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Environment

From farm to fashion – this Halifax entrepreneur talks SLOW FASHION

Laura McNutt’s post secondary education prepared her for a lifetime of creative pursuits: Laura studied Fine Arts, Environmental Design, then earned a Masters of Architecture at Technical University of Nova Scotia. Following 15 years in the architecture industry, she taught I.B. Fine Art, and engaged in the film industry.

Laura’s professional design career crossed film, architecture, fine art, and design fields, throughout Canada, Bermuda, Switzerland, USA, and Finland. She currently operates a design/build business, designed in the film industry, and taught prep school Fine Art.

Laura was an inaugural member of the Nova Scotia Arts and Culture Partnership, awarded a number of RFP artwork installations in Halifax Regional Municipality, and recently chaired the Awards Committee of the Heritage Trust of Nova Scotia. As Laura the entrepreneur, also operates a boutique vintage shop, KingsPIER Curated Collections, which is the entrepreneurial culmination of decades of passion for heritage, craftsmanship, fashion, and sustainability.


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Championing an elevated plant-based cuisine

Conceptualized by Canadian chef, Adam Ryan, Fire & Flora offers an immersive dining experience, underscored by elevated plant-based cuisine and Canadian-grown ingredients. This fine dining establishment is both a destination for discerning foodies and a celebrated local hot spot for residents of the Beltline neighbourhood. As interest in plant-based dining continues to grow, chef Ryan’s innovative menu aims to reassure diners that this culinary trend is here to stay.

Located in Calgary’s newest entertainment hub, The District at Beltline, Fire & Flora focuses on Canadian grown ingredients first and foremost, starting with local Alberta farmers, artisans and producers. The restaurant combines chef Ryan’s passion for sustainability with elegant, ingredient-driven dining. Dishes highlight certain fruits, vegetables or other ingredients as they are at their seasonal peak and chef Ryan’s team will work closely with producers and farmers to create in-season menus that incorporate more whole ingredients and refrain from using meat substitutes or processed foods.


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This green ammonia production system will change our world

Ian Clifford is CEO of FuelPositive Corporation, a leading Canadian cleantech company. Ian has had a career pathway filled with various ventures, including co-founding businesses and now leading FuelPositive, but what has driven all his career decisions has been his love for environmentalism, technology, and marketing. Ian’s passion is advocating for change in some of our most polluting and challenging sectors. FuelPositive is committed to providing commercially viable and sustainable, “cradle to cradle” clean energy solutions, including carbon-free ammonia (NH3), for use across a broad spectrum of industries and applications. Decentralizing the production of key growing components like green ammonia for farmers is the key to sustainability and fighting climate change. If farmers produce green ammonia on their own farms — then they are in control and they are using a carbon-free ammonia production system. Today most use grey ammonia and it is a serious polluter because of the way it is produced with fossil fuels and because it has to be shipped thousands of miles to get to most farms.


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Découvrir les microorganismes avec la fermentation

Jean-Luc Henry est un éducateur et entrepreneur spécialisé dans les solutions écologiques. Depuis près de 20 ans, Jean-Luc s’intéresse particulièrement aux domaines de l’autonomie locale, de la production et de la consommation alimentaire durable (permaculture, agriculture à petite échelle et fermentations). Il a créé et cofondé des projets et des entreprises comme Ekopédia, le Mouvement des Artisans du Changement, Mycelium, et dirige aujourd’hui l’entreprise Révolution Fermentation.


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Decarbonizing Your Business with Dr. Jamie Stephen

This episode with Dr. Jamie Stephen will provide information on the decarbonization solutions that entrepreneurs can consider as they build and grow their businesses. Now more than ever, there are expectations for companies to integrate carbon-conscious decisions into operations. Dr. Stephen will specifically discuss how the forest sector can support the most effective decarbonization efforts that business can adopt.

The efforts that will be focused on include:

  • Building with wood – carbon capture through wood infrastructure
  • Thermal energy – heating buildings sustainably which is the largest climate liability for businesses
  • Bioenergy carbon capture and storage – options for permanent CO2 removal from the atmosphere

Dr. Jamie Stephen is Managing Director of TorchLight Bioresources, an energy and resources consulting and project development firm based in Nova Scotia, Canada.

He has managed bioenergy and cleantech projects for a broad variety of clients including national and provincial governments, utilities, airlines, manufacturers, investment funds, First Nations, and technology developers. Projects have focused on industrial growth strategies, facility feasibility, technology deployment hurdles, policy options, and investment prioritization.

Originally from Saskatchewan and the UK, he holds a PhD in Forestry (bioenergy techno-economics/strategy) and a Masters in chemical engineering from the University of British Columbia and a BSc(H) in Life Science from Queen’s University.

Learn how you can become net-zero at https://www.forestryforthefuture.ca/


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Creating Sustainable Meal Kits Using Reusable Cooler Bags

With a lifelong interest in building things and solving problems, Dhruv Sood tried a lot of different work after completing his studies in Finance and Logistics at the University of British Columbia. He worked a variety of jobs, from part-time security guard to equity research associate, but has now found his home as Co-Founder and Co-CEO of Fresh Prep, a meal kit and prepared food delivery service.

