Podcast
Episode 16: Outcast Foods
In this episode, Zack Farrar and Quinn Keily-Finlay of Outcast Foods join Water in Food to discuss how they transform rejected produce into high-quality nutritional supplements and powders. Using innovative plant-based technology, Outcast Foods upcycles at-risk fruits and vegetables that would otherwise go to waste. Tune in to learn how precise moisture control and water activity management play a crucial role in their production process, ensuring consistency, quality, and sustainability.
About the guest
Zack Farrar and Quinn Keily-Finlay are key members of Outcast Foods, a Nova Scotia-based company revolutionizing food sustainability through upcycling. Their work focuses on turning rejected produce from farms, grocers, and food processors into nutrient-rich supplements and powders. By leveraging advanced food science and moisture control techniques, they help reduce food waste while creating high-quality, plant-based products.
Transcript
0:00
I'm Zachary Cartwright this is water and
0:02
food give me the water activity number
0:03
but what was the LOD I'm like I actually
0:05
don't really care we can then reassess
0:07
how we are doing what we're doing we
0:09
pivot into water activity because it
0:11
gave us the Precision that we need
0:13
welcome back to another episode of water
0:15
in food today we have Zach furrer and
0:18
Quinn Kylie Finley from Outcast Foods a
0:21
company that aims to reduce food waste
0:23
through upcycling Zach is the director
0:25
of product development and Regulatory
0:27
Affairs while Quinn is an associate
0:30
research scientist let's hear what they
0:32
have to say on water and food how are
0:35
you guys doing today doing good happy to
0:38
be here yeah great great yeah we're
0:40
happy to have you both here on the show
0:42
I know you both are are both fairly new
0:45
to Outcast foods and I'm wondering what
0:48
Drew you to this company why did you
0:50
decide to work for Outcast I think we
0:52
have a very strong mission and vision so
0:54
he's behind me on the wall here we have
0:56
saved the produce Save the Planet it's
0:58
kind of our true north so it helps guide
1:00
our all of our decisions and I think
1:02
it's a very compelling reason coming to
1:05
work every day we have a very strong why
1:07
into what we do and it's not just a
1:09
company trying to make money or trying
1:10
to please the investors we're trying to
1:13
do those things as well but we have a
1:14
very strong purpose in what we do and
1:17
what about you Quinn uh for myself
1:20
um being kind of from the background
1:22
that I am from
1:24
um I was drawn to outcasts solely also
1:27
because of the mission and also the um
1:32
the first guy that I
1:34
um
1:35
the first person that I met here was Dr
1:38
darrenberg Who is our CEO and he was a
1:41
professor at the University that I
1:43
actually attended is signifex in the
1:45
anakinish and
1:47
um the fact that the values that are
1:51
held here at Outcast are so true to my
1:54
own that really
1:56
drew me in and now the Fantastic people
1:59
I work with also keep me here that's
2:02
awesome um it definitely seems like a
2:03
really good company to work with and I'm
2:05
interested how did this company get
2:07
started what's the story behind Outcast
2:09
Foods so uh Dr Darren Burke Darren had
2:12
owned a company called rivalis uh Sports
2:14
Nutrition and had done very well and was
2:17
really knowledgeable about the support
2:19
supplement scene and then he had sold
2:21
that company and he wanted to get back
2:23
into the food industry and had a lot of
2:25
passion for the things Quinn's talking
2:27
about uh saving the planet saving
2:29
produce and did some exploration and
2:31
started learning about food waste and
2:32
realizing what a large opportunity there
2:34
was and just seeing what a Pity it was
2:36
that all this good nutrition in fruits
2:38
and vegetables was being lost so it's
2:41
been through a few different uh ideas
2:43
and iterations we actually were called
2:45
Beyond food for a little bit and we
2:47
settled on the name Outcast and then
2:49
um Darren was successful in raising some
2:51
funding this past year we had a really
2:53
successful round of funding we started
2:55
growing sort of and Bounds now division
2:57
to bring the vision to life and maybe
3:00
you can talk a little bit more about
3:01
your mission and and what is upcycling
3:03
what does that mean to your company so
3:06
I'd say it's taking something that was
3:07
going to be going to waste either you
3:09
know landfill compost animal feed and
3:11
it's bringing it back to a higher
3:13
purpose so for us it's traditionally
3:16
um uh produce which of types we'll talk
3:18
about a little bit later it ended up in
3:19
one of those streams animal feed compost
3:22
or landfill sort of in in descending
3:24
order of of preference there and it's
3:26
bringing that back and getting it back
3:28
into the food chain in fact we're trying
3:30
to elevate it and really Target the
3:31
nutrition that's in there and give it to
3:33
people that need it
3:35
um for us too it's really putting it in
3:36
a in a stable form which we'll discuss a
3:39
little bit later as well but often some
3:41
of the different types of produce like
3:42
the late life produce it has a very
3:44
short shelf life so we want to stabilize
3:46
it and really give it sort of that that
3:48
second life that long life
3:51
and Quinn where are you guys located do
3:53
you have one main location do you have
3:55
several branches where are you working
3:57
out of
3:58
so Zach and I are working out of our
4:01
facility in Burnside Nova Scotia and
4:04
we're also working on the up getting
4:09
started of our Burlington facility in
4:11
Ontario
4:13
and when I was also hoping that you
4:15
could talk about uh your transition I
4:18
know you just finished college and and
4:20
you just started working at this job and
4:22
I was hoping you could fill our
4:23
listeners in on how you found this job
4:25
and what that process looked like for
4:27
you
4:28
yeah so after being one of the first
4:33
rounds of covid graduates back in 2020
4:36
I found this job actually through an
4:41
acquaintance and then they linked me up
4:44
with Dr Burke and from then on it was a
4:49
pretty fast transition to a
4:52
position here in r d it was
4:55
the contrast however though between when
4:59
I started and when Zach joined us in
5:02
April was
5:04
phenomenal in terms of development and
5:07
progress that we've been able to make
5:10
here as a company and coming straight
5:12
out of University
5:15
or less than a year after graduating
5:17
from University it has been definitely a
5:21
wild ride in terms of
5:24
your typical first job coming out of
5:27
school it's definitely unorthodox but
5:30
it's a great time and Zach what about
5:32
you what what is your background have
5:34
you done other things in the food
5:35
industry and how did that prepare you
5:37
for your current role
5:39
yeah I've been in the food industry for
5:41
almost uh 20 years I have a food science
5:44
background went to the University of
5:45
Guelph uh for a bachelor of Food Science
5:47
and I did the co-op program there so I
5:49
got a chance to work in The
5:50
Confectionary industry uh dairy industry
5:53
worked in dry blending made some hot
5:55
chocolate for several years which I
5:56
enjoyed then I went to work for a major
5:58
multinational food company for about 12
6:00
years and learned a lot and had a really
6:03
good time I really learned a lot about
6:04
product Innovation how to list products
6:06
and I always kind of had a desire to get
6:08
closer to the agricultural side so I was
6:10
always sort of at the further processing
6:13
side of the of the industry often buying
6:15
ingredients or using ingredients that
6:17
somebody else had processed and he's
6:18
always wondering you know driving
6:19
through Farm country driving through
6:21
Farms about how my food both that I was
6:23
making in in the industry that I was
6:25
eating how does it get from those Farms
6:27
to to me because you see a lot of soy a
6:29
lot of corn a lot of things getting
6:30
grown and it's always fascinating about
6:32
how that actually works like how do the
6:33
farmers know what to grow so I was
6:35
always attracted to that part of it so I
6:38
went to cannabis for about a year and a
6:39
off which was really interesting there
6:41
because that's basically that you're
6:43
growing it on site and then processing
6:45
it drawing it processing and all that
6:48
stuff on site which is pretty
6:49
interesting it's not really common in
6:51
the food industry to both grow and
6:53
