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Julie Poitras-Saulnier | Loop Mission
80 Plays9 months ago
We’re jumping back into the world of rescued produce because it’s just… so… cool.
On this episode of Aisle 42 we talk with Julie Poitras-Saulnier from Loop Mission about upcycling imperfect fruits and vegetables to make what you’d expect: cold pressed juices, smoothies, and wellness shots, BUT
She’s also got some wildcard mojo up her sleeve — like transforming discarded potato peels into gin, rescuing bread in order to brew beer, and molding wonky fruits and rejected sunflower oil into natural soap bars.
It’s a circular economy disco dance party!
Learn more about this amazing brand and creative line-up of upcycled products over at https://loopmission.com.
And to learn more about the team behind Aisle 42 visit https://www.ethicalfoodgroup.com/podcast.
Here's a summary of this interview:
Loop Mission Background: Julie has been involved in sustainability and was looking for a business model where increasing sales would equate to a positive impact on the world. After witnessing the extent of food waste firsthand, Julie and her partner David decided to start Loop Mission.
Vision for the Future Grocery Store: Julie imagines a grocery store with no open refrigeration (to save energy), automatic payment methods for a seamless shopping experience, and a selection of produce that varies based on availability to reduce waste.
Product Range and Innovation: Initially focused on cold-pressed juices made from discarded fruits and vegetables, Loop Mission has expanded its product range to include beer made from old bread, gin from discarded potatoes, and cookies that upcycle several types of ingredients. Julie highlights the company's commitment to their mission as the driver for their wide and innovative product range.
Challenges with Consistency and Operations: Julie discusses the operational challenges of working with inconsistent supplies of raw materials, which impacts product consistency. Educating consumers about the quality implications of these inconsistencies is a key part of their strategy.
Quality Control: The quality of incoming produce is rigorously evaluated by a large quality control team, despite the logistical challenges and the reality that products may vary due to the natural differences in raw ingredients.
Mission and Name Origin: The name "Loop Mission" reflects the company’s foundation in circular economy principles and their desire to inspire a business ecosystem where waste from one process becomes the input for another, mirroring natural ecosystems.
Certifications and Clean Label Effort: Loop Mission prioritizes transparency and quality over certifications, focusing on clean label products without unnecessary preservatives or artificial ingredients, despite the logistical challenges this approach may pose.
Availability: Loop Mission products are available across Canada in major grocery stores, independent health food stores, cafes, and bakeries, with an expanding presence in Ontario and BC. Consumers can also find products online.
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Transcript
Introduction and Loop Mission Overview
00:00:00
Speaker
This is aisle 42. We're jumping back into the world of rescued produce because it's just so damn cool.
00:00:12
Speaker
On this episode of IL-42, I'll talk with Julie from Loop Mission about upcycling imperfect fruits and vegetables to make what you'd expect cold-pressed juices, smoothies, and wellness shots. But she's also got some real wild-carb mojo up her sleeve, like transforming discarded potato peels into gin.
Circular Economy and Loop Mission's Approach
00:00:32
Speaker
rescuing bread in order to brew beer, and molding wonky fruits and rejected sunflower oil into natural soap bars. It's a circular economy disco dance party! Well, there's no dancing, or any disco, but it's a good one, I promise. Here's Julie from Loop Mission.
00:00:54
Speaker
Julie, I've been looking forward to this for a while now. Well before I reach out to you, actually, I've been a fan of Loop for, I'd say just over a year.
Innovative Grocery Concepts and Packaging Challenges
00:01:03
Speaker
Love your story, love your product, love your produce packed mission. But before we get to all of that, I'm going to start you off with a question. You're welcome. I'm going to start you off with, I don't want to call it an easy question because it might not be easy, but it sure is fun. If you were to imagine the perfect grocery store of the future, what would it look like?
00:01:25
Speaker
Oh, that's a very interesting question. It's the first time anyone asked me that. For sure, there is no open fridge. Open fridge is like a waste of energy and that's something that I've always been a bit bothered with. So it's like a fridge with no open fridge and you can walk in and you put things in your basket and it gets automatically
00:01:46
Speaker
paid with your card something really like you don't need to manage at the end the cashier and like yeah can be more a bit more techno for sure no waste but to have no ways
Diverse Product Range and Flavor Strategy
00:01:58
Speaker
will need less variety of fruits and vegetables so sometimes some stuff aren't available so you go to grocery stores and you don't necessarily know if you're gonna have everything on your list that day that will be also something interesting in the future.
