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.

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about us

 

Ashley Lukashevsky, graphic genius, enjoys bringing up politics at the dinner table and unintentionally mentions gentrification on a daily basis. You can find her at a local coffee shop working on a new graphic design project or most likely, wherever Kaitlin is. 

Kaitlin and Ashley are best friends turned Pulp Princesses.

that's us
 

Kaitlin Mogentale, chief pulper, is an environmental visionary renowned for subtly manipulating her friends to conserve water. In her free time, you can catch her wrists-deep in her urban garden or pulping in the kitchen.  


Food Waste 101.

discover the root causes of food waste and the effects on our farmers, resources and environment.

It's not all grim and dim, here you can find a ton of tips for what you can do in in order to reduce your own waste!

Follow us on twitter @pulppantry for more of our updates on the issue. 

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Wasted: How America Is Losing Up to 40 Percent of Its Food from Farm to Fork to LandfilL

By Dana Gunders, Natural Resources Defense Council

Great information about consumer wastage as well as tips for what you can do to reduce waste in your own home. 

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RE-Fed

Check here for more information on what stakeholders across the United States should do to reduce food waste 50% by 2030. 

 

 

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Food and agriculture Organization of the united nations

Check here for information on the global scale of food waste, as well as helpful publications and updated news.