Cook, eat and do not leave any crumb with A dévorer!

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.

Chloe a devorer

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.

a devorerRecipes 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.

 

Cooking to end food waste with Coriandr

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

David B Potvin - photo .jpgHow 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

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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. 

Follow Coriandr on Facebook and Instagram and register on their website to find out about the official launch.

Shaking the world of food entrepreneurship, meet Amélie Morency

“When I was 8, I started selling potpourri baskets in the street one day, and I got 50 bucks out of it. I thought: that’s it, I’m an entrepreneur!”

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Amélie Morency is 24 today and she has already launched two startups, and one on the way. This time, she is ready to change the face of food entrepreneurship in Montreal through the FoodRoom an innovative culinary co-working place to open this spring.

Entrepreneurship, a means to achieve independence

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photo by Foodivine Photography

Amélie is impatient, passionate and ambitious. Entrepreneurship has always been her way of achieving autonomy. Realizing the importance of earning money at 8, she had a bank account to keep her savings at 14 and started a landscape gardening company while studying. Her family gave her great examples: her father and grandmother were entrepreneurs and have always been supportive. “I didn’t need to do all this, but I have so many aspirations and I always want more responsibilities, more challenges”.

When her mother wanted her to go to university, Amélie preferred the more pragmatic Cegep program. She then graduated from Institut de tourisme et d’hôtellerie du Québec (ITHQ) and started working in a restaurant but moving up the ladder was too slow for her, she needed to achieve her goal faster and the solution was in entrepreneurship.

Amélie knows that entrepreneurship is not for idealists and sometimes you will break your neck. However, she did succeed in launching a successful first startup, A toutes les sauces, an eco-friendly catering company, and she earned several prizes and awards from the prestigious Founder Institute, Coop HEC and Fondation ITHQ…

The FoodRoom, an innovative solution to entrepreneurs’ problems

When Amelie launched A toutes les sauces, she quickly faced a major issue which wasn’t cash flow but a stable location to cook to meet the needs of her clients and fulfill impending contracts. Lack of infrastructure is what inspired the FoodRoom.

Other similar shared kitchen initiatives exist in Europe and the United States (the San Francisco’s Underground market was a pioneer). Montreal is a fertile ground for such innovative initiatives: Amélie is part of a broader community of young immigrants and Quebecers willing to build a food patrimony for themselves (on this subject, read Alix Food’s terrific blog), and she wants to provide her fellow entrepreneurs with the physical and social infrastructure to create delicious products, build partnerships with producers.

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The 7500 sq feet coworking space will be located in the Ahunstic area in Montreal. Half of the space will be dedicated to cooking and half will be transformed in offices and a multipurpose hall to organize events and trainings.

“We want to become more than a kitchen rental project, we want to create a community with high quality equipment”.

Through monthly subscriptions, members will get access to customized services. Caterers, small-scale producers (salsa, cookies, ice cream), chefs or food-truck owners’, everyone need a space to cook and in fact, the FoodRoom has already secured 23 contracts with clients and 65 are on waiting list.

“Getting investors to believe in you and your company is the toughest part.”

Investments for the FoodRoom came from Amélie’s private funds, from private investors and bank loans, but today, more than 500 000$ have been invested in the company and the building permit is settled so nothing will stop this exciting project from blooming this spring!

For now, you can visit their website, Facebook, Twitter and Instagram, and you can meet Amélie at La Gare co-working if you’re in the area.