00:02:13
Speaker
I love it. That's a great answer. I think the no waste sure does seem far off into the future, doesn't it? The other day I walked into a grocery store and I had plastic on my mind. I was talking to plastic people and packaging people. And I walked in the grocery store and my brain, like a filter, only saw all of the plastic. I didn't see food for a few seconds. I only saw plastic. And it was a little overwhelming.
00:02:37
Speaker
There's a long ways to go, but I think it's going to be the creativity and the drive of everyone involved to say, you know what, maybe we could do this differently. Yeah, but I think in my perfect future grocery store, there will be some packaging because I know there is a trend with naked fruits and vegetables, which is interesting because we need to reduce the amount of plastic and packaging that we use for sure. But the packaging as a functionality that is very important and it needs to increase shelf life of the product.
00:03:04
Speaker
Sometimes it's actually better to have a packaging to increase a shelf life and reduce waste because if you look at the carbon footprint of this little additional packaging compared to the carbon footprint of wasting the fruits and vegetables, it's actually better to
Operational Flexibility and Waste Prevention
00:03:19
Speaker
have the packaging sometimes. The perfect example is the cucumber. The wrapped cucumber is actually better than the naked cucumber for all the waste issues because it increases shelf life by at least 10 days.
00:03:31
Speaker
So yeah, some packaging, but like the right packaging to ensure we increase the shelf life of each product.
00:03:37
Speaker
Yeah, totally. I came across a brand the other day in the UK that's using some sort of beeswax-like film to protect their food, and I wish them all the best. It seems tricky, but it's people leaning into those types of innovations that maybe there's good things coming. Yeah, absolutely. Because plastic packaging isn't always the option. We need
Founders' Inspiration and Business Origin
00:04:00
Speaker
to be more creative and find something else. Inspired by nature,
00:04:04
Speaker
Exactly. So speaking of nature, talk to us about your products. I know of your cold-pressed juices and your smoothies and the shots that you guys do, but oh my gosh, you guys are making a whole bunch of different things. So I don't know if we even have time on this podcast for you to tell us all of the things you're making, but why don't you try? And most importantly, which of your products is your favorite?
00:04:30
Speaker
It's interesting because we really started the name of the company was actually Loop juices. And our idea was just to have cold-pressed juices made with discarded fruits and vegetables from the industry in the circular economy model. And then we got so many phone calls from all these different companies saying like, we throw away also what other food can you help us out? And the mission is what drives
Product Integrity and Technology
00:04:53
Speaker
us every day. And every time like, okay, we need to calm down. We need to focus.
00:04:58
Speaker
like no innovation this year and then somebody calls us say they throw away X amount of an item and we're like, okay, let's launch something. So that's why we have that many products because we are so driven by our mission. So we started with this coppers juices and smoothies, but we also have beers that are made with the old bread from bakeries.
00:05:18
Speaker
We have a gym that's made with discarded potatoes. Actually, it's actually the little pieces of potatoes from a chips manufacturer. So when you bake chips, like consumers want big chips, so all the little small pieces of raw, very good potatoes are discarded. So we distilled it and transformed it into a gym. We have cookies that upcycle three different types of ingredients. So upcycles are like the spare grain from our beers.
00:05:45
Speaker
Also, the pulp of fruits and vegetables from our juice. We have pulp of beets, pulp of carrot, and hemp seeds, like discarded hemp seeds from the hemp seeds industry. Every time somebody calls us, we look at what can we create out of this waste and then we launch product. I'll say my favorite product, and I'm addicted to it actually, I'm drinking one right
Team Ethos and Market Presence
00:06:10
Speaker
now, is our new iced tea.
00:06:13
Speaker
Everybody at the office is addicted to it, so every time I go, there is no more in the fridge. I actually go to the grocery stores to buy them because I'm addicted to it and I can't find them in our offices.
00:06:25
Speaker
Oh my gosh, you're buying your own product from your local stores. That's great. That's funny when sometimes we go in waves of product that are just part of our routine and whether it's a few weeks or a few months, it's almost an insatiable appetite for it. The flavor you guys have tapped into, and I'm not sure how hard it is to go through that process, assuming it's a lot harder than most of us realize,
00:06:49
Speaker
But you guys have some really, really great flavors, really elegant, beautiful flavors that sometimes they're very familiar and other times the combinations are quite unique and really refreshing. So how do you guys go about deciding what flavors to tap into? Is it whatever shows up in the truck? Whatever comes to you?
