On this episode, Mylène Champagne, Director of Environmental and Technical Risks for Metro & Sam Kashani, Country Director for Too Good To Go Canada, continue the original discussion that we had at RCC's Retail Sustainability conference live on the stage with me about why collaboration is the only effective, measurable way to fight food waste at a mass scale and why profitability doesn't have to come at a price when it comes to food waste.
On this episode, Mylène Champagne, Director of Environmental and Technical Risks for Metro & Sam Kashani, Country Director for Too Good To Go Canada, continue the original discussion that we had at RCC's Retail Sustainability conference live on the stage with me about why collaboration is the only effective, measurable way to fight food waste at a mass scale and why profitability doesn't have to come at a price when it comes to food waste.
About Mylène
Mylène Champagne is the Director of Environment and Risks at METRO Inc. since March 2022. In her current role, she concentrates on reducing carbon emissions, addressing food waste, and enhancing material diversion rates. With 13 years of experience in sustainability and dual master's degrees in sustainable development and management, coupled with a law certificate, she has a broad background in environmental management across consulting, education, telecommunications, and retail sectors.
About Sam
Sam Kashani is the Country Director of Too Good To Go, the world’s number one app for fighting food waste, and is championing the movement into the Canadian market.
Sam moved to Toronto as a first generation immigrant more than 23 years ago. His first job in Canada was in the foodservice industry where he saw first hand that consumer demand for speed and selection had a devastating by-product of increasing food waste! Since then, his love for food has taken him to more than 20 countries around the world discovering many new cuisines, transforming his relationship with food from “love” to “respect”.Sam is a graduate of Wilfrid Laurier University with a business degree and an MBA in Strategic Management and has held multiple leadership positions in both global and scale up organizations. He was also named Marketing Magazine’s “30 under 30”.He has always focused on balancing performance with purpose and is determined to kick off this movement in Canada and empower Canadians coast to coast to join the fight against food waste.
About Michael
Michael is the Founder & President of M.E. LeBlanc & Company Inc. and a Senior Advisor to Retail Council of Canada and the Bank of Canada as part of his advisory and consulting practice. He brings 25+ years of brand/retail/marketing & eCommerce leadership experience with Levi's, Black & Decker, Hudson's Bay, Today's Shopping Choice and Pandora Jewellery.
Michael has been on the front lines of retail industry change for his entire career. He has delivered keynotes, hosted fire-side discussions with C-level executives and participated worldwide in thought leadership panels. ReThink Retail has added Michael to their prestigious Top Global Retail Influencers list for 2023 for the third year in a row.
Michael is also the president of Maven Media, producing a network of leading trade podcasts, including Canada's top retail industry podcast_,_ The Voice of Retail. He produces and co-hosts Remarkable Retail with best-selling author Steve Dennis, now ranked one of the top retail podcasts in the world.
Based in San Francisco, Global eCommerce Leaders podcast explores global cross-border issues and opportunities for eCommerce brands and retailers.
Last but not least, Michael is the producer and host of the "Last Request Barbeque" channel on YouTube, where he cooks meals to die for - and collaborates with top brands as a food and product influencer across North America.
Michael LeBlanc 00:05
Welcome to The Voice of Retail podcast. My name is Michael LeBlanc, and I am your host. This podcast is produced in conjunction with Retail Council of Canada.
On this episode, Mylène Champagne, Director of Environmental and Technical Risks for Metro & Sam Kashani, Country Director for Too Good To Go Canada, continue the original discussion that we had at RCC's Retail Sustainability conference live on the stage with me about why collaboration is the only effective, measurable way to fight food waste at a mass scale and why profitability doesn't have to come at a price when it comes to food waste. Let's listen in now.
Mylène and Sam, welcome to The Voice of Retail podcast. Thank you for joining me, we saw each other and were together recently, but thank you for joining me on the mic. Mylène, how are you this morning?
Mylène Champagne 00:50
I'm good. Thank you for having me on this podcast.
Michael LeBlanc 00:53
Oh, my pleasure. Where are we finding you today, are you in the home office, are you in Montreal, are you on the road? Where are you?
Mylène Champagne 01:00
I'm actually at the new office in Terrebonne, close to Montreal.
Michael LeBlanc 01:04
Very nice. Sam, what about yourself? Where am I, where are we finding you today?
Sam Kashani 01:08
I am in Toronto and excited to be here. Thanks, Michael.
