At first, there was juice. And then, there was Pulp.
It all started when our co-founder, 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.
"What do you do with your pulp?"
Her friend admitted to having no clue about what to do with the pulp, meaning this resource was destined for the trash.
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!).
This sparked a greater curiosity.
What was everyone else doing with their pulp?
mmediately, 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!
For every pound of juice produced, as much as three to four pounds of the nutritious, fiber-rich pulp might be trashed.
Inspired, Kaitlin began to devise a pulp collection system with a juicery on campus, and the rest is history.
After countless hours in the kitchen, our superfood clusters were born.
Our superflood clusters are our flagship product (and you can check 'em out here) but we're not stopping there! We're on a mission to find new and delicious ways to repurpose juice pulp, and we have lots of tasty, nutritious goodness in store for the future.
We are more than just a food company — we are a social enterprise. Impact is core to our model. With every bag we sell, we're reducing greenhouse gases and providing people with better, nutritious ways to eat their fruits and vegetables.
And an unstoppable, long-term vision.
Living in South Los Angeles, Pulp Pantry co-founders Kaitlin and Ashley were confronted with the reality of living in a food desert plagued by a lack of access to healthy food.
Working at an urban school garden in a food desert, Kaitlin was exposed to the poor quality of food "fueling" kids' bodies each day (what with french fries counting as a daily vegetable!). She saw kids come into the garden, having never seen a fresh carrot before, teaching them to grow a carrot from seed to stem (later exclaiming: "carrots are my favorite vegetable!").
Our vision is to cultivate a better, more nutritious food reality in communities regardless of income — one day, we hope to be in not just health food markets, but in corner stores in every part of the country.
We're on a mission to usher in a new wave of good nutrition and sustainability.
If you agree that no good food should go to waste, and that everyone should have access to healthy, nutritious food, join us!
We're always looking for ways to partner with aligned individuals and organizations to amplify our message of fighting food waste, spreading good nutrition, and saving the planet.
We want to hear from you!
Shoot an email over to email@example.com, and we'll get back to you.