Next Friend Cider, a Winnipeg-based company, is turning unused fruit into craft cider, a process its owner describes as 'exceptional.' The initiative addresses food waste while creating a distinctive local product.
From waste to beverage
Owner Jesse Oberman collects fruit that would otherwise be discarded—such as blemished apples or surplus harvests—and ferments it into cider. The operation, based in Winnipeg, Manitoba, began in 2024 and has since gained attention for its sustainability focus.
Oberman noted that the idea stemmed from observing how much fruit goes to waste in the supply chain. 'It's exceptional to see something that would be thrown out turned into something people enjoy,' he said.
Environmental and economic impact
The company diverts approximately 10,000 kilograms of fruit from landfills annually, according to Oberman. This reduces methane emissions from decomposing organic matter and supports local farmers by purchasing imperfect produce at a fair price.
'We're not just making cider; we're making a statement about waste,' Oberman added. The cider is sold at local farmers' markets and select retailers, with plans to expand distribution.
Community and industry response
Next Friend Cider has been praised by environmental groups and consumers alike. The venture aligns with broader trends in the craft beverage industry toward upcycling and local sourcing.
Oberman hopes to inspire other businesses to adopt similar practices. 'If we can do it, anyone can,' he said.