00:07:09
Speaker
Mostly but mostly we add data from the industry of what's being thrown away in huge quantities so first it's the most important thing for us is we need to start with the problem so we can't look at Nielsen data like most of the companies and say okay now raspberries are trendy let's launch a raspberry juice we can go this way because
00:07:28
Speaker
We need to work with the problem first and what's being thrown out in massive quantities. So we look at that and then we're trying to find a way to make it like trendy and tasty and creative. So it's still very, it's still very like David and I in our kitchen basically doing the R&D. We still have like, because most of our products, it's always clean label and we want to do it like
00:07:51
Speaker
if you do it at home it's the same thing so we don't need any special equipment to make the rnd or any like a process product we do it in our home as if it was something that we create just like in your kitchen that's always the idea so that's why for us it's important that we stay involved in all the recipe creation.
00:08:10
Speaker
It must have a limit, though. At some point, if someone offers you a truck of Swiss chard or of bok choy, you might be like, you know, our innovation might we have to hold off there. We don't quite have a vision for that, right? Yeah, yeah, exactly. Yeah, there is some things that we have in huge quantities that we are we aren't able to use right now in our juices. But
00:08:31
Speaker
We have other ideas in mind that, for example, we visited a farmer at some point that was using a lot of daikon, but just for rotation in the field. So he was putting daikon between seasons just to help with the agriculture stuff with his land. And basically, he was throwing out all the daikon and yet the season. And we looked at it and like, okay, let's
00:08:55
Speaker
upcycled all this daikon and we lacto fermented it and created like, it's kind of a sauerkraut with daikon, fermented, very nice, special edition, limited edition only for these daikons. So we took that and transformed it and then there was no more product. So sometimes we do little stunts like that with, yeah, we're doing ingredients that we can put in a juice, but that we still want to save.
00:09:21
Speaker
That sounds like an operational nightmare to have ingredients and a whole new product kind of come into the system and then it's short-lived and it goes away. Does that really tax your system, your team? Tell me about it.
00:09:37
Speaker
Actually, it's a nightmare for everybody because operations are really, really complicated. We work with inconsistencies and it's very difficult because consumers are used to products that are always the same. And even though we have the same recipes, like let's say we have our juice morning glory, it's always orange, clam and thyme and strawberry.
00:09:56
Speaker
but we work with fresh ingredients and it doesn't always stay the same it doesn't always have the same yield so it's really complicated to have consistent season or recipes because most of the time people always buy the ingredients to the exact same supplier or the exact same origin and we work with all these different origins
00:10:14
Speaker
And that is complex because sometimes the pineapple is more sweet, more acidic. It has less juice in it. So it's always really tricky. So we're trying to educate consumers that the inconsistencies or the variations in the flavor of our juices is actually a sign of quality. Because it's like when you buy fresh fruits and vegetables, it's always different. And it's the same with our juices. So it's not like an artificial flavor that we buy. And it's always the same. So we work with nature. And for us,
00:10:43
Speaker
It's a sign of quality, but still people are not used to it. So it's complicated and we need to manage all these ways that sometimes we have a lot of it for a short amount of time and there is no more for the rest of the year. So we need to be able to seize these opportunities and sometimes say, okay, we didn't plan to press grape this week, but there is a truckload of grape that's going to waste and the shelf life is only four days. So we need to juice it now.
00:11:10
Speaker
We need a lot of flexibility and a lot of agility. Those are the main criterias for good Loop employees. If you're working in operations at Loop, you need to be agile and be able to adapt to all this chaos.
00:11:24
Speaker
Sounds terrifying. I can't even imagine. Good for you. When you talk about quality of the ingredients coming in, when I go through the produce section, I'm squeezing and tapping and holding melons to my head, whatever my dad would do, that's what I would do.
00:11:43
Speaker
But how do you guys evaluate like a giant truckload of grapes that you know are getting close to expiring is what's the process to go through and make sure that it is safe for production.
00:11:55
Speaker
We have a big quality team that assess the fruits and vegetables that we receive. So we first we have like all the evaluation part. So we look at it, we look at the, and we also work with like the best in the industry. We are partnered with this project with Kochen La Hose, which is the most important importer and produce distributor in Canada.
