Located in Montréal, Québec, the story of Still Good began two decades ago when Jonathan Rodrigue, a young volunteer, distributed food baskets to families in need. He was struck by the stark contrast between families lacking essentials and the vast amounts of surplus food destined for waste. This realization ignited his passion to create Still Good, a unique initiative aimed at combating food waste through a concept he coined: “ecovalorization™.” In Canada, nearly 58% of food produced is wasted, a concerning statistic that motivates our team. Through our Eco-Valorization™ model, we upcycle food industry by-products, reintegrating them into the food chain and helping partners achieve sustainability goals while reducing their carbon footprint.
