SOULmuch

SOULmuch More Than Just Cookies

Vegan protein packed cookies that reduce food waste by using rescued grains that restaurants oversupply on and juice pulp from juice bars.

Use Case

A cookie connoisseur who enjoys great taste in cookies but would also like the cookie to have more to it. They care about their health and want to purchase cookies that don't have artificial ingredients but instead they look for wholesome organic ingredients in their cookies. They are willing to pay a little more for the freshness and taste, however, are not looking to break the bank for an enjoyable but filling snack. They care about the environment and look to find small ways in which they can do their part by supporting businesses that help the planet. They are also aware of food insecurity that goes around their town and once again is looking to do what they can to help. They enjoy supporting environmentally conscious companies and enjoy coming back to show their support.

Potential

With each cookie consumed 1 pound of food is diverted from the landfill. In addition to cookies, we want to build an educational campaign around food waste making it modern, cool, millennial, and not so taboo to talk about. Instead of dreading on problems we highlight solutions making it on the forefront of people's agendas. Each cookie forces our customers to have a conversation about food waste. In terms of a global impact, in only 5 months of operation, we have diverted close to 5,000lbs of food in the form of cookies. This is just from one city in southern California. Imagine the impact we could make with more cities, more states, and perhaps more countries. We can all agree we must work for a cleaner planet, we are simply giving the public a chance to do just that. By eating cookies.

Business Case

We are currently doing a B to B business model where we take the grains and juice pulp, transform it into cookies, and then sell to customers. However, we have been getting tons of requests for our GF flour from restaurants and bakeries. More and more people are demanding GF and healthy options and restaurants and bakeries are trying to meet the demands of this new market. So what started out as a B to B business model is now both a B to C AND B to B where we sell to cafes, restaurants, and bakeries some of which we rescue the grains from. Talk about a close-loop system. In addition to that we are hoping to expand in retail stores soon. Through this we would be selling wholesale to the stores and the stores sell for a marked up retail price.

Objectives:

  1. RETAIL: Our next big goal is to sell the cookies in the retail space. We want to expand our early adopters and into mass markets.
  2. PARTNERS: We are currently partnered with 5 restaurants and have 3 on our waiting list: PF Changs, BJ’s, and starbucks.
  3. We want to get our own kitchen space. This will lower overhead costs and allow us to collect from the restaurants on our waiting list.

Team SOUL much more than just cookies

San Diego, United States of America

Our Team

PROFIT with a PURPOSE / Published April 25, 2018 by Reyanne Mustafa

PROFIT with a PURPOSE

Today we had the honor of listening about Dr. Bronner the soap company. They had one of the most inspirational speeches we have ever heard. The speaker mentioned that they are a mission driven company rather than a profit driven company. They allow their profits to drive them closer towards their mission. Currently they are a multi million dollar company and they are growing year after year. They are validating the market assumptions that people are purchasing products that are backed with a purpose. This solidified our assumptions and validated that the market for products like Dr. Bronners is not only sustainable but PROFITABLE. We are SOUL excited to be in this space.

"MINI" Local Food Summit / Published April 23, 2018 by Reyanne Mustafa

"MINI" Local Food Summit

This Saturday we attended a smaller more intimate food summit here in San Diego. This summit was students working with other students about solving the issue of food waste and food insecurity. We learned a TON about some other students that are doing things in our neighboring universities trying to work towards the same thing; closing the gap within our food system.
Main thing we learned was that we do not need to reinvent the wheel when there are other heroes within our community who have already paved a path. It takes a village to make a movement.

Welcome To the Family / Published April 18, 2018 by DAKOTA J RUIZ

Welcome To the Family

We are fortunate enough to welcome Nate Kling to the family. It's refreshing and motivating to meet people who are just as passionate about food waste as we are. Nate is an amazing and passionate person who eats, sleeps, and breathes food waste. He adds a new light to the issues that we are facing regarding food insecurity and is motivated to serve others before himself. On top of that he is determined to see that Soulmuch reaches it's mission of bridging the gap between food waste and food insecure populations.

Food Initiation Day On Campus / Published April 18, 2018 by Reyanne Mustafa

Food Initiation Day On Campus

We were invited to participate for food initiation day on our university campus and it was SUCH a success. The Environmental Business Club ordered 100 cookies to hand to students and we were able to share our mission about how our mission is to reduce food waste by partnering with local juice bars and collect their juice pulp and bake back into our cookies. We also partner with local restaurants and rescue their grains at the end of the night that they have an excess of, dehydrate, grind, and mill into a flour to again bake back into the cookies.

From PULP to COOKIE / Published April 18, 2018 by Reyanne Mustafa

From PULP to COOKIE

Working at the famers markets we have had such a great opportunity to talk with our local farmers and business and truly see how the food system works. We spoke with a Juice company called OH! Juice and they make fresh pressed organic juices.
Every rose has its thorns and every juice as tons of by product of juice pulp (did you like my cheesy metaphor there)?

