With a grant from the Williams-Corbett Foundation, Organic Soup Kitchen installed a 600-pound skillet that will allow them to steam blanch and flash freeze hundreds of pounds of local organic produce each week that would otherwise end up in the…
In the fall of 2021, they began tooling up to transition to all compostable containers.
Organic Soup Kitchen strives to prevent food waste by processing and freezing surplus food provided by Veggie Rescue and local farms such as Trinity Gardens. Every week they recover around 250 and 500 pounds of fresh produce.
The Organic Soup Kitchen was awarded $10,000 by SBCFAN’s Food System Resilience Grant program to support increased staffing to meet the growing demand for their Cancer & Chronic Illness Recovery Program during the COVID-19 pandemic.
Throughout 2021, Organic Soup Kitchen focused on increasing partnerships and collaborated with many local nonprofits to ensure access to nutrient-dense foods for the community.
When COVID came, Organic Soup Kitchen's operation grew tremendously. They decided to move to a new kitchen in downtown Santa Barbara to meet increasing demand and their need for more freezer space.
To combat cancer and other chronic illnesses, special dietary needs must be in place. Yet, for many in our community, food security is difficult to come by. Additionally, many diagnosed with cancer or a chronic illness suffer from mobility problems…
