Apps donating excess meals to the needy and farms functioning exclusively for food banks are making it a lot easier to tackle waste issues and world hunger. Sustainable soup kitchen La Soupe, run by Cincinnati chef Suzy DeYoung, also wants in on the action.
Last year, the group saved an estimated 125,000 pounds of produce from the landfill, serving 800 quarts a week through 47 participating agencies around [the] city during the school year.
To collect leftovers, volunteers use donation delivery apps and contract with produce suppliers. Of course, soup kitchens can serve whatever meal is most practical to make. But DeYoung believes that soup is still the way to go.
“You can stretch it, meaning if all you have are potatoes and onions you can make a lot by adding water versus just giving somebody a potato,”
Potatoes aside, soup is most viable for households with limited appliances. Public donations and community grants are La Soupe’s primary source of funding. Regular shoppers can also buy meals on a pay-what-you-can basis. La Soupe is just one of many looking to change the world, one bowl at a time.