process on site there probably a few
6:55
companies that do that and then so this
6:57
opportunity came up as a really
6:58
interesting uh segue going back getting
7:00
to deal with Farmers producers a big
7:02
part of the food industry I hadn't
7:03
gotten to deal with previously but
7:05
actually a lot of the knowledge from
7:06
Cannabis is not that dissimilar
7:09
um drying you're trying to dry something
7:10
gently to preserve its its
7:12
characteristics is a little bit more
7:14
gentle in cannabis than in food but um I
7:16
was actually surprised you know I was
7:18
interviewing with Dr Burke
7:19
um sort of like the similarities a
7:21
little bit in the technology and the
7:22
process that we follow and in in the
7:24
Cannabis industry and maybe also in your
7:27
experiences in the food industry were
7:29
you focusing on moisture content or did
7:31
you pivot to water activity what did
7:34
that process look like yeah we
7:36
definitely pivoted to water activity so
7:38
when I joined the Cannabis company I was
7:39
people were talking
7:41
um loss on drawing quite a bit moisture
7:43
content you know you'll hear a lot in
7:44
cannabis that 12 to 14 percent dried is
7:47
the ideal standard and trying to pin
7:49
that down we had several different types
7:50
of moisture balance and they all involve
7:52
heat being applied over a time and
7:56
um the test often takes 15 or 20 minutes
7:58
on on the short end so people try and
7:59
increase the heat in the case of
8:01
cannabis you can actually smell the
8:03
resin starting to burn you can see some
8:04
smoke coming off you see volatiles
8:06
coming off and you realize you're not
8:07
getting an accurate measurement
8:09
um so we we put it into water activity
8:11
because it gave us the Precision that we
8:14
need in that range even that range the
8:16
difference between 14 and 12 percent on
8:18
an individual stream of cannabis might
8:20
be huge in terms of the impact it's
8:22
burnability the overall enjoyment by the
8:24
user whereas when you key in on the
8:27
water activity you can really like a
8:29
really key in on a single point and we
8:31
realize the equipment the equipment is
8:33
is rapid it's repeatable and it really
8:35
translates as well to the humidity that
8:37
we use in the drying rooms so build a
8:40
correlation there because it's really
8:41
hard to build a correlation between time
8:43
and temperature
8:44
in a drawing or a curing room to to
8:47
moisture balance or loss on drying both
8:50
water activity correlation is pretty
8:51
much direct so
8:53
um yeah it was a it just we do a lot of
8:55
Education with people because people
8:56
more intuitively understand loss on
8:58
drying and I think water activity is not
9:00
overly complicated but it's just not as
9:03
intuitive for people so a lot of
9:04
education for people yeah yeah you give
9:06
me the water activity number but what
9:07
was the LOD I'm like I actually don't
9:08
really care
9:10
um about it except we would still test
9:12
it and uh the aqualab 3 we actually use
9:14
the projection feature just to help
9:15
explain to people hey this is the water
9:17
activity we're talking about but you
9:18
know just so you know it was 13.2
9:20
percent moisture and then they feel
9:21
better about it right it's really nice
9:24
that you can give both values if you
9:26
need them so that if you're working in
9:28
an industry that still is kind of stuck
9:29
on loss on drying that you can still uh
9:32
provide that number but you made a
9:34
really good point there water activity
9:36
is a measurement free from heating you
9:38
know we don't have to heat the sample
9:39
and that helps us to get a much more
9:41
accurate measurement as well as the time
9:43
a loss on on drying or a moisture
9:46
balance can take 15 minutes 30 minutes
9:48
or longer and what activity is something
9:50
we can do in as little as 60 seconds now
9:53
or up to a couple of minutes is water
9:56
activity something that you learned
9:57
about Quinn in school I know that your
10:00
thesis was related to to water I'm not
10:03
mistaken and maybe you can talk a little
10:05
bit about that yeah Zach you're right
10:07
about that but I actually didn't work
10:10
with anything regarding water activity
10:12
until I got here to Outcast um but I am
10:15
very familiar with them how water works
10:18
