About

Running time 3 minutes 14 seconds. Henry and Lisa Lovejoy, who founded Freshé, both speak in the film, and parts are narrated over other footage. Speakers are not labelled line by line; the bracketed descriptions say who is on screen.

[Open water. The camera skims low over deep blue sea under a clear sky.]

You know, inspiration often strikes when you're looking for something else.

[An aerial view of a Portuguese coastal town — terracotta rooftops packed on a hillside, the sea and the wider city beyond.]

We were on the Iberian Peninsula in Portugal looking for sardines.

[A quayside fish market. Hands, one in a pink rubber glove, sort fresh sardines and mixed fish across a bed of ice.]

The owner of the cannery, he was combining the fish with beans.

[A scrapbook page: a framed holiday photograph of Henry and Lisa Lovejoy standing together at a working harbour, layered over handwritten script and other travel snapshots. The page turns to a second photo of the two of them above a village of whitewashed houses and terracotta roofs.]

Henry and I saw that and we were like, oh that is so brilliant. Seeing that technology and that know-how gave us the concept of putting together small meals, gourmet quality in a tin with certified sustainable seafood.

I'm Henry Lovejoy and I co-founded Freshé with my wife Lisa.

[Lisa Lovejoy, seated for an interview in a warm wood-panelled room, daylight from a window behind her.]

[A Freshé tin on pale wooden boards. The label reads: Salad Topper, Freshé, Gourmet Tuna Meal, Thai Sriracha. A flash on the lid reads 16g protein. Below: wild tuna, sweet and sour beans, crunchy peanuts, leafy greens, hot Asian spice. Net weight 4.25 ounces, 120 grams.]

Freshé is a globally inspired, nutrient-dense, pocket-size meal in an easy open tin. And that tin is packed full of legumes, vegetables and certified sustainable protein.

[A vintage wooden radio cabinet. Inside the screen, a black-and-white image of old tin cans and preserving jars stacked on a shelf.]

You know, the truth is we all grew up with lousy canned food in the United States. For some reason the bad food always went in the can and it got a bad rap.

[Lisa, back in the interview room.]

But then when we traveled through Portugal where there were just numerous canneries, you really started to understand the quality and the workmanship and what a benefit a can is. The beauty of it is you don't have to use chemical preservatives. It's 100 percent all natural. The can or tin itself is the preservative.

[A wooded ridge seen through out-of-focus white blossom. A hiker climbs into view across the rock.]

They have a very long shelf life, at least four years. And it's shelf stable so you don't need energy in your refrigerator to keep it cold. You don't need to turn your oven on to heat it up. So it's a very sustainable way to eat.

[Two women rest on a granite summit, packs set down beside them, forest stretching to the horizon. One peels open a Freshé tin; both eat from the tins with forks, talking between mouthfuls.]

So Freshé Meals is here to disrupt the traditional canned food industry in the United States. We're here to prove that you can have supremely high quality food that comes out of a tin. It's all about good quality going in.

[Hikers scramble up a pale granite face, one carrying a blue daypack.]

[A supermarket aisle: shelf after shelf of canned fish in competing brands. A shopper in a cream cardigan picks up a tin and reads the label.]

In the U.S., consumers are used to going to the canned meat and fish aisle and buying a tin of tuna or buying a tin of salmon.

[Henry Lovejoy, seated for an interview in a room with wood cabinetry, a window and flowers beside him.]

Freshé brings real innovation to the category because you're getting a whole meal in the tin.

[Inside the cannery. Gloved hands in blue nitrile place chopped vegetables into open Freshé trays as they pass along a stainless conveyor; each tray already holds a portion of fish. Further down the line a machine seals a tray. Trays of pale pink salmon move through in rows.]

Our Freshé meals are from ingredients sourced right there in the Iberian Peninsula from small farms. Beautiful fresh vegetables, olive oils, beans.

[Open sea at dusk. A small fishing boat crosses the frame in the distance, trailing a wake, with land low on the horizon.]

All of our seafood is 100 percent certified sustainable. Our brand promise is that it's BPA free, gluten free, GMO free, it's guilt free. It's just a really great snack on the go.

[Evening light outdoors. A young girl with dark hair looks off to one side. A woman in a grey fleece lifts a forkful to the girl's mouth and she takes the bite.]

It's very important to us that the highest quality ingredients go into Freshé meals and that the protein is always certified sustainable.

[Overhead: a white bowl of spinach salad with tomatoes, chickpeas and avocado, topped with the tuna mixture, a wooden fork and a green napkin alongside, an opened tin at the edge of the frame. Then a plate of fresh spring rolls with a dipping sauce, a Freshé carton and cut vegetables behind.]

More and more people are eating on the go, whether you're on a mountaintop, riding home on a train, on a chairlift, skiing, wherever you are Freshé Meals will power you up.

[A young woman with curly dark hair sits in low light, looking away from the camera.]

[Henry, back in the interview room.]

Super portable, highly nutritious and responsible. That's our commitment to you.

[The closed red Thai Sriracha tin stands alone against white.]

Small meals, big protein.

[The Freshé wordmark on white, with the line: Small meals, big protein.]