00:12:14
Speaker
They've been doing that for more than 100 years. So they have a lot of experience with fruits and vegetables. So we use also a lot of their experience to know exactly what is the shelf life of the product. But we also have a lot of labor required to sort because sometimes you'll just have one rotten carrot in a bag of carrots. And because of that, the entire bag is rejected.
00:12:37
Speaker
So we have to open all the bags and we have conveyors and we have to sort it out. And then we have a process of washing it out. And we actually have the highest food quality and safety standard in the industry. We're GFSI SQF2, which is a very important certification that we got. And in all this process, we have quality check and spot check all the time. So we
00:13:01
Speaker
We are super careful with that for us. At the end of the day, despite this mission, we sell a premium product that is high quality, so we need it to be at the highest standard all the time. Unreal. Is it grocery stores or importers? Farmers, where are these ingredients coming from?
00:13:23
Speaker
mostly importers and distributors. So the one before the grocery stores. Sometimes we do work with a few grocery stores, but the distribution center of the grocery stores. So we don't work with like one by one stores because it's small volume and it's a lot of logistics. What we save is really the huge companies before the grocery stores that import all the fruits and vegetables from around the world and sell them to the stores that we know.
00:13:50
Speaker
Because they have truckloads and pallets, we can't start picking a little bit of something in a store and a bit in another one. That would be too labor intensive. And it's already really labor intensive, our whole process. And sometimes we also work with farmers. There is a lot of rejected fruits and vegetables directly at the farm. So we work with local farmers also to save in season some fruits and vegetables.
00:14:16
Speaker
It must obviously it's sort of broken your heart a little bit when you see all this fresh produce that isn't going that's just destined to go into a landfill or what have you. Talk to us a little bit about how you guys got started like this idea that what you're doing sounds like a lot of work and sounds very
00:14:34
Speaker
Bold and terrifying, but it clearly it's coming from a place of passion and drive and So yeah, how did this whole idea come to come to be like where did you guys come up with this and why?
00:14:49
Speaker
It was David and I, when we started, we were looking for a project because I was already in sustainability. I have a master's degree in environmental sciences and sustainability. I was working already in the food industry trying to help companies reduce their waste or just implement sustainability programs to increase their positive impact. But it was mostly about doing less bad instead of more good. And it was always super challenging for me because
00:15:18
Speaker
I didn't find that sustainability was something that companies would see as bringing value to the company. It was like, oh, we do it because it's the right thing to do, but it doesn't really bring value. When David and I met, we were looking for a project to... We wanted to create the business model that the more you sell of something, the better it is for the world.
00:15:39
Speaker
Because most of the time, it's the opposite. When you grow and you have a bigger impact and you generate more waste, so we're like, okay, we're looking for something together. But I was super scared of starting my own project. And we got a phone call from Frederick Manette, the VP of operations at Courche and Arroz. And he was like, you guys need to visit. You need to understand, we throw away 20 tons of produce every single day. 20 tons every day.
00:16:06
Speaker
And it's nothing. When you just hear that number 20 times, you're like, okay, yeah, it's a lot of food that is wasted. But when we visited the warehouse and we saw all these pallets, a wall full of pallets of fruits and vegetables being thrown away that day. And he said, this is going to be thrown away tonight. And tomorrow we're going to fill it again and we're going to throw away that same amount of food.
00:16:29
Speaker
And we had goosebumps. And we honestly, after that date, it was really a moment that when once you've seen it, you can't unsee it. It's like we needed to do something about it. And so I quit my job. I sold my house. David sold his other business because he was already he had also a raw vegan food chain in Montreal. And he is also the co-founder of Rice Kombucha. So he already was involved in the food industry. And we we decided to quit everything and to jump into this project to to save
00:16:59
Speaker
all these wrongfully-redicted produce. Wow, that's unreal. To be honest, it's discouraging to know that there's so much waste. We're talking about in Quebec and the people that you have access to, but what about all the other places in the world that don't have businesses like yours at the ready to close that loop in that circular economy?
00:17:25
Speaker
It's a little overwhelming sometimes. I appreciate everything that you're doing. Did I hear correctly that you guys, the impetus for this was on a roller coaster or a ferris wheel? Yeah, a ferris wheel. Yeah, David and I, we met in a ferris wheel and it's a true story. We met in a ferris wheel. We stayed there for hours and we're like, okay, we need to start a business together. And we fell in love. We started that project out of love and the desire to change the world.
