CULTIVATE MAGAZINE
News & Community
Cultivate Magazine is published once per year by BC Food & Beverage. 135 - 4621 Canada Way, Burnaby BC, V5G 4X8. No part of these publications may be reproduced in any form without the written permission of the publisher. Every effort is made to avoid errors and omissions. If you notice an error, please accept our sincere apologies and notify us. Publication Mail agreement # 43521018. ADVERTISING INQUIRES info@bcfb.ca
DESIGN Kelly Gaull PRINTING Glenmore Custom Print + Packaging
& 22 Jo-Ann
THIS PAGE PHOTOGRAPHY BY Picnic Creative
Food & Friends
31 THEN VS. NOW - An Inspiring Journey of Change and Growth
36 GATHER & FEAST- Local Flavour Inspiration for Your Next Dinner Party
Industry
45 SEASONED WITH EXPERIENCETop Tips to Grow Your Business
36 THE HEART OF BC'S ECONOMYRoles in the Food and Beverage Processing Sector
COVER ART
Chef Karen Barnaby
Culinary creations crafted and photographed by Chef Karen Barnaby. See Page 36 for the story featuring these bites and more.
Be social with us
a letter from the CEO
JAMES DONALDSON
Welcome to our latest issue of Cultivate Magazine!
2024 was our 20th year and our busiest yet, as we continue to expand our support, our voice, and ultimately our impact.
In looking to 2025, our team is excited for what we’ve got in store for members. Team BCFB has been working hard to expand the tools, resources, training and support needed by members of all sizes and are excited to be launching the Growth Hub by BC Food & Beverage in late 2024 and continuing to roll it out throughout 2025. We look forward to sharing more with all of you and hope you enjoy the story in this magazine about our Growth Hub.
A key part of our Growth Hub initiative is to improve our ability to better engage and support our members and improve throughout BC. This began in 2024 as the BCFB team traveled to the Okanagan, Vancouver Island and Kootenays and met so many amazing people with incredible products and brands. As part of our initial roll-out of the Growth Hub, we are excited to be delivering a series of Food Business Planning Workshops throughout the province – both in person and virtually.
With so many supply chain disruptions and climate events impacting members, this coming year BCFB will also be working to develop Emergency Preparedness Guides for primary processors in BC, to better equip businesses to manage and maintain their operations when these disruptions occur.
As we continue to hear about labour challenges from members, we’ve also been working on a two-phase project; an Assessment of Labour Challenges in the BC Food and Beverage Industry, and ultimately a Labour Strategy for the industry which we’ll be releasing in late 2024 and intending to execute it in 2025 (and beyond) to provide solutions to these ongoing issues that impact growth and competitiveness.
Building on the momentum of our State of the Industry Report, BCFB will continue to be the voice for the industry with BC’s new government as we advocate for support to help our industry be more competitive.
Did I mention that we’re planning an incredible sixty in person, virtual and online events in 2025? We’re excited to be hosting most of these at our brand new office, so we look forward to welcoming you to our new home!
All of these were the result of responding to the needs of our members and delivering against our Strategic Plan. We’ll be successful if we work together and create solutions to the diverse and complicated challenges our members face.
In the meantime, enjoy this issue of Cultivate! We’re very proud of it and hope you are too.
Sincerely,
James Doanldson
Building Stronger Brands
STORY BY Alisa Hutton
The Power of a Skilled Team
Scaling a food and beverage brand in Western Canada isn’t easy. With fierce competition, tight margins, and supply chain challenges, the landscape is tough. Add a fragile economy, labor shortages, inflation, and high interest rates, and it's clear why professional development often takes a backseat. Many businesses feel stretched too thin to invest in up-skilling their teams.
Smaller CPG companies in Western Canada operate with leaner teams than their Eastern counterparts, requiring employees to juggle multiple roles. While this fosters adaptability, it also risks burnout and limits opportunities for employees to focus on career development. As businesses grow, they must balance scaling operations with supporting staff through affordable, effective training programs.
Unfortunately, career growth has become a challenge for individuals, too. Training programs are often expensive and timeconsuming. Many employees look to HR—if the company even has one—for professional development, but “on-the-job” learning often isn’t enough. Without structured growth paths, businesses risk losing valuable talent to competitors offering better learning opportunities. Supporting staff development is not just a nice-tohave; it’s essential for retaining talent and ensuring sustainable growth.
Although the food and beverage sector has made progress in helping founders launch businesses, there’s still a gap in providing tools and support for sustained growth—both for leaders and their teams. Recruitment and training programs often focus on microskills, missing the broader industry context, like understanding customers, markets, and operations.
A shining example of addressing these challenges is Tree Island Yogurt. Founders Scott DiGuistini and Merissa Myles have built a collaborative, growth-focused team by promoting from within and expanding training opportunities. Inspired by companies like Tree Island, we’ve launched the Growth Hub—a dynamic ecosystem designed to foster learning, collaboration, and development across BC’s food and beverage sector.
What is the Growth Hub?
The Growth Hub is a choose-your-own-adventure learning platform that equips food industry professionals with practical strategies, tools, and insights needed to thrive. At its core is a credential program that allows participants to earn educational credits, which count toward becoming Certified BC Food & Beverage Professionals. To maintain certification, participants must earn ten credits annually, ensuring continuous growth. This certification not only helps employees feel valued but also strengthens company loyalty, reducing turnover.
The platform offers flexibility with on-demand tutorials and workshops, enabling employees to learn at their own pace. New courses are regularly added to keep the content fresh and relevant.
For emerging brands aiming for $5 million in revenue, the Emerging Brand Accelerator provides a comprehensive, year-long program that covers retail strategy and consumer demand. This cohort-based program continues for two additional years with ongoing support and performance reviews to guide companies toward growth.
Established companies looking to scale internationally can look forward to the Enterprise Brand Accelerator. This advanced program will offer mentorship from seasoned food executives, helping brands expand into the U.S. and beyond with the structure, insights, and connections they need for success.
The Growth Hub will also host immersive learning events, including hands-on bootcamps and expert-led masterclasses. These sessions will focus on leadership, innovation, business development, and teamwork—providing actionable insights from industry veterans.
Investing in Growth to Build Resilient Teams
Training programs that combine general skills with specialized expertise are essential for scaling businesses. However, smaller brands often struggle to prioritize training amidst limited resources. The Growth Hub offers efficient, flexible solutions that integrate professional development without sacrificing productivity.
Ultimately, a well-trained, engaged team is critical for navigating today’s challenges—from supply chain disruptions to shifting consumer expectations. Employees aligned with company values can respond to challenges with agility and creativity, driving long-term success.
By prioritizing learning, certifications, and collaboration, Western Canada’s food and beverage companies can position themselves for sustained growth. Initiatives like the Growth Hub empower leaders and teams to grow smarter, stronger, and more resilient—ensuring the industry not only survives but thrives.
LABELS CORRUGATE
FOLDING CARTON
DIGITAL PRINT & PACKAGING
PROTECTIVE PACKAGING
SHIPPING SUPPLIES
Together We Thrive Through Community,
Connections and Collaborations
food
STORY BY Jo-Anne Lauzer
PHOTOGRAPHY BY Picnic Creative
24 pro
British Columbia’s (BC) food and beverage industry is thriving. With close to 3,500 food and beverage manufacturers registered, it’s the second largest manufacturing industry in the province, contributing $14 billion to the economy and employing over 40,000 people in 2022.
These numbers are important but what’s equally as impressive are the passionate entrepreneurs who bravely start and operate these businesses. With varied backgrounds and each with their own stories to tell, they all know that they can’t do it alone — through community, connections and collaborations they will grow and flourish together.
This becomes obvious as you enter the foyer where attendees are registering for BC Food & Beverage’s (BCFB) FoodPro24 Conference at the JW Marriott Parq Hotel on June 7, 2024.
“Can I connect with you on LinkedIn?” With her phone in hand first time attendee, Raj Boparai isn’t wasting time as she introduces herself and quickly pulls out her phone to make sure she keeps track of everyone she meets through various social media platforms. “I am here to network. I can’t wait to make amazing connections,” says Boparai. She is here to learn and figure out her next steps as she plans to start a plant-based business.
According to Boparai, “It’s not what you know, but who you know.”
Networking is also important for seasoned entrepreneurs such as Mary Mackay from Terra Breads. “I love meeting new people,” says Mackay. Even though she has been with Terra Breads for almost 30 years, she still feels like there is so much to learn and is grateful to be a part of the food and beverage community. “We have been successful with retail and fresh grocery, but manufacturing still feels new and now we are trying to grow.” As well as participating in BCFB’s HR Peer Group, Mackay has attended several BCFB workshops and webinars. “BCFB is a huge resource and we love that as an organization, they are actively connecting with members,” says Mackay who is looking forward to the speakers and being inspired by their stories. “We are here to celebrate, and we are here to be inspired.”
Samantha Falk is back as the M/C and has the difficult task of gathering everyone into the main ballroom so that the presentations can begin. The room slowly starts to fill as all 400 attendees,
“WE ARE HERE TO CELEBRATE, AND WE ARE HERE TO BE INSPIRED.”
still deep in lively conversations, find their way to their assigned tables. Eventually the room goes quiet as James Donaldson, BCFB’s CEO, welcomes everyone. “We’re here to celebrate,” says Donaldson who proudly announces that this year BCFB is celebrating its 20th anniversary. “And we’re here to be inspired. Be curious and get to know the people around you, learn their stories.”
The Honourable Pam Alexis, BC’s Minister of Agriculture and Food, addresses attendees next and takes a moment to recognize BCFB’s significant anniversary, “What an achievement and an important milestone.” She also acknowledges BC’s food and beverage sector as, “An important part of our economy.” Minister Alexis then offers an overview of several exciting new initiatives implemented to support the industry all across the province.
Tareq Hadhad, Founder and CEO Peace by Chocolate, takes the stage next. As a former Syrian refugee, he is grateful to be here and with his keynote presentation reinforces the power of storytelling, community and kindness. “Through food and culture we can build connections and amazing networks all around us,” says Hadhad. “It’s an amazing opportunity for us to come from Nova Scotia to talk about our journey and story. Hopefully we can all learn from each other.” He also knows firsthand that the path of an entrepreneur is not an easy one and is quick to remind everyone not to give up. “Don’t let any of the failures let you down,” says Hadhad. “We do not fail, we just learn.” He also stresses the importance of being values-based, “I want everyone to focus on community, contribution and in giving back. Because these are the things that help all of us succeed.”
Sonia Strobel, Co-founder & CEO of Skipper Otto, is up next and is excited to be in a room with others who also care about food systems. As a high school teacher and a new mom, Strobel started the BC-based sustainable seafood company 16 years ago with her husband and is here to share what she has learned. “The evolution of a CEO from a start-up through to a mature company is like raising a child and there are all those stages,” says Strobel who takes the metaphor even further. “This job continues to grow and evolve with you. We don’t need to know what the job will look like, we just need to be present, recognize what is needed and then rise to what is needed.” Similar to Hadhad, Strobel believes in being values-driven.
“WE DO NOT FAIL, WE JUST LEARN.”