as I used to use um a spectrophotometer
10:22
it's very different from a water
10:25
activity meter but we would use that and
10:28
assess a cryogenic effects or
10:31
cryoprotective effects of different
10:34
biomolecules on different other
10:37
biomolecules particularly enzymes in my
10:40
case and so the
10:42
familiarity of how Water Works and how
10:45
important it is in terms of reactivity
10:48
structure
10:50
how available it is for any other
10:55
possible constituents that may enter the
10:58
system that you're studying that was a
11:01
familiar concept so the jump to water
11:03
activity was pretty uh smooth in my case
11:07
and how have you gone about learning
11:09
about water activity what what resources
11:11
have you found or you know are you just
11:13
going on the Internet or are you
11:14
reaching out to individuals how have you
11:16
been able to learn more about water
11:18
activity
11:20
so a lot of the um
11:22
the resources that I found were
11:26
basically through a Google Scholar
11:29
looking through different academic
11:30
papers that because that's kind of my
11:32
go-to coming out as a fresh fresh
11:35
student but I I didn't use um quite a
11:39
few of the the resources that Mater did
11:42
provide and then I kind of dug a little
11:44
bit deeper and I looked for the textbook
11:47
actually that a lot of those
11:50
um values were derived from and so that
11:54
allowed me to get a lot more insight on
11:55
how exactly it works and also even just
11:58
you know reading the manual on how the
12:01
apparatus actually works gives you huge
12:04
insight into different
12:05
uh parameters that may make or break
12:09
your the accuracy and precision of your
12:12
measurement
12:13
and what equipment are you using now to
12:16
measure water activity and why is taking
12:18
those measurements important to your
12:19
process
12:21
right now we are using the aqualab 4te
12:24
we have one
12:27
um piece of one uh here in the Dartmouth
12:30
location I think there will be another
12:31
located in the Burlington location
12:35
and I'm taking the water activity of our
12:40
products as they come out of production
12:42
and
12:44
kind of using that as a benchmark in
12:47
terms of quality and stability and
12:52
um yeah that is uh that is what we are
12:55
using it for down here and um it is
12:59
great in terms of the the speed of the
13:04
test especially most of the time I can
13:06
get readings under five minutes and so
13:09
as a busy person and we are so busy here
13:14
at like this facility as well because we
13:17
are currently undergoing a lot of
13:19
developments at the moment so in terms
13:22
of speed and being able to live flexibly
13:25
take readings when we need to and as
13:28
they come in and then quickly have those
13:30
results we can then reassess how we are
13:34
doing what we're doing
13:36
yeah sometimes speed is everything and
13:38
I'm sure you know just being in a lab
13:40
the the faster you can get that number
13:41
the better especially because it can
13:43
help you to reduce the variation or
13:46
understand the variation in your
13:48
products so that you can get a better
13:50
average and reduce uncertainty related
13:52
with that measurement uh Zach I was
13:55
hoping that you could discuss the
13:57
production process in a little bit more
13:59
detail maybe starting with how you even
14:01
find
14:02
um the produce that you're working how
14:04
do you get it from Farmers or Grocers or
14:07
food producers oh that's a great
14:10
question uh Zach so we try and really
14:13
understand it we've learned it boils
14:15
down to each individual commodity so you
14:17
can't necessarily extrapolate broccoli
14:19
into potatoes into tomatoes so we've
14:21
tried to do a deep dive on each of our
14:23
keep produce items that we're looking
14:25
into and understand where in the in the
14:28
Stream the the way still occurs the most
14:29
so sometimes it happens at the farming
14:31
stage sometimes it happens at the
14:33
grocery stage or the processor stage
14:35
really understand and we'll reach out um
14:37
we have a really good business
14:38
development team so they'll Reach Out
14:40
make some contact try and find a mutual
14:42
area of Interest some processors farmers
14:46
are paying quite a bit to have Products
14:48
truck to compost so for them it's a
