Innovation

The Little Mushroom Cluster has invented a business model that supports the UN's 17 Sustainable Development Goals in several ways. It is a business model where they always put their values, employees, customers, and the environment first.

The first SDG that Little Mushroom's business model supports is decent work and economic growth. Little Mushroom has signed up yearly to the Ontario Living Wage Network since 2017. By signing up, every time there is a change in the living wage for our province, Little Mushroom ensures that their employees' salaries either meet or exceed the current living wage so that their employees will have income for living.

Next, they support the SDG goal of gender equality. They operate in a male-dominated industry as a team of all female leaders. They also mentor women-run food businesses that work out of their rental kitchen.

They support the SDG goal of responsible consumption and production by buying most of its ingredients from locally based farmers, which reduces transportation costs and the amount of C02 released into the environment.

Another SDG goal that the Little Mushroom Cluster supports is affordable and clean energy. This goal is achieved by using intelligent kitchens with LED lights. These lights have timers that switch the lights off when no motion has been detected for a certain amount of time. They also have Energy Star equipment in their kitchens, which helps them not use excessive water and eliminates the use of energy when it does not need to be used.

Inspiration

In the interview, Stephanie Soulis said, "I was the kid back in Grade 5 many years ago who started the environmental club at my school. Because I was always like, save the Dolphins and save the birds, and that stuff."

At a young age, the CEO of the Little Mushroom Cluster, Stephanie Soulis, was interested in saving the environment and looking after the planet. Her initial inspiration to start the venture came from managing a small restaurant in the center of the square in Kitchener. The restaurant was eventually set to close, but Steph's passion for the food industry was still present. She wanted to remain in the food industry but did not know the specific position she desired. She said, "I kept going back to restaurants because I just loved making people happy with the food. And that's what I decided to do when I decided to start my own business".

She wanted to incorporate her social and environmental values into her business and to create a business model dedicated to sustainability that was unlike other competitors within the industry. She began the venture by investing 1000 dollars of personal cash into it. Following this, she obtained her business license and found a kitchen and platters to initiate the experience. Throughout the first few years of operation, Stephanie was reinvesting in the business, but eventually, the company grew, and currently, they own a 7,200-square-foot facility in Cambridge and six vehicles. The Little Mushroom has been consistently increasing over the past 12 years and has become a leader in sustainability in Southwestern Ontario.

Overall impact

The Little Mushroom Cluster has been focused on creating a positive impact in Ontario for the past 12 years. Internally, they have improved the lives of their employees by putting in the effort to maintain a welcoming, well-paying, and inclusive environment for their workers. Also, they have improved people's lives in their near surroundings and are making an impact worldwide.

Starting from within the company, they have been involved in the Ontario Living Wage Network (OLWN) since 2017. They are also part of Unilever's Fair Kitchens Movement, which aims to create a fairer, more inclusive, and happier environment for food service and hospitality workers. Also, they use affordable and clean energy by using LED lights and Energy Star equipment in their kitchens. They provide healthy, locally based foods that promote their customers' health and lower CO2 emissions.

Outside of their day-to-day operations, The Little Mushroom Cluster tries to promote sustainable practices in their community. Programs like Second Harvest by FoodRescue.ca help reduce food waste and feed people in their communities struggling with food insecurity. They also volunteer as a team at food banks and local school nutrition programs to introduce healthy and sustainable practices into their community.

Business benefit

The sustainable practices within The Little Mushroom Cluster have led to positive economic growth for the company. With no signs of slowing down, the company is experiencing its best year, from using locally sourced ingredients to receiving awards for sustainability. The Little Mushroom Cluster innovations have helped drive their success.

Next, buying most of its products from locally based farmers is helping the environment and saving money simultaneously. Buying from local farmers eliminates transportation's impact on the environment and limits the cost of transportation from a financial standpoint.

Also, their efforts to be an ethical and sustainable company have resulted in them being honored with several awards. In 2017, they were awarded a Business Excellence Award for their Sustainability efforts by the Cambridge Chamber of Commerce, and they were featured in a case study by Energy Plus. In 2021, they were nominated for a Tourism Ontario Sustainability Award. In addition, customers and investors recognize the difference they are making as a company and want to put their money into a company like this!

Social and environmental benefit

The primary beneficiaries are the companies and consumers who purchase services from the Little Mushroom Cluster. They benefit from this because they can feel comfortable knowing they are receiving great-tasting, healthy food and drinks from a company that is responsibly managed and refuses to exploit its employees and industry to benefit themselves financially.

Their innovations benefit society by contributing to the UN SDG goal of responsible consumption and production. The Little Mushroom Cluster helps with this goal by buying most of its products from locally based farmers, reducing transportation costs and the amount of C02 released into the environment.

Also, their innovations benefit society by challenging the norms and structure of the food industry by setting a precedent that food companies should support sustainability goals through responsible management. They also show that companies can be successful and profitable while still being sustainable. Other food companies can learn and benefit from the sustainable practices used by Little Mushroom Cluster. Businesses and investors who know about businesses like this may apply pressure to drive change throughout the food industry.

Interview

Stephanie Soulis, CEO