POSITIVE NEWS FOR DOWNTOWN RED DEER
Former Hudson’s Restaurant Leased
Some additional good news for Red Deer’s downtown core. The former Hudson’s Restaurant in the Stantec Building, located at 4900 50 Street, has leased to a local restauranteur. The lessee is excited to be opening the 6th Pizza Co. restaurant in Canada and the first in Red Deer. Pizza Co. specializes in pizza, wings, burgers and will have 16 craft beers on tap.
“This is a positive move for our downtown”, states Jeremy Makila of RE/MAX Commercial Properties. “We were excited to work with an existing client to find an additional location for him. He owns multiple restaurants in Red Deer, Alberta, BC, and Washington.
In addition to this restaurant, over the past month RE/MAX has been successful in leasing the former Bistro location at 1927 50 Avenue to Cilantro and Chive from Lacombe, for their second location.
Community & Sustainability with Alberta Original Alley Kat Brewing
Alberta is home to more than 100 unique craft breweries, the majority of which are located in the city of Calgary and the provincial capital, Edmonton. The number of breweries has grown exponentially since 2013, when Alberta experienced a craft beer boom following legislative changes by Alberta Gaming, Liquor and Cannabis (AGLC) that made owning and operating a microbrewery far more accessible.
Founded in 1995, well before the boom, Alley Kat Brewing is an Alberta original. Having celebrated its 25th birthday in 2020, Alley Kat is the oldest microbrewery in Edmonton and the 4th oldest in all of Alberta.
Located on 60th Ave in NW Edmonton, this brewery was originally launched by local Edmontonians Neil and Lavonne Herbst. In February 2020 the brewery was purchased by Cam French and Zane Christensen, two childhood friends from St. Albert, Alberta.
Accountants by trade, Cam and Zane had been looking for opportunities to transition into the craft brew industry, and found Alley Kat to be a good fit. According to original founder Neil Herbst, who has remained involved with the day-to-day at Alley Kat, keeping the brewery local
was a key part of the decision. “At a time when we are seeing some craft breweries being absorbed by large multinationals, keeping Alley Kat in independent hands was extremely important to us,” said Neil in 2020. “This sale ensures Alley Kay continues to remain locally owned and operated” (Alley Kat Blog, February 2020).
Since taking over the brewery, Cam and Zane have continued to focus on the foundations laid by the Herbst’s, including furthering sustainable, environmentally friendly practices wherever possible and keeping close ties with the community. In an effort to minimize their footprint as much as possible, Alley Kat looks for ways to recycle, repurpose and reduce waste throughout all stages of brewing and distribution. “From a social consciousness perspective, we know how important it is to do our part,” says Cam, “Alley Kat will always look out for the good of our customers and our environment.”
Alley Kat’s environmental practices include repurposing their spent grain, the product leftover once flavor and sugar has been extracted from their mash, by donating it to Edmonton’s Four Whistle Farm to be used as livestock feed. The brewery is also powered by Bullfrog Energy, which allows them to offset their electricity use with green energy, reducing their overall carbon footprint. Furthermore, everything that can be recycled is recycled throughout the process, and the owners continue to stress the importance of recycling the iconic Alley Kat can once it is empty.
Alley Kat Brewery has and continues to be a dedicated member of the community in Edmonton and across Alberta. Most recently, the brewery announced a partnership with the Alberta Junior Hockey League (AJHL) in support of local teams, including the Sherwood Park Crusaders, Olds Grizzlys, Whitecourt Wolverines, Drayton Valley Thunder and the Bonnyville Pontiacs. $1 from each 6-pack of Alley Kat Blonde Ale will go towards helping cover travel, meal and equipment expenses for the young athletes.
“I played hockey for Drayton Valley growing up,” says Cam, “so this is a great way to give back and help these players have the same experiences I did.”
After an exciting – if not somewhat trying – first year at Alley Kat Brewing, Cam and Zane are excited for the remainder of 2021. Fans of Alley Kat and Canmore’s Grizzly Paw Brewing can look forward to a collaboration beer, coming soon in honor of 25 years for both breweries.
A new Alley Kat “Summer Fling” mixed pack, featuring 3 new beers will be coming out soon as well, just in time for patio season, and their annual summer seasonal beer will be released on April 1st!
