In this episode of SKUFood Recipes for Success, we sit down with Jeff Lahey, Co-Founder & COO of Humble Chips, the brand turning organic potatoes and a sustainability-first mindset into a movement in snack food. With more than 20 years of experience across Frito-Lay, Guru Organic Energy, and Amplify Snack Brands (SkinnyPop), Jeff brings deep industry insight and a mission to create snacks that are good for consumers and the planet.

Jeff and his co-founder saw a major gap in the “better-for-you” space, plenty of snacks claimed clean ingredients, but almost none tackled the growing issue of packaging waste and plastic pollution. Their own shift toward natural and organic eating inspired the launch of Humble Chips: certified organic potato chips cooked with the skins on, seasoned with intention, and packaged in eco-friendly Plastic Neutral packaging.

In our conversation, Jeff shares how they uncovered an unmet consumer need, the complexities of sourcing organic ingredients and sustainable packaging, and how they built early momentum through authenticity, purpose, and strong retail partnerships. We dive into the realities of scaling a mission-driven snack brand, why transparent storytelling matters, and how Humble continues to put purpose over profit.

This episode goes beyond the crunch, it's a deep look at what it takes to build a brand that stands for something, leads with values, and resonates with the modern conscious consumer.

Website: https://humblechips.ca/

Instagram: https://www.instagram.com/humblepotatochips/

Facebook: https://www.facebook.com/humblepotatochips/

LinkedIn: https://www.linkedin.com/company/humble-snacks/

If you like what you heard leave us a comment or a review and subscribe wherever you listen to your podcasts.

If you would like to be on the show, send us an email :

peter@skufood.com or susan@skufood.com

Keep informed and up to date about the latest news in the food industry, and follow us on social media:

• Join our weekly SKUFood newsletter
• Connect with Peter on LinkedIn
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Thanks for listening!

In this episode of SKUFood Recipes for Success, we sit down with Mitchell Scott, co-founder & CEO of The Better Butchers, a Canadian brand building the next generation of meat alternatives.

Mitchell comes with deep experience in the food industry, he previously co-founded another major alternative-protein brand and now is on a mission to remove animals from the food chain while building purpose-driven CPG brands.
In our conversation, Mitchell shares how The Better Butchers uses mushroom-based proteins and mycelium technology to craft sustainable meat alternatives, how they plan to launch cultivated/fermented meat products, and how they’re positioning themselves in a rapidly evolving retail landscape.

We also dive into the lessons learned from scaling disruptive food brands, navigating investor and regulatory hurdles, and what it takes to build a brand that resonates with modern consumers who care about flavour and the planet.
This episode is for entrepreneurs and food-brands looking to build with purpose, and make meaningful impact in the supermarket aisle.

Website: https://www.thebetterbutchers.com/
Instagram: https://www.instagram.com/thebetterbutchersmeat/
Facebook: https://www.facebook.com/p/The-Better-Butchers-100088953283487/
LinkedIn: https://www.linkedin.com/in/mitchell-the-scott/

If you like what you heard leave us a comment or a review and subscribe wherever you listen to your podcasts.

If you would like to be on the show, send us an email :

peter@skufood.com or susan@skufood.com

Keep informed and up to date about the latest news in the food industry, and follow us on social media:

• Join our weekly SKUFood newsletter
• Connect with Peter on LinkedIn
• Follow us on Instagram

Thanks for listening!

In this episode of SKUFood Recipes for Success, we sit down with Natalie Frederick-Wilson, Business Advisor at the Centre for Women in Business and program lead for SPICE – the Specialized Program in Cooking Entrepreneurship.

With a focus on empowering under-represented women—particularly Black Nova Scotian, Indigenous, immigrant, and newcomer entrepreneurs—Natalie shares how SPICE helps food founders turn their passion for cooking into sustainable, scalable businesses. From accessing commercial kitchens to understanding food safety regulations and navigating co-packing partnerships, she reveals the practical supports and community connections that help level the playing field in Canada’s food industry.

Hear how SPICE is reshaping food entrepreneurship through hands-on business training, mentorship, and manufacturing readiness—and why inclusive support systems are key to building a stronger, more diverse food ecosystem.

https://www.linkedin.com/in/natalie-frederick-wilson-338b1873?utm_source=share&utm_campaign=share_via&utm_content=profile&utm_medium=ios_app

https://www.centreforwomeninbusiness.ca/about/our-team/natalie-frederick-wilson/

https://www.centreforwomeninbusiness.ca/learning/spice-specialized-program-in-cooking-entrepreneurship/

If you like what you heard leave us a comment or a review and subscribe wherever you listen to your podcasts.

If you would like to be on the show, send us an email :

peter@skufood.com or susan@skufood.com

Keep informed and up to date about the latest news in the food industry, and follow us on social media:

• Join our weekly SKUFood newsletter
• Connect with Peter on LinkedIn
• Follow us on Instagram

Thanks for listening!