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Upgraded Kitchen Equipment to Reduce Carbon Footprint

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 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%. Find out more.

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