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Breakfast Series: Purposefully Profitable: Sustainability and Your Business

4201 Lougheed Hwy, Burnaby 

Purposefully Profitable: Sustainability and Your Business

Thursday, September 20th, 2018, 7:30am - 11:00am 

Location: Executive Suites Hotel Metro Vancouver - Grand Ballroom 

4201 Lougheed Hwy, Burnaby 

Thank you Coffee Sponsor, Mogiana Coffee

Do your company’s business pillars include people and planet in addition to profits??  Not only do consumers seek out environmentally-friendly products, but staff also prefer to work for companies with a strong sense of social responsibility.  This begs the question: what’s the best way to build a sustainable business that maximizes all three?

A panel of local companies, all of whom are BC Food & Beverage Sustainability Awards FInalists, will share why it's important to build sustainable best practices into the business, and how they've successfully done this. Following this panel, we'll have Mesh Exchange and Provision Coalition outline the resources, programs and steps you can take to make your company more sustainable.

7:30 AM– 8:00 AM       Registration, Breakfast, and Network 

8:00 AM – 8:15 AM      Welcome and Association News, James Donaldson, CEO 

  • Upcoming Events 
  • Thank you Sponsors and Partner, introducing Vancity, FASKEN, FortisBC, and the BC Ministry of Agriculture

8:15 AM – 8:50 AM            Cher Mereweather, Executive Director of Provision Coalition  

  • Overview of the State of the Industry 
  • How to use a Sustainable Business Strategy for Scale Up, Business Growth, and Risk Management  
  • Provision Coalition’s tools, resources, and programs for BC Food and Beverage processors and manufacturers, examples included.  

 8:50 AM – 9:10 AM  Jessica Regan, CEO and Co-Founder of FoodMesh

  • Waste Less, Feed More 
  • Program details  

9:10 AM - 9:25 AM Brian Saul,  Creative Director of Fluid Creative on Sustainable Packaging

  • How to make Packaging Pay for Itself
  • How Big is the Envrionemtnal Benefit?
  • Deciding on Sustainable Packaging

9:25 AM - 9:40 AM Q&A

9:40 AM – 9:50 AM BREAK 

9:50 AM – 10:20 AM Sustainable Food Processors Roundtable: Why it’s important to build Sustainable practices into your business, and how we do it. Moderated by James Donaldson

10:20 AM - 11:00 AM      Networking, Adjourned

Thank you to our tabletop exhibitors: 

  • Marquee Sponsor, Vancity Credit Union  
  • Ambassador Sponsor, FASKEN 
  • Ambassador Sponsor, FortisBC  
  • Ayming Business Solutions  
  • Export Development Canada
  • Riipen Networks Inc.
  • The ReFrame Group/Pacific Blue Cross


About Our Speakers

Cher Mereweather, M.Sc., PMP, Executive Director of Provision Coalition

Cher is one of Canada’s leaders in food manufacturing sustainability. As Executive Director of Provision Coalition, an organization she founded with the country’s top food and beverage professional associations, Cher works directly with manufacturers to transform their business culture and operations. An advocate for change and a passionate spokesperson, Cher has dedicated her career to advancing sustainability concepts within the Canadian food industry and sustainability solutions at the firm level. Most recently, Cher has sharpened Provision’s focus on the reduction of food loss and waste developing innovative technologies and on-line tools that will modernize facility processing.  

Website Twitter LinkedIn YouTube

Jessica Regan, CEO and Founder of FoodMesh

Mesh Food Exchange, or Mesh for short, is a food rescue marketplace for BC based businesses and charities. The platform simplifies how we re-distribute surplus food. Mesh redirects safe and palatable unsold food to new secondary markets, helping companies save money, reduce unnecessary waste, and feed more. Jessica Pautsch, CEO and Founder of Mesh Food Exchange, is an experienced entrepreneur with a demonstrated history of working in the social impact, tech, and start upspace.

Website Facebook Twitter LinkedIn Instagram YouTube

Brian Saul, Creative Director at Fluid Creative

Brian Saul is the Creative Director of Fluid Creative, a Vancouver based creative agency focused of Brand and Package Design for Progressive Packed Goods Brands.

Since 2001 Fluid has worked with many of the most recognizable natural, organic, healthy, sustainable and ethical brands in the North American packaged goods category including Kettle Brand Chips, Seventh Generation, Earth’s Own, RISE Kombucha and many more. Fluid has also been instrumental in creating and growing many local natural products brands including Almond Fresh, Pete’s Tofu, and most recently Tree Island Gourmet Yogurt, Anita’s Organic Mill & Freeyumm Foods & Hippie Snacks.

Brian live in Vancouver with his wife and 3 kids. He loves contemporary art and baseball.

Erica Bernardi, Co-owner and Operator of Earnest Ice Cream

Erica Bernardi is Co-Owner, Operator of Earnest Ice Cream. After working in advertising in Toronto, Erica changed career paths and returned to her first passion, food and hospitality. She relocated to Vancouver in 2010 and started Earnest Ice Cream with her business partner Ben in 2012. And yes, she eats ice cream everyday.

Lisa Ranken, VP Operations of Mazza Innovation

Lisa has spent the majority of her career working in the green tech space. Most recently, as the Vice President of Operations at Mazza Innovation, she lead the development of Mazza’s pilot program and the commercialization of Mazza’s patented PhytoClean technology. Lisa is a Professional Engineer with a Master’s degree in Chemical Engineering from the University of New South Wales in Sydney, Australia.

Kevin Wilson, VP Value Chain of Farafena Health Inc. 

Kevin brings over 30 years of diverse experience, empowering and collaborating with teams in regions such as the Canadian Arctic, Europe, India, Africa and Australia. He offers a keen understanding of the strength of diversity in complex project delivery and the ability to collectively design practical solutions across Farafena’s international operations. Kevin has managed minor and mega projects, systematically addressing risk, quality assurance and supply chain management.

Please describe any dietary restrictions, accessibility requirements, etc.
Sustainability Breakfast Series September 2018