00:17:54
Speaker
Amazing. That sounds like a Disney movie. Exactly. It's almost like too good to be true. So when it comes to looking at your product on the shelf, you know, when picking up a product from loop mission and I turn it over, one of the things that always jumps out to me is that call out is clean label. And then of course you look at the ingredients. You're like, Oh yeah, I get it. What can you tell us about the clean label effort and what that means for consumers to be looking for that?
00:18:21
Speaker
But for us, it's always super important that because we consume our products too and we find there is a lot of processed food out there. So for us, it's important that everything is, we have a list of things that are not allowed in the loop products, for example.
00:18:37
Speaker
We don't use any preservatives. For example, it's something that is really complicated because most of the time, if you are ready to drink alcoholic beverage, for example, that's something that we launched. It was so complicated because all of them, it's full of sugar, it's full of preservatives, and we're like, we don't want that. How can we do it without it? So the whole process was really complicated. But for us, it's something that we're not ready to negotiate or to
00:19:06
Speaker
Yeah, we're not ready to do otherwise. It's the only way to do it. Like when we launched the ice teas, for us, it was really important that we don't use concentrate of tea. We do a real infusion of tea. That's also really complicated. No manufacturing company has the equipment to actually
00:19:27
Speaker
put the tea in huge tank with water and really boil the water and infuse real tea. Like most of the company out there use concentrate. For us, it was important in terms of the flavor that you're going to get from a real infusion, but also like to have it the closest that if you do it at home, it's always what we have in mind. So it's a quality sign on the, on all of our products. Amazing. You're using cold press technology for a lot of your juices and smoothies. What's the shelf life of your product?
00:19:57
Speaker
It depends because some of them have a longer shelf life, but it's between 80 to 120 days. So it's always refrigerated because there is no preservative, no pasteurization. It's only HPP. So it's just a high pressure processing. It's just pressure that we put on the bottle that will reduce the bacteria. So it will increase the shelf life.
00:20:18
Speaker
without compromising the taste, without compromising the nutritional values of the product. So it's nice because when you drink our orange juice, it's like you freshly press an orange juice at home. It has nothing to do with commercial, even if it's only oranges in it, commercial juices that you can find on the market that doesn't really taste like if you've pressed it at home. So for us, it's really when you taste it, you understand that you see the real difference of what we do.
00:20:48
Speaker
like freshly pressed, like if you press grapes at home, like a grape juice that you buy never tastes like that. So it's really, uh, it's really important for us that it stays this way. Can you tell us a little bit about the name? Where did Loop Mission come from? There's very few brands that have a name that signals so clearly what it's doing. And in the circular economy, it is, you know, you just like the day it's right there in the name. So where did this name come from? How'd you guys get there?
00:21:17
Speaker
The Parked Loop really started with first the Ferris wheel and also the circular economy. Of course it did. Of course it did.
00:21:25
Speaker
Yeah, and the circular economy model, because for us, it's really what we want to inspire. We want to inspire a new way of doing business that is really similar to ecosystem. In an ecosystem, the concept of waste doesn't exist. All the organisms are connected together, and all the rejects from one organism is the ingredients or the intake or something that another organism will consume.
00:21:49
Speaker
So for us, it was important to have this idea of we want to connect businesses together so that the waste from one becomes the raw ingredients or the ingredients for another company. And we want to paint businesses as if it was all ecosystem, all connected together. So this loop idea was the circular economy concept.
00:22:10
Speaker
And when we started, it was just juices. It was loop juices. And right away, we registered the name and I disagreed. And I said to the team, guys, we shouldn't like we already had international vision. We from day one, it was only David and I in our small apartment. And we wrote our vision and our mission on a piece of paper. And it was to be the worldwide leader in circular economy in the food industry.
00:22:35
Speaker
And at that time, it seems completely utopic. Everybody was like, you guys are crazy. But from day one, I was like, we're going to be the worldwide leader. That's what we want to aim. So we cannot be linked to only a specific word. We need to show what's going to connect everything that we're going to do together when we're going to be international is going to be this mission. That's how we came up with the name. We're like, OK, we cannot say if we're Luke Beveridge or Luke
00:23:03
Speaker
We can do anything and food waste is everywhere in the world and probably in another country, it's not going to be the same ingredients that are rejected. So maybe we're going to launch someday in China. It's not going to be juices at all. Maybe it's going to be a pizza. And so it can be anything. And it doesn't even have to be food. We could do anything with upcycled ingredients, but we need to connect it all to this mission to reduce food waste.