IMAGES: TOP, Tareq Hadhad, Founder and CEO Peace by Chocolate. BOTTOM, Panelists Binny Boparai-Gill of Farming Karma, Craig Sheridan of Legends Haul & Andrew Elliott Former President and CEO of Foley’s Chocolates
“The power that we have when we do grow a company to that mature stable profitable size,” says Strobel “is the opportunity we have to build impact. And that only comes by evolving your role at being a good listener, building relationships and being in community together.”
Through stories of resilience and tenacity, the speakers who follow continue to echo messages of community, connections and collaborations. Lily Harper from Lily Lou’s Aromas talks about how being bullied led her to start a company at the age of 10 that focused on self-care and mental health. Brian Saul and Johanna Israel-Duprey from Brand Natural discuss the importance of listening and believe that great things happen when we work together. Jerin Mece from Nude Beverages and Central City Brewers and Distillers ends his presentation by reminding us that, “People don’t care what you know, until they know you care.”
Humaira Ahmed, Founder and CEO from Best Human, stresses that leadership must evolve and that we need to be able to navigate generational differences by leading with curiosity and by not making any assumptions. A panel presentation follows discussing the natural progression of entrepreneurship and the day ends with a powerful keynote presentation from Taylor Lindsay-Noel, Founder and CEO of Cup of Té. She reminds us the importance of being resilient after tragedy and, “How we can be our own inspirations.”
Energized by the day, FoodPro24 attendees loudly make their way back to the foyer for the cocktail reception, now even more aware of how it is through these connections and conversations that change will happen. “Solutions come out of communities of people in collaboration to problem solve together,” says Strobel. “This is the room that will innovate the solutions by working together.”
Thrive Conference will return in 2025, visit bcfb.ca for updates
Foodpro24 Sponsors
Does your brand need new thinking? Packaging need an update? We’re a Vancouver-based creative agency, taking brands to the next level. Let’s connect – pendo.ca
ADVOCACY IN ACTION
Supporting Growth in Food and Beverage Manufacturing
story by KRISTINA FARRELL CEO Food and Beverage Canada
With over 8,700 food and beverage manufacturers spread across Canada, predominantly small and mid-sized enterprises (SMEs), this industry holds a pivotal role in our nation’s economic landscape. As Canada’s second-largest manufacturing sector and the largest manufacturing employer, food and beverage manufacturers are crucial to our food supply chain. From coast to coast, these companies transform raw farm products – such as wheat, canola, milk, and pork – into everyday essentials like bread, oil, yogurt, and bacon. They are the largest purchases of primary agriculture products, underscoring the sector’s significance in ensuring Canada’s food sovereignty, supporting primary agriculture, and fortifying local food supply.
The industry is a major economic contributor, employing more than 322,000 Canadians and generating nearly $120B in annual revenue. However, recent challenges – labour shortages and skills gaps, supply chain disruptions, historic price inflation, and climate emergences – have strained the industry, often diverting focus from growth to crisis management.
Food and Beverage Canada (FBC-ABC) provides a platform for coordinated advocacy in response to these challenges, helping to shape policies that benefit the industry across the country. By collaborating with the six provincial and regional food and beverage manufacturing associations, including BC Food and Beverage, we ensure that the voices and concerns of companies across the country, big and small, are brought to the attention of decision-makers.
Each association plays a crucial role in addressing regional issues while contributing to the broader national conversation. This collaboration ensures that local insights inform national strategies, creating comprehensive solutions to the industry’s challenges.
Effective Advocacy in Action
In 2021, Food and Beverage Canada, BC Food and Beverage, and nine other industry associations joined forces to develop a proposal for an Emergency Foreign Worker Program, including measures to provide immediate relief to the debilitating labour crisis impacting Canada’s food supply. As a collective voice, the coalition was able to bring the stories on the impact of labour challenges being faced by companies, in BC and across the country, to decision makers. After a government and public relations campaign spanning several months, the industry celebrated the announcement of measures directed at alleviating labour challenges, including an increase in the Temporary Foreign Worker Program cap.
This is just one example of what we have been able to accomplish together, and how our collective efforts can help improve the business environment for the industry as a whole.
Preparing for the Future
As we approach the next federal election, FBC-ABC will be working tirelessly with BC Food and Beverage and its provincial and regional associations to ensure that candidates and parties recognize the significant role of our industry in the food supply, as not only employers and innovators but also community builders who work to feed Canadians and people abroad.
The Necessity of Advocacy and a Call to Action Advocacy isn’t just an option; it’s a necessity for our industry. As we navigate post-pandemic recovery, and companies face challenges stemming from changing regulations around packaging, competing with other industries for skilled labour and land, and navigating supply chain challenges, uniting our voices and pushing for meaningful policy changes is essential to safeguarding the future of Canada’s food and beverage manufacturing industry.
To all members of BC Food and Beverage: your active participation in these advocacy efforts is crucial. Engage with your local and federal politicians, invite decision-makers to your plants, and share your insights with your association. Advocacy isn’t only for large companies – politicians and decision-makers are genuinely invested in the realties faced by small companies. We can only articulate their challenges and opportunities with their participation in our associations.
By working together, we can ensure that our industry remains strong, innovative, and capable of meeting the needs of Canadians now and in the future.
Advocacy has never been more important for our industry. It plays a crucial role in shaping the business environment in which our members operate. Vital areas like policy, the regulatory environment, industry growth, stability and competitiveness, and even working to enhance the industries reputation, are all areas of focus in BCFB’s advocacy strategy. Many of the challenges that our members face are complex and multifaceted, requiring coordinated efforts to address them effectively. Our relationship with Food and Beverage Canada (FBC) enhances BCFB’s ability to advocate effectively by providing a national voice to address federal issues that impact our industry where critical decisions are made, while BCFB concentrates its resources at the regional level. This collaboration strengthens our collective influence, ensuring that our industry's interests are well-represented across all levels of government.
