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Dartmouth, NS-based Impactful Health R&D develops sustainable active packaging to extend the shelf life of fresh proteins, starting with fresh fish. The company says that extending the shelf life of proteins increases consumption and reduces waste, and organic waste that ends up in landfill produces methane, a major greenhouse gas which is 80 times more potent at warming compared to carbon dioxide over a period of 20 years (UNEP). In addition to reducing waste, extending shelf life allows multiple stakeholders in the supply chain to capture value from fresh protein that would be lost otherwise. According to Impactful Health R&D, it is the economic and environmental impact of its technology that makes it highly desirable for protein processors, exporters, film manufacturers and grocery retailers. We spoke with Mina Mekhail, CEO and founder of Impactful Health R&D to find out more about the company and its project.
Q: What is your company’s mission?
A: Our mission is to innovate a zero-food waste future.
Q: Why did you apply for this funding and how will you use it?
A: The funding from CFIN is critical in de-risking the scalability of our technology by building a pilot coating line that allows us to manufacture approximately 2,500 lbs of film per month. This will increase confidence in commercializing our technology, generate early sales, and allow us to get the Letter of No Objection from Health Canada.
Q: What excites you most about working in this area of the food industry?
A: I am passionate about fighting food waste, and I want to use advanced sustainable materials to do so. A third of the world’s food is wasted every year; that is 1.3 billion tonnes estimated at close to a $1 trillion! The thing is, food waste is not only an environmental concern (from wasted resources and greenhouse gas emissions), but also a social justice and economical problem. There are millions of people around the world who are suffering from hunger and malnutrition, unable to access high-quality food to meet their daily needs. The fact that one third of all food produced goes to waste is a travesty. We wrote an article entitled “Food Waste: A Socio-Environmental Issue” that you can read here.
Q: Why is collaboration so important for accelerating innovation in the food industry? Is it difficult to find good collaborating partners, and what would make the process easier?
A: Collaborations capitalize on the complementary expertise of various stakeholders to achieve a common goal. It is precisely due to that reason that collaboration is critical for accelerating innovation in the food industry. There needs to be more venues for deep tech startups in the food space to meet with larger well-established firms who could be potential suppliers, manufacturers, or customers. The buy-in from these larger firms can dramatically increase the chances of success for startups.
Q: Please comment on the importance of public funding to help companies clear innovation hurdles and access leveraged funds.
A: Public funding is crucial in incentivizing companies, especially startups, to push through the hurdles of innovation and de-risk their technology. It also allows startups to leverage this money to secure more private equity.
Q: Looking ahead, what’s on the horizon for your company?
A: We are very excited about the next phase of growth in our company that will come with scaling up manufacturing, expanding global reach, offering new products/services to various stakeholders in the food industry, and continuing to be a company with an outstanding work culture.
Q: What are your passions or hobbies outside of work?
A: When I am not at work, I am with my family. My wife and I have a four-year-old boy and a 10-month-old girl. Family is my biggest driver to succeed; I want my kids to know that their father is doing all he can to create a better future for them. I am also a big non-fiction reader (history and philosophy) and love to go on hikes.
Q: If you had to pick one person to make you a meal, who would you choose?