Canada's Greenest Employers (2025) - Flipbook - Page 14
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CANADA'S GREENEST EMPLOYERS (2025)
NATURE’S PATH
SPONSOR CONTENT
The on-site garden at Richmond, B.C.-based Nature’s Path Foods lets employees form bonds with each other while developing their green thumb.
Bonding over the radishes
Community gardens provide space for learning, relaxation and stronger connections
T
he winners of Canada’s Greenest
Employers (2025) know how to
bring people together while
doing good for the planet,
whether that’s an Earth Day cleanup or
planting trees. Some ideas are so
successful they continue annually, like the
large organic garden that head office
employees manage at Nature’s Path Foods
Inc. in Richmond, B.C.
Terry Duncan, vice president of people
and culture, says the staff garden is a place
where team members can step away from
their desks and connect in a meaningful
way.
“It’s not just about gardening – it’s about
collaborating, sharing knowledge and
building relationships,” says Duncan.
“Our co-founder, Arran Stephens, often
joins us, offering his expertise on organic
gardening. The garden also serves as a
meeting space, where team members can
work outdoors, enjoy the fresh air and
have conversations that spark new ideas.
It’s a space that fosters connection,
creativity and a sense of community.”
Staff grow everything from sunflowers
and radishes to kale, tomatoes and
pumpkins as well as having fruit trees.
“It’s amazing to see how much we can
grow, even in unexpected spaces around
our property,” says Duncan. “The fresh
organic produce we harvest is shared with
our team members, who can take it home
or enjoy it in the office. Additionally, we
donate some of the harvest to local food
banks and nonprofits, which helps us give
back to the community. It’s a beautiful way
to share what we grow and make a positive
impact.”
Likewise, the Mohawk College
Community Garden in Hamilton, Ont.,
established in 2013, has become a vibrant
space for community engagement.
Offering 51 free plots to students, staff,
faculty and local residents, the garden
attracts over 300 participants annually.
Open 24/7, it encourages hands-on
learning and collaboration, with
participants sharing gardening knowledge
and techniques.
“The garden’s supportive, collaborative
atmosphere makes it a popular and
accessible space for all, regardless of age or
gardening experience,” says Allison
Maxted, manager of sustainability.
“Environmentally, the community garden
promotes sustainable food production,
reduces carbon emissions from the
transport of food and supports local
pollinators with organic practices.
“By combining sustainability with social
engagement, the garden fosters a healthier,
more connected community, where it’s not
just about growing plants, but also about
cultivating relationships, knowledge and
well-being.”
– Diane Jermyn