For more information on Alley Kat Brewing, visit https://www.alleykatbeer.com
For more stories, visit Todayville Calgary.
Fighting Food Waste in 2021 – The Leftovers Foundation
It’s 2021, and world hunger persists.
Statistics show the global agricultural industry produces enough food to successfully feed the population of the entire planet. Yet, hundreds of millions of people in both developing and developed nations experience food insecurity and poverty every single day. Food waste represents a massive modern crisis.
Food waste, not to be confused with food loss, refers specifically to edible items that are discarded, despite being completely fit for human consumption, following initial production stages such as harvest and transportation.
Between restaurant, retailer and household waste, massive amounts of edible food are wasted every single day, all around the globe. Despite much of this waste being avoidable, the fact remains that thousands of pounds of viable food travel from farms to landfills each year. From both a human interest and environmental perspective, food waste represents a crisis with significant consequences.
According to a 2018 report on Global Food Waste and its Environmental Impact, “An estimated 1.3 billion tonnes of food is wasted globally each year, one third of all food produced for human consumption.”
A 2019 Technical Report on The Avoidable Crisis of Food Waste by Second Harvest highlights that in Canada alone, the annual avoidable food loss and waste totals 11.2 million metric tonnes, reaching a total value of $49.5 billion. According to the report, this amount “equates to 3% of Canada’s 2016 GDP and would feed every person living in Canada for almost 5 months” (6).
In addition to harming the community, food waste negatively impacts the environment by creating a massive drain on existing resources without reason. “When edible items are discarded, it’s not just food that is wasted. Consider all the resources required to bring food from the farm to your table: water for irrigation, land for planting, fuel for powering harvest and transport vehicles … when restaurant owners fill their rubbish bins with uneaten meals, all those resources are essentially wasted” (1).
Reallocating surplus goods, as opposed to throwing them away, is a critical step in reducing food waste, minimizing the carbon footprint of the agricultural sector, and aiding individuals in gaining access to basic needs. According to Second Harvest, “Four million Canadians have insufficient access to food. Nevertheless, of the avoidable and edible food loss and waste (FLW) that occurs along the value chain, an estimated 86 percent is currently not rescued and redistributed” (6).
In Calgary, a number of citywide and business specific “food rescue” programs are in place with the goal of addressing and reducing those staggering statistics. Organizations such as the Leftovers Foundation reduce food waste by collecting and redirecting leftover products to places in need, such as shelters or charities, as opposed to letting them be thrown away at the end of each day.
With three locations across Calgary, Edmonton and Winnipeg, the Leftovers Foundation works with local restaurants, bakeries, grocers and distributors to redirect excess edible food where it is needed most. In Calgary, city coordinators work closely with food donors and service agencies to establish weekly and bi-weekly routes for pick up and drop off by volunteers. The Leftovers Foundation fulfills service agency food needs on both a scheduled and as-needed basis. “We are the connection point between people who have good, edible, nutritious food to donate,” says Audra Stevenson, Interim CEO for the Leftovers Foundation, “and those who are unable to put food on their plates.”
In 2019, the Leftovers Foundation launched their Food Rescue app in partnership with Technovation, to streamline connections between volunteers and food redirection routes. Stevenson describes the app as a “game-changer” for the organization, and as a result, the Leftovers Foundation has been able to standardize and scale their operations much more effectively.
In this line of work, where the ultimate goal is to reduce food waste, food poverty, and the associated environmental impacts, collaboration is key. The Leftovers Foundation works collaboratively with other food rescue services around the city to avoid duplication and ensure all the food that can be saved, gets saved. “We’re supportive of every possible food rescue initiative,” says Stevenson, “It’s about every pound of food that makes it way onto someone’s plate instead of into the landfill.”
Other food rescue resources:
Calgary Food Bank Food Rescue and Share Program
Kerby Centre Food Rescue
Zero Waste YYC
In the war on food waste, every effort counts. “Food insecurity is becoming a bigger and bigger problem with COVID,” says Stevenson, “It’s not going to just go away. Any way you can get involved with our systems, whether it’s volunteering, donating, just paying attention to gaps in the community – now is the time to get involved and help reduce food waste.”
For more information on the Leftovers Foundation and how to get involved in Calgary’s efforts to reduce food waste, visit https://rescuefood.ca
For more stories, visit Todayville Calgary.
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