A clever concoction

When it comes to choosing carriers to move both inbound and outbound product, Happy Planet’s focus is on consistency. The company uses between 10 and 15 trucking companies, and experiences very little turnover. Many drivers are familiar faces; over time, they’ve gained a good knowledge of what the company ships and how it must be handled.

In Korva’s view, this familiarity causes carriers to take extra caution when moving shipments—something that is especially important when it comes to the temperature controls under which Happy Planet must operate. The company’s finished goods cannot be frozen. While she feels most trucking companies’ adherence to cold chain restrictions is dramatically better than it once was, she likes knowing that the drivers care about the business.

Proper refrigeration is a big concern in the warehouse, too. The temperature is checked and recorded multiple times each day, and a few times a week the company’s quality assurance team visits to double-check that things are in order. A backup generator is on hand to sub in if the power fails.

“We take temperature abuse very seriously, because we know that abuse of temperature is going to shorten shelf-life,” Korva says. “And shelf-life is critical for a company like us.”

Outside the comfort zone

Happy Planet’s supply chain is positioned to evolve further. New product lines will add to the complexity and volume of product that has to be managed. The company is considering using rail for some eastbound freight. It is also thinking of expanding more into Atlantic Canada and the US.

Whatever direction the company takes, Korva plans to keep collaboration a cornerstone of the supply chain, both externally with other companies and internally with other departments. “Logistics is not a one-department thing,” she says. “We have to see the bigger picture.

“People now are really looking for ways to save costs and to be more competitive. It’s fantastic, because in a way, it’s forcing people to work together and get outside their comfort zones a bit. I don’t think that’s a bad thing.”

The juice on Happy Planet warehouse:
Inside the company’s Richmond, BC warehouse

Size: 40,000sqf, shared with two other companies

Dock doors: Eight

Warehouse staff: Nine, working one shift, five days per week

Inventory: A mix of raw materials (juices and purees) and packaged finished products