Feed the Furloughed
Here is the good news:
La Soupe and Cincinnati State gave 9,200 servings to our Federal government employees that were not getting paid. We did this in three different ways: People could come to Cincinnati State to pick up to-go meals, they could dine in at The Summit restaurant, or we delivered meals to TSA and IRS locations.
Every employee expressed their gratitude when receiving food. Every volunteer and chef worked tirelessly for 3 days. Chef Jason was an awesome conductor in organizing teams to get the meals put together, packaged, and delivered. Thank you to all who helped!
The shutdown is over!
Many members of team La Soupe walked through 915 East McMillan last week. We met with the Drawing Department today to finalize the floor plan. We have put so many hours of thought into the build-out of this most awesome space and we plan to keep you, our valued supporters, up to date here! Here are a few photos from the outside front, the back of the building, and the inside. We all love the space!!!
Cincinnatians live in poverty.
of food in the US is thrown away.
La Soupe bridges the gap between food waste and hunger using a chef based model by rescuing perishable food, transforming it into delicious and nutritious meals, and sharing with the food insecure and our supporters.
Below is our impact since inception.
725,563 pounds of food rescued.
We partner with Crosset, Kroger, Jungle Jim’s, SugarCreek, and multiple local farmers to rescue over-ordered or "ugly" produce.
414,195 servings donated to agencies.
We distribute meals to food insecure families through our 50 "share" partner agencies. These include schools, community groups, pantries and more.
6,614 gallons produced by local chefs.
Our Bucket Brigade chefs bolster La Soupe's weekly production by making soupe in their own kitchens. 100% of all Bucket Brigade soupes are donated.
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WHAT'S SIMMERING TODAY
Monday: Closed for retail