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.


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.


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…


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.

From Finance to Craft Brewing, an entrepreneur story

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.

The beginnings


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.

ipa flavors.jpg
one of the very interesting infographics made by https://vinepair.com 


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

renaudRenaud 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.

jukebox selection.png

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!

Introducing the new innovation in craft beer tasting, made in Quebec

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

photo Pascale Martel

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.

A “Biotifull” startup revolutionizing Quebec organic cosmetics

Launching a startup can be a project undertaken at any time of your life: a mother of two teenagers, Isabelle decided to leave her comfortable job at Universite de Montreal to launch an innovative and social business called BiotiFULL.

ingredients biotifull

How can teenagers get interested in organic products?

The market for local organic beauty products in Quebec is already established (cf. Emporium “made in Quebec” products) but the design and marketing are not made to appeal to teenagers. What BiotiFULL is offering is a HEALTHY, YOUNG and ENVIRONMENTALLY COMMITTED product.


Isabelle Audet has a background in mathematics and project management. Nothing predestined her for entrepreneurship. However, as her two daughters started growing and developing allergies to most of the products sold in general stores, she started investigating cosmetics ingredients.

I discovered that 4 out of 5 beauty products used by young people include at least one ingredient suspected of inducing environmental or health issues.

Generation Z is more aware of the social impact of their consumption but they remain teenagers and they expect a “cool” packaging and fruity fragrances.

With these thoughts in mind, Isabelle decided to pitch her ideas directly to the Montreal community of entrepreneurs and investors to find out if it was relevant. She registered for Les Affaires Défi Startup in February 2017 and pitched BiotiFULL to a jury that included Julien Brault (check our article on Hardbacon), Sylvain Carle (Mr. FounderFuel), Sophie Boulanger (Bonlook) and many other innovators.

Isabelle was awarded the “coup de Coeur” from the jury and she was more than ever convinced of the viability and need for innovating youth cosmetics.

How can an innovative startup make a social impact?

biotifull teenagersIsabelle did not only want to create a new product and make a lot of money. She wanted her venture to make an impact and to help teenagers in their projects. She knows that a lot of them involved in sports club or school clubs usually launch fundraising campaigns and sell chocolate or cakes.

Instead of industrial chocolates, why wouldn’t they sell organic shower gels and shampoos? Why wouldn’t they sell products that teenagers would actually like? She decided to launch a crowdfunding tool dedicated to these projects where BiotiFULL products would be sold.

Advertising local products, made in Quebec, that are attractive to teenagers is a way to trigger their social conscious and make them sensitive to cosmetics’ ingredients

BiotiFULL offers the logistic and marketing support of the fundraising campaign to school associations and 40% of the revenues are diverted to them. So far, $10,000 have been collected by school associations.

Products made for teenagers, with teenagers

products biotifullTeenagers are at the center of every consideration for Isabelle. Products are created in collaboration with teenagers: a panel of testers is giving personal opinion on the fragrances, the design, the name of the products so that they get exactly what they need. This is also a way for BiotiFULL to heighten awareness of teenagers on cosmetic ingredients.

For now, Isabelle is working with a chemist to make products that have a SHORT and EASILY understandable list of ingredients but she would love to have her own lab one day, to create her products

Next moves…

BiotiFULL is selected for the final round of LADN Montérégie that celebrates Leadership, Audacity, Determination, Innovative spirit of entrepreneurs. The final will be held on March 21, until then you can vote for BiotiFULL !

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  


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.

How to raise a child in a mobile world?

children gaming

There are so many articles lately about the risks of leaving your kids with your smartphone or in front of screens but what do tech companies do about it? Discover one innovative tool launched by two friends from New Brunswick, Itavio.

The story of two “veteran” game developers

itavio photo

Melani and Matt have worked in the gaming company for several years. They met while working at Gogii Games, a gaming company based in New Brunswick, dedicated to the development and distribution of games.

In 2015, they decided to go on the exciting adventure of starting their own business. Melani is the marketing guru and Matt is the ideation pilot. They decided to launch an innovative tool that gaming companies could offer to parents for a more responsible usage of their products. Indeed, mobile usage and mobile gaming have evolved tremendously over the years. Gamers used to be a specific community with specific tools. Today, everyone can be a gamer, including children.

An ethical dimension

Itavio stands for “It takes a village” to raise a child in a mobile world. So it has to do with education, and helping both parents and game companies provide a more responsible product.

in app add
In-app advertising (via https://pencilcase.io/blog/mobile-advertising)

Itavio offers a plugin that game developers can add to help parents limit the in-app purchases on free-to-play games. Here is a concrete example: remember that old addictive Candy Crush Saga? There are several in-app purchases available: extra lives, golden bars, extra moves, color bombs… During its peak of popularity, in 2014, Candy Crush players spent approximately $1.33 billion on in-app purchases. These purchases can be intentional but sometimes, they result from kids clicking carelessly on their parents’ smartphone or tablet.

Adapting to changing consumption patterns

Itavio wants to create a regulated environment where parents, children and gaming companies can peacefully interact and coexist. This would avoid parents an extra anxiety related to overspending and also empower children to manage their time and money. Indeed, children have become complex customers: they not only want to buy a real candy bar, but also a virtual candy.

A venture that attracts media companies

Today, Itavio has already signed with prestigious partners including Hearst. Even better, they are members of the Heart Lab, a selective community of early stage women-led startups that innovate the media or information industry. This greenhouse for new ventures invests cash and assists them in building teams and refining products.

Discover all about their pricing here.