Michael LeBlanc 01:12
Yeah, my pleasure. My pleasure to get you both onto the microphone. We were together at Retail Council of Canada's Sustainability Event, and it was such a great conversation, we thought it would make a fantastic interview for my listeners and listeners around the world or coast to coast. So once again, thanks for joining me on the mic. So, let's jump right in and you know, we're gonna start with just learning a bit about to about the two of you. So, Mylène, tell us about your background and your role and how you got there and, you know, then we can talk about Metro a little bit for those perhaps less familiar, but let's talk about you, what do you do for a living and how did you become and get into the sustainability role?
Mylène Champagne 01:51
So, I'm, I'm National Director of the Environment Department at Metro and I'll touch base a little bit on that later on, but on a more personal note, I've been working in environment for the past 13 years and how I got there. That was a question we discussed previously and frankly, that's the question I never thought about before I took some time and I really got there. It's really because, maybe you don't know, but I'm, I'm we're four kids at home. I have two working parents. We weren't rich, we weren't poor, but we were always connected to the environment and protecting the environment, not living in the city. I've been taught that we love what we protect, and we protect what we love. So basically, I grew up with beehives in my backyard, making our home on Ani.
Mylène Champagne 02:44
I've always composted since I was born and all these things that in, especially it's for this topic, the food waste. At the table, we were never, never allowed to waste any food and even the scraps are used to create broth, chicken bones off to create broth as well. So, it feels like since I was young, it was always part of me, and it's never been a luxury or nice to have to be environmentally friendly. It was really to have a good life quality and after that I was always fond of environment. I'm deeply passionate by the ocean and as a divemaster, I've traveled the world. I took some underwater photograph, and I've been front row seeing the coral bleaching and that was quite shocking.
Mylène Champagne 03:40
So, I started studying in environment and definitely that was like my purpose. Well, it the shocking part is one day I saw a National Geographic documentary and it was this simulation of how nature will restore and retake its place once the human disappeared and when I realized that I was not doing that for, for the environment, but for humankind, that really stuck with me and I know that human are the biggest creditor to itself. So, I know I know predators pretty well and some they'll know that story and I dealt with sharks many, many times and I've never been afraid of them. Never ever, but I'm really often afraid of humankind decisions. So that's how I started being very passionate about environment and working in this couple of years ago.
Michael LeBlanc 04:35
Well, it's interesting, this intersection for you of the personal and professional we don't all get to do that. So were you always interested in, in business. I guess you could have gone down a science route. What, what did you I mean, you did a graduate degree with a, with a sustainability orientation to it was, was business always going to be your path as well?
Mylène Champagne 04:54
I think yeah. I've always been the corporate oriented and making sense out of it. If that makes business sense, yeah and that's how I've, I've decided to be working in the in the carpet industry and supporting, because there's a lot to do, environment is not yet or ESG has not yet department in all of the big companies, and I truly think that one day will be like human resources.
Michael LeBlanc 05:22
And just for the listeners perhaps who may be on the west coast or around the world a little bit about Metro, talk a bit about the scope and scale.
Mylène Champagne 05:31
Absolutely. So, at Metro we operate, and we service a network of, I would say approximately 1000 food stores in Quebec and Ontario and it's under several banners that you might know including Metro, Super C, Food Basics, Adonis and Premium Richelieu as well as more than 600 drugstores.
Michael LeBlanc 05:53
Sam, welcome and talk about yourself, what's your background and what's your role and, and tell us more about the organization.
Sam Kashani 06:03
Yeah, thanks. And happy to. So, my story is similar in some ways, but different than others, you know, we immigrated to Canada in 1998. So was 20 plus years ago as a family and, and similar to Mylène, we weren't rich, but weren't poor relative to maybe what some people are facing today and, you know, we grew up in a, in an environment of, you know, food waste, and sustainability was, was, was very, very important to our family and I would say specifically food waste, because it's been ingrained in me since I was a child around never wasting anything that we have on your plate and in the kitchen and part of that, I think, in the original in the early days was less about environment, but was more about making ends meet and making sure that we had enough to consume and we weren't wasting anything and, you know, after education here, you know, I've, I'd say a more traditional business background between undergrad and in business and a master's in business as well. You know, and through that journey, I always saw the compromise that organizations had to make between profitability and sustainability always was deemed as a tradeoff and for me, I think as I've grown in my career, I have grown this passion point.
