Soul Much

Soul Much started because Reyanne Mustafa and Kristian Krugman were working at a restaurant where they noticed pounds and pounds of nutritious grains such as brown rice and quinoa were being thrown away every night. These were not the scraps on customer’s plates, these were unserved grains straight from the rice cookers. They saw an opportunity to build a brand, to educate the world about food waste, and to show that profit and purpose can be two players on the same team. Every day they work to turn rescued food into delicious cookies.