What we will do once our doors open is simple: we will provide quality produce and healthy to-go foods.
From our production kitchen, we will create predominately plant-based foods.
We will invite our community to be open with us about exactly what they need, and will try to provide it.
We will work diligently to ensure that our food, our store hours and our availability to those we work with and for are in line with our values.
We will nourish those who let us.
Montana and Lucas were driven to design a grocery store with a similar model to those in Sweden and other European countries that have been able to reduce food waste by up to 25%. The current food store model in North America is wasteful beyond compare. Globally, 1.3 billion tonnes of food is thrown away each and every year. Canada wastes $31billion in food annually and traditional food retailers are directly responsible for 10% of that. 30% of all produce sent to grocery stores is thrown out or rejected before even being put up for sale. Consumers have become unrealistic in their expectations for what produce "should" look like, and the tendencies for elaborate and wasteful displays are getting worse.
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