Every one of our refrigerated products is made and delivered every night, to our stores, and to our network of partners around the city.
All of our recipes are designed by holistic nutritionists around whole, healthy, organic ingredients that contribute to a nutritious and balanced lifestyle. Over 40 of our products are certified organic.
All of our packaging is either reusable or compostable. We strive to divert 100% of the waste created by our operations from landfill. We support local organizations making a positive impact on our community.
Gabby is a Certified Nutritional Practitioner (CNP) and is the Retail Manager for Village Juicery. Gabby first became interested in nutrition while completing her Kinesiology degree. Failing to find answers for herself and others in conventional medicine and health, she turned to holistic nutrition. Her focus is on increasing access to nutritional knowledge and holistic health practices to empower others so they can get to the root of their health and heal and thrive from the inside out.
Gabby is currently working towards her Masters of Public Health, specializing Social Policy, where she hopes to find a way to help those traditionally missed by our health and wellness systems. She would like to bring her passion for health and wellness to the broader policy sphere by addressing food security, social justice and sustainability.
Marcelina Maciejewski is a Certified Holistic Nutritionist and Team Lead for Village Juicery. She holds an honours degree from The Institute of Holistic Nutrition as well as a Biology and Environmental sciences degree from McMaster University.
Her aim as a nutritionist is to aid and empower others to achieve a state of vibrant health and balance via the best possible nutrition and healing modalities for our bodies and minds; and to nurture our connection with spirit and nature even within an urban environment. Marcelina is a proponent of a whole, live, plantbased diet and passionate about superfoods and wild, foraged food and water.
Marina Dimitrova is a Registered Holistic Nutritionist and a Team Member at Village Juicery. She began her career in food security as part of her Social Work Degree, running a Good Food Market that provided access to healthy foods such as fruits and vegetables to underserved and underprivileged communities.
Her interest in nutrition grew as a result of her own health issues. Looking at her own nutrition to help solve her digestive issues soon lead her to study at The Canadian School of Natural Nutrition. Marina’s focus is in teaching nutritional knowledge to children at an early age so they can grow to live long and healthy lives.
Avoid Toxic Pesticides
Many growers use synthetic pesticides to protect their crops from moulds, insects and diseases. These don’t belong in our juice or for that matter in our bodies.
Higher Nutritional Value
Studies suggest in the absence of pesticides and fertilizers, plants boost their production of the phytochemicals (vitamins and antioxidants). Organic to us means offering the most nutrient-rich juice possible.
Safety of GMO foods is unproven and a growing body of research connects these foods with a range of health concerns. The risk of harm is something we can’t stand behind.
Support the Environment
Organic farming reduces pollutants in groundwater and creates richer soil that aids plant growth while reducing erosion.
While these processes inactivate potential bad bacteria in juices, they also inactivate the good bacteria. Bacteria play a critical role in digestion and are needed to support proper nutrition.
Many products (such as our most alkaline green juices or smoothies) require further recipe alteration to suit these technologies - whether it be in the composition, acidity or texture of the juice. We simply refuse to compromise the quality of our products in favour of shelf life and logistical convenience.
There is no substitute for a freshly cold-pressed raw juice. We believe HPP and UV Filtration are the convenient solutions to supply chain challenges and profits - not quality, health or nutrition. Fruits and vegetables should not be shelf stable for 30+ days, and should not be subject to pressures that exceed those at the bottom of the ocean nor light treatment powerful enough to sterilize any product.
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