Advocacy provides a platform for companies to work together to tackle these issues and ensure that their concerns are heard and addressed. Our recent State of the Industry Report highlighted the challenges our members face in a fact-based, solution-oriented way that was a first for us, but has had a major impact with government and media as we emphasized solutions for government to support the industry in a positive way.
Advocacy is something that all food and beverage brands should care about because it directly impacts the market conditions and policies that shape the industry. A strong advocacy presence ensures that the unique challenges and opportunities of the food and beverage sector are understood and addressed by policymakers.
James Donaldson
CEO BC Food & Beverage
STORY BY Jo-Anne Lauzer
PHOTOGRAPHY BY Picnic Creative
31 years and still RISING
THE STORY OF TERRA BREADS, BCFB'S 2024 HALL OF FAME INDUCTEE
The slow and steady hum of the industrial stand mixer lures Mary Mackay away from the group touring Terra Breads’ production facility on West 5th Avenue in Vancouver. Wearing a long white lab coat and her hair securely tucked behind a hair net, she smiles as she leans in to watch the mound of sourdough slowly being transformed by the kneading process. “Isn’t it mesmerizing,” says Mackay, as she lifts the cloth cover of the metal cage over the stainless steel mixing bowl and keeps a close eye on the process for a few minutes, as a proud parent might do while watching her child play.
Even after 31 years Mackay, who is Co-Owner and Vice-President of Product Development and Innovation at Terra Breads, hasn’t lost her passion for baking artisan bread and remains hands on in every step of the production process. This is evident as she continues the tour, weaving in and out of the various stations, and then venturing into a narrow walk-in cooler. “Lean in and take a smell,” says Mackay as she opens a white plastic bin filled with fermenting dough. “Isn’t it wonderful?” She smiles as she checks the dough by gently stretching it, “Look at that texture.”
Mackay continues the tour as she glides through the spacious kitchen flanked by several stacked ovens and rows of boules, loaves and baguettes proofing on pieces of French linen (couches). Baked bread and pastries are cooling on baker’s racks and in another room are boxes filled with bags of their beloved granola – ready to be shipped to their bakeries and other retail outlets.
IMAGES- then and now: Terra Breads co-founders Micheal Lansky and Mary MacKay at the start of their journey 20 years ago. Opposite page: Mary and Michael, 31 years later.
Mackay, who co-founded Terra Breads with Michael Lansky in 1993, is considered one of the pioneers of the handcrafted bread movement in Vancouver. However, the bakery wasn’t her idea — it was Lansky’s.
Although a Canadian, Lansky had been living in California for 11 years. While there he was inspired to dive into the world of artisanal bread baking. “I saw the revival of true artisan bread and slow rise sourdough bread that was happening in the US,” says Lansky. Looking for a career change as well as a way to return to Canada with his young family, Lansky along with a friend started doing some research into artisan breads. Instinctively he knew this was a viable path to follow. After training at various Californian bakeries, he and his family relocated to Vancouver, where he was introduced to Mackay through a mutual acquaintance.
“I met Mary a year before we opened,” says Lansky, who is Terra Breads’ President and Co-Owner with Mackay. “Within ten minutes, we just knew that we could work together.” Mackay was working at an Italian restaurant then, but was curious to learn more about his plans. “I rode my bike over to meet Michael. He described the breads, had pictures of sourdough bread and talked about wanting to revive slow rise artisan breads. At that time it wasn’t really happening here in Vancouver.” Mackay also felt the immediate connection and was intrigued, subsequently going to California to learn more.
After about a year, they opened their first bakery in the heart of Kitsilano. “We took over the old Lazy Gourmet Location on West 4th,” says Lansky. “We totally gutted it and built a brand new bakery with new equipment.”
They brought in a Master Baker from France, Lionel Vatinet, to train them in the art of baking artisanal bread. Vatinet was well known and respected, as he had earned the distinguished title of Maitre Boulanger in France’s prestigious artisans’ guild, Les Compagnons du Devoir, where he trained with European Master Bakers from all across France. “Mary learned from Lionel,” says Lansky. “And she added a lot of creativity to it.”
They also attended food events such as the Taste of Vancouver and reached out to various media outlets, led focus groups and according to Lansky, “Went to consumer shows where we would have a booth and just let people taste the bread. That was really a key to getting us started and was our biggest marketing tool as you just can’t describe good bread, you have to taste it.”
The bakery generated so much interest that they sold out on the second day. “We had a strategy and were very intentional with the setup of the bakery,” says Lansky. Terra Breads was one of the first bakeries to include a café and designed show the bakers at work. “There weren’t any open concept bakeries in Vancouver, so the whole concept was new and exciting,” says Mackay. “And sampling was also unheard of at that time.”
“Within ten minutes, we just knew that we could work together.”
A year and a half later, Lansky and Mackay opened their second location on Granville Island and have been there ever since. “These two locations,” says Lansky, “were the impetus in getting our brand recognized.” Shoppers began asking retailers to carry their breads and chefs would ask them to supply their restaurants. By 2001, they acquired their third location on West 5th, which houses their production facility as well as their head offices, and up until 2023, it had a Café on site. In 2011, they opened their Olympic Village location and in 2022, they made the difficult decision to close their original location on West 4th
Today, with 125 staff, their two cafés continue to thrive while the production side of the business is rapidly growing as distribution of their bread and granola is now across Canada and the US. “We want to grow the distribution of our bread and granola as well as increase our community involvement,” says Lansky who is also proud to be inducted into BC Food & Beverage’s (BCFB) Hall of Fame. “It’s a special and energizing recognition for our entire team, many of whom have been with us for several years. We’re honoured to be included with companies who do stand out work with their products and the way they run their businesses with employees, customers and communities as well as their respect for the environment.” Terra Breads is also a finalist in BCFB’s Rise Awards for the Social Impact Award.
