Jonathan Rodrigue, co-founder of Still Good, transforms food residues into edible products to reduce food waste. The company uses by-products from the food industry, such as brewery grains, to create foods like cookies. Through this approach, Still Good has repurposed 3.6 million pounds of food residues, integrating sustainable practices into its operations.
Spotlight on products and initiatives from the Dux Awards in food waste reduction.
Still Good, a Quebec-based circular economy company specializing in eco-valorization to reduce food waste, celebrated its 5th anniversary with over 250 guests. CEO Jonathan Rodrigue unveiled the new brand image and announced the goal of upcycling up to 5,000 tons of by-products by the end of the year, with a target of 150,000 tons within 5 years.
Specializing in food upcycling, Still Good celebrates its five-year anniversary and aims to build a plant capable of repurposing over 500,000 tons of food residues. By doubling its facility size in 2024, the company plans to increase from 1,000 to 5,000 tons repurposed by year-end. A partnership with the Club des Petits Déjeuners to distribute healthy snacks was also launched. In March, Still Good won the Grand Prize of the Federal Food Waste Reduction Challenge, reinforcing its commitment to fight food waste.
Still Good, a Quebec-based company specializing in eco-valorization, won a grand prize of $1.5 million as part of the Food Waste Reduction Challenge from Agriculture and Agri-Food Canada. Selected from over 340 companies, Still Good stands out for its innovative solutions to transform food residues into nutritious products, contributing to a sustainable future. The company recently doubled its facility size, increasing its valorization capacity to 5,000 tons per year and now exporting its products to the United States.
Loop Mission and Still Good won this year’s Food Waste Reduction Challenge in the Business Model category. Still Good transforms nutrient-rich by-products into new food products and plans to create upcycling hubs across Canada to reduce food waste.
Jonathan Rodrigue, inspired by his experience distributing food baskets, founded Still Good to combat food waste. The company turns food residues into reusable products, helping businesses convert their costs into revenue. In 2023, Still Good saved 1,000 tons of food and aims for 5,000 tons in 2024, with plans to expand to process up to 150,000 tons per year. Jonathan Rodrigue aims to create regional units across North America to reduce global food waste.
Still Good, a Quebec-based company specializing in food upcycling, aims to increase its annual production fivefold, from 1,000 to 5,000 tons. Founder Jonathan Rodrigue doubled the facility size and invested $5 million to meet growing demand. Still Good transforms food residues into edible products, contributing to reducing food waste. Future ambitions include increasing production to 150,000 tons in the coming years with an economically and ecologically sustainable upcycling model.
The article features five innovative startups in the zero-waste food technology sector. These companies stand out for their efforts to reduce food waste by transforming food by-products into new edible products or using sustainable methods. The article highlights their innovations, contributions to the circular economy, and their positive environmental impact.
The article features five innovative and eco-friendly Quebec products, including Still Good’s choco-coffee cookies made from spent grains, coffee residues, and sunflower meal.
Still Good repurposes spent grain and other food by-products to create local and responsible products. Their ground spent grain flour, rich in fiber and protein, is used to craft various products, including cookies, promoting a healthy and sustainable diet.
Still Good, a Montreal-based company, transforms food residues into edible products like spent grain flour, used in bread and cookie recipes. By collaborating with local bakeries and breweries, it repurposes 15 to 20 tons of raw materials per week. The expanding company aims to obtain food safety certifications and extend its operations across Canada and internationally.
Still Good, a Montreal company founded by Jonathan Rodrigue, transforms food residues into delicious cookies and bread through partnerships with companies like Dose and microbreweries. This initiative is part of a circular economy approach, reducing food waste. Drawing on his experience in volunteering and raising awareness about waste reduction, Jonathan has built a successful business that demonstrates food waste can be innovatively tackled.
A video capsule explaining the circular economy possibilities with Montreal’s spent grains. It features 3 Brasseurs, Still Good, Tricycle, and Synergie Montréal.
The article highlights the circular economy as a solution to reduce waste and valorize resources. Still Good is a concrete example of this approach, turning brewery spent grain into flour for making cookies. Their business model operates in a closed loop, where food residues are continuously reused, contributing to a zero-waste system.
The Montreal-based company Still Good received $500,000 in funding from Fondaction to increase its production and reduce food waste, doubling its workforce from 25 to 50 employees. This investment, the first from the Circular Economy Fund, will enable Still Good to process 50 times more spent grains from Montreal microbreweries.
The Circular Economy Fund, in partnership with Fondaction, made its first $500,000 investment in the Montreal company Still Good, specializing in reducing food waste using spent grain from microbreweries. This investment will help Still Good increase production, double its workforce, and maximize its local impact by developing regional units in Quebec. Additionally, the company will receive technical support from the City of Montreal and a grant from RECYC-QUÉBEC.
Still Good, a Montreal-based company founded by Jonathan Rodrigue, turns fruit pulp residues and spent brewery grains into cookies and nutritious bars. This initiative aims to reduce food waste by upcycling by-products that are often discarded. The recipes have been refined to create tasty products, available in some local stores, with ambitions for expansion.
Jonathan Rodrigue, co-founder of Still Good, transforms juice pulp and brewery grains into cookies and bars to reduce the 2.2 million tons of food wasted each year in Canada. Founded in 2018, the company recovers these by-products to create edible products, promoting food upcycling. Jonathan Rodrigue, an expert in food waste reduction, aims to inspire other companies to follow this sustainable path.
Television Appearances Television Appearances
Television Appearances Television Appearances 
A report by Simon Philipert on the company Still Good, which operates in the circular economy.
The episode covers the R&D project between Still Good and ITEGA to improve shelf life.
Marie-Ève follows the journey of malt residues from microbreweries, which are transformed by Still Good into high-quality food products with significant nutritional properties.
The agri-food world is buzzing with innovative products that cater to plant-based and functional trends. Among them, Still Good’s cookies stand out for upcycling food residues, appealing to demanding consumers from startups to multinationals.
Still Good, a Montreal-based SME, brings the circular economy into our pantries by making cookies from food residues.
Jonathan Rodrigue from Montreal transforms food residues into cookies with his company, Still Good. Using beet pulp, carrot pulp, and spent grains from microbreweries, the company fights food waste with 40% of each cookie made from upcycled ingredients.
