La Soupe bridges the gap between food waste and food insecurity by transforming surplus ingredients into nutritious meals for those in need through the power of chefs and volunteers.
By leveraging culinary education, using food as a form of medicine, and sharing meals and knowledge, we strive to nourish bodies and minds, inspire communities, and promote long-term food security.
2014
Chef Suzy DeYoung sells her catering company and begins a new chapter working to reduce waste in the catering industry.
2015
La Soupe begins rescuing surplus food from Kroger and transforms into soupes in its 1,000 sq ft building.
2016
Bucket Brigade launches, forming partnerships with local restaurants.
2017
Give a Crock education program launches.
2020
Moves into 10,000 sq ft Walnut Hills space and rescues 1M pounds of food for the first time.
2021
Governor Mike DeWine visits La Soupe and pushes for an expansion of mission throughout the state.
Nourish/Food As Medicine program launches.
Up to 40% of all food produced worldwide each year is either lost or wasted.
2022
Capacity Building Program welcomes first cohort, Miami Valley Meals.
2024
Ribbon cutting for 6,000 sq ft basement expansion.
Rescues 1.3M pounds of food.
Our 2023 Impact Report has some astonishing facts and figures. It is very impressive to see our growth in Walnut Hills.
I am acutely aware the Impact Report shows a very numerical and analytical visual for the work La Soupe does every day. One part it cannot adequately address is the HUMAN element of our success. How do you quantify the actual LIVES of those we touch? How do we capture the human element of the work we do? Our
passionate staff and volunteers give 100% of their time to make a stranger’s life easier. Many are motivated by the environmental impact we have. Others are motivated knowing the food that is grown will always have a home at La Soupe. I am motivated by notes from our clientele such as this:
“I haven’t had a real hot meal since I got sick and lost my job and my home. As I sit here and write this, it almost sounds ridiculous that something so insignificant to most people is one of the main things I long for. So thank you for a little taste of home.”
This is what 2024 Impact is to me.
This past year at La Soupe has been one of growth and preparation for the future. We expanded our facilities and team, acquired new meal packaging equipment, and added two trucks to our fleet. We graduated the first four organizations from the Rescue Kitchen Network’s Capacity Building Program, helping other cities reduce food waste through chef-driven meals. We rescued, transformed, and shared food for all, while educating, inspiring, and nourishing our community.
We also focused on the future, initiating a three-year strategic plan through interviews with our community partners, volunteers, donors, governments, board, and staff. While the plan is still in development, our goal is to integrate La Soupe into the fabric of a food system that needs us, carrying Suzy’s legacy forward.
This year, we will continue to focus on our core mission, uphold our commitments to employees and the environment, amplify our programs to address the root causes of food insecurity, and share our model with others beyond our city.
With gratitude,
Suzanne DeYoung Founder, Board Member
Emmy Schroder Executive Director
1.3M
LBS OF FOOD WAS RESCUED FROM THE LANDFILL
SERVINGS WERE TRANSFORMED BY PROFESSIONAL CHEFS
16,124
229 VOLUNTEER HOURS
CULINARY EDUCATION CLASSES TAUGHT
FOOD AS MEDICINE SERVINGS PREPARED
58,760 PARTNERSHIPS WITH COMMUNITY ORGANIZATIONS
169
2,070 757,400
TONS OF CARBON WERE AVOIDED LBS OF GROCERIES WERE DIRECTLY DONATED
“La Soupe is the most effective program anywhereforfeedingpeoplehealthymealswhile reducingfoodwaste.Suzyandherteamareour heroes.Andontopofallthat,it’sthebestsoup in town!”
1.2M COMMUNITIES SERVED
–Thane &Kathleen Maynard
59
From rescued ingredients to chef-prepared meals
Everyone enjoys a good meal, but there are times when people may be unable to cook for themselves, including a lack of access to equipment, a physical or mental disability, or a time of crisis. Access to prepared foods provides the comfort of a high-quality, nutritious dish, making mealtime easier for them and their families.
We offer a variety of meal portion sizes and options to meet different needs: Frozen quarts of soupe, individual meals, meals for two, half pans for families, full pans for organizations to serve on sight, sandwiches and snacks for on the go, and sometimes salads and desserts!
Thanks to the generous support of donors, La Soupe was able to secure a new heat-sealing machine that will significantly boost our community impact.
The Omni-IDX allows us to double our meal production in the same amount of time, improve overall quality of meals, and expand our reach so that neighbors with specific dietary needs can receive trusted meals.