00:23:33
Speaker
It's beautiful and elegant and I think very compelling for consumers. And I think there's a lot of marketing noise out there and having such clarity is very encouraging. So is the idea of you taking over the world and being in every state and province and country in the world. So go, you guys, you got your teams. Let's go back to your team for a sec. You call them the rescue squad. I love that. I love when, when companies give their people something to really grab hold of. How big is your team?
00:24:02
Speaker
We're 75 employees. Oh my gosh. That's amazing. And all in Quebec. No, we have a few in Ontario and in BC also, but most of the team is in Montreal. Yeah. That's so good. One other thing I wanted to ask you about actually is on your packaging, there's something that I don't see that I see in other beverages and other people that are sort of going down this route. I see a lot of certifications and things like, but your packaging does not have
00:24:28
Speaker
a lot of things like certifications and some of these symbols that often our consumers are told to be looking for. Talk to us about that process of the accountability and transparency on your side, but yet what you're putting on packaging for your consumers.
00:24:45
Speaker
When we started the project, there was a big debate like which certification are we going to get? Most of the time, we have certification, but we just don't put on the packaging because for us, it's important that we didn't want to have an organic certification, for example, because we have organic product, but at the same time, we don't necessarily know from one week to another which one will be organic, which one won't be because it's all connected to this mission. We wanted to also have this message of
00:25:13
Speaker
We don't do any discrimination. We love all the fruits and vegetables equally. So we were like, we can take them all and rescue them. Over the time, we've decided still to have a few certifications. In this idea of always having a clean able also product, we've said, okay, is there some things that even if it's rejected, we don't necessarily want to work with?
00:25:36
Speaker
And we made a decision to go with the non-GMO certification. So for us, it was important that we work with, we save produce from Nater that comes from Nater and we weren't necessarily sure that GMO was something that we wanted to work with. So we have, our projects are non-GMO verified. We also have gluten free that we don't communicate, but we don't use any gluten in our products except our beers. Everything is vegan also, but
00:26:05
Speaker
From the beginning, we wanted to talk about the story, the mission, and for us, certification was just not enough. We thought that certification was just a first step, but not enough for what we want to achieve and accomplish, and we felt that the model didn't fit in any of these criteria of certification.
00:26:24
Speaker
So we said, just instead of that, we can just share the mission, talk about what we do. We launched a video series called Behind the Loop, where people can see us in our journey and trying to save fruits and vegetables. So for us, it was mostly about how we communicate, what we do, and we bring people in our world and understand what we do instead of working with certification. And I think it was a bit delusion. There was
00:26:49
Speaker
I worked a lot with certification in the past and I thought it was not always the highest standard. Yeah, I wasn't sure if we wanted to go this way. Yeah, I appreciate the behind the scenes on that. So for those that want to find your product in their local grocery stores or convenience stores or other places and spaces, where can consumers find loot mission products?
00:27:11
Speaker
We are available in all the major grocery stores across Canada. We're also in a lot of independent natural health food stores, a lot of cafes and bakeries. In Quebec and Ontario, we are also available online, lootmachine.com. We're working to be available in BC also eventually, but it's a
00:27:31
Speaker
It's a work in progress. Let's say it's challenging. And yeah, we also have online the list of all the major stores that we are available in. And we are adding back a map of all the stores that you can find our projects. So you'll be able to just write your postal code and see like where you can find our products nearby.
00:27:51
Speaker
That's awesome. Yeah, that's super helpful. I have pulled up maps like that many times to go like, I want this. Where is it close by? Especially for product that maybe the shelf life isn't, you know, it's not shelf stable or whatever. It's nice knowing you can get fresh product that's readily accessible. So that's so great.
00:28:10
Speaker
Your website's beautiful, and following your team on social, you do feel like you're kind of getting pulled into the Rescue Squad by following along with what you guys are doing, so it's very cool. Thank you for all that you're doing to rescue fruit and vegetables and to make such beautiful product that we all get to enjoy. I really appreciate this, Julie. Thank you. Thank you, and thanks for having me.
00:28:32
Speaker
That was such a fun chat. Thanks for listening. The next time you see Loop Mission products out there in the real world, grab a couple, enjoy one, and give one to a friend. And let's keep the upcycling disco mojo rolling. Oh, you can also check out everything that Julie and David and their team are doing over at LoopMission.com. Okay, there you have it. I'm Corwin Heber, and I'll see you in the future.
00:29:07
Speaker
you