Sam Kashani 07:28
And now in managing to get to go business here in Canada, as the country director, really trying to merge the path that, you know, sustainability doesn't have to come as a compromise and this notion of business as a force for good is something that we can help inspire within our organizations, but beyond us, help inspire the next generation of entrepreneurs to really think with the lens of the planet and the ecosystem that we're in as really one of the major stakeholders. So, for us, that's a little bit of a background, and maybe my passion point is, is connect, continue to evolve. And, you know, as I've traveled the world, in my adult years, you know, I've gotten way closer to food, I'm a big foodie. Personally, as I'm having breakfast, I'm thinking about lunch and when I'm having lunch, I'm thinking about dinner. So, food is such a central part of our culture, and in my life.
Sam Kashani 08:22
And in that context, you know, somewhere in the journey, I think we've lost the respect for food where food waste has become such a bigger issue, and now is, is measured a little bit more at a macro level. So, we have an understanding of the issue there. So, I think the intersection of my personal passion point, and then my education in business backgrounds really culminated into the opportunity with Too Good To Go in which I oversee the business. In Canada, we've launched about two and a half years ago, we're coast to coast, we're working with some of the most wonderful brands in the country, obviously, Metro being, you can get premier one for us, and the relationship has been quite, quite inspiring to see how it's continued to grow and evolve, to make sure that we're providing the tools for many of our business partners, but also many Canadians coast to coast to, to ultimately get to zero waste.
Michael LeBlanc 09:15
Well, I love your point about essentially, the false tradeoff between either or is on sustainability, right, that it's an either or, tell us a little bit more. It's an international, it's not a Canadian, operates in Canada, but enough Canadian based organizations, global organizations. So, tell us a little bit about Too Good To Go where it's based and, and then if you could a little bit of facts for the listeners around food waste and percentage of food you're saving, just give us a kind of chalk the field a little bit about how it works and what you're accomplishing.
Sam Kashani 09:46
Yeah, absolutely. Yeah. So, we're definitely a global organization operating in 17 countries around the world and in the simplest fashion to explain our businesses. We essentially connect consumers with stores that have surplus food at the end of the day. So, we essentially have a consumer facing free app where you can open up, discover your local neighborhood and rescue any surplus food that that establishment would ultimately have surplus, and would eventually get spoiled and wasted in the consumer can pick that up at a fraction, fraction of the cost.
Sam Kashani 10:21
You know, around the world, since our launch for about seven years, we've saved over 266 million meals and growing by the second, we save about three meals per second on our platform today, here in Canada for just shy of 2.8 million meals in about two years of operation and all of that is within an ecosystem where in Canada we waste roughly about 58% of the food that's produced and globally about 40% of the food that's produced. So there is an incredible amount of food that is ultimately produced and wasted and while our numbers are quite, quite impressive from a business perspective, we know we have just managed to scratch the surface of, of this global issue and something that we're singularly focused on in making sure that we help advance and provide the tools for businesses and consumers to be able to make a difference.
Michael LeBlanc 11:20
Mylène, take us inside the bigger picture at Metro, and you're organization, as, as grocers are, that measure food in, in tonnage, shrink, as you might call it professionally or reducing the amount of waste is kind of ingrained into the operating principles and this is one element, but take us in the broader picture of what your department looks at, and how you work with your counterparts of Metro.
Mylène Champagne 11:44
So, at Metro, we have three main environmental priorities that are food waste, waste, and climate change, but for today, we're going to really focus on, on food waste and by the way to do some mileage on, on what Sam just said, we know that 12% of the avoidable food waste that occurs in in Canada, happens at the Canadian food retail level. So, and it's $6 billion of estimated loss per year. So that resonates a lot with us, to, to know that we still, we still have a lot to do that not everything has been done regarding food waste and food is our core business at Metro, at least one of our division core business, the other one, which would be Pharma. But for that one, definitely, it's not part our nd, DNA to, to waste our main source of revenue. So, we pledge obviously, with many other Canadian leaders in 2019, to reduce food waste by half by 2025. This is something that we are working towards, and it is very important for us.
