In the beginning,
there was juice.
And then, there was pulp...
In a moment of serendipity during her final year of college, Founder & CEO Kaitlin Mogentale watched a friend juice a carrot.
That moment proved to quite transformative, as she saw firsthand the large amount of fresh pulp that was produced as a byproduct. Her friend admitted to having no clue about what to do with the pulp, meaning this resource was destined to be trashed. With a background in Environmental Studies, Kaitlin's inner food waste warrior couldn't help but to rescue the carrot's better half. She happily took the pulp home to make her first-ever juice pulp carrot cookies (and they were delicious).
Immediately, she wondered what L.A.'s expansive network of larger commercial juiceries could be doing with their mass of juicing byproduct.
After calling up a few, it was clear that juiceries didn’t have the capacity or resources to do much of anything with the pulp. In one week, thousands of pounds of organic produce pulp might be sent to the landfill from just one single juicery. She began to devise a pulp collection system with a juicery on campus, and the rest is history.
That simple moment of awakening and inspiration has laid the foundation for the development of Pulp Pantry into a sustainable, mission-driven business. Starting with juice bars, we’re making sure that none of our Earth’s valuable resources go to waste. And we won’t stop here! A key piece of the vision for Pulp Pantry is to leverage the resource of organic pulp not only to feed people but also to bring affordable and nutritious food to all.
As USC students living in South LA, co-founders Kaitlin and Ashley were frequently confronted with the reality of living in a surrounding food desert plagued by a lack of access to healthy foods. While we currently operate as a for-profit food enterprise, we started with the vision to move healthy products into food deserts as we expand.