The Plant Project: Ready. Set. Grow.

Entrepreneur Ashley Wittig is no stranger to plant-based businesses – as a co-founder of the successful plant-based bakery Bunner’s in Toronto, Ashley has always been passionate about making exceptional plant-based food to convince people it’s actually quite easy (and super delish) to find options you don’t need to compromise on! After leaving the bakery business in 2018, she decided to chase her dreams of creating a deliciously rich, creamy line of plant-based ice creams and opened up Honey’s in 2020 – A premium plant-based ice cream shop named after the adorable pup she rescued! With the support of the Plant Project, Ashley plans to expand her offerings, opening up a second location in Toronto’s East end and lease a freezer van to help expand the brand’s wholesale offerings!

Plant Project Class of 2022

Carolyn Simon from Choose Life Foods who, when transitioning to a plant-based diet, noticed a lack of Caribbean plant-based options in the grocery store. Growing up loving Jamaican patties, she took it upon herself to make the change and offer a ready-to-eat, all-natural, and delish-as-heck vegan option. Carolyn has been able to secure listings at health food stores, including Whole Foods Market, and with the support of the Plant Project, she’s able to scale her business and enlist a new co-manufacturer that can keep up with demand.

Plant Project Class of 2022

Say hello to Wayne Drury, an established business expert who is currently the acting President of Gwich’in Development Corporation – An organization created to support the economic development of the Gwich’in Settlement Area (GSA) in the Mackenzie Valley in the Northwest Territories and is home to Inuvik, Fort McPherson, Aklavik and Tsiigehtchic communities. Through the Plant Project, The Gwich’in Development Corporation will bring a hydroponic growing system to the Northwest Territories, helping Indigenous Communities in the north gain access to affordable, locally-grown fruits and veggies.

Plant Project Class of 2022

If there’s one thing Marc Wandler can’t stand, it’s waste – Money, time, or natural resources! It was this passion that drove him to start Susgrainable, a circular economy business that crafts super delish and easy-to-make plant-based baking mixes that feature rescued grains from the craft brewing industry. With the support of the Plant Project, Marc is excited to redesign his packaging and extend the brand’s marketing campaigns to help introduce more plant-based consumers to his brand.

Plant Project Class of 2022

Plant-based idea: When it comes to a chickpea-based vegan egg alternative, Eggcitables really cracked it. Eggcitables is a chickpea-based, vegan and allergen-free egg alternative that is delish as-heck and accessible to all. The brand launched in 2018 as an expression of Hannah’s personal drive for both social and environmental change.

“I have suffered from anaphylactic food allergies my entire life. As you can imagine, my mom had quite a challenge trying to feed me in rural Nova Scotia in the 1990s. But as I grew up, the rise in plant-based eating resulted in a multitude of new vegan and allergy-friendly products. Every time I discovered a new product I could eat, it brought me so much joy. But I began to question: Why hasn’t someone created a plant-based egg? So, I launched Eggcitables – a chickpea-based alternative to eggs,” – Hannah, founder

Plant Project Class of 2021

Plant-based idea: The Cleanup Kids is a “kid thought-up, kid-inspired, and kid-run” non-profit dedicated to protecting the planet, and making healthy foods more accessible.

The Clean Up Kids is driven by the passion of 11-year-old Ella who is on a mission to make healthy, organic foods more accessible. In fact, Ella is planning to create and distribute more than 100 garden boxes to elementary schools in low income neighborhoods across the GTA, thereby helping provide a deeper understanding of where food comes from.

“I’m committed to introducing more Canadian communities to organic gardening in an accessible way. This grant will do incredible things, because it means more kids will be able to learn how to grow their own fruits and vegetables, and learn about how what we eat connects to our planet. We know one of the biggest environmental and climate dangers is the raising of livestock, so my goal is to show people that growing their own food is affordable and doable. I can’t think of anything more worthwhile,” – Ella, founder

Plant Project Class of 2021

Plant-based idea: Bruized is developing wholesome plant-based eats that are all about upcycling plant-based food that would have otherwise gone to waste.

Bruized is a team of two passionate women who are driven to rescue ingredients commonly wasted across the supply chain like organic juice pulp and ‘imperfect’ produce, and upcycling them into 100% plant-based and delish snacks.

“Bruized is on a mission to rescue perfectly good plant-based food and upcycle it into tasty, plant-based snacks. Each year, Canadian’s lose over $17 billion by creating 2.2 million tonnes of avoidable household waste. That’s equivalent to having 2.1 million cars on the road! When I discovered that 58% of food produced never gets eaten, I got curious: Why was so much food being tossed? I knew there had to be a better way,” – Monique, founder

Plant Project Class of 2021

This boss human is the Director of Operations at Lettuce Harvest; a non-profit that believes in building connected, food sovereign communities. Growing gardens that serve the environment, human mental and physical wellbeing.

“We’re all about increasing urban green space and connecting community members (and the bounty of fruits and vegetables is a bonus!)”

Plant Project Class of 2020

A super cool teacher with a big heart (and green thumb) from Churchill Community High School in La Ronge, SK who’s lookin’ to make a plantiful difference for his students.

“The Plant Project is helping us to grow leafy greens year-round by supporting our pursuit of NFT hydroponics.”

Plant Project Class of 2020

This innovative powerhouse is the founder of Eat The Dishes, makin’ delish bread bowls and coming at street food with a zero-waste mentality. She’s on a legit mission to abolish the single-use items consuming the street-food and catering industry.

“In our first year, we diverted 50,000 single-use items from our landfills!”

Plant Project Class of 2020

Watch out Winnipeg! A rad new plant-based food truck called Bright Side Kitchen will be rollin’ through your streets this summer with all sorts of delish eats.

“I’m so excited to develop relationships with local farmers to reduce food mileage, provide a living wage at minimum to my employees and develop business practices that directly give back to organizations supporting our environment and community.”

Plant Project Class of 2020