Mylène Champagne 13:01
I just want to mention something and clarify something since today's topic is food waste. This is a term that is not being understood by everyone. And also, there's a lot of different definitions and knowing that if, if you can't measure it, you can't improve it, but if you measure it wrong, you're not going to improve the right thing. So, so having a different definition of what food waste is, is very problematic, I would say to our, in our industry. So, at Metro, we, we follow the international standard FLW protocol and the definition for food waste is that it's all products intended for human consumption, that did not end up being consumed by a human.
Mylène Champagne 13:48
So, it means if it was produced to be eaten by a human, and it goes to the compost bin, but not in the garbage, but in the compost bin, it's still food waste and we're really gonna stick with that definition. Although it makes us sometimes when we show our results, we don't look as good as the other companies that would show only the percentage that goes to landfill. For us, it's the right thing because it's the right definition and we want to do everything in our power to, to make sure that food that is safe for consumption is not thrown away and is consumed by a human. So obviously, we will, we will always favor composting before landfill but our strategy on food waste is not to avoid just landfill. It's everything in between and that's where we started collaborating with Too Good To Go, basically to make sure that it is being consumed by humans.
Michael LeBlanc 14:51
Sam, what kind of momentum are you seeing around the world? You've got a global lens, not just a Canadian lens, but start at the global level and then talk about Canada. What kind of momentum are you seeing behind this initiative? I mean, as Metro is laid out to, you know, big objectives, right? Big swings, I'm going to reduce food waste by half. I mean, these aren't small, incremental steps. So, are you seeing similar things and are you seeing that kind of progress and momentum around the world and here in Canada?
Sam Kashani 15:19
Yeah, it's been, it's been quite humbling in the momentum is actually quite, quite, quite fast. I think, as I said, about six or seven years in business now, close to 266 million meals saved and we have over 300,000 partners that are working with day in and day out to be able to get to the waste reduction targets that they've boldly communicated, I'd say, at a macro view, Europe is, is a bit more advanced, primarily around regulation, some of the measurement pieces that we then talked about, and really holding businesses accountable with regards to the waste that they produce.
Sam Kashani 16:02
I think, in North America, our mindset around sustainability, especially in Canada, is advancing and there I think, from a policy perspective, we're probably lagging a little bit behind from what I see in, in Europe, but overall, I think there has been other catalysts to the business, I think the world uncertainty around inflation and consumers essentially looking at more value based options as well and in our offering the fact that you're essentially picking up surplus food, we offer it at a value to consumers.
Sam Kashani 16:33
So that's been another bit of tailwind to, to help accelerate this and I think, when you actually put the pieces of the puzzle together, it's really what are at the core of our organization, which is using business as a force for good if we can actually tackle foodways, we can actually generate incremental revenue for a partner, for a partner like Metro and then they can actually take that incremental revenue and reinvest back in other sustainability initiatives and then at the same time, the consumers winning because they're getting some, some value based on you know, the pressure on their wallets and inflation. That to us is a model of using business as a force for good and being able to do good for, for our partners for consumers, but also for the planet all at the same time and I think it's that very simple idea that's been the catalyst in being able to get us to 17 countries and give us the expansion and the scope that we've been so fortunate to achieve so quickly.
Michael LeBlanc 17:30
Mylène, how did you come to work with Too Good To Go? This is actually a couple part question. One is did you, did you seek out a solution or was a solution provided, I mean, I, if I was to go into your stores, 10 years ago, you would probably have racks of, of produce that people could buy for a discount. So, kind of, you know, it's not new that your organization would be trying to reduce food waste, even at the at the store level and then let's talk about the business part of it. What are the consumers think and it sounds like there's some revenue opportunity that, that you have with this initiative. So, give us, give us a fulsome understanding of how this works.
Mylène Champagne 18:07
Reducing 50% of our food waste is very, it's a bold ambition and to achieve it, we knew we had to collaborate with experts in their fields. So, to be frank, it was Nicole that contacted us. So, employee number five, just after employee number one, Sam, they reached out to me and as when they, she pitched this service, it was so simple, that I loved it. I like the simple things that makes sense and definitely at this moment, we started digging and seeing how we could collaborate in the future and yes, there's a value proposition there and we've seen at Metro Ontario that there's a return on investment from day one, because waste, it's a cost, it does not just disappear when you put it on the side of the road. It's a recurring cost, with no added value for the business.
Michael LeBlanc 19:09
You got to move it, you got to move it, you're going to store it, you got to handle it. I mean, all the things behind the scenes, right?
