EP67: Reducing Global Food Waste with Aiden Mouat

09/25/19 • 22 min

“Companies like Hazel Tech are a part of the solution to the global food waste crisis.” Lori Taylor (17:26 - 17:33)

Aiden Mouat is the CEO and co-founder of Hazel Technologies, a company passionate about saving resources and reducing global food waste, and they’re doing it in an eco-friendly way.

Food Waste is a Global Crisis

How can we produce enough food to give everyone around the world enough calories and adequate nutrition? With advancements in technology and agriculture, it’s still troubling to hear that there are people who don’t have access to enough food.

“Even though agriculture touches everyone on the planet, hasn’t been much progress in reducing pollution and waste when compared to other industries.”

- Aiden Mouat (2:02 - 2:26)

But did you know we already produce enough food to give everyone enough nutrition? The issue isn’t production, it’s the amount of food goes to waste. Approximately one-third of all the produce that’s harvested perishes before reaching the local market, the grocery store, or your dinner table.

Hazel Technologies Offers a Solution

Hazel Technologies is a Chicago-based company developing biotechnology for reducing waste in the agricultural supply chain. This extends the shelf life of perishable produce. The company is dedicated to solving the problem of food waste in an eco-friendly and sustainable way. Hazel Technologies is funded by the USDA, and they’re growing fast.

Hazel Technologies creates active packaging inserts that can be inserted into standard commercial packaging for produce. They’re placed in big produce storage units as they’re transported through the supply chain from the growers to the retail stores. While in the box, the insert time releases active materials into the atmosphere to increase the shelf life of the produce, significantly reducing the amount of food that is unnecessarily wasted each day.

The technology works with items like apples, pears, cherries, melons, okra, leafy greens, herbs, and even avocados. Hazel Tech plans to bring their products all the way to your kitchen countertops and refrigerators. How awesome would it be if you could eat half an avocado and store the rest with a tiny sachet and keep it fresh for days?

That’s precisely what they’re working on. Hazel Technologies recognizes that if they want to spread their technology through every level of the supply chain to extend shelf life for perishables, then they need to have a product that works at every level, from the grower to the consumer.

“If we want to reduce waste throughout the supply chain, from the growers to the consumers, then we need to have a product that works at every part of that chain.” - Aiden Mouat (15:17 - 15:30)

Food waste is a global crisis. Millions of people around the globe don’t have access to adequate nutrition, causing significant harm to the economy. Hazel

Technologies wants to bring waste down to zero through innovative solutions, and we can only hope more companies will follow their lead.

How to get involved

Join The Produce Moms Group on Facebook and continue the discussion every week!
Reach out to us - we’d love to hear more about where you are in life and business! Find out more here.
Check out Hazel Tech!

If you liked this episode, be sure to subscribe and leave a quick review on iTunes. It would mean the world to hear your feedback and we’d love for you to help us spread the word!

“Companies like Hazel Tech are a part of the solution to the global food waste crisis.” Lori Taylor (17:26 - 17:33)

Aiden Mouat is the CEO and co-founder of Hazel Technologies, a company passionate about saving resources and reducing global food waste, and they’re doing it in an eco-friendly way.

Food Waste is a Global Crisis

“Even though agriculture touches everyone on the planet, hasn’t been much progress in reducing pollution and waste when compared to other industries.”

- Aiden Mouat (2:02 - 2:26)

Hazel Technologies Offers a Solution

“If we want to reduce waste throughout the supply chain, from the growers to the consumers, then we need to have a product that works at every part of that chain.” - Aiden Mouat (15:17 - 15:30)

Food waste is a global crisis. Millions of people around the globe don’t have access to adequate nutrition, causing significant harm to the economy. Hazel

Technologies wants to bring waste down to zero through innovative solutions, and we can only hope more companies will follow their lead.

How to get involved

Join The Produce Moms Group on Facebook and continue the discussion every week!
Reach out to us - we’d love to hear more about where you are in life and business! Find out more here.
Check out Hazel Tech!

If you liked this episode, be sure to subscribe and leave a quick review on iTunes. It would mean the world to hear your feedback and we’d love for you to help us spread the word!

Previous Episode

EP66: Eating Healthy on the Go With Alison Velázquez

Eating Healthy on the Go With Alison Velázquez

“Fresh produce is not only a cornerstone of my brand. It’s a cornerstone to my own diet as well.” Alison Velázquez (6:45 - 6:53)

Drinkable soup is the newest food trend you definitely want to get in on. When you’re in a hurry for your eight o’clock meeting but haven’t eaten breakfast yet - what do you reach for? A thick Clif bar? Strawberry Pop-tarts?

