5 findings from Day 1 at C2 Montreal 2018

Today was my first experience ever of C2 Montreal. If you have not heard of it, this is the most sought after event for innovation lovers in Montreal and in Canada. Here are some highlights of the first of three exciting days.

Founded by Sid Lee and Circle du Soleil, C2 – which stands for Commerce and Creativity – aims at reinventing the way international events are organized and making innovative ideas collide and burst into participants minds.

Recycling oysters shells into concrete and plastic

Introducing the “Visionary placemakers” session, Pauline Mure presented RaWMaterial, a company that works with oyster farmers and restaurants in the South of France to recycle oyster shells by designing new sustainable products: concrete for building new homes, plastic for making new toys.

Bringing love and empathy to architecture

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Then we traveled to Brazil with Guto Requena. This architect from Sao Paulo made a touching presentation of his background and how he decided to dedicate his life to triggering empathy in the city through design. His Love project combines design, science and technology to transform people’s emotions into products of daily life and including them in the process. Participants are asked to tell the love story of their lives and as they speak, data is drawn and processed by a software that creates, a graphic representation is drawn and finally, objects are fabricated using a 3D printer.

The youngest VR developer

img-1101.jpgAs part of the “6 under 16” presentations, we fell in love with young Sabarish Gnanamoorthy. With his brother, he launched The Knowledge Society to bring students between the age of 13 and 17 together to work on solving the world’s biggest problems through virtual reality (VR) and augmented reality (AR).

Design thinking to make cities healthier

For the first time at C2, a 3-day program, “Ideate for Impact”, is designed to get participants to work on solving the world’s most pressing challenges collaborating with changemakers from around the world. Using empathy and design thinking tools, we are mobilized to design, prototype and construct a vision for how these isnights and tools can be taken back to four different businesses.

The initiative was developed by Dr. Rajesh Aggarwal from Thomas Jefferson University Hospital in Philadelphia. Design challenges were presented by four different organizations: 12.29, Mark Brand Inc., Youth Empowering Parents and Cohere.

Interactive debates around social innovation

social innovation.JPGAs part of the Montreal Summit on Innovation organized by UQAM and Quartier de l’innovation, we experienced the Conversation market on collaborating towards social impact. Using color codes, participants debated on the urgency for social actors – NGOs, governments, corporations – to work together towards solving problems and make a difference in the world.

Stay tuned for our favourite findings for day 2 and 3!

Kombucha is disrupting drinks industry with fermentation

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.

mannanova team

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.

infographic kombucha

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.

Myelin makes artificial intelligence a social innovation tool

Marc-Olivier thinks artificial intelligence (AI) can be a solution to human problems and can innovate health promotion.

myelin team

Providing a digital structure to social help

Marc-Olivier Schüle, along with his two partners, Marise Bonenfant and Francois Menet, is introducing Myelin, a new innovative startup that gives access to the best, most accurate information on autism. The AI tool adapts its answers to your level of knowledge and the type of question you want to ask.

Myelin is not inventing anything new, it innovates the way actual knowledge is processed, structured and delivered.

When you look at current information on Google related to autism, it is non-professional, non-official and… probably false. Myelin will be a source of knowledge supported by recognized institutions like the School of Psycho-Education from Université de Montreal, Quebec Federation on Autism, Ivado (the Institute for Data Valorization) and many other.

Academic excellence at the service of social intervention 

Marc-Olivier knows what he is talking about: he has years of experience in psychosocial intervention that made him realize the need for a serious and reliable foundation to build trusting relations with patients and their parents. At the same time, his academic experience (he is doing a PhD at Université de Montreal) reveals that the latest advances in research are unfortunately buried in universities’ intranet servers.

There are over 2000 articles published every day on mental health. How can we all process it and make it useful? Psychosocial actors need secure and reliable tools so we can spend more time on working on our relation with parents and children

From a prototype to a social artificial intelligence tool  

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This is only the beginning of the story: Marc-Olivier’s speech at TedX Laval was viewed over 40,000 times on Youtube (an all-time record) so it is undeniable that people believe in artificial intelligence applied to health issues.

The prototype is now ready for autism but Myelin wants to touch on other subjects in the future: ADHDH, anxiety, Alzheimer… to provide the general public with the proper tools to make a free and informed choice in their lives.

With a successful crowdfunding campaign on La Ruche, support from prestigious academic, medical, institutional and entrepreneurial actors and – last but not least – a dedicated and passionate team of entrepreneurs, Myelin is clearly innovating the startup scene.