Category: The Sweet Potato

Past Potatoes – Lindsay Lee

Past Potatoes is our feature that looks back at some of the awesome crew that have helped shaped the ‘Potato over the years. A few have embarked on some pretty cool life adventures!
What’s your name Lindsay Lee (nee Holung)
 
When did you work here?
August 2013-September 2014
 
What do you like, or what stands out for you about The Sweet Potato?
The people. Whether it was a fellow cashier hollering out a produce code I’d forgotten, or a regular customer sharing their book recommendations while I rang through their morning coffee and muffin, there was a feeling of true community in the store that made work very rewarding. I made some lifelong friends during my time there, and still enjoy visiting them on the other side of the till whenever I’m in the neighbourhood!
 
What’s your favourite produce?
Nothing quite beats the honeycrisp apple. Or the smell of fresh turmeric when sliced.
 
What amazing things are you off doing now?
I left The Sweet Potato to pursue a puppetry gig in the UK, and since then have been between London and Toronto performing marionettes on screen. My current day job is with a fantastic independent Canadian publishing house, where I can freely geek out about my love of Canlit and CBC Radio, and tell the world about our amazing books!

Our Banned Ingredient List

The What: Buying Practices

From our first days in the Farmer’s Market at High Park, we’ve been clear about our buying standards. We value the trust you put in us to nourish your family and we really want you to feel at ease when you shop here. From our very first days till now, our produce has always been GMO-free.

We’ve always tried to source produce that’s both organic and local first. When that’s not available we look to our trusted local, clean farmers and then to certified organic farms further afield. And we always work to ensure our labeling is clear and direct so you know exactly what you’re buying.  

Over the years as we’ve grown as a company, we’ve been lucky to add entire departments and a crew of buyers to our team. It’s important for us to ensure our team is well equipped with current data to make the best decisions about what foods to stock on our shelves.

 

The Project: Make a List We Can Stand Behind

To this end, we set forth on a project to analyze a bunch of ingredients we haven’t historically let in our store to ensure there was enough reason not to. We want these sorts of regular analyses to become part of how we do business because so many of the banned ingredient lists floating around out there are woefully out-of-date. This information is helpful only insofar as it’s kept current.

We want to set the standard for best practice in the industry when it comes to our buying policies. And we wanted to test certain claims. So we looked hard at the available research and we formalized a BIG list of ingredients we won’t let in our store. This is our Banned List.

 

Here’s Why

We’re not scientists, we’re not pretending to be, and for lots of the stuff on our list there’s no firm consensus in the scientific community. After all these things have been approved for consumption by Health Canada. But when a number of studies echo similar results, we listen. When the allowable safe “dosage” for certain ingredients consistently decreases over time, that’s a red flag (we’re looking at you artificial food colourings). We’re not interested in just abiding by legal requirements. We’re interested in holding ourselves to a stricter standard.

When it comes to human health, the well-being of farmers and producers, and harmful ecological practices, we want to err on the side of safety. Ingredients you find on our list are there because they satisfy one of three criteria:

 

1) Research suggests it’s detrimental to human health;

2) Research suggests farming or processing the ingredient is harmful to workers;

3) Research suggests the environmental impact of producing the ingredient is harmful.

 

Take butter flavour as an example, diacetyl. This is a fine ingredient to ingest as far as we know. It’s often included in microwave popcorn that you buy at conventional stores, and used to create a rich butterscotch flavour in some alcoholic beverages.

But there’s increasing evidence that the way in which it’s processed is potentially hazardous to the workers who handle it, causing serious lung disease when inhaled. In fact, the US National Institute for Occupational Health and Safety has issued this exact warning while the California legislature seeks to bans the use of diacetyl entirely.

 

The Banned List
Take a look at our list of of banned ingredients and please be in touch if you have follow up questions or concerns. We’d be pleased to discuss our rationale and the studies we looked at to arrive at our list.

Banned Ingredients 1p PDF for web – June 2017

Paper vs. Plastic

The Sweet Potato - paper bags vs plastic bags. We looked at the data and plastic bags won out

Image via Climate Kids

Every now and again we get asked about why we stock the kind of grocery bags we do. Good question! With paper, compostable, and plastic bags available, we wanted to be sure we were making the most intelligent decision for ourselves and our customers.   

Here’s an overview of the data:

Paper Vs. Plastic

As it turns out, of the three types of bag available, paper is worst on the environment! We know… we were shocked, too.  After all, paper is a natural material, which is fully biodegradable and at the very least recyclable. But that’s not the full picture. In fact it turns out that a whole lot of GREENWASHING is responsible for our notions of paper being the more eco-friendly alternative.

Paper bags use a lot more resources in the manufacturing process and generate a heck of a lot more waste for a bunch of reasons:  

  • Paper is HEAVY. Its volume takes a lot of energy – as in fuel and electricity – to transport and process and it occupies a lot of space in landfills.
  • Producing paper bags uses an awful lot of freshwater.
  • Paper bags tend to be used ONCE because they’re so prone to ripping.

Consider the following chart:

 

 

 

The Sweet Potato Toronto - chart showing the environmental impact of various types of bags. Paper bags are the clear loser when it comes to environmental responsibility

Chart via Chemical & Engineering News

The Takeaway:

Plastic bags outperformed paper bags environmentally on manufacturing, reuse, and on solid waste volume and generation. And the more times you use a single plastic bag, the less the environmental impact.

Don’t Forget to Reuse and Recycle

One of the things that further separates plastic bags from paper is that data shows they’re often reused at least once or twice before their retirement.

The great news for Torontonians too is that plastic bags can now be recycled.  And this is so important:  that plastic bags end up where they’re supposed to at the end of their lifecycle. One of the most destructive aspects of plastic bags are when they end up where they shouldn’t be, particularly when they land in lakes and oceans.

What About Compostable Bags?

Thinking these were the environmentally friendly option, we carried compostable bags in the shop for a bit many years ago. Then we learned that compostable bags are actually banned in municipal green bins! It turns out municipal waste treatment facilities can actually be harmed by biodegradable bags in their system.
We All Win with Reusable

Directions to create a no sew reusable bag from an old tshirt via Mommypotamus. Because reusable bags are the most environmental responsible

Image and no-sew tshirt bag instructions via Mommypotamus

It’s estimated that every reusable bag made from cloth or recycled plastic eliminates the use of 1000 plastic bags!

If you’re feeling crafty, here’s a fun DIY project if making your own bag from materials around your house is your jam. We’re particularly loving the old superman t-shirt bag!

Also stay tuned for a new BYOB(ag) incentive program coming to 108 Vine!