Food & Beverage Episodes

In this episode of The Resilience Report, host Lauren Scott sits down with Ron Ladner, founder of the iconic waterfront restaurant Shaggy’s — a business born unexpectedly out of the devastation of Hurricane Katrina. What began as a mission to restore hope to a shattered community has since grown into one of the Gulf Coast’s most resilient and people-centered restaurant brands. Ron shares how Shaggy’s transformed the traditional hospitality model by putting culture, community, and long-term sust...

Today, we are honored to welcome award-winning filmmaker and environmental activist Rebecca Tickell. Alongside her husband, Josh Tickell, Rebecca has spent decades telling stories that have sparked global movements—from FUEL and The Big Fix, to The Earthing Movie and, of course, the breakout hit Kiss the Ground. Now, she’s back with a powerful follow-up: Common Ground—a Tribeca award-winning documentary featuring voices like Jason Momoa, Laura Dern, Rosario Dawson, and Donald Glover. The film p...

Avishai (Avi) Greenstein is the innovator behind Bamboozle, the brand that helped composting become an urban household must with its eco-chic countertop bin. Before launching Bamboozle in 2016, Avi innovated a new plant-based material that would become the essence of the Bamboozle brand. A repurposed bamboo mold supplemented by melamine, this bamboo fiber became the first ever sustainable and biodegradable plastic that was both cost effective and dishwasher safe. Following Bamboozle’s success u...

LOOP Mission rescues perfectly good fruits and veggies that would have been thrown out simply for aesthetic reasons like shape and size. Then they make delicious & healthy products like cold-pressed juices (a weekly staple in host Lauren Scott's grocery haul) and more. Even their leftover pulp gets repurposed! On this episode, we are joined by Co-Founder and Superhero (yes, that is his official title!): David Cote. Often described as hyperactive, David is recognized as a serial entrepreneur al...

Our next guest, Missy Schaaphok, is a fellow hybrid leader at an iconic brand: Taco Bell. Her superpowers? Sustainability AND nutrition. As someone who has always had a passion for food and nutrition and its impact on the environment, Missy gets to combine the best of both worlds as Director of Global Nutrition & Sustainability at Taco Bell. Her unique background over the past two decades has shaped her career skills in sustainability, nutrition science, product innovation, regulatory compliance...

Jonathan Defoy is the Founder and CEO of FoodHero, an app that brings merchants and consumers together to sell surplus food that would otherwise end up in landfill. FoodHero bridges the gap between these two groups with its easy-to-use marketplace-based platform. Designed to reduce food waste, the app allows merchants and consumers to save money, while doing their part for the planet. FoodHero is an absolute success here in Quebec, with plans of aggressively expanding across Canada over the com...

Meet the messaging mastermind behind Equifuit, the North American market leader for Fairtrade bananas: Kim Chackal. As Co-Owner and Director of Sales and Marketing at Equifruit, Kim has spent the last 9 years shaping the brand to its current bright, almost cheeky state. Kim and the team have set their sights on Global Fairtrade Banana Domination, and are doing so while successfully balancing messaging between education (around the historically dark reality of traditional banana farming) and hum...

If the name Nutshell Coolers sounds familiar to you, you might have seen their innovative coconut husk-insulated coolers being covered by Forbes, Fast Company or CNN. Or maybe you saw it on Kickstarter where they reached their funding goal in just 7 hours. Or maybe, like me, it stopped you mid scroll when you saw their gorgeous product on Instagram. So who is Nutshell Coolers and how did they become one of the chicest, most environmentally and socially conscious coolers out there? On this epis...

Lufa Farms is on a mission to change the way people eat by growing food where people live and growing it more sustainably. To accomplish this, the company built the world’s first commercial rooftop greenhouse in 2011 and three more greenhouses since then (built in 2013, 2017, and 2020). With each new greenhouse, Lufa Farms holds itself to an ever higher standard of sustainability and technical ingenuity growing dozens of vegetables, greens, and herbs hydroponically. All of their greenhouses run ...