Starting off as a small retail location in Vancouver, Fresh Prep now delivers straight to homes across BC and Alberta. Fresh Prep sources local ingredients wherever possible to help busy people create world-class dinners in under 30 minutes.

Since its inception in 2015, Fresh Prep’s goal has been to become the most sustainable meal kit in Canada. To accomplish this, all Fresh Prep orders come to your door in reusable cooler bags. Meals are packed in compostable paper bags or in reusable Zero Waste Kits (an industry first), and kept cool with reusable and recyclable ice packs. Anysoft plastics are returned by customers in the reusable cooler bags for responsible recycling through a partnership with Urban Impact Recycling. Fresh Prep is also the only meal kit company in Canada to be a Certified B Corporation, prioritizing people and planet over profits.

Dhruv is a recipient of BC Business’ 2018 30 Under 30 awards. When Dhruv isn’t working on Fresh Prep, he enjoys playing tennis and making up diets for himself that don’t make it past day one.


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How Schneider Electric commits to Sustainability and positive impact in everything they do with Joe Reele

Joe Reele is Vice President, Datacenter Solution Architects at Schneider Electric, responsible for bringing together the full suite of Schneider Electric products and services to provide unparalleled right sized, innovative and complete solutions for our customers. Joe influences and inspires a large team of highly talented professionals to provide cutting edge designs, innovative solutions and operational models for Mission Critical Facilities/Operations. Joe has an impressive track record of more than 10 years of hands-on experience in strategic planning, business unit development and growth, project development, operations management, and system engineering strategies. Joe provides strong technical and leadership skills with proven ability to successfully analyze an organization’s critical operational business requirements, identify deficiencies and potential opportunities, and develop innovative and cost-effective solutions to meet the customer’s business objectives.


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The resurgence of ‘foraging’ and why its good for local food security, business and your soul

There’s been a resurgence of the commitment to “local food security” and with it a growing number of businesses foraging for food. The practice of hand gathering plants and animals for bait, money or the table has long taken place, but more recently top chefs have been popularising the idea, urban foragers have told of the lengths they go to find wild food in big cities, while rural foragers have access to an abundance of wild food…if you know what to look for.

But why, in an age where most things we want or need are only a few clicks away, do many seek the thrill of finding their own food? Why do local commercial gatherers choose to pursue these ancient livelihoods when there are less arduous alternative careers?

In today’s Podcast, Angela Faye speaks with Celia & Benjamin – a couple-preneur that has followed their hearts from France to Australia to Canada to follow their calling to provide greater education and access to Wild Food!

Collectively, Celia and Benjamin have formal educations in sustainable business development & administration, biology and agroforestry, plus lived experience as contract fruit pickers. Caring deeply for people and social justice, they advocated for fruit pickers’ rights, leading to the creation of a platform known as “Pick the World”. And, they knew their next venture would involve caring for the environment while integrating a sustainable business model. A true equilibrium between their passion for the wilderness and an opportunity to focus on an emerging market in the ‘food business’ led them to the creation of Forest For Dinner (http://www.forestfordinner.ca), providing foraging experiences, education and product harvesting and value-added boutique manufacturing, thanks in part to being part of a local Food Hub.


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How entrepreneurs are taking on the environmental challenge with Pierre Cléroux from BDC

Canadian entrepreneurs are highly motivated to reduce the environmental impact of their business activities, with 82% saying they have taken concrete steps to protect the environment, according to a new The Business Development Bank of Canada study. Entitled “Transformation in Action: How Canadian Entrepreneurs Cope with the Environmental Challenge,” this study conducted last October among 1,515 business leaders and 1,014 Canadian consumers explore how businesses are dealing with environmental change as well as obstacles they must overcome. “Most Canadian entrepreneurs are motivated and make an effort when it comes to the environment,” explains Pierre Cléroux, Vice-President, Research and Chief Economist at BDC. “Our study shows that taking action for the environment does not harm financial performance. In fact, it can boost profits and speed up economic recovery. We hope that the findings of our study will inspire other entrepreneurs to make even more environmentally beneficial and profitable decisions.”


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Bill Collins discusses the longevity superfood: why & how to farm it, champion it, and consume it!

Join Host, Angela Faye on Canada’s Podcast speaking to Bill Collins about seaweed as a longevity superfood, plus how you can get involved in farming it, championing, and consuming it!

Dying is not good for business! Living a healthier, active lifestyle by farming and consuming SEAWEED is a value proposition poised to help accelerate Canada to the Global Top 3 Best Sustainable Fish & Seafood Producers by 2040. Helping lead the movement is Bill Collins, Founder of Cascadia Seaweed where they are helping human and planetary wellness happen from their basecamp on Vancouver Island, BC Canada.

Pressures on the ocean are intense and growing. Most community leaders are increasingly concerned about food security and stable job creation. Mounting fear around the preservation of coastal communities around the world. And the dire need for major transformations towards a lower-carbon food future.

All of these have mobilized Bill Collins to harness his experience as a “Master of Science’ in geology, military/government salesmen for leading-edge sonar systems, executor of sound businesses, and promoter of Vancouver Island as a unique global Foreign Trade Zone, to co-Found Cascadia Seaweed.


Shape your future in #Lethbridge. Bold. Vibrant. Technological. The bright, affordable choice for business builders. Grow now at https://entrepreneur.chooselethbridge.ca

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