La Soupe launches rescue kitchen network program

By Katie Funk La Soupe, a nonprofit organization based in Cincinnati, uses professional chefs to transform food that would otherwise go to waste into delicious meals for those in need. The organization was founded in 2015 by Chef Suzy DeYoung and promotes a “Rescue, Transform, Share” model to reduce food waste and food insecurity.  La Soupe is no stranger to capacity building. Since 2019, the organization has grown its food rescue efforts by over 200% – it will divert over 1.4 million pounds of food this year from the landfill. By 2026 the organization plans to double its capacity from its 2023 numbers providing over two million servings to the Cincinnati community. To spread the model in Ohio and beyond, La Soupe partnered with Indianapolis-based Second Helpings to develop the Rescue Kitchen Network Capacity Building Program. Second Helpings served as a mentor to La Soupe in its early stages. Since 1998, Second Helpings has rescued 50 million pounds of food from the waste stream, prepared and delivered nearly 20 million meals in the greater-Indianapolis area and graduated 1,050 adults from its culinary job training program. Second Helpings continues to serve record numbers of people each year.  Clients at food pantries...