Celebrating an LFS Leader: 2026 UBC Alumni Builder Award Winner

About

Name	Parimal Rana
Title	CEO
Company	The Very Good Food Company
Grad year	1994
Program	Bachelor of Science in Food Science (degree program now known as Food, Nutrition and Health, major in Food Science)

March 3, 2026 – To celebrate his 2026 Alumni Builder Award, we checked in with Parimal Rana, an alum who is one of many dedicated volunteers giving back to the faculty. Rana is a double UBC alum, with his first degree from the Faculty of Science, majoring in animal biology and his second from the Faculty of Land and Food Systems, majoring in Food Science.

For more than 20 years, Parimal Rana has been a dedicated volunteer with UBC’s Faculty of Land and Food Systems, serving as one of its longest-standing student mentors. His guidance not only empowers students but also inspires them to carry forward a culture of support and engagement within LFS. Alongside his volunteer service, Parimal has built a distinguished career in the food manufacturing industry. With deep expertise in the plant-based food sector and proven leadership in operations, he shares invaluable knowledge that enriches the academic and professional journeys of students, making him an exceptional role model and mentor.

What motivates you to volunteer?

I was told at an early age that we should give back to the community what the community has given us. Over the years, I’ve met several individuals who have mentored me in one way or another. The feeling I get from helping others is amazing. My personal management style is rooted in servant leadership, and volunteering naturally aligns with that.

What is one message you would like to share with students about how they can prepare for the world of work?

My answer is almost always yes, unless it affects your safety. If you’re given the chance to do something different or try something new, say yes. What you learn may be career or life changing. I once gave an employee (and mentee) the opportunity to take on an Enterprise Resource Planning (ERP) implementation project, and she leveraged that experience into a new skill set that opened new career opportunities.

How did you envision your own career journey when you started university?

I started my academic journey in biology, hoping to get into medicine and eventually become a pediatrician. But as the proverb attributed to Robert Burns goes, “the best-laid plans of mice and men often go awry.” During an unclassified year, I found myself doing biomechanics research and realized it wasn’t going to work long-term. The next day, I met with the Dean of Agriculture and enrolled in Food Science. After graduating, I expected to work in QA or R&D in some capacity, without a clear direction of where I would end up.

How did that career journey actually take off?

After a few part-time positions, I was hired by Olivieri Foods as a permanent, full-time QA technician. Within six months, my manager resigned, and I was given the opportunity to replace him. I accepted.

From there, I spent the next 10 years at Nature’s Path Foods, where I gained valuable experience. After that, I moved to Gardein and was introduced to Chris Moulsen, who recognized my natural ability to understand operations. That opened a perspective I’d never considered, and I began looking beyond technical services roles.

I also worked at Daiya Foods, where one of the founders recognized my skills and I was eventually promoted to VP of Operations. I’m forever grateful for that opportunity and support. Most recently, I worked at The Very Good Food Company in several roles, eventually becoming the CEO in an attempt to help with its recovery.

Alongside my career path, I started a very successful retail business, The Flower Factory, with two amazing partners, one of whom I met during my Food Science studies.

Looking back, what career accomplishment are you most proud of?

Beyond the growth and success of the companies I’ve been involved with, and my contribution to that success, one of my proudest accomplishments has been employing several of my mentees. The connections I made through mentoring events gave me insight into their abilities and personalities, which eventually led to hiring them. And the success of The Flower Factory for almost 30 years has been amazing.

As one of the longest-serving mentors in the LFS Mentorship Program, now in its 25th year, what have been the highlights for you?

Over the past 25 years, my biggest highlight has been the relationships I’ve built with my mentees. I’ve watched several of them grow from young people, to building their careers, to eventually starting their own families.

And finally, what advice would you give to encourage alumni to become mentors?

The potential impact you can have on the next generation of food professionals is unlimited. All it takes is sharing your experiences and listening to their concerns and comments.