THE GT STORY PROJECT - W.FOUNDER
During lockdown, a ton of my friends would reach out to ask for baking recipes, wanting to get more familiar in the kitchen but they didn't know where to start. From there, I wondered how many people may like to have all the ingredients for a recipe pre-measured for them, ready to bake. Then I started at-home testing, using my friends as a focus group, trying different packaging, and finally, in March 2021, Crumb & Co. was born.
Read MoreThe Kithul industry has been left to go astray for centuries, leaving it with many challenges (primarily, supply chain disconnect and refined sugar addition). Knowing this, I saw it as a space where there was a chance to do something truly innovative, impactful and meaningful – re-envisioning possibilities not just for the product but for the globally unique farming community that has preserved it.
Read MoreIt all started with a phone call from Frédéric Monette, Vice-President of Operations at Courchesne Larose, a century old, family-run fruit and vegetable distributor in Eastern Canada. In 2016, Monette called us and said that they were throwing away 16 tons of fruits and vegetables every single day, 365 days a year. I was working as a Sustainability Specialist in the food industry and David was working full time in the two other businesses that he also cofounded; a raw vegan fast food chain and a kombucha company. When we heard about that food waste issue, we quickly left everything from our respective projects in order to start LOOP Mission.
Read MoreI started my projects aiming to apply what I learned at school. I believe that economic growth is not against sustainable development. La Fabrica Cafetería is a sustainable specialty coffee shop based on the circular economy goals, the first of it’s kind in my city, and Sustenta Mx is an online blog that includes a podcast, infographics, images, and all kind of digital content in order to disseminate knowledge related with sustainable development.
Read MoreJust a few years ago, there weren’t a ton of products available for vegetarians or vegans in the market, and while the lack of products was obvious, the demand for vegan and dairy-free options has increasingly grown over time. This was when I combined my passion for food and the art of culinary experiences with my commitment to my dietary choices to create Nuts for Cheese.
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