Alison Velázquez is raising the bar for grab and go meals. The Chicagoan is the Founder and CEO of Skinny Souping, a line of drinkable plant-based soups designed for deliciousness hot or chilled. You can feed your body the real food it needs for optimum health.

“Most people struggle to survive on protein shakes and bars stashed in their cars. But what they really want are real veggies and real nutrition.” - Alison Velázquez (3:47-3:54)

Alison was born in Mexico City. When her family relocated to Chicago, they brought with them their traditional dishes. “Soup was always at the center of our table,” Alison remembers. Every meal was fresh and made from scratch.

As life got busier, Alison found it challenging to stick to her healthy values. There had to be a better alternative to protein smoothies for a quick grab and go meal.

Your Body Needs Real Food

Soup is filling and nutrient-dense. But it’s hardly been the first choice for a mess-free grab-and-go meal. Now you can enjoy it anywhere and anytime. Skinny Souping makes it easy for you to grab and go with their single-serve bottles (BPA-free of course). There are plenty of unique flavors for you to choose from like Lemon Broccoli Arugula and Red Pepper Chickpea Basil. Or you get your chef’s hat on and try out Alison’s personal recipes from her latest book.

Real food means fresh produce and veggies.

Skinny Souping only uses all-natural and simple ingredients. “The majority of the product in these soups are all fresh,” Alison states, “We’re really working to get as much local produce as possible.” The nutrition label doesn’t read like hieroglyphics. That’s because the Skinny Souping flavors are simple, vegan and gluten-free with no preservatives. A single-serve holds no more than 300 calories with less sodium than most soups on the market.

“Look for natural ingredients you know in your food products. The Spicy Super Greens soup has tons of fresh produce. I love it!”

- Lori Taylor (4:54 - 5:00)

You can find Skinny Souping at select stores. If you don’t see a store near you, then head to your local store and make a product request. Don’t underestimate the change you can make. The consumer's voice is powerful. Ditch the sugary and unfilling meals. Drink fresh today to look and feel your best.

How to get involved

Join The Produce Moms Group on Facebook and continue the discussion every week!
Reach out to us - we’d love to hear more about where you are in life and business! Find out more here.
If you love soup, then follow Alison Velázquez on her website here.

If you liked this episode, be sure to subscribe and leave a quick review on iTunes. It would mean the world to hear your feedback and we’d love for you to help us spread the word!

Next Episode

EP68: The Most Underrated Type of Onions with Jessica Peri

“Onions are in every home and restaurant. They’re a part of everyone’s recipes, whether it’s a gourmet restaurant or grandma’s family recipe.”

Lori Taylor (4:13 - 4:26)

Jessica Peri is a fourth-generation farmer at Peri & Sons Farms, one of the leading onion growers in the country. Starting with only 100-acres in 1979, Peri & Sons Farms has experienced incredible growth while maintaining the company’s reputation as one of the most well respected family-owned onion farms in the industry.

“When people get a recipe that requires onions, they often go for yellow onions simply because that’s what their grandma used.”

- Jessica Peri (5:06 - 5:14)

Looking Beyond Yellow Onions

Whether it’s a chef at a fancy restaurant, or your grandma making her signature pasta dish, onions are a staple in most recipes. But American consumers often miss out on the variety of onions available on the market and their unique characteristics. Yellow onions may be your go-to choice because that’s what was used in your family growing up. Or, you might have never given it too much thought, and you just pick the yellow onions because they typically occupy the most shelf space at the store.

If that sounds familiar, then you may be missing out. There is a wide array of onions for you to choose from, including red onions, white onions, sweet ones, and others. But white onions are one of the most underrated onions available.

Why You Should Be Using More White Onions

White onions are one of the best types of onions for cooking. They’re flavorful, cook better, and don’t taste bitter. They can also add a crispy texture to the meal. The market for white onions is mostly untapped, and there’s a big opportunity to introduce white onions to consumers to broaden their cooking and taste horizons. White onions are widely used in Mexican, French, and Italian cuisines, which are known for their exceptional flavor.

“White onions are truly an untapped market. They cook better than yellow onions, have no bitter taste, and maintain a crispy texture.”

- Jessica Peri (5:20 - 5:32)

Consumers might not be using more white onions because they’re typically given a small section on grocery store shelves. But don’t let that stop you. Next time you’re at the store, choose some white onions and give them a try. You might be surprised by what you discover.

How to get involved

Join The Produce Moms Group on Facebook and continue the discussion every week!
Reach out to us - we’d love to hear more about where you are in life and business! Find out more here.
Connect with Peri & Sons Farms on their website, on LinkedIn, or on Instagram.
Learn more about Peri and Sons Farm’s famous white onions.

If you liked this episode, be sure to subscribe and leave a quick review on iTunes. It would mean the world to hear your feedback and we’d love for you to help us spread the word!