{"href":"https://api.simplecast.com/oembed?url=https%3A%2F%2Fgrowing-the-future.simplecast.com%2Fepisodes%2Fs3-episode-12-O6l6XEBL","width":444,"version":"1.0","type":"rich","title":"What Happens to the Food That Never Makes It to the Store?","thumbnail_width":300,"thumbnail_url":"https://image.simplecastcdn.com/images/1fa356cd-6e54-41a2-bbf4-99a91ee4ce68/a4e643f1-c931-403b-bf2c-4446457a3290/whatsapp_image_2026_08_05_at_122914_am.jpg","thumbnail_height":300,"provider_url":"https://simplecast.com","provider_name":"Simplecast","html":"<iframe src=\"https://player.simplecast.com/b987f9b7-65dc-4c80-86da-2ca454824fe5\" height=\"200\" width=\"100%\" title=\"What Happens to the Food That Never Makes It to the Store?\" frameborder=\"0\" scrolling=\"no\"></iframe>","height":200,"description":"Craig and Carissa, co-founders of Trendi, explain how their mobile BioTrim unit processes excess and cosmetically rejected crops directly on the farm into a shelf-stable product that retains roughly 97 percent of its original nutrient density. They walk through the zero-cost, profit-share model that gives farmers a new revenue stream, the scale of Canada's food waste problem, and the food-people-animals-soil priority that shapes where every batch ends up. Both come to the business from hospitality and culinary backgrounds, not agriculture, which shapes how they talk about the problem."}