Mylène Champagne 19:14
Yeah, definitely and you have to pay the supplier that comes in to pick it up. It's many, many bucks, big bucks. So, so if we can reduce that amount and get a small, a small value for the bank, yes, it's 1/3 of the price, it's small. However, it's not nothing, I think just, just for since the beginning of the partnership, we're too good to go with Metro Ontario. We were able to generate $1.1 million. It's a, it's a new revenue stream that we did not have, and I'll explain a little bit later why a was not, it wasn't part of our business model. It wasn't part of our discount strategy. It's specific products that we're targeting with that app that was ending up in the compost bin, unfortunately. What was very interesting lately to what we learned is that it brings new customers in our stores that are actually spending money on other products and Too Good To Go is able to calculate how many of them are new, or coming for the first time in this store, if they have spent on some other products and how much they have spent for and that's really interesting for us, because we know marketing, the they have so many strategies just to get those new customers and now we're just telling them, well, we have things that we didn't want anymore, we're attracting those customers. So that is a, that is, that is, that is big for us.
Michael LeBlanc 20:49
Well, and we all know the listeners, particularly retail listeners would know how hard it is to generate a new customer into your store. How much hard work heavy lifting goes into that. Quick question for you on the work you do at Metro. Do, you have a big the big ambitious goal of 50% reduction, do you find, given your business of scale that smaller, more in very purposeful initiatives like this kind of add up to big things are there, is there a mix of big things you can do and also just a lot of little things that kind of work up to that big goal?
Mylène Champagne 21:25
Definitely, we're not going to meet our goal if we don't have multiple strategies. So, the food surplus issue that we tackle and we're talking about today is one, but let's keep in mind that we are always prioritizing food donation to food banks and that has been a program in place for a while and it's still going on. So, I just want to reassure the fact that it has not been, we haven't lowered our amount of food that we have donated. Even with Too Good To Go being part of the strategy. So, so remember, it's feeding humans. So, food donations, food surplus, transformation and ordering, managing our inventory better, those are the key items, the key strategies to be able to accomplish our targets.
Michael LeBlanc 22:17
Yeah, and, and a year scale, small things add up real fast, right? Small-
Mylène Champagne 22:22
Correct. Especially with, with 1000 stores, food stores. If we pilot it in a couple of stores, then we are able to deploy it in all of the stores that makes a big difference.
Michael LeBlanc 22:35
What's your advice to the listeners may lean around culture and the culture of sustainability in organizations, so for the retailer's listening, maybe, maybe they're as successful as you are, maybe they're struggling to get to the successful level, but is there any tips you'd give them to think about how that cult because it really feels like it's both operations and strategy, but also culture in an organization, yeah?
Mylène Champagne 22:59
Mm hmm. Well, definitely a person in my role needs to be very passionate because you're adding more work and you're rethinking business as usual. If you're not talking on their-, on their terms, and it's putting a front ahead, what's in there for them, what's in it for them, they won't be changing their business as usual. So, so, you have to identify what wouldn't make them change and that's the, that's the key here when you're in environment or sustainability, you'll always have to add, and thought to their purpose, their values, because yes, that's true. They might not want to change and, and also, one thing that really is helpful is adding it to their corporate objectives, or their own personal objectives, that it's not only Mylène's objective, it's, it's theirs as well to accomplish because otherwise the company will never be able to move that, that fast.
Michael LeBlanc 23:58
Right, right on Sam, what's your advice to the retailers and other folks in the foodservice industry listening and any business really, because you just don't do this work with, with grocery stores and you do it on a global level, what's, what's the best couple of pieces of advice you'd have to the listeners?
Sam Kashani 24:14
Yeah, I think it hit still with what Mylène said, but it's really around measurement. I think, for me, if I detach myself from the organization, and actually attach myself to the global issue of food waste, what we need to do is understand what we're measuring, and you can't improve what you can't measure and really focus on initiatives that ultimately help advance the agenda step by step. So, for me, I think, you know, organizations like Metro are heavily invested, you know, there's leaders in place to be able to dig in and make sure that that passion is now turning into initiatives and then therefore impact and for me, that's, that's probably the biggest advice. I think, if I were to split that on, on the consumer side too, so I think you and I can, can make a difference as well, you know, we see in our research that about 20% of food that's ultimately wasted is wasted, even in our own homes. So for us, what we do is, as we generate in our flywheel starts to turn, we come back and re reinvest back in awareness, because if you just walk down the street, and you ask a Canadian, you know, what are the things you can do to help impact climate change, or contribute and help reduce the issues that we're facing, reducing food waste isn't top of mind for the average Canadian.
