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Consumer products made from byproducts as raw materials. Meet Pulp Pantry - reincarnating juice pulp and beyond!

Consumer brand meets waste management consultancy: helping to connect food companies with creative solutions for reducing waste.

Photo of Kaitlin Mogentale

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Currently, Pulp Pantry operates as a food brand using up-cycled, organic juice pulp to create crave-able plant-based snacks. We’re starting with juice pulp because it’s a highly nutritious resource – containing 2/3 less sugar yet nearly all of the fiber of whole fresh fruits and vegetables. However, our aim is to create a broader food waste consultancy that isn't hidden at the "back end" - but rather engages and transforms consumers’ mindsets about waste and consumption as a forward-facing brand developing physical consumer products. Currently, we manufacture a line of raw, grain-free vegetable-based granolas (sounds crazy, we know), as well as raw veggie crisps and vegetable-based flours. 


Pulp Pantry is looking to actively partner with companies that share our vision to: a) reduce waste-related costs; b) improve revenues and operating margins through new revenue streams and product lines; c) embrace sustainability; which will d) enhance corporate goodwill and "community citizenship".  In partnership with companies, Pulp Pantry will develop marketing and business certification campaigns that will bring the hidden part of a product’s life cycle (waste) to the forefront of consumer awareness. 


U.S. cities like Los Angeles have begun to implement organic waste reduction programs, without having infrastructure in place to meet the increase in demand for organic waste management services. We believe that our model will help food waste producers take matters into their own hands, whereby creating functional and profitable products that use organic waste as a raw material. We see this model working for businesses producing coffee, beer, nut milk and of course juice. 


Beyond addressing food waste, we are also concerned with connecting affordable, healthy products that serve disenfranchised communities in our food system. Instead of companies donating 1% for the planet, what if they could sell up-cycled healthy products that are not only profitable but also beneficial for local communities? There is a huge PR opportunity here, too. The goal is to find the best business model for providing a solution to food waste that connects to the discrepant (but rampant) issue of food insecurity and hunger.

What early, lightweight experiment might you try out in your own community to find out if the idea will meet your expectations?

By educating consumers, building brand recognition, and proving we have a market, the goal is to convince commercial juiceries of the value in furthering a partnership to reduce waste. This might materialize in white-labeled product lines, co-branded products, or fall under our own brand repertoire. We’ve been experimenting by co-developing products & gathering feedback via farmer’s markets, events, PR blasts and traditional retail channels. We’re gathering data (sales) to back up our ideas.

What skills, input or guidance from the OpenIDEO community would be most helpful in building out or refining your idea?

How can we get consumers actively involved so that businesses are pressured to seek solutions for their food waste?
We also welcome any feedback or insights on different business models that would allow for scaled impact. Does our model look like de-centralized manufacturing branches that serve local needs? Franchises? Licensable products and processes that food manufacturers can adopt on their own? How can we partner with other food-waste focused consumer products to develop a consultancy?

Tell us about your work experience:

The idea began while we were students at USC. I (Kaitlin) was an environmental studies student with a social entrepreneurship minor. The idea transformed through pitch competitions and a social innovation design thinking course, which guided the framework for thinking about how to create a business to address food waste and food justice in South LA.

This idea emerged from

  • A student collaboration

How far along is your idea?

  • It’s on the ground creating impact – it’s existed for over 1 year

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Photo of Japhet Aloyce Kalegeya
Team

Hi. Kaitlin Magentale, thank you for creating this idea, the food waste is a economic loss, and it is also a loss of precious nutrition calories. Are you still working with this idea?

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