Organic Soup Kitchen Upgrades Equipment to Reduce Carbon Footprint by 80%

Thanks to a generous grant from the Williams-Corbett Foundation, Organic Soup Kitchen has upgraded equipment to increase the operation’s food rescue and further reduce its carbon footprint. The installation of a 600 pound skillet will allow Organic Soup Kitchen to steam blanch and flash freeze hundreds of pounds of local organic produce each week that would otherwise end up in the landfill. This equipment upgrade to minimize food waste along with the recent shift to 100% earth friendly recyclable packaging will reduce the nonprofit’s carbon footprint by 80%. 

“We are passionate about caring for people and our planet. As we nurture and restore the health and wellbeing of our residents, our team is equally committed to environmental stewardship,” says Andrea Slaby, Chief Operating Officer at Organic Soup Kitchen. “Doing whatever we can to preserve the soil, water and energy that grows our food and sustains our community is a responsibility we fully embrace and will continue to be at the root of our operation.”

An industry leader in procuring and crafting clean organic food in an environmentally conscious facility, Organic Soup Kitchen provides lifesaving nutrition and food security to cancer patients, chronically ill and low income individuals throughout Santa Barbara county. The organization has served more than 1 million bowls of soup since 2009. 

Organic Soup Kitchen’s mission is in direct alignment with the Sustainable Development Goals (SDG’s) set forth by the United Nation’s Environmental, Social and Governance (ESG) policy including Zero Hunger, Good Health and Wellbeing, Climate Action and Partnership for the Goals. Organizations like Organic Soup Kitchen can take impactful steps and offer creative solutions to mitigate the impact of climate change and ensure the sustainability of our people and planet. Organic Soup Kitchen is also a member of 1% for the Planet.

For more information, visit www.organicsoupkitchen.org.