Preserves with Purpose
More than half of all the food produced in Canada ends up wasted, according to recent stats. And sadly, these numbers add up to more than wasted money and a soggy head of lettuce in the back of the fridge. Food waste has real and severe consequences. Not only is it a waste of the water and other resources that go into growing and transporting the food, but food that ends up in landfills releases methane, contributing to the climate crisis. Methane is a greenhouse gas 25 times more potent than carbon dioxide and about 20 per cent of Canada’s methane emissions come from landfills.
Thankfully, there are some truly inspiring people working to improve those statistics. Social enterprise Luv the Grub employs newcomer refugee youth to make delicious spreads and chutneys with produce that would otherwise be wasted. It all started with Alia Sunderji, a lecturer at Simon Fraser University’s Beedie School of Business. The idea of Luv the Grub was born during a sustainable innovation class she was teaching, in which she showed students how businesses can be a force for good in the world.
For her, Luv the Grub has been a perfect combination of many of her passions. She had always been interested in food since her mother had always turned out delicious Indian and East African meals. Moreover, her mother was herself a refugee. And then Sunderji learned about food waste statistics through her academic pursuits. Given this serendipitous collision of circumstance and interest, she decided “to marry all of these elements to create Luv the Grub.”
She describes her creation as “a social business that combats food waste and hires individuals with barriers to employment.” To reduce their own costs and to rescue produce that might otherwise be thrown out, they use “bumped, bruised, and misshapen food that people won’t buy,” produce that is still perfectly edible and nutritious but unlikely to find a buyer. They work with a variety of produce markets, including Garden Produce Vancouver, Sunrise Market Vancouver, Consumers Market Vancouver and Polo Market Vancouver, as well as farms such as Rai Crook Farm and Annie’s Orchard.
As a social enterprise, they go even further to make a difference in the world, employing those who face barriers to employment. “It’s a paid employment training program that lasts six to 12 months,” Sunderji says. “We train Luv The Grub employees in food production, but then we also help connect them to future employers in food businesses and give references.”
Ilhan Abdi came to Canada as a refugee from Somalia, with her mother and three siblings. From Somalia, she and her family went to Kenya before coming to Canada in July 2018. Abdi initially struggled here. “Being new to Canada was hard for me as I didn’t have friends. I would often feel alienated at school, despite being surrounded by many students,” Abdi says. “I felt so lonely and bored here in Canada, so after like five months I got a job... my supervisor was so nice and made me [feel] so comfortable that I really enjoyed working for Luv the Grub.”
"The best thing was that I met some friends in the program and Alia treats me like I am her younger sister. She always asks how I am doing or if I need help with my studies. My favourite thing about the program is that I have improved my public speaking during market days and built more customer service skills,” Abdi says.
Sunderji employs a wide range of individuals facing challenges to employment, including refugees, youth with mental illnesses, people with disabilities, single mothers and low-income seniors. And Sunderji often partners with her students, brainstorming with them and hiring them for Luv the Grub. “It’s about teaching through practice and enriching the experience.”
Siblings Simav Alghazala and Louai Alghazala are refugees from Syria who arrived in Canada almost three years ago. They heard about Luv the Grub through friends after living in Canada for two years, but were leary of their chances of working for Luv the Grub and of entering this new community because they were still learning the language and had no Canadian experience. But they were surprised and encouraged by their experience. “Since the first day we had worked with [Luv the Grub], we had the chance to meet new friends, improve our language skills, and gain experience making chutney," Louai says. "We know we can help our family with our own expenses and be more confident.”
Alav Abde had a similar experience. “It helps build your career. I love the way they create products — it’s very delicious and healthy, and they save food from being wasted,” Abde says. I worked with great people there and I learned so many different things like how to be responsible. I also tried marketing and I learned so much from it — how to communicate with people, how to sell products and how to think about building your own business. Luv the Grub isn’t just work and volunteer hours, it’s learning new things. It makes me proud of myself.”
Luv the Grub currently has six flavours of chutney — chai apple, pear walnut, Dijon apple, spiced mango and blueberry sage inspired by Sunderji's East African and Indian heritage. But she’s also interested in playing with other combinations and cuisines. “I want to revamp what chutney is,” she says.
And she is expanding chutney's versatility in the kitchen when describing how the chutneys can be used. They work beautifully whisked with olive oil and vinegar as a salad dressing, spread in sandwiches and used as a marinade with roasted veggies and meats, she says. They especially shine when paired with cheese. “I lived in France for a while, so I really wanted an excuse to eat more cheese,” she says with a laugh.Customers can find Luv the Grub preserves at 37 retail locations, Granville Island Market, pop-ups, and farmers’ markets, as well as online on their website. And Sunderji has big plans for Luv the Grub’s future, which is in transition as they outgrow their current space. “We’re working toward our own dedicated production space. Of course, we also want to increase distribution, rescue more produce and hire more.”
Through her teaching, Sunderji will continue to attempt to inspire others, but she also wants to go a step further and offer practical business advice and consulting about such matters as investment readiness and business scaling. “I want to show people that you can do good and well. I hope Luv The Grub can be a source of inspiration for other businesses and future entrepreneurs on how you can integrate impact within the structure of a business.”
Sunderji has always said that “you don’t have to be a nonprofit to do good.” It’s clear that Luv the Grub is embodying that idea in all of her business decisions.
Luv the Grub
345 - 71 West 2nd Ave., Vancouver, BC
luvthegrub.com | @luvthegrub
Luv the Grub’s pear and walnut vinaigrette
2 tablespoons pear walnut chutney
1 tablespoon of olive oil
1 tablespoon of freshly squeezed lime juice
Salt and pepper to taste
Mix all of the ingredients together until well incorporated and drizzle over the salad.