14:50
cost-saving opportunity some have
14:51
reached out to us because they've
14:52
learned about our mission are very
14:54
excited especially in the case a little
14:55
bit of the misfit produce I think we
14:58
talked to a lot of farmers who just it
14:59
kind of bugs them that something a
15:01
little bit of sunburn or a little bit of
15:02
misshapen is all of a sudden graded out
15:04
or you know with one side's too flat and
15:07
they're happy to help find a a second
15:09
home for it so we've had a lot of good
15:11
people reaching out directly and just
15:14
yeah overall our our mission has been
15:16
very well received when we talk to
15:18
people even people that we don't have an
15:19
immediate fit with they want to stay in
15:22
touch or they'll put us in touch with
15:23
someone else in their industry or
15:25
someone in a different
15:26
um a colleague in a different part of
15:28
the industry so we've had a lot of
15:30
success just even through Word of Mouth
15:32
in that regard so one of our big
15:34
challenges true is trying to figure out
15:35
as I very short shelf life often at the
15:38
front end one of our big areas
15:39
opportunity is late life produce so
15:41
dealing with Distributors and Retail
15:44
chains that have produce sitting in
15:45
their warehouse that although it's not
15:47
yet expired they don't have enough time
15:49
left in the supply chain to get to their
15:50
stores and then to the consumer's fridge
15:52
so they're looking for a home so we have
15:54
a little bit of time on it but we have
15:55
to bring it in and process it pretty
15:56
quickly however once we get it in
15:58
dehydrate it stabilize it get the water
16:00
activity low we have a very long shelf
16:02
life on it so it's it's a it's a race at
16:05
one end of the process and then we have
16:06
plenty of time on it so we're very key
16:08
on getting it in quickly
16:10
rinsing it cutting it up drying it
16:13
getting it stabilized then we got some
16:14
time to figure out what to do with this
16:15
there are products we don't know what
16:16
we're going to do with them sometimes
16:17
when we bring them in we just bring them
16:19
in figure out how to dry it dry it now
16:21
we've got a couple years to figure it
16:22
out so
16:24
uh and Quinn are there some products
16:26
that you really enjoy working with or
16:28
and and also some products that are
16:30
tougher or present a challenge to work
16:33
with
16:38
all different types of produce per one
16:41
pro type of produce though that is
16:43
particularly kind of challenging to
16:45
handle on the production line and even
16:48
when looking at results in the lab is
16:52
um
16:53
produce that is kind of on the fence in
16:58
terms of being is it still okay to
17:01
consume or
17:03
produce with tough skins particularly as
17:06
well because one thing with that you're
17:09
trying to extract all the water and so
17:11
you kind of have to tweak out a little
17:14
bit of the structural biology part of
17:16
that as well
17:18
in terms of figuring out how you're
17:21
going to modify the process to best get
17:23
the results that you need which is a
17:26
stable and
17:28
in some cases tasty end product and
17:32
the
17:34
one of my favorites though to work with
17:36
is
17:37
um I'm sure you guys might have been
17:40
familiar with some of our other products
17:42
like the super greens powder so when we
17:44
make kale powder for example or even
17:47
just working with kale it's real it's
17:49
one of my favorite foods to work with
17:52
for two
17:53
not so much because of the um
17:57
how to work with it in production but
17:59
more so on the nutritional side because
18:03
I do love having a healthy diet in fall
18:08
and particularly here learning so much
18:10
more about preserving nutrients
18:13
throughout the upcycling process
18:15
um
18:16
the one thing I really like about kale
18:18
is the phylaquinone
18:19
um which is the vitamin K that you hear
18:22
so much about and it's actually really
18:25
cool important function for um
18:27
neurological function and so that's one
18:31
of my interests I guess like on the side
18:33
but that's particularly why I like
18:35
working with Kayla I'm just like this
18:37
little guy is helping your brain so
18:40
um and
18:43
um to both of you what what other
18:45
