Podcast
Épisode 16 : Alimentation des exclus
Dans cet épisode, Zack Farrar et Quinn Keily-Finlay d'Outcast Foods se joignent à Water in Food pour discuter de la manière dont ils transforment les produits rejetés en suppléments et poudres nutritionnels de haute qualité. À l'aide d'une technologie innovante basée sur les plantes, Outcast Foods valorise les fruits et légumes à risque qui, autrement, seraient jetés à la poubelle. Découvrez comment le contrôle précis de l'humidité et la gestion de l'activité de l'eau jouent un rôle crucial dans leur processus de production, en garantissant l'homogénéité, la qualité et la durabilité.
A propos de l'invité
Zack Farrar et Quinn Keily-Finlay sont des membres clés d'Outcast Foods, une entreprise basée en Nouvelle-Écosse qui révolutionne la durabilité alimentaire grâce au recyclage. Leur travail consiste à transformer les produits rejetés par les exploitations agricoles, les épiciers et les entreprises de transformation alimentaire en suppléments et en poudres riches en nutriments. En s'appuyant sur des techniques avancées de science alimentaire et de contrôle de l'humidité, ils contribuent à réduire le gaspillage alimentaire tout en créant des produits de haute qualité à base de plantes.
Transcription
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
foreign
