A Culinary Mission Born from Compassion
In the heart of Cincinnati, La Soupe is tackling food waste and hunger with a bold, chef-driven approach. Founded by Chef Suzy DeYoung, the nonprofit began when Susie learned that many students in local schools had nothing to eat on weekends. Armed with culinary know-how and a passion for community, she began transforming rescued ingredients into soups for food-insecure families.
Fast forward 10 years, La Soupe has grown from a 900-square-foot shack to a 16,000-square-foot hub for food rescue and transformation—serving 1.4 million servings in 2024 alone.
The Recipe: Rescue, Transform, Share
“We’re like a daily episode of Chopped,” says Melissa Marie, Manager of Donor Engagement. “We never know what ingredients will come in, and that’s why we have a team of professional chefs leading the charge.”
La Soupe partners with grocery chains, distributors, and restaurants to rescue surplus food that would otherwise go to waste. Their chefs then turn those ingredients into nutritious, high-quality meals that are distributed through 169 nonprofit share partners across Greater Cincinnati.
Powered by Volunteers and Local Chefs
A core strength of La Soupe lies in its 800+ passionate volunteers. These “food runners” pick up and deliver rescued food while in-house teams help chop, prep, and portion meals. Their work is amplified by local culinary talent through initiatives like the Bucket Brigade, where chefs receive surplus ingredients, cook up soup in their own kitchens, and return it for distribution to the community.
Education That Nourishes Beyond the Plate
La Soupe doesn’t just feed people—it empowers them. The “Give a Crock” program provides culinary education to youth from underserved communities, equipping them with cooking skills, a slow cooker, and weekly ingredients to feed their families. Corporate groups can also take part in cooking improv workshops, where team-building meets meal prep, blending mission with engagement.
Zero-Waste, Maximum Impact
Efficiency is key to La Soupe’s operations. Incoming food is processed, cooked, frozen, and ready for distribution within 72 hours. Safety and quality are non-negotiable. And if something doesn’t meet standards? It’s not thrown away—it’s diverted to wolf sanctuaries or local farms for feed. “Very little goes to waste here,” Melissa emphasizes.
Cambro in the Kitchen
Behind the scenes, Cambro containers and storage systems play a vital role in keeping La Soupe running like a well-oiled machine. From large batch soups to dry ingredient storage, Cambro’s durability is put to the test daily. “Our chefs geek out when new Cambro products arrive,” Melissa laughs. The team is also eyeing Cambro’s Camshelving® track shelving to improve space efficiency as their operation scales up.
Looking Ahead: Feeding the Future
With a waitlist of 70+ organizations eager to become food share partners, La Soupe is preparing for its next phase of growth—including a possible facility expansion. And as food costs rise and community needs grow, their mission becomes more critical than ever.
La Soupe is more than a kitchen. It’s a movement. A solution. A lifeline. And proof that when passion meets purpose, every meal can make a difference.
Author: Felix Bazgan is the Director of Digital Marketing at Cambro.
