Jonathan Rodrigue is co-founder and CEO of Still Good. With over 15 years of experience implementing innovative programs for sustainable food and reducing food waste, Jonathan has dedicated his career to evolving the model for the agri-food industry where the circular economy and responsible consumption are prioritized.
I spoke with Jonathan to learn a little more about his background and his motivations for reducing food waste in Quebec, and then, at the same time, I gave him a quick quiz to get to know him more personally.
When and how did you first hear about the circular economy?
Reducing food waste is a movement that has always existed, but it is in the last ten years that we have started to use the term circular economy more. Other sectors were promoting a circular model like fashion or used objects with classified ad sites that are gaining popularity. In the agri-food sector, it has been slower. In the past, people were rather ashamed of their organic waste. However, today it is a source of pride to talk about it and share our innovative solutions. Mentalities have changed enormously!
What makes you most proud of your professional journey in food waste reduction?
I am proud to have created a business model for reducing food waste that aims to reintroduce food into the human diet. A model that is zero-waste, that eliminates more CO2 than it produces, but that remains efficient, economically viable, that is scalable and that can be replicated almost anywhere in the world.
Why did you choose biscuits as the first product launched by Still Good?
When you work with new materials like we do on a daily basis, it’s an unknown. As much for us in R&D, as for the customers who integrate our products into their eating habits. We asked ourselves, what product is warm, comforting and accessible to introduce spent grains, which were the first grains we worked with, and the biscuits arrived on the table like that.
How do you see the future for Still Good and the circular economy?
I want Still Good to lead the way for others, in addition to being recognized as an expert consultant in the standardization of this new sector of activity in food. Our partnership approach allows us to work with the food industry to help it evolve towards the circular economy. So, our role in the future is one of facilitator for the industry and also of education for the consumer. Still Good is more than products, it is a mission that aims to change mentalities and habits to reduce food waste.
The circular economy in food will become essential. It is a booming market…we are only at the very beginning! In the coming years we will see several projects and new companies with innovative solutions to recover and transform as much organic matter as possible.
Now we want to know you more personally!
A few questions here and there in a row:
Morning or Evening?
Evening
City or Countryside?
City and Countryside One Day.
Sweet or Salty?
Salty
Coffee or Tea?
Tea
Sand or Snow?
Sand
A Horror Movie or A Comedy?
Comedy
Beer or Wine?
We start with a beer and continue with wine
Apple or Android?
Apple
Dinner at home or at a restaurant?
Restaurant
Mountain or sea?
Sea
Italian or Asian cuisine?
Italian
Individual or team sport?
Team
Appetizer or dessert (or both)?
Appetizer
By Stéphanie Bourque, Director of Communications and Partnerships at Still Good
