Slow Sunday Foods – Market Expansion Internship

We at Slow Bottled Sunday upcycle fresh, Okanagan fruit into whole-food based condiments. Each of our gluten-free, low sugar, low sodium, plant-based products are loaded with real food. They include: Cherry Barbecue Sauce, Plum Ketchup, Peach Habanero Hot Sauce, Cherry Chipotle BBQ Sauce, Apricot Mustard, and Pear Jerk Sauce. We have a very strong presence at markets and shows throughout southern BC, often attending 10 or 11 markets per week. Our products are also available in about 50 stores in BC. To date we’ve diverted nearly 100,000 pounds of fresh produce from landfills and other waste streams. Our brand story garners tremendous interest from a wide customer base. We’re expanding our product line and our market reach. This project will be about creating a strong, cohesive brand that scales to BC retail shoppers, Alberta consumers (where we plan to participate in the Calgary Stampede in 2024), and beyond. By internship’s end, we’ll have a fully developed strategy, along with comprehensive brand assets, that prepare us for a Canada-wide expansion. The Market Expansion Intern would be responsible for directing sales at markets and tradeshows, developing brand and marketing strategy based on getting to know our customers, creating brand assets, managing our marketing initiatives.

Faculty Supervisor:

Stephanie Howes

Student:

Partner:

Slow Sunday Foods

Discipline:

Business

Sector:

Manufacturing; Retail trade

University:

Kwantlen Polytechnic University

Program: