebec City we do not have an organized compost collection system from the city. People who want to compost have to take lessons but it is not so well-known. We wanted to design a new product that would make composting easier. 

Food Cycler in Korea (c) Amazon

A similar product was already designed in Korea – the Food Cycler is a machine that grinds food waste to reduce it up to 90% of it’s original volume and make it odourless. Indeed, food waste management is already well-advanced in South Korea, where the government initiated a “pay as you trash” policy: the heavier your trash bag, the more you pay. 

Composting with style

Drawing inspiration from Korea, the two Quebec students started designing a smaller and more ergonomic product:

We want Tero to be like another household appliance, something that you will feel comfortable leaving on your kitchen table.

Closing the loop of the circular economy

The final product should turn one kilo of food waste into 100 grammes of fertilizing powder within three hours through a dehydration process – it is a quick and odourless process.

We worked with agronomists and academics to find the best way to recycle food waste. We did not want to burn it. The dehydration process allows to retain all the nutriments to use as a fertilizer for gardening

It is one goal to design an innovative product, it is a completely different one to launch your first company after only three years of studying! The two entrepreneurs are still studying today – Elizabeth is doing an MBA – and working with engineers to make the best and most affordable product (through partnerships with Solutions Novika and the Center for industrial research support in Quebec – CRIQ), But entrepreneurship is also about finding investments, selling products, marketing…. 

From designers to entrepreneurs

We remain designers – we always focus on putting the user at the center of conception and development.

When the product is finalized, you will be able to order it through a crowdfunding campaign. In the mean time, you can follow Tero’s adventures on their website or Facebook page.

A social impact story: creating value out of food waste

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.

appalachians

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)

rise facebook
(c) 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

What other challenge could David address? And what innovation to tackle? For his new venture, David decided to partner with his girlfriend Julie Poitras-Saulnier. They wanted to focus on food waste after getting goosebumps from alarming figures (check this very interesting video from the Food and Agriculture Organization of the United Nations):

45% of all the fruits and vegetables produced in the world are wasted

team 1David 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.

SYL_1285

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…