Milestones key learnings along the way
couche linens
In the true artisan tradition, each loaf once shaped is nestled in French linen folds (called “Couches”) to slowly rise for many hours until it is plump and ready to go into the hot stone hearth oven. The natural, untreated and unbleached linen has a unique property that does not absorb moisture out of the dough.
Acquiring the location on West 5 th .
“In 2001, we were running out of space and having to say no to some of our customers and chefs,” says Lansky who was then motivated to find a bigger production space.
Purchasing a bread slicer.
“We had purposely decided not to have a slicer,” says Lansky who believed that they should sell artisan bread whole. However, that quickly changed after customers kept requesting staff to hand slice their bread and after they donated 140 loaves to a charity fundraiser and found out the day of the event that they wanted the bread sliced. The purchase of a slicer quickly followed.
Get involved with BCFB early on. “The networking and peer groups are terrific,” says Mackay who attends many of the sessions along with other staff members. Maddie Lansky, their Marketing Manager, has also benefited from the BCFB connection, “They keep us informed about new regulations and about packaging changes.” Michael Lansky has also been impressed with the Executive Roundtables and their advocacy work for the industry.
Apply HACCP guidelines from the beginning. “Take a course on HACCP early on,” says Mackay. “Then apply those principles to your production business right from the start and then grow with those standards.” According to Lansky, “It helps you to start with a solid foundation where those standards become second nature to everyone involved with production.”
Share your passion and connect with your team. Create opportunities for them to grow with the company. “Connection with the people you are working with is a huge piece,” says Mackay. “It’s been exciting to see people grow with the company and take on different roles over the years.”
Believe in your product and create the highest quality product using local ingredients where possible. “Try to have a product that is high quality and a little, or a lot, different from what is already out there,” says Lansky.
Sample and demo your products often. According to Lansky, “The biggest way that we marketed our products was getting people to taste it.”
Give back to your community. Currently they work with Food Runners to supply products to people in need and also support The Dug Out, First United Church, Chef’s Table Society, Breakfast Club of Canada, a Dragon Boat Team, Arts Umbrella, various marathons, Les Dames d’Escoffier scholarships and physical activity programs for youth. They also sponsor Victoria Feige, a five-time World Para Surfing Champion.
Relationship with Whole Foods.
“We initially started working with Capers and then became very busy when Whole Foods took over,” says Lansky. “Our great working relationship with them then took us to the Pacific Northwest with our Granola, and then to Toronto.”
Selling granola.
Mackay grew up eating her mother’s homemade granola when she came home from school. “I would pick at all the large clusters [of nuts and oats] and eat it like a snack,” says Mackay. When they decided to offer granola at the café, Mary wanted it to be similar to what her mother made.
Olympic Village location.
“In 2011, Michael said let’s take a walk down to Olympic Village,” says Mackay who was surprised as it was only a few blocks from their location on West 5th, and that time people were calling it a ghost town. However, Michael saw the potential but needed to convince Mary. “I remember thinking there’s nothing here,” says Mary. “But then we stepped into the space and I saw the view of False Creek and the mountains, it was stunning and beautiful.”
CHEERS TO EXCELLENCE!
BC’s Top Food and Beverage Stars Take
the Spotlight
What a night! BC Food & Beverage was absolutely thrilled to host the 17th Annual Rise Awards by BC Food and Beverage on November 28th at the Anvil Centre in New Westminster, BC.
This unforgettable evening was all about celebrating the innovation, grit, and passion that fuels our amazing food and beverage industry. With a sold-out crowd of over 400 guests, the energy was electric from start to finish.
We were blown away by the sheer talent this year, with more than 300 businesses and products nominated across more than a dozen categories. And get this—over 40,000 votes were cast online by our incredible community at BCFB.ca. Of course, the prestigious Product of the Year awards were in the hands of an expert panel of judges.
This year’s finalists didn’t just stand out—they shined! They reflected everything that makes BC extraordinary: cutting-edge trends, vibrant cultural diversity, and a deep commitment to social and environmental sustainability.
The night wasn’t just about awards—it was a joyous reunion for our industry! Guests connected, cheered each other on, and indulged in some fantastic food and drink.
To our nominees, finalists, winners - you are the heartbeat of BC’s food and beverage scene. Your excellence and vision keep this industry growing and thriving. Congratulations to all!
Here’s to more success, innovation, and community spirit! Together, we’re raising the bar and making BC’s food and beverage industry unstoppable.
Product of the Year Winners
Gold
Plant-based Crumbles - Chorizo by The Better Butchers
Silver
Honey Salt Popcorn by Poptastic
Bronze
Dark Chocolate Lemon Créme Cups by Chocxo Chocolatier
Award Winners
Best in Brand
Chocxo Chocolatier
Circularity
Vancouver Island Sea Salt
Emerging Business
Barakah Eats
Export
Fine Choice Foods
Hall of Fame Inductee
Terra Breads
Indigenous Led Business of the Year
Authentic Indigenous Seafood
Innovation
Blume
IMAGES: LEFT, Silver Product of the Year
Winner; Honey Salt Popcorn by Poptastic RIGHT, Gold Product of the Year Winner; Plant-based
Leadership
Jeff Lee, Honey Bee Zen Apiaries Ltd.
Outstanding Workplace – Health & Safety
Fine Choice Foods
People’s Choice
Salt Spring Kitchen Co.
Social Impact
Salt Spring Coffee
Sustainability
Chiwis Kiwi Chips Inc.
