Meet the Makers Mini Interview: Green Bowl Foods

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Mini Interview: Green Bowl Foods

Meet Max, the founder of Green Bowl Foods! 💚 His mission began with a simple question: “How can we be throwing away nutritious food while so many people aren’t eating well?” That question sparked Green Bowl — ready-to-eat, plant-based meals made with rescued ingredients like leftover quinoa, grains, and vegetables. They’re sustainable, satisfying, and perfect for life on the go.

We sat down with Max to chat about how Green Bowl got started, his favourite products, and the small daily habits that keep him feeling inspired. 🌍🥣✨

1. Share your story with us in 150 words or less.

Green Bowl Foods started with a question that kept bothering me: How can we be throwing away nutritious food while so many people aren’t eating well? As a food scientist, I saw perfectly good ingredients—quinoa, vegetables, grains—being wasted every day.

That contradiction became the spark for Green Bowl. We transform surplus ingredients into ready-to-eat meals that are clean-label, simple, and designed to support gut health, energy, and overall well-being—without compromising the planet. Green Bowl isn’t about being perfect; it’s about being intentional. When you open a Green Bowl, you’re not just eating a meal—you’re taking part in a more sustainable way of feeding ourselves.

2. 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’?

It hit me the first time I stood in a store and watched someone pick up a Green Bowl meal—without knowing me or the story behind it—and put it in their basket. Later, hearing customers say they felt better, more energized, or simply relieved to find something convenient and healthy made everything real. That’s when I knew Green Bowl had moved beyond an idea and into people’s everyday lives

3. Out of all your products, which is your personal favourite and why?

Quinopea holds a special place for me. It was one of the first products where everything clicked—nutrition, sustainability, taste, and convenience. High in fibre and protein, gluten-free, made with upcycled ingredients, and incredibly versatile, it works cold, at room temperature, or warm. Every time I eat it, I’m reminded of why we started Green Bowl in the first place.

4. What motivates you on a day-to-day basis?

Knowing our food can quietly make someone’s day better motivates me most—helping someone improve their fibre intake, feel less bloated, or make a more sustainable choice without extra effort. I’m also driven by curiosity: improving recipes, reducing waste, and constantly asking how we can do better for people and the planet.

5. What’s your favourite thing about the town or city you live in?

Living in Aurora gives me space to think and breathe. There’s a calm rhythm to the town—tree-lined streets, trails, and a strong sense of community—that keeps me grounded. Many of my best ideas come from quiet walks or time outdoors. Aurora reminds me daily why thoughtful, sustainable food matters.

6. Personal top three tips for feeling amazing

  1. Eat food that truly nourishes you—fibre makes a bigger difference than most people realise.

  2. Move every day, even if it’s just a walk outside.

  3. Slow down and be intentional—whether with meals, work, or rest. Feeling good isn’t about extremes; it’s about consistency and balance.

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