NEW MEAL PACKING MACHINE
SHARE
OPPORTUNITY FOR IMPACT
Partnerships with La Soupe are highly sought after thanks to our unique model. Prepared foods are delivered hot, cold, or frozen, providing options for the partner organizations to distribute to the communities they serve, saving them time and money.
Currently, there are 71 organizations on our wait list to become a share partner.
850,000 individuals enjoyed food from La Soupe last year.
We firmly believe the path to reducing food waste and fighting hunger is through education. We offer a variety of classes that build confidence in individuals and families by providing them the essential cooking skills and knowledge to prepare nutritious, food-saving, cost-effective meals at home.
COOKING IMPROV
A food literacy experience where participants help the La Soupe team transform and prepare rescued food for use in our daily operations, while learning how to “improv” in their own kitchen to create healthy meals at home using ingredients they already have on hand.
1,300 students GAINED CULINARY SKILLS THROUGH EDUCATION
57 sites
ACROSS THE COMMUNITY
COOKING FOR THE FAMILY
GIVE A CROCK
With the absence of home economics in most school curriculums, Give a Crock is teaching the foundations of cooking to a new era of budding chefs. Students learn essential knife skills, culinary techniques, and how to prepare personal and familysized meals. Graduates of the program receive a crockpot and tools in their home kitchens.
Ever wondered how to make a meal for a family of four under $15? Developed by Farm Chef, Cooking for the Family is a 5-week hands-on program for individuals and families in underserved communities that teaches eight basic cooking skills using fresh and healthy ingredients.
17,000+ servings DISTRIBUTED
Healthy meals can be expensive and hard to access, especially for individuals with chronic illnesses. Our Registered Dietitian Nutritionist (RDN) and professional chefs craft Medically Tailored Meals (MTMs) for those with issues like heart disease and diabetes. Our Nourish menu focuses on adequate vitamins, minerals, protein, and fiber while limiting harmful saturated fat, sugar, and sodium.
La Soupe is a member of the Food is Medicine Coalition, connecting our agency with the leading advocates and medically tailored meal providers nationally centered around bringing healthy meals to patients who need it most.
Our MTMs meet the national guidelines for heart health by the American Heart Association.
1/3 of Greater
Cincinnatians have high blood pressure, high cholesterol, or both.
In 2024, La Soupe was named the Meals on Wheels Community Partner of the Year.
OUR NOURISH OFFERINGS PROVIDE:
Fruits & Vegetables
LOWERS BLOOD PRESSURE
Whole, Unprocessed Foods
LOWERS HEART DISEASE, CANCER AND DIABETES RISK
Half Whole Grains
IMPROVES CHOLESTEROL LEVELS
Healthy Fats
IMPROVES BRAIN AND HEART HEALTH
Minimal Added Sugars
WEIGHT AND BLOOD SUGAR CONTROL
NOURISH SOUPES
Nourish soupes are one of the primary meal options we offer to individuals who are managing chronic illnesses. Based on the DASH (Dietary Approaches to Stop Hypertension) diet, they are ideal for those looking to prevent high blood pressure and heart disease, manage diabetes, and maintain a healthy diet.
NOURISH DESSERTS
This year our transform chefs began whipping up fresh, nourishing desserts that are portioncontrolled and made with a combination of nutritional benefits that improve overall health.
INSPIRE
La Soupe’s Rescue, Transform, Share model is being adopted and scaled by a growing network of partners.
RESCUE KITCHEN NETWORK
In 2024, La Soupe and Second Helpings—an Indianapolis nonprofit addressing food rescue, hunger relief, and culinary job training— welcomed the inaugural cohort of the Capacity Building Program. Miami Valley Meals (Dayton, OH), Local Matters (Columbus, OH), Timothy’s Perrysburg Foundation (Perrysburg, OH), and We Don’t Waste (Denver, CO) were chosen to undergo a year-long program to scale up or implement chef-driven kitchens that do what we do best: rescue, transform, and share.
INSPIRE
Thanks to generous support from the Ohio Department of Job and Family Services and Governor Mike DeWine, La Soupe and our partner organizations were able to expand their facilities, upgrade their equipment, and broaden their impact.
Perrysburg
Columbus Indianapolis, IN (Content Leadership Partner)
Dayton Cincinnati
Denver, CO
ADVOCACY
La Soupe is proud to be a bipartisan advocate for policies and programs that combat food waste and food insecurity nationwide. In 2024 we participated in the ReFED Conference in Baltimore, MD. ReFED is the leading organization in America working to reduce food loss and waste in support of national and international goals.