Woman Entrepreneur of the Year
Binny Boparai-Gill, Farming Karma Fruit Company
Chorizo by The Better Butchers
Awards Sponsors
IMAGE: Bronze Product of the Year Winner; Dark Chocolate Lemon Créme Cups, Choxo Chocolatier
tHen vs NoW
AN INSPIRING JOURNEY OF CHANGE AND GROWTH
Come along as we feature the stories of several of our members, illustrating where they started and their remarkable progress to where they are today.
Establishing and expanding a food business in British Columbia is no small feat—it's a challenging venture that certainly requires a strong heart and unwavering determination. Many of the food and beverage companies we know today started from modest beginnings, with dreams and aspirations that gradually transformed into successful businesses. This article celebrates the inspiring journeys of our members, exploring their evolution over time through milestones in progress, team growth, facility expansions, and revamped branding and packaging strategies.
Check out these fun before-and-after photos that showcase the transformation of these food businesses from their early days to their current success.
PURDYS CHOCOLATIER
Purdys Chocolatier first started as a small chocolate shop at 915 Robson Street, Vancouver, BC by Richard Carmon Purdy. Purdy insisted on using only the freshest, highest-quality ingredients. In 1963, Charles Flavelle made a lifechanging move to purchase Purdys Chocolatier. It was this purchase that laid the foundation for Purdys Chocolatier to become the family-owned, heritage Canadian brand it is today. Under the guidance of CEO Karen Flavelle, Purdys Chocolatier has grown to over 80 shops across Canada, ecommerce, fundraising programs and direct to consumer sales.
SUNRISE SOYA
In 1956, Leslie Joe and his wife Susan hand-made their first blocks of tofu in a rudimentary kitchen behind “Sunrise Markets”, their family-run grocery store on Vancouver’s downtown east side. Their tofu soon developed a loyal following and to help provide more tofu to Canadians, Sunrise Soya Foods was established.
Today, the Canadian-based company is the largest tofu manufacturer in the country, with three facilities, offering a diverse range of soy products.
Their vision is to have tofu in every fridge.
NATURE'S PATH
Founded in 1985 by Arran and Ratana Stephens, Nature's Path has evolved from pioneering organic farming into North America's largest organic breakfast and snack food brand. Over the last 30 years its team has extended its product range, adding chips, flour, and baby foods to its portfolio of cereals and granola. Committed to sustainability, Nature's Path continues to lead with innovative organic practices, significantly shaping the organic food industry while staying true to family-owned roots.
THESE HIGHLIGHTS SHOW THE AMAZING ENTREPRENEURIAL SPIRIT AND ENDLESS POSSIBILITIES THAT COME WHEN PASSION, HARD WORK, AND CREATIVITY COME TOGETHER. IT’S BEEN AN EXCITING ADVENTURE FOR THESE BUSINESSES, AND WE CAN'T WAIT TO SEE WHAT'S NEXT FOR THEM!
Gather & feast
LOCAL FLAVOUR INSPIRATION FOR YOUR NEXT DINNER PARTY
INTRO BY Christina Choy
PHOTOGRAPHY & RECIPES BY Chef Karen
Barnaby
FROM DELECTABLE SMALL BITES TO DAZZLING DRINK SUGGESTIONS, TO CHARCUTERIE BOARDS CRAFTED ENTIRELY FROM MEMBER PRODUCTS, WE ARE THRILLED TO SHOWCASE THE CULINARY CREATIONS OF CHEF KAREN BARNABY, AN AWARDWINNING CHEF AND COOKBOOK AUTHOR.
KAREN BARNABY EXCELS AS A PRODUCT DEVELOPMENT CHEF, WITH EXPERTISE IN FRESH VEGETABLES, PLANT-BASED FOODS, MEATS, SEAFOOD, GLUTEN-FREE AND KETO OPTIONS, AS WELL AS SOUPS AND SAUCES. SHE BRINGS AN INSPIRING APPROACH AND FRESH PERSPECTIVE THAT WE TRULY ADMIRE.
TAKE A MOMENT TO FLIP THROUGH THE PAGES AND ENJOY THE STUNNING FOOD IMAGERY, PHOTOGRAPHED BY KAREN. YOU'LL FIND A DIVERSE SELECTION OF FOOD AND BEVERAGE PRODUCTS FROM BUSINESSES ACROSS BRITISH COLUMBIA. WE HOPE YOU FEEL INSPIRED TO INCORPORATE SOME OF THESE LOCAL FOOD ITEMS INTO YOUR DISHES AND APPETIZERS AT YOUR NEXT GATHERING.
