Vancouver, British Columbia, November 24, 2020 – The Very Good Food Company Inc. (CSE: VERY) (OTCQB: VRYYF) (FSE: 0SI) (“VGF” or the “Company”), announced today that veteran plant-based food production executive, Ana Silva, will join VGF as president commencing in January 2021. 


New President Appointment
Management is pleased to enlist a president with such an impressive background in plant-based food production, as the Company scales operations. Silva has spent the past five years with Daiya Foods Inc. (“Daiya”), where she served as chief financial officer. Daiya is a Canadian-based company that manufactures plant-based dairy alternatives available at more than 25,000 stores across North America. During Silva’s time with Daiya, the company underwent a CAD$405 million/USD$326 million acquisition by Otsuka Pharmaceuticals, a Japanese pharmaceutical and nutraceutical company. Along with this significant acquisition, Silva oversaw a period where Daiya was ranked as the fastest-growing plant-based food company in America by SPINS.

“I’m thrilled about the possibilities in the plant-based food industry, and I believe it will secure our long-term global food supply,” said Silva. “Very Good Food offers three unique assets: The founders are innovative risk-takers with a great vision. The core values and purpose are truly inspiring. And finally, this company is at the early stages of growth, which for me, is an important opportunity to contribute.”

Silva's appointment comes at a transformative time as VGF steps into a period of expansion and brings online additional production capacity with its proposed Rupert and Patterson facilities, and expands R&D capabilities with its Mount Pleasant facility, in order to meet strong demand for the Company’s products. Ana’s experience will also guide the Company as it pursues its efforts to expand into the U.S. and other international markets.

“We are fortunate to have someone of Ana’s caliber and experience joining our team at a critical inflection point for our company, as we are on the verge of scaling our operations by a very substantial margin,” said CEO Mitchell Scott. “With significant capacity expansion and a large waitlist of wholesale accounts, Ana’s previous executive-level experience at Daiya Foods will be an invaluable asset to our team.”

Silva has more than 15 years of experience in business finance, with a track record that includes the energy and infrastructure sectors in addition to food. She is a Certified Public Accountant and has an MBA and Honours Bachelor of Commerce from Laurentian University.


VAUGHAN, ON, Nov. 23, 2020 /CNW/ - KFC Canada announced today that select restaurants will begin testing a new fibre-based 'spork' in December. Once the piece of cutlery is introduced permanently across Canada, KFC will eliminate 40 million pieces of plastic waste from its operations.

The new 'spork' combines fork and spoon into one and is made from bamboo, corn and sugarcane.  This mixture is compostable at room temperature – breaking down into biomass, carbon dioxide and water. This natural process requires no additional treatment and leaves no toxic by-products, taking only 18-months to decompose.

"Operating sustainably has always been part of our DNA. We will continue to invest and innovate to protect the communities we operate in as well as the world around us," said Nivera Wallani, President and General Manager, KFC Canada. "Moving to a compostable, fibre-based cutlery is one of many highlights in our journey to eliminate harmful plastics and waste from our business. We hope this sets an example for the food industry and keeps us collectively moving forward."

Sustainability is not new to KFC Canada. Earlier this year, KFC announced that by the end of 2021 it will remove 12 million plastic poutine containers from its operations by switching to a bamboo packaging solution. Additionally, within the last year, KFC eliminated 50 million plastic straws, 10 million plastic bags and 22 million Styrofoam containers from its system – replacing them all with fibre-based alternatives.

"We are always striving to reduce our environmental footprint. After achieving several major sustainability milestones recently we've started pushing further and looking at all aspects of the customer experience – right down to the cutlery in our restaurants," said Armando Carrillo, Food Innovation Manager, KFC Canada. "Our new cutlery takes very little from the earth to make and doesn't harm it when we're done with it."

For more information on KFC Canada's sustainability commitments, visit


November 18, Toronto, ON---Fully supporting the trend to holiday shop more mindfully and locally, especially as many small businesses struggle with Covid-19, Canadian Women In Food (CWIF), a national association to help amplify the voices of female food entrepreneurs, has created a perfect way to thoughtfully support female food creators with the Gifts of Goodness Holiday Basket Bundles.

The gourmet gift baskets, now available to ship in the GTA and across Canada at, feature a wide array of gourmet products including wine, olive oil, artisan chocolates, sauces, cookies, tapenade, maple roasted nuts, vegan cheeses, olives, wholesome baking mixes, jellies, dips, baked goods, teas, grains, fresh fruits, veggies and more — all by female food entrepreneurs.

“We wanted to highlight the incredible spirit of female food entrepreneurs and show how food can bring people together in a meaningful way,” said Andrea Watson, CEO of Nature Knows ( makers of Ready-To-Eat Fresh Fruits & Veggies and CWIF brand ambassador, who is graciously providing online ordering and distribution. "Whether you’re thanking your customers for their amazing support this past year or just wanting to treat someone with something special, giving a Gift of Goodness will WOW every taste bud.”

Convenient contactless delivery options are available and 10% of proceeds will help support emergency food provisioning programs of Building Roots (

There are two basket options, both which feature a wide array of Canadian made gourmet goodies (items will vary in each box):

A. The Gourmet Gifts of Goodness, Only $99 (Retail Value of $200+)
B. Mini Gourmet Gifts of Goodness, Only $49 (Retail Value of $100+)

Single orders placed online will be shipped locally in the Greater Toronto Area for a $10 flat fee. To arrange delivery to multiple addresses, pick up or to ship anywhere in Canada, email This email address is being protected from spambots. You need JavaScript enabled to view it. for information and rates.