Through partnerships with city, county, and state leaders, and collaborations with national organizations, La Soupe is becoming a key player in meeting the goals of:
Decreasing food going to the landfill by 50% by 2030
Increasing recycling of food and other organic materials to support a more circular economy
Reducing greenhouse gas emissions
Eliminating food deserts and creating food sovereignty
Building cleaner, healthier communities
The backbone of our success at La Soupe is the hundreds of volunteers who graciously give us their time in serving the community.
HOURS CONTRIBUTED TO KITCHEN & EDUCATION: 9,900
“I wish people understood that food waste happens everyday in every home. I wish the public betterunderstood that “bruised” food can still be good food; that expiration dates are not necessarily “throw away” dates, and that they can utilize what is in their refrigerator before they head to the grocery. La Soupe has taught me about food utilization and I believe so many others don’t realize how they contribute to the problem of food waste. La Soupe is an important organization for our community that is changing lives one meal at atime.”
- Kristin Sneider
TOTAL VOLUNTEER
HOURS CONTRIBUTED:
16,300
“We smile every time we support La Soupe.As business owners, we appreciate knowingthatourcontributions have high impact, not only keeping perfectly good food out of landfills, but providing nutritious meals for those in need. The ROI is very compelling!“
- Scott & Lori Miller
NUMBER OF VOLUNTEER FOOD RESCUE RUNS:
6,400
TOTAL VOLUNTEERS ENGAGED:
750
100% of the proceeds go towards supporting our mission
OUR STOREFRONT
Located in Walnut Hills, one of Cincinnati’s “food deserts,” our headquarters and commissary kitchen also features a retail operation. La Soupe chefs create healthy (and hearty!) soupes, salads, and family meals for purchase at our storefront, allowing patrons to taste the mission for themselves.
Beyond the financial support we receive from selling freshly prepared food, we are building rapport in the community. We’re sharing meals and stories, feeding our neighbors, and raising awareness. Our home is here, and our neighbors depend on us for healthy, nutritious meals.
CHEF TALKS (Signature Event)
What happens when you invite three of Cincinnati’s most iconic food-preneurs to the Bacon Barn? Incredible stories, comedic relief, and lots of money raised for a great cause. Buddy LaRosa, Jeff Ruby, and Michael Wong delighted guests with tales of how food shaped their lives and determined their future. Rescued food was transformed into upscale bites and served alongside specialty cocktails in our biggest fundraiser of the year.
Presenting Sponsors: SugarCreek, John & Julie Richardson Amy & George Joseph Fund
LADLES NOT LANDFILLS
We were thrilled to partner with MadTree Brewing on this new “friendraiser” held in their Oakley taproom. The family-friendly event featured a salsa making bar from rescued ingredients and hands-on activities from local educational partners.
Guests also sampled the specially crafted “Cheesy Legendary MadSoupe,” a collaboration with MadTree Brewing, using rescued items and their Legendary Lager that had reached the house limit for age. While the event was free and open to the public, guests could bid on donated raffle items to raise money to support our mission. The event promoted awareness of food waste, learning, and introduced a new audience to La Soupe.
CHEF TALKS IS BACK!
On Thursday, October 17, we’ll bring three of Cincinnati’s culinary experts together on one stage. Jose Salazar of Mita’s, Elaine Uykimpang Bentz and Erik Bentz of Cafe Mochiko, and Jeff Harris of Nolia will join host Jeff Thomas of Q102 and talk about their paths to become James Beard Awardnominated chefs.
Presenting Sponsors: SugarCreek | John & Julie Richardson and Amy & George Joseph Fund Additional Sponsors: Chemed Foundation, Cincinnati Museum Center, Michael and Debra Ilyinsky, Guy & Kelly Vanesse, and UB Greensfelder LLP | Scott & Melissa Kadish
After successfully completing a $1.3M capital campaign, in March 2024 La Soupe unveiled a 6,000-square-foot basement expansion that allowed us to rescue and store more food than ever before.
AS A RESULT OF THIS TRANSFORMATION, OUR FY25 IMPACT GOALS INCLUDE :
1.4M lbs OF RESCUED FOOD ANNUALLY
1,000 additional volunteer hours TO SUPPORT EXPANDED OPERATING HOURS
5 full-time equivalent (FTE) PRODUCTION ROLES ADDED TO OUR STAFF
1.4M servings
SHARED INTO THE COMMUNITY (16% GROWTH)
SET TO REACH FULL UTILIZATION BY THE END OF FY26, this marks a pivotal moment for La Soupe. With this addition, La Soupe expects to double the annual production capacity of our Transform Kitchen, translating into significant community impact:
2M &
1.8M LBS OF RESCUED FOOD
SERVINGS SHARED WITH THE COMMUNITY
La Soupe extends a heartfelt thanks to those who provided generous funding for our basement expansion.