feast
CARNIVORE CHARCUTERIE
MEATS AND SEAFOOD FEATURED
Two Rivers Hot Chorizo, Lonzino, German, Bresaola
Freybe Naturally Smoked Black Forest Ham and Salami
St. Jeans Cannery Smoked Wild Salmon Pate
CHEESES FEATURED
Golden Ears
Cheesecrafters Chive Havarti and Jersey Blue Little Qualicum
Cheesworks Island Brie, Herbie Fromage Frais and Mt. Moriarty
Left Coast Organics Walnuts
Hardbite Black Sea Salt Chips
Hippie Snacks Almond Crisps and Rosemary
Fume-eh Smoked Pitted Castelvetranos
Salt Spring Kitchen Sour Cherry, Rhubarb & Rosemary
Salt Spring Kitchen Hot Mango
Silver Hills Bakery Soft Wheat Bread
bites
1. Teriyaki Om Noms with Chilis, Cilantro and Lemongrass
2. Two Rivers Salami Crisps with Fume-eh Smoked Artichoke Hearts and Little Qualicum Cheeseworks Fromage Frais
3. Hons Dumpling Wrappers filled with Big Mountain Foods Lion’s Mane Crumble, Daiya Creamy Spread, nested in Spread Em’s Cilantro Pumpkin Seed Dip
4. NutJar Foods Nuts Roasted with Vumami Foods Roasted Garlic Chili Oil
5. Silver Hill’s Bakery Tortilla Crisps with Daiya Goat Cheeze Crumbles and Mindful FÜD Hot Hunnie
6. Fume-eh Smoked Green olives filled with St. Jean’s Cannery Albacore Tuna and drizzled with Aji Gourmet Habanero Salsa
gather
VEGAN CHARCUTERIE
Big Mountain Foods Ancho Chile Sausage
Fume-eh
Verily Hemp Seed Pesto
Daiya Foods Creamy Spread
Save da Sea Carrot Lox MIDDLE
UmYum Food Monroe Brie type cheese
Daiya Foods Smoked Gouda
Hippie Snacks Avocado Sea Salt Crisps and Almond Rosemary Crisps
Spread Em' Balsamic Beet Dip
Left Coast Organics Raw Almonds and Walnuts
Smoked Sundried Kalamatas
Hardbite Beet chips
Berri Fresh Blueberry, Beet, Cranberry Juice with Pop Off Elderflower Soda
Squamish Water
Kefir Kombucha with Lime and Cucumber
Pop Off Peach Soda with Raspberries and Berri Fresh Blueberry Beet Cranberry Ice
DuchessDry Non-Alcoholic Lemon Drop with Copper Penny Distilling GIn
DuchessDry
Non-Alcoholic
Cosmopolitan
Sangria with Pop Off
Mango Passionfruit
Ice
BC PRODUCT SOURCEBOOK
We hope you are feeling inspired to create a feast of your own! To help you get started, here’s a list of all the fantastic products featured in this story.
SOLIDS
Aji - Gourmet Habanero Salsa (page 40)
Big Mountain Foods - Ancho Chile Sausage (page 41), Lions Mane Crumble (page 40)
Daiya Foods - Goat Cheeze Crumble (page 40), Creamy Spread (page 40 & 41), Smoked Gouda (page 41)
Freybe - Smoked Black Forest Ham, Salami (page 39)
Fume-eh - Smoked Pitted Castelvetranos (page 39 & 40), Smoked Sundried Kalamatas (page 41), Smoked Artichoke Hearts (page 40)
Golden Ears Cheesecrafters - Chive Havarti and Jersey Blue (page 39)
Hardbite - Beet chips (page 41), Sea Salt Chips (page 39)
Hippie Snacks - Avocado Sea Salt Crisps (page 41), Almond Rosemary Crisps (page 39 & 41)
Hons Product - Dumpling Wrappers (page 40)
Left Coast Organics - Raw Almonds and Walnuts (page 41)
Little Qualicum Cheesworks - Island Brie (page 38), Herbie Fromage Frais (page 39), Fromage Frais (page 40)
Mindful FÜD - Hot Hunnie (page 40)
NutJar Foods – Almonds (page 40)
Om Noms - Teriyaki Om Noms (page 40)
Salt Spring Kitchen - Hot Mango (page 39), Sour Cherry, Rhubarb & Rosemary (page 39)
Save da Sea - Carrot Lox (page 41)
Silver Hills Bakery - Soft Wheat Bread (page 39), Whole Grain Tortillas (page 40)
Spead Em’s - Cilantro Pumpkin Seed Dip (page 40), Balsamic Beet Dip (page 41)
St. Jean's Cannery - Smoked Wild Salmon Pate (page 39) Albacore Tuna (page 40)
Two Rivers - Hot Chorizo, Lazano, German, Briolsoa (page 39)
UmYum Food - Monroe Brie type cheese (page 41)
Verily Kitchen - Hemp Seed Pesto (page 41)
Vumami Foods - Roasted Garlic Chili Oil (page 40)
SIPS (page 40)
Berri Fresh - Harmony Cold Pressed Juice
Copperpenny Distilling Co. - No. 005 Social Gin
DuchessDry - Non-Alcholic Cosmopolitan and Non-Alcholic Lemon Drop
Pop Off - Peach Soda, Elderflower Soda and Mango Passionfruit Soda
Squamish Water Kefir Company - Kombucha
Most products can be found at your local grocer, check company website for retail location listings.
seasoned with experience
TOP TIPS TO GROW YOUR BUSINESS
HERE, WE SHARE SEASONED ADVICE FROM THE PEOPLE BEHIND YOUR FAVORITE FOOD AND BEVERAGE BRANDS. EACH OFFERS A UNIQUE JOURNEY AND PERSPECTIVE. WE HOPE THESE TIPS INSPIRE YOU AND GUIDE YOU ALONG THE WAY.
KAREN'S TOP TIPS
Ian Walker, President Left Coast Naturals
We have discovered you must strike a happy medium between product uniqueness and approachability. Don’t be too niche and don’t be too similar to everyone else. Find that middle ground and for gosh sakes make it taste good!
Find what makes your company/product better and double down on that. I’d rather go deep than wide any day. Don’t spend all your time trying to fix things you aren’t good at….. Focus on what you ARE good at.
The best companies have a clear vision for their strategy and/or product and don’t get distracted by what competitors are doing or big shiny objects.
Karen Danudjaja, Founder & CEO Blume
Embrace a continuous improvement mindset. As a small business we aren't going to be able to compete on gross margin and price. We don't have access to the suppliers, equipment or economies of scale that the big guys do. But there are still hundreds of little choices every day that move you forward. Focus on what is in your power and make sure you take the time to celebrate every little win, no matter how small it feels because they add up and build enormous change over time. Something hugely influential for me has been surrounding myself with a community of people who have that mindset and can share their learnings too.
IAN'S TOP TIPS
MERISSA'S TOP TIPS
Merissa Myles, Co-Founder Tree Island Yogurt
No matter what skills you bring to the table, you’re going to need help to grow in food manufacturing! - Get comfortable with spreadsheets, risk, machines, microbiology, people and the uncertainty of world events. Its the dynamic interplay of the team’s skills and its ability to adapt through phases of growth that is the real magic. A healthy business is truly about healthy relationships.
