Hawaii

Q&A with Kyle Redfield, CEO of KonaRed

Anonymous — Wed, 18 Apr 2018 15:38:37 +0000

Q&A with Kyle Redfield, CEO of KonaRed Anonymous (not verified) Wed, 04/18/2018 - 09:38

Christie Sounart

As CEO of Hawaiian coffee company KonaRed Corporation, Kyle Redfield (Econ’06) keeps one thing in mind: Sustainability. Annually, the Hawaiian Islands alone produce 40 million tons of coffee waste, and the Kona-based company is using the often-discarded coffee fruit — the fruit surrounding the coffee bean — in its products to cut down on waste. Here, the Winter Park, Colo., native talks his time at ��ƷSM��ӰƬ, super fruits and the future of coffee.

You’ve worked with two companies that focus on super fruits: POM Wonderful and KonaRed. What’s your draw to them?

Introducing something brand new to the food chain is really exciting. I love health and wellness — that’s the way I live my life, and that draws me to these types of products. A lot of what I did at POM was taking the excess pomegranate which amounted to truckloads of waste and turned that into one of the most profitable divisions within the company. When I joined KonaRed, I saw an opportunity for an entire industry that wasn’t taking care of their waste stream. Coffee fruit is the No. 1 untapped food source on the planet as coffee is the No. 2 traded commodity behind oil. That’s a lot of waste. Whenever you work in an industry that established, there’s going to be a lot of opportunities.

Why does KonaRed focus on the coffee fruit?

The discarded coffee fruit is a problem for many farmers. The bean (seed) is removed from the fruit (also called the coffee cherry), and then the leftover cherry skin is discarded, amounting to a lot of waste. When you discard the fruit, it starts rotting immediately, which then attracts critters and bad smells. It also damages the soil, which hurts the farmers because they can’t grow more fruit. We use the coffee fruit in every one of our products by making a concentrate juice out of it. We then add it to products like our cold brew coffee and supplements. It’s really our main ingredient.

Starbucks also just launched a new product with coffee fruit in it called cascara. We’re happy they and other people are using the fruit now, too, because it drastically reduces waste. Forty million tons of waste are gone just in Hawaii annually by using the fruit.

Since your coffee comes from Hawaii, do you visit the plantations often?

I go there once a quarter, and definitely during harvest season, which is July through December. Our farming infrastructure is there, and we are always working on continuous improvement to our supply chain. Plus, it is not a bad place to have to work.

Hawaii is the only place in the U.S. where coffee is grown.

What’s unique about Kona coffee in general?

Hawaii is the only place in the U.S. where coffee is grown. Since it’s the only U.S. manufactured and grown coffee, there are better regulations and better standards for it. Also, the climate for growing coffee there is incredible.

What advice can you give coffee drinkers to be more sustainable?

Use a reusable container to drink your coffee. If you’re going to go to a coffee shop, bring your own mug. If you are going to consume a ready-to-drink variety, like ours, always recycle the bottles.

What are some of your favorite memories of your time at ��ƷSM��ӰƬ?

Boulder holds a special place in my heart. I grew up going to football games as my dad had season tickets. When I came to CU after playing a year of junior college baseball, I played club baseball. While it wasn’t a D1 sport, the experience taught me so much about leadership. I also loved being at the Rec Center playing pick-up basketball, which is something I still enjoy doing today.

Was there a time at CU that solidified your decision to pursue a business career?

In my junior and senior years, I took higher-level economics classes. The concepts were easy for me to learn, and they made sense to me. Those classes convinced me there was going to be something I could apply to my future.

As CEO, what does your day-to-day look like?

I little bit of everything. I don’t consider us a small start-up anymore. We have to keep everyone safe and keep the operation going, while focusing on sales and marketing. I always want to uphold our product quality, and continue down our path of creating sustainable, healthy products. Upholding our company culture is also something I focus on daily.

What drives your work?

Certainly, wanting to make a difference. As we work every day, we’re spending time away from our families and we’re using our time and resources. I want to make my friends and family proud. I also want to represent ��ƷSM��ӰƬ well. I bleed black and gold.

What’s your favorite piece of career advice?

You have to hire the right team. One person can only do so much.

What do you look for when hiring?

Attitude first and foremost, then experience, then education.

How do you drink your coffee?

I drink KonaRed’s original coffee with a splash of milk. I don’t drink anything else at this point.

Are there any food trends happening right now that you’re into at the moment?