Single orders placed online will be shipped locally in the Greater Toronto Area for a $10 flat fee. To arrange delivery to multiple addresses, pick up or to ship anywhere in Canada, email This email address is being protected from spambots. You need JavaScript enabled to view it. for information and rates.
"In the face of an unprecedented lockdown, and without access to sell through proper channels, small business owners are vulnerable to the financial impact of a stocked inventory and no feasible platforms to sell on. We're really proud to see our members push through this and find ways to innovate and collaborate,” said Cheryl Appleton, Founder of Canadian Women in Food ( which has been supporting female food entrepreneurs since 2014.

“Engaging in acts of service to help our local neighbours is the essence of community, so taking part in the Gifts of Goodness initiative is important — not only to contribute towards Building Roots’ mission to improve food access and food security, but also as a way to connect with local individuals and families, through food, during what may be an isolating or challenging time as we approach the holidays amid the pandemic,” said Janelle Jordan, Founder of Fusion Fit Foods (fusionfitfoods.c om ). Janelle’s Caribbean Spiced organic dark chocolate protein bites are one of the many gourmet goodies participating in the basket program.

Gifts of Goodness Holiday Basket Bundles are available for a limited time only, so shop early and pre-order before December 1st , 12 noon EST.


November 19, 2020

Which trends will there be in coffee drinking in the years to come? Specialty, Latte Art and Cold Brew: here are the forecasts given by sector experts collected by HostMilano.

Specialty Coffee is the main trend in the world of coffee at the moment, as revealed by HostMilano insight dedicated to this theme. That much is clear from the growing numbers of small roasteries popping up in cities around the world: from the huge metropolises of Tokyo and Berlin to small towns like Harlem in the Netherlands.

“Specialty coffee is quite a craze right now,” says Chiara Bergonzi, world Latte Art champion, today considered one of the leading experts in the field. (...)

And when the subject of specialty coffee comes up, thoughts soon turn to Latte Art which, says Luigi Lupi - one of the founding fathers of the discipline on a worldwide level- “is undoubtedly the most widely followed trend of all right now. (...)

The rise of coffee-based beverages

Cold Brew, Flat White and Dalgona Coffee, as seen in bars and cafés around the world, seem to be the big trends of the moment. (...)

The web is also creating new coffee-drinking trends. Ever heard of Dalgona Coffee? (...)

Where does the bean come from? How was it processed? Was it grown in a way that was respectful of nature? Sustainability and processing methods, these are the main themes identified by HostMilano and among the most debated by coffee lovers.

People are becoming increasingly aware of what they are consuming, and coffee is no exception. Coffee drinkers want to know where the beans come from, who farmed them, who roasted the beans and what method was used for that. The processing of coffee is coming increasingly into the spotlight, and famers are introducing new methods.

New methods include anaerobic fermentation, carbonic maceration, natural X.O., and lactic acid fermentation. (...)

All updates are available on:, @HostMilano, #Host2021


Markham, Ontario, November 18, 2020Silverware has partnered with Cuboh to help restaurants streamline online orders from marketplace apps such as GrubHub, UberEats, DoorDash, Chownow, Caviar, Postmates and others. Cuboh replaces multiple tablets at the front of house with a single proprietary tablet capable of 86ing items, accepting and rejecting orders, executing refunds, adding upcharges to orders, and sending all information in real time to the Silverware point-of-sale system. Operators can map their own menus, make updates, and access actionable reports and analytics from one dashboard.

“Restaurateurs today are finding themselves in tablet hell,” said Tyler Gellatly, Cuboh’s director of operations and partnerships. “Demand for online ordering and delivery is rising rapidly as more and more players are entering the market. That means more tablets from these marketplace app providers at the front of house to process incoming orders. That requires a lot of juggling on the part of a restaurant worker hired to do nothing but process online orders and coordinate delivery; there’s bound to be user error.”

For example, a customer may use the notes feature in the mobile app to request extra avocado and hope the restaurant will provide it at no additional charge. However, Cuboh’s ordering-management software captures the request, notifies the customer of the additional charge, and applies the fee on the back end, ensuring no revenue is lost from the transaction.

“We created Cuboh to bring online ordering services together into one device to reduce clutter on the counter and have only one platform on which to train staff and manage orders,” Gellatly said. “When an order is placed, the information populates in Cuboh regardless which app it originated from and automatically sends the order details to Silverware POS, capturing the necessary sales and itemized order history data. Through this integration, all reports and analytics are in one place, eliminating the need for management to compare multiple dashboards. It’s a real time saver.”

Gellatly said Cuboh saves on average one minute per online order due to tablet standardization and automatic POS input. For a restaurant processing 100 online orders per day, that's 100 minutes in paid labor costs saved, or more than 50 paid labor hours saved monthly. Scale it to hundreds of orders and restaurateurs can quickly see a return on their investment.

To date, Silverware and Cuboh have 30 shared customers, including Yolk, Mad Mexican Tacohouse, and Hogtown Smoke.

“We are delighted that Cuboh has become Silverware’s newest integration partner,” said Lucky Thalas, Silverware’s executive vice president. “Given the current challenges of the hospitality industry, restaurants have to maximize revenues driven through multiple online ordering and delivery platforms more than ever. Through this integration partnership, our customers can work with even more food delivery companies and subsequently increase revenues and shave costs by managing a single menu across all platforms now that the ordering process is streamlined through Cuboh.

“Due to the proliferation of online reviews, restaurant operators must do everything possible to ensure accurate and timely order preparation to keep customers happy and returning” Thalas said. “Creating hugely beneficial efficiencies via Cuboh and sharing orders directly into Silverware is key to making that happen. No one can afford negative comments today, especially since it takes many positive reviews to compensate for one bad one.”


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