Delicious & Sustainable Upcycled Meals

Reimagine Eating – Good for You, Good for the Planet

Our Mission

Transforming responsible and local ingredients into delectable ready-to-eat meals, Green Bowl Foods is on a mission to champion sustainability. We go beyond conventional sourcing, upcycling nutritious barley from brewers, quinoa in all its forms from dedicated farms, and nourishing vegetable pulps from juice factories. The result? Perfectly safe, healthy, and nutritious meals that contribute to a healthier planet.

Planet-Friendly Choices

At Green Bowl Foods, we take pride in our commitment to sustainability. By utilizing overlooked and excess ingredients, we contribute to the reduction of food waste, turning what might be discarded into a culinary masterpiece. Our use of undersized and oversized quinoa, along with barley and vegetable pulps, reflects our dedication to preserving the Earth while offering wholesome, convenient meals.

Ready-to-Eat, Anytime

Discover the convenience and nutritional excellence of our ready-to-eat meals. Perfect for breakfast, lunch, or dinner, our plant-based options redefine the ease of wholesome eating. Embrace the goodness of plant-based RTE foods, where accessibility meets nutritional value. Green Bowl Foods is not just a meal; it’s a sustainable culinary choice for every occasion.

Welcome to a world where responsibility meets culinary delight. Green Bowl Foods — where every bite is a step towards a healthier you and a healthier planet.

Revolutionizing Preservation: The Magic of Thermal Sterilization

In the saga of food preservation, thermal sterilization emerges as a timeless protagonist — vanquishing spoilage, ensuring safety, and bringing the best of culinary creations to your shelf.

Preserving Perfection

Thermal sterilization, a hero in the world of food preservation, has a rich history in ensuring the long-term shelf stability of canned foods. Today, its prowess extends far beyond cans to include a diverse array of packaging options, from rigid to semi-rigid and flexible.

From Cans to Cutting-Edge

What started as a cornerstone for canned foods has evolved into a versatile technique applied across the spectrum of shelf-stable products. By subjecting foods to thermal processing post-packaging, we ensure a robust defense against spoilage, contributing significantly to the nutritional well-being of global populations.

A global nutritional force

Throughout the twentieth century, thermal sterilization, particularly in canned foods, played a pivotal role in enhancing the nutritional landscape worldwide. Its broad application has left an indelible mark on the health and well-being of diverse communities.

Objective: Safe, Quality, Accessible

The ultimate aim of thermal sterilization is clear — crafting food that’s not only safe and high-quality but also economically accessible. By eradicating spoilage-causing organisms and enzymes through thermal processing, we eliminate the need for additional preservatives, ensuring a pure and pristine culinary experience.

A Chilled Approach to Shelf Life

Here’s the cool part — sterilized foods, securely sealed in their packaging, don’t demand the icy embrace of refrigeration until they meet an open environment. The very essence of thermal sterilization lies in creating a protective shield, allowing these delights to thrive on the shelf, unburdened by the need for chilling.

Shop Now!

Discover our products and find the perfect match for your needs!

Green Bowl Foods: Crafting Convenience, One Bite at a Time

Award-Winning Culinary Excellence

Green Bowl Foods stands as a proud finalist in the prestigious SIAL 2023 innovation competition, a testament to our commitment to culinary innovation. Adding to our accolades, we have clinched victory as the winner in the esteemed DUX Manger 2024 awards. These recognitions underscore our dedication to crafting not just meals but culinary experiences that stand out in taste, innovation, and sustainability.

Canada’s Food Paradox: A Balancing Act

In the vast expanse of Canada’s rich food landscape, a staggering reality emerges — approximately 31% of the nation’s food supply meets an untimely demise each year. This isn’t just a statistical anomaly; it’s a significant economic and societal challenge, ringing in at a hefty cost of $49.5 billion.

From Waste to Want

Tragically, a staggering 86% of this excess but perfectly edible food doesn’t find its way to those who need it. In a cruel irony, one in seven Canadians grapples with food insecurity while an abundance of nourishment slips into the abyss of waste.

A Call for Change

The economic, social, and environmental ramifications of this food waste conundrum are too pronounced to be brushed aside. It’s a call to action, beckoning for innovative solutions and a paradigm shift in how we perceive, manage, and distribute our food resources.

Upcycling: A Culinary Revolution

Unlocking the Potential of Food Waste:

Canada’s battle against food waste has birthed various solutions, each with a unique approach to repurposing edibles. Among them, our approach at Green Bowl Foods stands out — an innovative upcycling process that transforms food byproducts into delectable, nutritious meals. Unlike traditional methods like drying or extraction, we’ve pioneered a process that brings new life to food waste, avoiding the complexities of extraction while ensuring a wholesome end product.

Beyond Drying and Extraction:

While common methods focus on drying food byproducts for incorporation into bakery products or turning them into flour, our method is a departure from convention. We go beyond, diving into the complexities of extraction methods, reclaiming pectin, fibers, flavors, colorants, and antioxidants. Our commitment to excellence ensures that safety and organoleptic qualities are never compromised, making each Green Bowl creation a triumph of culinary innovation.

A Complex yet Flavorful Journey:

The journey from waste to plate is undoubtedly complex, involving intricate processes of extraction and purification. Yet, at Green Bowl Foods, we embrace this complexity, seeing it not as a challenge but as an opportunity to create products that not only delight the palate but also contribute to a sustainable, waste-reducing future. Join us in savoring the flavor of innovation, one bowl at a time!

Revolutionizing Preservation: The Magic of Thermal Sterilization.

Thermal sterilization has been used to achieve long-term shelf stability for canned foods and is now used for a broad range of products. The majority of shelf-stable foods are thermally processed after being placed in the final containers. Thermal sterilization of canned foods (in cans, rigid, semi-rigid, and flexible packaging) has been one of the most widely used methods for food preservation during the twentieth century and has contributed significantly to the nutritional well-being of much of the world’s population. The objective of thermal sterilization is to produce safe and high-quality food at a price that the consumer is willing to pay.

So, the sterilized foods:
  • Don’t need to have any preservatives because all spoiling living organisms and enzymes are destroyed by thermal processing,
  • As long as they are not open, they don’t need to be refrigerated because the packaging protects the food on the shelf, 

Food waste

Additionally, food scientists today consider food wastes as a source of valuable compounds such as antioxidants, dietary fibers, flavonoids, polyphenols, glucosinolates, anthocyanins, proteins, and enzymes. However, there are various obstacles in Canada that avoid extracting these compounds or using food wastes directly in food formulation. The Green Bowl Foods business model is a game-changing approach to upcycle high-value food wastes directly into human food. 

For example, the brewer’s spent grain (BSG) which is the remains of barley, after its starch is extracted for brewing, is mainly animal fed or landfilled.

Approximately 31% of Canada’s food supply is wasted annually

On the other hand, approximately 31% of Canada’s food supply is wasted annually, costing an estimated $ 49.5 billion representing 51.8 percent of the money Canadians spent on food purchased from retail stores in Canada in 2016. ($ 49.5 billion equates to 3% of Canada’s 2016 GDP and would feed every person living in Canada for almost 5 months.). Unfortunately, 86% of excess edible food is not donated and redistributed. Meanwhile, one in seven Canadians suffers from food insecurity. The economic, social, and environmental footprint of food waste is too large to ignore.