Eat Local Spotlight: Spread'Em Kitchen

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The local food movement is on the rise in Vancouver. More than ever, Vancouverites are choosing to purchase food that fits in their belief system and this consumer demand has been a driving force in local food production. 

People are increasingly aware of the benefits of eating locally grown food – whether it is to know where their food came from, reduce the environmental footprint of purchasing foods from hundreds of kilometres away, eat food fresh from the ground, or support local businesses.

The eat local food movement in Vancouver has dramatically increased in the last four years, driven in part by strong consumer demand. One of the strongest examples of this is the growth of Vancouver Farmers Markets from three in 2004 to seven summer markets and one winter market in 2013.

The Vancouver Economic Commission’s 2014 Green Jobs Report projects that high economic growth in the local food sector will result in a 127% increase in jobs between 2010 and 2020. One of the strongest categories of local food jobs is local food production.

In this series I’ll be taking a look at who those local, small scale food businesses are that produce locally and have a mission to change our relationship to food. Their products are nutritious, delicious and made with you and the environment in mind.

Spread’Em Kitchen is a great example of this kind of company. Mellisa Mills created Spread’Em kitchen spreads, a line of delicious plant-based vegan spreads, because of her passion for healthy eating. She chooses only whole foods – fresh vegetables, nuts and seeds – to create unique spreads for every day eating. Her flavours include a Jalapeño Cheesy Cashew Cream, Beet Balsamic, Spicy Carrot, and Cilantro Pumpkin Seed and Garlic.

Spread’Em Kitchen brings real food to our plates. “We are so happy to be sharing something that we feel good about, knowing that it’s delicious, good for your body, good for the environment and good for the community,” Mills notes. There are no artificial flavours or ingredients and no preservatives in her products.

A commitment to incredible taste is the first key ingredient, but what sets this company apart from many others is their emphasis on collaboration, environmentalism and social responsibility.

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Photo courtesy Spread’Em Kitchen

“We use our cargo bikes for pick-ups and deliveries and are part of the city’s car-sharing community. We compost and recycle everything and are proud to be extremely close to being totally waste free! We want to be apart of a new generation of companies that a responsible and leading the way when it comes to the environment and the community,” says Mills.

Consumers who believe in minimizing their impact on the environment can easily get behind the ethos of Spread’Em Kitchen. Read more about how Spread’Em Kitchen considers the environment in their production, processing and distribution.

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Photo courtesy Spread’Em Kitchen

Spread’Em kitchen spreads can be used in a variety of different recipes including as a spread on crackers, on sandwiches or wraps, or as a sauce over pasta or rice. The Cilantro, Pumpkin Seed and Garlic tastes fantastic mixed with brown rice, roasted kabocha squash and caramelized onions. I used the Beet Cashew Balsamic as a pizza sauce on a squash crust pizza with arugula and pears. Get yours at these local stores.
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Photo by Kristin Price Holistic Nutrition & Coaching

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Photo by Kristin Price Holistic Nutrition & Coaching

Featured image: Photo courtesy Spread’Em Kitchen

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Kristin Price Kristin Price is a life coach, holistic nutritionist, food lover and amateur chef who is often found exploring Vancouver's independent restaurants. Kristin is passionate about building connection in ourselves through nourishing our body and mind, with others through expanding relationships and with something bigger than ourselves. Find out about her services at kristinprice.ca
@_KristinPrice_

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