Article content

Jonathan Rodrigue isn’t into trends, but he is into reducing the 2.2-million tonnes of edible food wasted in Canada annually. He creates cookies and bars that reduce waste without sacrificing taste.

Rodrigue is the co-founder of Still Good, a company launched in 2018 that is based in Old Montreal. Still Good collects discarded juice pulp and grains and turns both into edible goods.

We apologize, but this video has failed to load.

tap here to see other videos from our team. Try refreshing your browser, or Pulp and circumstance: Montreal company turns juice pulp into cookies Back to video

Rodrigue is also the former business development director of Moisson Montreal, Canada’s largest food bank, where he saw first-hand the amount of food some grocery stores wasted (around two tonnes per month).

While working at Moisson, Rodrigue began the Supermarket Recovery Program (which is now run by the province) to recover food waste from some of the bigger supermarkets across the island of Montreal. This program now spans more than 300 supermarkets throughout the province with the goal of feeding more than 400,000 families per month.