Suppliers, Producers and Goodly Foods: Cooking Potentially Together

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.

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The Journey to Goodly Foods

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.

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Karen Barnaby – Beyond the Chef Coat

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.

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