Happy Yak: from the great outdoors to the Moon
When Happy Yak designs a meal in Cowansville, it all starts with how things are on the ground: a lighter backpack, simple preparation, solid flavour, nutritional value. In spring 2026, this logic nonetheless took on an out-of-this-world dimension. The business’s freeze-dried meals accompanied Canadian astronaut Jeremy Hansen aboard the Artemis II mission, during a manned flight around the Moon.
Summary
|
Business: Happy Yak CED’s funding has made it possible: to acquire advanced processing equipment and to cover the costs associated with the purchase and installation of an integrated management system (ERP). |
An idea born out of a passion…and high standards
Happy Yak’s adventure began in 2012 when Christine Chénard, equipped with a Master’s degree in nutrition, and entrepreneur Guy DuBuc, inspired by his studies at HEC Montréal, joined forces to create a business specializing in meals for outdoor enthusiasts. From the start, the partners established rigorous criteria: uncompromisingly light, healthy, environmentally friendly and, above all, tasty meals.
Did you know?
Freeze drying is a process where water is removed from a product using flash freezing followed by vacuum evaporation. This makes it possible to create easy-to-carry packaged meals that can be consumed quickly by adding water, without sacrificing flavour, nutrition or texture.
co-owners, Happy Yak
Recipes tested on the ground
Christine Chénard and Guy DuBuc are both outdoor enthusiasts. She has travelled to Nepal, Greenland and New Zealand, among other places, while he has climbed summits in the Alps, Russia and Argentina. They are therefore very familiar with the nutritional needs and constraints outdoorspeople face.
All of Happy Yak’s recipes are developed by Ms. Chénard and her R&D team. Before being sold on the market, they are first tested internally, and then in the field by collaborators and outdoor lovers. Flavours are inspired by foods from around the world: shrimp curry, Moroccan feast, Pad Thai, not to mention revisited classics such as shepherd’s pie.
The founder’s expertise was already recognized well before the adventure in space. Among other things, she designed the menus for explorer Bernard Voyer starting in 1996 for his expeditions to Baffin Island and Antarctica and up Mount Everest!
A tantalizing journey
To gain the expertise needed to produce quality freeze-dried foods, Christine Chénard and Guy DuBuc became partners in 2012 and launched their operations at Agriculture and Agri-Food Canada’s Saint-Hyacinthe Research and Development Centre, which already had equipment on site.
In 2018, CED also supported the start-up. This funding enabled Happy Yak to develop its own facilities in Cowansville and to acquire the machinery needed for the process. The city welcomes many new businesses to its territory through its industrial incubator. Zeal Motor, another business funded by CED, is among them.
“Freeze drying machines are very costly, and CED’s support was of the utmost importance to reach the production levels we wanted. Demand exploded during the pandemic, so we were very pleased to have the production capacity to meet it”, explains Christine Chénard.
Recognition beyond terrestrial borders
a package of chili
Photo: NASA/CSA
The relationship between Happy Yak and the space community began with astronaut David Saint-Jacques. An outdoor enthusiast, he already knew of the brand when the Canadian Space Agency (CSA) approached the business regarding its mission aboard the International Space Station in 2019.
At that time, Happy Yak agreed to provide some of the meals required for the over 200 days in orbit. For the occasion, the team even adapted one of the astronaut’s favourite recipes prepared regularly by his spouse: caribou chili.
Heading to the Moon
Photo: NASA/CSA
In spring 2026, history repeats itself, this time beyond Earth’s orbit. For the second time, Happy Yak’s meals are selected for a space mission. Its shrimp curry accompanies astronaut Jeremy Hansen during his 10-day trip around the Moon aboard the Artemis II mission’s Orion capsule.
In space, every detail counts: weight, nutritional value, reliability. The Cowansville SME was able to meet the strict requirements for the manned flight, confirming that its expertise extends well beyond terrestrial borders.
And the story could continue. Canadian astronaut Joshua Kutryk, chosen for an upcoming mission aboard the International Space Station, has already been seen trying out Happy Yak’s products.
Photo: CSA
From Earth to space, one question remains: What flavour will the astronaut choose for his upcoming adventure in space?