products are are in your portfolio
18:48
um Quinn just mentioned one but how do
18:50
you decide what foods to to produce if
18:52
you're going to go towards a supplement
18:54
or towards just a dry ingredient how do
18:57
you make that decision and and what are
18:59
your final products
19:01
oh that's a good question but we'll look
19:03
at the characteristics of it once it's
19:05
dried so something like a potato lends
19:07
itself more towards the food side
19:08
because it's a great storage a great
19:10
source of complex carbohydrates not
19:12
quite as as nutrient dense as something
19:14
like kale that that Quinn mentioned so
19:16
we direct that more to the ingredient
19:17
side and the food products uh things
19:19
like kale spinach almost all like the
19:21
cruciferous greens have very high
19:23
nutritional profiles we'll direct them
19:25
over to the supplement and then often
19:27
just based on
19:28
um talking to supplement companies and
19:31
and consumers and seeing what it is that
19:34
that they want there's some products
19:35
that you'll see that are already in
19:36
supplements quite a bit like mushrooms
19:38
that lend themselves in that in that
19:39
direction as well so um yeah we're
19:41
always working on on new things both on
19:43
the ingredient side one of our big
19:45
bushes right now is just looking at
19:46
mixes try and figure out whether our
19:48
nutrition Team how to get things that
19:50
complement each other so if there's I
19:52
mean Quinn's kale example if it's
19:53
sufficient on something that we want to
19:55
may have more of a rounded nutritional
19:57
profile what else in our portfolio can
19:59
we add to that to get more of a complete
20:01
nutrition General profile so we have a a
20:03
nutritionist on our team it does a great
20:05
job helping us with that kind of thing
20:07
and are there any new products that
20:09
you're working on and that you're
20:10
excited about that you haven't even
20:12
released yet that that maybe you can
20:14
fill us in on
20:15
I I say stay tuned in the super category
20:18
we have super greens now hoping to get
20:20
some more colors out there pretty soon
20:21
so um that'll probably be the next big
20:23
one you see awesome well uh what is the
20:27
future of outcast Foods look like are
20:29
there any other big developments or
20:31
um I I heard you're working on another
20:33
facility and and maybe you can talk
20:34
about that
20:36
sure yes the facility in Ontario in
20:38
Burlington as Quinn mentioned that's the
20:39
first purpose-built upcycling ingredient
20:41
facility built in the world so we're
20:43
really trying to work on that uh to
20:45
prove out that case so once if that
20:47
works our capacity is looking really
20:49
optimistic on that early on a lot of
20:51
producers that want to work with us
20:53
um once that gets built then we hope to
20:56
do another round of of financing and
20:58
build some more plants uh maybe some
21:00
closer to California or the west coast
21:03
to sort of broaden our our our range but
21:06
yeah we really like to prove out the
21:07
concept so we have our smaller facility
21:09
in Dartmouth just which has started us
21:10
off and we're starting to prove out our
21:13
our scalability because we love this
21:14
concept to roll out globally that you
21:16
know there's a lot of a lot of food
21:18
waste out there so uh that's sort of the
21:21
the next step and then if we need to
21:22
expand into different Commodities
21:24
um as Quinn mentioned some things are
21:25
harder to deal with than others so
21:27
things that have Peels and pits are a
21:29
bit challenging for us right now so
21:30
we're always working on that in the
21:32
background if we get big opportunities
21:33
there even things like we were talking
21:35
about the the Heat we recently just hit
21:37
the West Coast I saw an article about 75
21:39
of the Cherry crop was in serious damage
21:42
due to heat damage in the Okanagan in BC
21:44
and we love to have the technology and
21:46
wherewithal in the future if something
21:48
like that happens that we deploy quickly
21:49
get a lot of that produce off and are
21:51
able to save a lot of the nutrient uh
21:53
Rich cherries so we're not we're not
21:54
there yet but that's the kind of thing
21:55
we want to be able to have is rapid
21:57
deployment or bring that stuff in
