Meet the Makers Mini Interview: The Pretty Ugly Company
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The Pretty Ugly Company Mini Interview
Awareness of the growing problem of food waste has been on the rise lately, so we’re excited to bring you the story behind another business that’s helping to solve this issue. The Pretty Ugly company saves tomatoes that are still good enough to eat— but not perfect enough for store shelves—and transforms them into some darn tasty salsas. The perfect pairing? Their line of tortilla chips, made with spent grain from breweries. Co-founder Lysanne Bourret shares how this Montreal-based company went from an idea to a successful coast-to-coast business.
Share the story of Pretty Ugly with us in 150 words or less
Pretty Ugly, a Montreal-based food upcycling company, was founded by a dynamic young couple from the restaurant scene. Our mission? To make a big impact on the environment while spreading joy, one salsa jar at a time. Crafted from 100% fresh and upcycled ingredients, our salsa fights food waste with every delicious spoonful. But that's not all! We're also revolutionizing the chips category with sustainable, hassle-free options that make snack time guilt-free and enjoyable. Saving the planet shouldn't feel like a chore, which is why we're dedicated to making eco-conscious choices fun and flavorful.
Getting from an idea to a small business is a lot of work! When did it first sink in for you that ‘this is really happening’?
Coming from the restaurant industry, Pierre-Olivier and I (Lysanne) always wanted to start a business but we just didn’t know what it was going to be. Then we had this ‘ah-ah’ moment during COVID where we decided to put together three things that are dear to us: business, food and the environment. We knew that tomatoes are the most wasted fruits in the world, so we decided to create a salsa made entirely with fresh up-cycled vegetables, a first in North America. After a few weeks of selling our product at the farmer’s market we got a call from a big retailer in Québec and just like that we had to scale our business very quickly. Fast forward two years and Pretty Ugly saved more than 350,000 lbs of vegetables and is now available coast to coast offering simple and delicious solution against food waste with our Chips and Salsa.
Out of all your products, which is your personal favourite and why?
For us, the winner is our Spicy Salsa! Initially, our focus was solely on launching this flavor due to our passion for spicy cuisine, but then we thought, why not make more flavorful salsas along the way. Crafted with 100% fresh ingredients, sourced to prevent wastage, our salsa boasts an irresistible appeal. However, what truly sets it apart the spicy one is the inclusion of fresh habaneros in our recipe! These peppers infuse each bite with a perfect balance of sweetness, leaving you craving more with every taste.
What motivates you on a day-to-day basis?
Witnessing the strides we make daily, weekly, and even monthly fills us with joy and motivation! Despite our business being so young, we've already achieved remarkable milestones. Just last year, we rescued a whopping 350,000 pounds of vegetables from going to waste, and this accomplishment continues to inspire us daily. Our business is primarily driven by a mission to create delicious food while also preventing tons of vegetables from meeting a tragic end. Seeing tangible results like these not only puts everything into perspective but also adds an exciting dimension to our journey.
Describe your ideal Sunday morning, including your breakfast.
My ideal Sunday morning is mostly starting with a peek-a-boo from my dog that wants me to get up from the bed real bad, so I do that . . . or at least roll over with him and snooze a bit more! Eventually, I stumble out of bed and walk into the kitchen, put some music on and makes myself an espresso! But then, it gets better! Picture this: fluffy scrambled eggs, crispy diced potatoes, gooey cheese, and zesty salsa all cozied up in a warm tortilla wrap. It's like a breakfast fiesta in my mouth! So, I dive into this breakfast masterpiece while wearing my pajamas and pretending I'm a gourmet chef on a cooking show.
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