Cathline James, CEO, Wise Bites Collections Inc.
Tip #1: Follow the Truck!
I often joke about what I would do differently if I were starting again today. One of my favorite tongue-in-cheek comments is: "I would follow the distribution truck to the stores on its first delivery!"
Why? Because when you're introducing a brand-new product to stores, it's essential to recognize that store staff are incredibly busy. The only way they can truly get to know your product is if you're there to help them set it up on the shelves. A friendly and respectful approach to sharing information is key to the success of your line in stores. Make sure to let staff know how your product can help them increase sales in their department. Share important details, such as whether the product is dairy-free, glutenfree, or nut-free, to help them understand how to best position it to their customers.
Tip #2: Packaging – Don’t Let It Come in a Coffin!
Be cautious about over-ordering your first batch of labels or packaging materials. Why? Because there will almost always be something you need to change after the first printing. While it's true that smaller print runs may cost more per unit, it's a lot better than being stuck with 10,000 pieces of incorrect packaging—a smaller “wall of shame” is always preferable!
CATHLINE'S TOP TIPS
The Heart of BC’s Economy
ROLES IN THE FOOD AND BEVERAGE PROCESSING SECTOR
British Columbia’s food and beverage processing sector is not just an economic powerhouse; it’s a source of pride for the province. Employing over 20,000 people and contributing more than $14 billion in revenue annually, this dynamic industry plays a crucial role in sustaining BC’s communities and economy. From leadership in the boardroom to hands-on roles in production facilities, the diversity of job opportunities makes this sector vital to BC’s workforce and its future.
STORY BY Alisa Hutton
PHOTOGRAPHY BY Picnic Creative
Leadership Roles: Steering the Industry Forward
At the helm of most food and beverage companies are the Chief Executive Officers (CEOs) and Company Founders who shape the strategic direction of the business. These leaders are responsible for guiding the company through market trends, financial planning, and decision-making that ensures long-term growth and sustainability. CEOs and founders are the visionaries who set the tone for the entire organization.
Alongside them, Sales Directors and Marketing Managers craft the company’s brand identity, target customers, and sales strategies. The food and beverage market is highly competitive, and these roles ensure that products are not only high-quality but also appealing to consumers. They work on launching new products, engaging with media, and driving sales through innovative campaigns.
Middle Management: Keeping Operations Running Smoothly
Beneath the top-tier leadership is a robust network of middle management. Operations Managers play a critical role in ensuring that daily operations are efficient and aligned with company goals. They oversee everything from supply chain logistics to staffing levels, making sure production schedules are met and resources are allocated effectively. Given the complexity of food and beverage manufacturing, this role is crucial in maintaining smooth workflows and ensuring product consistency.
In larger companies, Human Resources (HR) Managers are indispensable, overseeing employee relations, talent acquisition, and workforce development. As the food and beverage sector continues to expand, HR managers ensure that companies attract and retain the best talent, providing ongoing professional development and fostering a culture of growth. They also play a key role in promoting diversity and inclusion within the workplace, helping to reflect the vibrant and varied communities of BC.
Hands-On Expertise: The Backbone of Production
While leadership and management roles shape the overall strategy, it’s the Production Workers, Machine Operators, and Technicians who are the backbone of the industry. These roles are essential in bringing the food and beverages we consume to life, often working directly on the manfacturing floor. From operating complex machinery to ensuring that food safety standards are met, these workers are the lifeblood of the production process.
Quality Assurance (QA) Technicians ensure that every product meets rigorous standards for safety and quality. In the food and beverage industry, where regulations are stringent, their role is critical. They oversee testing, compliance checks, and audits, ensuring that consumers receive products that are safe and high in quality.
Production Supervisors oversee the factory floor, managing teams of production workers and coordinating with supply chain teams to ensure raw materials are efficiently used. Their role requires a deep understanding of production processes, people management, and logistics.
BC Food & Beverage’s New Growth Hub: Investing in Our Workforce
As BC’s food and beverage processing sector expands, the demand for skilled workers and top professionals grows. In response, BC Food and Beverage is launching the Growth Hub to equip the province’s workforce with skills to compete globally. This hub will offer targeted training programs for workers at every level—from entry-level employees to executives.
We believe investing in people is key to success. The Growth Hub will focus on building critical skills through cuttingedge knowledge and hands-on training, preparing the workforce to meet current demands and drive future growth.
By fostering continuous learning, adaptability, and expertise, the Growth Hub aims to strengthen the sector. Whether upskilling production staff or advancing leadership training, our goal is to cultivate talent that ensures BC’s food and beverage sector thrives on a global scale.
A Source of Pride and Opportunity for BC
The food and beverage processing sector is more than an economic contributor—it’s a source of pride for BC. From large manufacturers to local startups, it reflects the province's agricultural heritage, entrepreneurial spirit, and sustainability focus. With diverse career paths, from leadership to entry-level positions, it offers long-term growth and stability for many British Columbians.
The sector’s future is shaped by changing consumer preferences and global trends. Innovations like plant-based products, sustainable packaging, and automation create new roles in R&D, sustainability, and technology—driving the next generation of production.
BC’s food and beverage industry embodies opportunity, innovation, and community values.
IMAGES: PAGE 48, Bottling at the Kindred Cultures Facility, ABOVE, A forklift loading a Skipper Otto truck
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As Western Canada's top choice for custom printed retail packaging, we specialize in manufacturing high-quality paperboard boxes and labels for food and beverage brands of all sizes. With a 60,000 square foot facility and a dedicated team of 100 professionals, we handle every step of production in-house.
