Fumi Tsukamoto | Hamilton

A Japanese inspired food brand that develops innovative and unique products using upcycled ingredients.

Dihan Chandra | Toronto

Food waste solutions provider that enables Canadian businesses to transform spent barley from craft breweries into delicious foods that can then be sold in grocery stores, markets, schools, and restaurants.

Richard Preiss | Guelph

A  beer yeast producer that manufactures liquid beer yeasts and helps craft brewers make better beer. Our COIL Activate project centers on integrating circularity into the core of our business, transforming waste into new foods such as vinegar, soy sauce, and mushrooms.

Felix Weber | Palmerston

Supplies innovative tools for precision agriculture and educates farmers across Canada on how to improve environmental sustainability and crop productivity when growing nutritious food.

Nicole Leighton | Guelph

As a project of the Guelph Community Health Centre, the SEED aims to ensure that everyone in Guelph-Wellington has access to nutritious food. The SEED’s Good Food Warehouse intercepts good food that might otherwise be wasted and redirects it where it is most needed.

Matt Steinman | Erin

A  family-owned regenerative farm and cidery offering immersive onsite experiences and craft beverages, including a new line of non-alcoholic beverages.

Simone Weinstein & Celeste Lopreito | Holland Centre

As a solution to the waste that is produced by the meal kit industry, The Conscious Kitchen provides convenient, ready-to-eat meals that are plant-based and zero-waste.

Devon Allin | Manotick

A hydroponic greenhouse that grows high-end tomatoes and cucumbers and is using food waste reduction technologies to save produce that would otherwise be wasted. 

Jennifer Coupland | Guelph

At Fill it Forward we are on a mission to inspire reuse. We use the Fill it Forward app to quantify the environmental benefits of reuse on the individual and collective level, and incentivize reuse through charitable giving that users unlock every time they reuse. The COIL project has provided the opportunity to investigate the value of our environmental benefits quantification as it relates to voluntary carbon markets, and strengthen our GHG calculations through continued third party life cycle analysis validation. 

Kieran Alkerton | Toronto

Crisper is Toronto’s zero waste, plant-based meal kit subscription service. We deliver fresh ingredients and delicious recipes in reusable and returnable packaging that we retrieve from your doorstep. 

Our COIL project is designed to help Crisper scale up by investing in our commercial kitchen to handle more volume, and improving our marketing strategy and analytics to better attract new customers. 

Geet Sheth | Cambridge

Green Circle is a dedicated paper drinking straw manufacturer located in Cambridge, Ontario. Owned and operated by young engineers, our mission is to create a plastic free world for our future generations. 

Kayli Dale | Guelph

Friendlier is on a mission to simplify the transition from single-use to reusable packaging. They are working with COIL to optimize their sanitation process to maximize capacity and minimize processing costs. 

Ashley McAllister | Haliburton

Abbey Gardens is a charitable organization with a mission to re-green a former gravel pit into a destination for recreational, educational, ecological, and economic development opportunities for our community to live more sustainably. The goal of our COIL project is to enable a community based circular food economy, one step at a time, through recruiting customers, partners and hands on education. We are dedicated to increasing awareness about food circularity and decreasing food waste in Haliburton County. 

Circulr is working to create an accessible circular economy system for consumer packaged goods. By recapturing jars and other durable packaging destined for landfills, we’re helping keep more resources in circulation and preventing unnecessary emissions from new packaging manufacturing.

Beck’s Broth has reinvented hot chocolate by formulating it from bone broth, organic cacao, and local honey. This project will support Beck’s Broth to expand into the Farmers Market and retail space while supporting efforts to stay environmentally friendly.

Be One to Give is a B2B delivery app for surplus food lost or wasted in businesses along the supply chain. Our primary objective is to redistribute 100% of avoidable food waste across Canada by 2030.

Winterhill is installing a new electrical service, which will allow us to convert an unheated greenhouse into a plant nursery. A plant nursery will allow us to produce plants more consistently and produce more delicious and nutritious food for our local community which saves all the emissions of transporting that food in from other parts of the world.

Le Luong | Mississauga

Nurture Growth is a circular economy company that upcycles food waste and transforms it into an earth-friendly microbial fertilizer with bio stimulant and bio inoculant benefits.

The food waste feeds the beneficial microbes in our biofertilizer and when applied to plants, it builds healthy soils which promotes vigorous growth and increases yields.

Ben Chouchaoui | Windsor

WIDL is attempting a first in the rubber industry by transforming a scrapped passenger tire into a finished engineered product, going through tire shredding, devulcanizing the thermoset rubber powder (selectively breaking sulfur bonds between long molecular chains), compounding the devulcanized material, compression molding of the engineered product selected, and testing the engineered product, with assistance from various partners in the industry.

Kimberly Van Ryn | Orangeville

The CommonFare Kitchen serves up whole food and full belonging to all members of our community with a focus on skills training, workshops and a granola making production that will employ neuro-diverse people. The CommonFare Kitchen works for justice and food security for everyone – join us.

Nikki Self | Toronto

This project will launch Saponetti Essentials, our new refillable line of premium household products, through strategic retail partnerships in the GTA expanding our reach to new customers and meeting them where they shop every day. Not just a product, Saponetti Essentials offers an end-to-end circular packaging system focused on delivering services that reduce waste while providing opportunities for consumers and B2B partners to take action against single-use plastics.

Lucy Cullen | Toronto

EarthPup is an eco-conscious dog treat company in Toronto, upcycling ingredients that would otherwise be thrown out into natural dog treats. With COIL, they will be launching a line of new products with upcycled ingredients.

Ricardo Martinez | Toronto

Terra Bio is focused on producing and valorizing the next generation of vegan proteins from upcycled spent grains. For this, Terra Bio will ensure Food Safety compliance to be able to commercialize the protein.

Jennifer Osborn | Ayton 

All Sorts Acres Farm is an integrated sheep dairy that does its own value added products derived from sheep from sheep milk to wool. The COIL program is assisting with bringing in machinery to utilize local waste wool into a valuable soil amendment.