In the beginning,
there was juice.
And then, there was pulp...
In a moment of serendipity during her final year of college, our Founder & CEO, Kaitlin Mogentale, watched a friend juice a carrot.
That moment proved to be quite transformative, as she saw firsthand the large amount of fresh pulp that was left behind. Her friend admitted to having no clue about what to do with the pulp, meaning this resource was destined for the trash can. With a background in Environmental Studies, Kaitlin's inner food waste warrior couldn't help but want 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 were 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 juicery! Inspired, Kaitlin began to devise a pulp collection system with a juicery on campus, and the rest is history.
That simple moment of inspiration has laid the foundation for the development of Pulp Pantry into a sustainable, mission-driven business. Starting with pulp, we’re making sure that none of our Earth’s valuable resources go to waste. And we're not stopping here! A key piece of the vision for Pulp Pantry is to leverage the resource of organic fresh fruit and vegetable pulp and to bring affordable and nutritious food to all, addressing the broader issue of food insecurity.
As USC students living in South LA, co-founders Kaitlin and Ashley were frequently confronted with the reality of living in a food desert plagued by a lack of access to healthy food. While we currently operate as a for-profit enterprise, we are mission-driven— with a vision to move healthy products into food deserts as we expand.