This project was financially assisted by the Jacob G. Schmidlapp Trust, Fifth Third Bank, Trustee, along with significant contributions from Sheila & Doug Bray, the State of Ohio in partnership with Cincinnati State, The Kroger Co. Zero Hunger | Zero Waste Foundation, The Farmer Family Foundation, Western & Southern Financial Group, Friedlander Family Fund, American Financial Group, SugarCreek, the Joe Burrow Foundation, and the City of Cincinnati.
EXPENSES
* The Ohio Department of Job & Family Services provided grants to members of the Inspire cohort that were distributed through La Soupe. The remaining portion will be distributed in the next fiscal year.
HOW CAN YOU SUPPORT LA SOUPE?
Be a champion for preventing food waste in your own home and community Volunteer your time
Purchase food from our retail counter
Sign up for a Cooking Improv class
Over the next three years, La Soupe aims to:
• Increase production to feed more people with high-quality rescued ingredients.
• Expand medically tailored meal distribution through healthcare partnerships to address health disparities.
• Enhance culinary education programs focused on self-sufficiency, affordability, and healthy habits.
• Become a key partner in Cincinnati’s food system through collaboration.
• Scale the Rescue Kitchen Network nationally, empowering local communities to tackle food waste and insecurity.
We are grateful for the immense outpouring of support we have received from our donors in the past year.
Their contributions, both financial and in-kind, have played an integral role in growing our programming and operations. Our mission is continuously made possible because of their giving spirit and leadership.
INGREDIENTS:
6 slices bacon, cut into lardons, 1⁄2”x 1⁄2”
3 1⁄2 tablespoons extra-virgin olive oil
3 pounds stewing beef, cut into 2-inch chunks
1 large carrot, sliced
1 large white onion, sliced
1 pinch coarse salt and freshly ground pepper
2 tablespoons all-purpose flour
3 cups red wine, like a chianti
2 1⁄2 to 3 1⁄2 cups beef stock
1 tablespoon tomato paste
2 cloves smashed garlic
1 teaspoon thyme
1 crumbled bay leaf
18 to 24 small pearl onions
3 1⁄2 tablespoons butter
1 herb bouquet
(4 sprigs parsley, 2 sprigs thyme, 1 bay leaf)
1 pound fresh white mushrooms, quartered
Directions:
For a full list of donors please scan the QR code.
Special thanks to
for graciously sharing their time and talent in designing our 2024 Impact Report.
1. Preheat oven to 450°F.
2. Dry the beef with a few paper towels for better browning. Season with salt and pepper, In batches, sear the beef on all sides in the Dutch oven. Remove and set aside.
3. On stovetop, in a large Dutch oven, sauté the bacon in 1 tablespoon of oil for about 3 minutes, until it starts to lightly brown. Remove with a slotted spoon and set aside.
4. Immediately add beef and sear on all sides in the Dutch oven. Remove and set aside with the bacon.
5. Back in the pot, add the sliced carrots and onions; sauté in fat until browned, about 3 minutes. If there’s any excess fat, drain it now.
6. Add the bacon and beef back to the pot. Season with 1⁄2 teaspoon coarse salt and 1⁄4 teaspoon ground pepper. Toss. Sprinkle with flour and toss once more. Place in the center of the oven for 4 minutes.
7. Remove pot from oven; stir beef and place back in the oven for 4 more minutes. Remove the pot from the oven and reduce the heat to 250°F.
8. To the pot, add the bouquet garni, wine and stock. The liquid should barely cover the meat and vegetables. Add the tomato paste, garlic and thyme. Cover and simmer in the
lower part of the oven for 3 to 4 hours, stirring occasionally or until the meat is easily pierced.
9. In the last hour of cooking, bring 1 1⁄2 tablespoons butter and 2 teaspoons oil to a medium heat in a sauté pan. Add the pearl onions and toss around in the fat until they’ve browned, 10 minutes. Then stir in 1⁄2 cup beef stock, a small pinch of salt and pepper and the herb bouquet. Reduce the heat to low and simmer the onions for about 15 minutes, until the liquid has evaporated, and the onions are tender.
10. Remove the onions and set aside. Add the remaining butter and oil and bring to medium heat.
11. Add the mushrooms and cook for about 5 minutes, shaking the pan to coat with the butter.
12. Place a colander over a large pot. Drain the beef stew through the colander and into the pot. Place the pot with the sauce over a medium heat and simmer for about 5 minutes, skimming any fat on top. Pour the beef and vegetables back into the Dutch oven. Add the pearl onions and mushrooms to the pot. Pour the sauce over the beef mix and simmer an additional 3 to 5 minutes.
