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Food Incubator in Halifax Highlights Vegan Teamwork

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Cover photo from Metro News

Sometimes, all it takes is a little help to get a vegan business off the ground.

In Halifax, a food incubator is helping four entrepreneurs grow their vegan businesses. After Ryan DesRoches couldn’t meet the demand for his product, Bandha Bars, he began renting a 900 square foot kitchen once weekly. It wasn’t long before he had like-minded company. Ainslie Umlah is producing Greens of Haligonia sprouts in DesRoches’ space, so is Chandra Lockhart’s Rawthentic Chocolate and Taylor Widrig’s Mermaid Fare seaweed products.

“Having likeminded entrepreneurs in the same space is inspiring to each other; we feed off each other’s energy,” DesRoches told Metro News.

He also spoke about the benefits of having an entirely vegan and gluten free space; “It gives us a higher level of assurance for our customers that the space that we’re using has no wheat and that it’s also free of dairy, and, from a food safety perspective, it’s helpful as well since all our products are plant-based.”

The space is provincially inspected for the brands to wholesale their food, a further benefit of being plant based. While the go-getters set their sights on what they can accomplish across ponds in the future, they’re a stunning example of the sort of teamwork vegan business’ thrive on right now.

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