21:58
quickly and and save it and be able to
22:00
respond to events like that and as you
22:03
grow in size and focus on this new
22:05
facility I'm sure you need to add people
22:07
to your team are you currently trying to
22:09
fill any positions that that you can
22:12
kind of push out there and see if anyone
22:14
listening would be interested in it I
22:16
say we're always interested in people
22:18
that have really strong knowledge on a
22:20
given a commodity we talked to a really
22:22
interesting gentleman in the states
22:23
who's interested in working with us on
22:24
on the watermelon side for example
22:28
um so people have very deep knowledge of
22:30
a particular commodity or are connected
22:31
there are interested in working with us
22:33
we're always going to form some kind of
22:35
a relationship with them whether it's
22:37
full-time part-time just that can really
22:39
help us Source because some Commodities
22:40
the ones that are local to Ontario Nova
22:43
Scotia I'd say we're very good at and
22:45
the ones that are a bit further afield
22:46
we're trying to get better at so people
22:48
with a passion for for produce I'd say
22:50
definitely reach out you can reach out
22:52
to Quinn or i on LinkedIn and we're
22:53
always happy to chat because in the
22:55
startup phase sometimes you don't know
22:56
what you need until you needed it uh
22:58
yesterday so if someone has a skill set
23:00
someone's or hey that's interesting we
23:01
could really use that person so yeah
23:04
feel free to reach out and Quinn if
23:06
someone listening to this podcast is
23:08
interested in in buying your products or
23:10
learning more about your products where
23:12
can they go to
23:13
for learning more about our current
23:15
products that are available you can
23:17
always check out our website is
23:22
www.outcastfoods.com
23:24
and also our Instagram page which is at
23:28
Outcast mission
23:29
and we also do have a very active
23:32
LinkedIn page in which you can just
23:33
search up Outcast foods and we'll be
23:36
likely the first people to pop up
23:39
and uh last question here if there's a
23:42
food producer or manufacturer grocer
23:45
farmer anybody out there who has some
23:48
Misfit produce and they've listened to
23:51
this podcast and they would like to
23:52
partner with you what can they do how
23:55
can they reach you actually the best
23:57
thing to be to return to quinroy
23:58
directly on LinkedIn and we'll put you
23:59
in touch with our business development
24:01
team uh they're always eager and they
24:02
have a sort of standard series of
24:03
questions they'll reach out pretty
24:04
quickly and get in touch to see to see
24:06
if we're a good fit and while we often
24:08
are a good fit we always start with kind
24:09
of the wide net approach and then rule
24:11
if things don't make sense right now
24:13
we'll rule them out but we always are
24:14
interested in in talking we try and take
24:16
a very
24:17
um non-exclusive approach when we start
24:19
talking to people and often we find as I
24:21
mentioned earlier people that have a
24:22
passion as well if someone is if you're
24:25
working at a retail chain it really
24:26
bothers you about the misfit produce or
24:28
the late life produce you see going out
24:30
in in garbage bins or in compost bins
24:34
um often we have that that mutual
24:35
passion it's a lot easier to get
24:37
business done so yeah feel free to reach
24:39
us out and I believe we have a contact
24:40
us form on the website as well if you're
24:42
more comfortable with that and that'll
24:44
get directed to the r d team and the
24:46
business development team here at
24:48
outcast and when we post this podcast
24:50
we'll make sure to add your your contact
24:52
info as well
24:54
um I really want to thank you both thank
24:55
you quinant and thank you Zach I I love
24:58
your company I love the mission that
25:00
that you're after and I'm really excited
25:02
to to see where things go for you as we
25:04
watch you grow so thank you both again
25:06
uh for joining us today thanks for
25:09
having us Zach bye I'm Zachary
25:11
Cartwright this is water and food
25:14
find this podcast on Apple iTunes
25:16
Spotify or wherever you listen to
25:18
podcasts
25:24
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