Goodly Foods celebrated our official launch on March 7, 2019 by thanking and acknowledging all of our funders and supporters at a festive event on site at our production facility.

Goodly Foods was once again featured on the Cooking Stage at the BC Home and Garden Show. Chef Karen Barnaby shares her recipe for Carrot and Pear Soup with Beet Coconut Cream and Dukkah Granola while Goodly Foods GM Alexa Pitoulis was able to talk about the work we are doing and it's impact on the environment and community.

This is H.A.V.E. Café, which is part of H.A.V.E. (Hope Action Values Ethics) Culinary Training Society (H.A.V.E.): a registered charity and non-profit society that provides food service job training and work opportunities to individuals in Vancouver who have experienced some kind of barrier to finding work and Goodly Foods' employment and production partner.

Since our inception, Goodly Foods has been fortunate to have developed and maintained relationships with several local food producers and suppliers who are also passionate about the potential of surplus produce. We are incredibly grateful to them for their ongoing support and for donating surplus produce…and for being strong advocates for change. Turns out that doing the right thing also makes good business sense for these well-established organizations.

Goodly Foods was recently featured on the Fulgor Milano Cooking Stage at the Vancouver Fall Home Show 2018 where Chef Karen Barnaby and our very own Alexa Pitoulis, GM Goodly Foods, took centre stage on October 20th at 2pm.

A few years back the Greater Vancouver Food Bank (GVFB) received a donation of 9,000 kilograms of bananas in one day. They knew they would only be able to give out about half of that amount before they turned brown and mushy. CEO of the GVFB, Aart Schuurman Hess had an idea. He reached out to Potluck Café, a local Vancouver catering company, to see if they could turn the remaining bananas into banana bread. It worked. One week they gave out bananas, next week banana bread.

If you have lived in British Columbia for any length of time, you have likely heard of Chef Karen Barnaby as she has a long and respected history as a chef and product development specialist. Not only has she worked in some of Vancouver’s finest restaurants (Fish House, Raintree, Starfish and North 49) she has published several cookbooks (her personal favourite is The Low Carb Gourmet), is a Vancouver Sun Columnist and is past president of Les Dames d’Escoffier BC Chapter.