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.

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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. 

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.  


Meet team Pulp

Ashley Miyasaki, Head of Partnerships

                    Ashley Miyasaki, Chief Operations Officer

 

Born and raised in Honolulu, Hawaii, Ashley has spent the last decade in Beijing, Sydney, Kumasi, Pamplona, Jakarta, and Los Angeles. She currently resides in beautiful Venice, California. In her free time, you can find her trying to pretzel it up in yoga, sweating it out on the Megaformer (looks like an instrument of death), or conducting food experiments. She's obsessed with business processes, strategy, and is always looking for the most efficient, effective approaches to solving problems (she's an expert at shaving minutes off of Waze's ETA). Ashley is thrilled to be helping all people live their healthiest lives as part of the rockstar Pulp Pantry team.

Justine Hernandez of Kneaded Foods

                    Justine Hernandez, Product Lead

 

Born and raised in Echo Park in a food-centric Polish-Mexican family, Justine is a pastry chef who passionately specializes in bread. After studying at the New School of Cooking, she oversaw the pastry department at Silverlake’s Sawyer, but decided to leave to focus on more sustainable vegan recipes. You can find her baked goods on Instagram at @KneadedFoods.

Francesca D'Cruz

                     Francesca D'Cruz, Research & Outreach Intern

Francesca has a passion for farms, food, and friends. When she’s not concocting a recipe all-things-kale, she’s likely brainstorming puns or biking into the sunset. 

Natalie Mogentale

Natalie Mogentale, Innovative Marketing & PR Intern

Natalie enjoys spending her days highly caffeinated in the hot SoCal sun. Originally from Chicago, she doesn't take access to fresh produce from local farms for granted. You can find her at Kaitlin's house cooking up delectable pulp-infused yummies while simultaneously texting 20 different people at any given moment.

Vaibhav Singh

Vaibhav Singh, Business Development 

Traveler, dreamer, entrepreneur, and lover of modern furniture. Producing output in the perfect balance of innovation and sustainability. Born in Thailand, raised in SoCal; Singh has a feel for all types of people as he has traveled to 35+ countries and dealt with all sorts of people. Former business owner and now a Business Development Specialist; Singh hopes to help Pulp Pantry expand to bigger and better heights.

Lena Block

Lena Block, Research and Sustainability Intern

Born and raised in Los Angeles, Lena has been passionate about living a healthy life ever since she was a kid, thanks to her mom who’s been juicing, smoothie-making, and creating all sorts of healthy snacks in their kitchen since before Lena could talk. While growing up as her mom’s personal taste-tester, her love for creating sustainable, nourishing foods was quickly sparked, which led her to discover Pulp Pantry! When she’s not exploring the delicious vegan food scene that LA has to offer, you’ll either find her in the mountains, or hanging at the beach.

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 updates.

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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.