The Saint Mary’s Enactus Team
An incredible legacy of impact continues as Saint Mary’s University secured a second-place national finish at the Enactus Canada National Exposition. This achievement is more than a trophy; it is a testament to the consistent innovation and culture of social entrepreneurship that thrives in the heart of Halifax.
Setting the standard for student-led impact, the Enactus Saint Mary’s team tackled global issues with local heart. Thirty-eight students representing every faculty across the university attended the three-day event in Montreal last week, demonstrating that cross-faculty collaboration is essential to addressing complex social challenges. In addition to the national competition, the team competed in two other competitions and a social accelerator. Placing first in the Innovation and Impact challenge powered by Enactus Alumni with their business Alaagi and second in the TD Entrepreneurship challenge with their businesses Square Roots and Gluten-Free Living.
"Securing a top two finish on the national stage is a powerful validation of the work our team has put in this year,” said Mia Makhlouf, national team captain and incoming co-president of Enactus SMU. She adds “bringing together students from every faculty, from engineering to arts, allowed us to approach problems like food insecurity and sustainable packaging from every possible angle."
Square Roots: Rescuing Food, Feeding Communities
One of the longest-running businesses in the Enactus Canada network, Square Roots (founded in 2016) bridges the gap between agricultural waste and food insecurity, Square Roots sources "seconds", fresh produce with minor aesthetic imperfections that would otherwise be discarded, directly from local farmers. This food is then sold at a significantly reduced price, ensuring fresh nutrition is accessible to everyone.
From its humble beginnings in two Halifax neighbourhoods, Square Roots has expanded to 23 locations across Nova Scotia, diverting over 1.25 million pounds of produce from landfills to date.
Alaagi: Redefining the Future of Packaging
While Square Roots manages the present, Alaagi (launched in July 2024) is engineering the future. This student-led startup is taking on the global plastic crisis by looking to the ocean for answers.
Alaagi has developed a durable, fully compostable bioplastic derived from seaweed. This material is designed to replace traditional thin-film plastics that can be heated, frozen and shrink-wrapped, breaking down naturally after use, without leaving a trace.
The team is currently creating the world’s first industry-standard 10K Oxygen Transmission Rate (OTR) bioplastic film. Positioning Alaagi to become the first commercially available 10k OTR bioplastic film This specific technical standard is essential for meat and seafood packaging. By meeting this industry requirement, Alaagi is tapping into a massive commercial market, providing a sustainable alternative for one of the hardest-to-replace plastic uses in the food industry.
Gluten-Free Living: Creating a Community for Sensitive Diets
Gluten-Free Living is a mission-driven initiative dedicated to empowering the celiac and gluten-sensitive community. The business creates safe, inclusive spaces for members to share lived experiences and find trusted dining options.
The team is currently developing the Gluten-Free Living App, a digital platform that integrates verified health information with an AI-powered assistant. This tool simplifies Canada’s complex tax credit system by scanning grocery receipts and automatically calculating the price difference between gluten-free and non-gluten-free products, helping users maximize their CRA rebates.
"Helping to lead this team alongside my co-president Sarah Wheeler, has been the highlight of my university career,” said Courtney Dingle, co-president of Enactus SMU, “watching these students pour their hearts into all our projects reminds me that social innovation is the most effective tool we have for building a more equitable world. This national recognition belongs to every one of our members who proved that student-led ventures can solve some of society's most pressing challenges."
Saint Mary’s University, through the Arthur L. Irving Entrepreneurship Centre, embeds an entrepreneurial spirit into every faculty. By prioritizing problem-solving and resilience, student-led ventures like Alaagi, Square Roots and Gluten-Free Living are equipped to achieve a lasting global impact.
"It has been a privilege to watch these students gain practical experience in social entrepreneurship; refining their ideas and bridging the gap between classroom theory and real-world impact," says Michael Sanderson Director of the Arthur L. Irving Entrepreneurship Centre. "This team has proven they are the next generation of global leaders ready to showcase the future of sustainable business."