I’m lucky enough to be participating in the fastest-growing segment in the food and beverage industry, which is cold-brew coffee. But I’m also very intrigued by kombucha.

In the next couple of years, you’re really going to see cascara and coffee fruit become a huge development for coffee.

Condensed and edited.

Photos courtesy KonaRed

As CEO of cold-brew coffee company KonaRed, Kyle Redfield (Econ’06) keeps one thing in mind: Sustainability. Annually, the Kona, Hawaii-based company reduces 40 million tons of waste by using the often-discarded coffee fruit, the fruit surrounding the coffee bean, in its products.

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Aloha!

Anonymous — Thu, 01 Sep 2016 22:34:02 +0000

Aloha! Anonymous (not verified) Thu, 09/01/2016 - 16:34

Kathleen Majewski

The sign greeting visitors at Jordon Dizon’s Colorado home exudes tropical warmth. “Aloha,” it says.

The trademark Hawaiian salutation means both hello and goodbye, but Dizon (Econ’08), a Hawaii native, said it’s more than a greeting or farewell: It conveys an attitude about the future.

“It’s not just ‘goodbye,’ it’s ‘I’ll see you soon,’” he said. “It’s a sign of love and respect towards another.”

For Dizon — one of CU’s best defensive football players of the past 25 years — living the optimistic ‘aloha’ spirit has served him well.

Two seasons after entering the NFL as a second-round draft pick of the Detroit Lions, the former All-American linebacker blew out his knee, ending a promising pro career after 28 games.

Rather than lament his misfortune, he seized an opportunity: A week later, he enrolled in EMT classes and began pursuing life in a different uniform — a firefighter’s.

In some ways, becoming a firefighter was more of a challenge for Dizon — the 2007 runner-up for the Butkus award for the nation’s best college linebacker — than landing a NFL roster spot.

In California, where he and wife Chelsea Haverty Dizon (Jour’09) lived in the off-season, there were then about 1,800 applicants for every firefighting opening, he said.

But he kept after it and, in 2012, after returning to Hawaii and briefly managing a hotel, joined the Kauai County Fire Department in his hometown.

“My mom has been a cop for 30 years,” said Dizon, who came to CU from the westernmost high school in the United States. “I’ve always found public service very interesting. When you play football there’s always that competitive side and camaraderie that you like about sports. When you’re done, you try to find something to fill that competitive void.”

Firefighting lived up to his expectations.

“When you run into a burning building, you don’t know what to expect,” he said.“Anything and everything can happen… There’s no other rush like it. You want to do good and you want to help people… And it is an incredible feeling not only to do it, but to do it with your friends and work as a team to accomplish something greater than yourself.”

The next step, Dizon decided, was becoming a Colorado firefighter.

“When I went to college in Boulder, I felt like that’s where I grew as a man and as a person, and it kind of became home
to me,” he said. “So I had to come back to Colorado. I missed everything about it.”

As in California, the competition for Colorado firefighting jobs was fierce. He spent a year applying to departments around the state before he was offered a job in Greeley — after seven rounds of interviews there.

He liked firefighting. Then the Broncos called.

“It was probably one of the most eye-opening experiences I had in my life,” Dizon said of joining Greeley’s department in 2014, after two years in Kauai. “When I was in Hawaii as a firefighter, it wasn’t a busy department, so there weren’t a lot of calls. When I got to Greeley, it was
somewhat overwhelming, the amount of calls that we had.”

There were house fires, car fires, oil fires, medical calls — “every type of incident known to man,” he said.

Dizon loved it.

But it turned out the NFL wasn’t finished with him.

Dizon had been in Greeley less than a year when the Denver Broncos came calling in the form of Matt Russell (Comm’96), another former CU defensive star. Russell was the Broncos’ director of player personnel, and the Broncos had an opening for a scout. Was Dizon interested?

Curious but conflicted, Dizon agreed to meet with the team. When he did, he found himself face to face with John Elway.

“I kind of had to take the job,” said Dizon, now a Broncos scout focused on evaluating current NFL players and free agents.

A benefit of joining the Broncos was that Dizon could return to the NFL without going too far from his new firefighting chums in Greeley. He’d still be in Colorado — a fine place to be for the 2015-16 season.

Said Dizon, “There’s no better way to put it than, ‘I’m part of football and we just won a Super Bowl.’”

Photo by Glenn Asakawa

Former Buffs football star Jordon Dizon liked his second career as a firefighter. But John Elway can be persuasive.

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