Michael LeBlanc 25:36
Right, but it's still as you said, you could do in your own-, in your own home. I mean, sometimes these, these challenges seem so overwhelming, right, so large, that you're like, I can't do anything. I'm an individual look, what could I do to help but you're making a great point.
Sam Kashani 25:48
Exactly. And I think, for me the-, the final comment I'll make is, you know, my personal mission and vision is, is to make food waste the next plastic. If you think about plastic, we're also conscious of not using single use plastic now, and that took a long time to get there and as a whole, you know, Canadians aren't aware of food waste, but the reality is, in our own homes, we can make a difference and really, our mission and vision specifically here and across the company globally, is around democratizing the fight against food waste. I think when we tell people that, hey, you can make a difference, you know, I myself have been guilty, where I've opened up the fridge and there's a stalk of broccoli there, that's really gone bad and I'm like, why did I buy that, how would I have done better with that, we're doing everything we can to help inspire folks in homes with recipes, with tools, tips and tricks, but at the same time, you know, we can all start today, after listening to this podcast, to, to actually make a difference. So, to me, those are the two maybe pieces of advice for, for individuals, but also for businesses really around measurement.
Mylène Champagne 26:49
I really want to mention some privilege previously mentioned, why Too Good To Go is so fantastic, is actually the community part. So, they make their user base customers feel like your community and their community is well educated, that they actually know what they're getting into. They actually know what they're, they're buying food surplus at 1/3 of the price and that's a different, that's different if, if Metro was to sell those products in the, on the shelf at the entrance of the store. Those customers are not educated on how to preserve them, what to do, if it's on the same day of, etc. So that's an added value to our discount strategy as a whole, but to go through Too Good To Go is, it's this point that Sam mentioned the, the community aspect and the education that they do with the customers.
Michael LeBlanc 27:47
That's a fantastic point, that community element. Last words to you Mylène talk about advice, you said you kind of basically got a cold call from, from Too Good To Go. Somehow they found you in the large corporate enterprise that is Metro and, and for the, for the suppliers listening to the call what's, what's your advice to them, like, what is it when they reach out to you and what do you want to hear from them and how and, and, and what gets you thinking and talk about that for a bit.
Mylène Champagne 28:15
We do, I do receive many calls from suppliers because I'm thrilled because a lot of people want to help us meet our target. What we're seeking is innovative solutions because we have to rethink business as usual because business as usual, is where we got, got us, got us in this situation in the first place. If you want to reach out to me, please make sure that your value proposition is hand in hand sustainability and profitability. It shouldn't be or, and I think that if you're reaching out to say I know how you're going to meet your environmental objectives, I have a solution for you, and it has a positive ROI. Definitely, I'm gonna be all ears.
Michael LeBlanc 29:01
And if they wanted to get in touch with you or your LinkedIn person and how's, what's the best way to get in touch?
Mylène Champagne 29:07
LinkedIn is perfect.
Michael LeBlanc 29:08
LinkedIn is perfect. All right, well, fantastic. Well, listen, thanks to both of you. Such a great, you know, it's such a great discussion. Good follow on to the sustainability conference, but really just so insightful. Every time I have this discussion, I learned, I learned something else and really just, I'm impressed by both your organizations. So, thank you both for joining me on The Voice of Retail podcast real treat, and I wish you continued success and a great rest of your day.
Mylène Champagne 29:36
Thank you, Michael.
Sam Kashani 29:37
Thanks, Michael.
Michael LeBlanc 29:39
Thanks for tuning in to this episode of The Voice of Retail. If you haven't already, follow on your favorite podcast platform so new episodes will land automatically each week and be sure to check out my other retail industry media properties, the Remarkable Retail Podcast with Steve Dennis, and the Global E-Commerce Leaders podcast.
I'm your host Michael LeBlanc, senior retail advisor, keynote speaker, Rethink Retail 2023 Global Top Retail Influencer. If you want more content or chat, follow me on LinkedIn.
Safe travels everyone.
SUMMARY KEYWORDS
food, metro, waste, business, sustainability, retail, organization, canada, surplus, consumers, environment, podcast, human, sam, store, work, strategy, bit, landfill, compost bin