So we have now partnered with them to collect their pulp and bake into our cookies! Our carrot cookie has carrot, ginger, and numeric pulp that is all 100% organic and would have otherwise been thrown away! Nutritious foods like this is too good to waste!

Our Mission

Our mission is bridge the gap between food waste and food insecure populations by upcycling nutritious grain and juice pulp. Restaurants oversupply on grains and juice bars throw away juice pulp. We rescue these forgotten foods, dehydrate them, grind into flour and bake into cookies. What happens when five students from SDSD studying food science, environmental science, and nutrition come together? A mission driven business to reduce food waste. We are SOUL much more than just cookies.

Our Background

Our passion stems from us working in the restaurant industry. Each night we witness hundreds of Ibs of perfectly untouched food being thrown away. WHY? Simply because of oversupply. We decided we could no longer turn a blind eye to this. That is why we decided to rescue the grains, dehydrate them, grind into a flour and bake into our protein packed cookies. We are trying to tackle the question: how we will feed 9B people when we are wasting 40% of the food we produce?

PROFIT with a PURPOSE / Published April 25, 2018 by Reyanne Mustafa

PROFIT with a PURPOSE

Today we had the honor of listening about Dr. Bronner the soap company. They had one of the most inspirational speeches we have ever heard. The speaker mentioned that they are a mission driven company rather than a profit driven company. They allow their profits to drive them closer towards their mission. Currently they are a multi million dollar company and they are growing year after year. They are validating the market assumptions that people are purchasing products that are backed with a purpose. This solidified our assumptions and validated that the market for products like Dr. Bronners is not only sustainable but PROFITABLE. We are SOUL excited to be in this space.

"MINI" Local Food Summit / Published April 23, 2018 by Reyanne Mustafa

"MINI" Local Food Summit

This Saturday we attended a smaller more intimate food summit here in San Diego. This summit was students working with other students about solving the issue of food waste and food insecurity. We learned a TON about some other students that are doing things in our neighboring universities trying to work towards the same thing; closing the gap within our food system.
Main thing we learned was that we do not need to reinvent the wheel when there are other heroes within our community who have already paved a path. It takes a village to make a movement.

Welcome To the Family / Published April 18, 2018 by DAKOTA J RUIZ

Welcome To the Family

We are fortunate enough to welcome Nate Kling to the family. It's refreshing and motivating to meet people who are just as passionate about food waste as we are. Nate is an amazing and passionate person who eats, sleeps, and breathes food waste. He adds a new light to the issues that we are facing regarding food insecurity and is motivated to serve others before himself. On top of that he is determined to see that Soulmuch reaches it's mission of bridging the gap between food waste and food insecure populations.

Food Initiation Day On Campus / Published April 18, 2018 by Reyanne Mustafa

Food Initiation Day On Campus

We were invited to participate for food initiation day on our university campus and it was SUCH a success. The Environmental Business Club ordered 100 cookies to hand to students and we were able to share our mission about how our mission is to reduce food waste by partnering with local juice bars and collect their juice pulp and bake back into our cookies. We also partner with local restaurants and rescue their grains at the end of the night that they have an excess of, dehydrate, grind, and mill into a flour to again bake back into the cookies.

From PULP to COOKIE / Published April 18, 2018 by Reyanne Mustafa

From PULP to COOKIE

Working at the famers markets we have had such a great opportunity to talk with our local farmers and business and truly see how the food system works. We spoke with a Juice company called OH! Juice and they make fresh pressed organic juices.
Every rose has its thorns and every juice as tons of by product of juice pulp (did you like my cheesy metaphor there)?

So we have now partnered with them to collect their pulp and bake into our cookies! Our carrot cookie has carrot, ginger, and numeric pulp that is all 100% organic and would have otherwise been thrown away! Nutritious foods like this is too good to waste!

Our Team

Our Mission

Our mission is bridge the gap between food waste and food insecure populations by upcycling nutritious grain and juice pulp. Restaurants oversupply on grains and juice bars throw ...Read More

Our Background

Our passion stems from us working in the restaurant industry. Each night we witness hundreds of Ibs of perfectly untouched food being thrown away. WHY? Simply because of ...Read More

Our Badges

  • Power Team
    Your team has at least three members
  • Design Lab Experts
    Attended at least one of the weekly TFF Design Lab “office hours” sessions.
  • We Famous
    Your project has been covered by your university or other media outlet
  • Get #Social
    Created team Facebook or Twitter page and attached to team page
  • Fan Club
    You have 100 likes or followers on your team Facebook or Twitter
  • Interior Architect
    Posted three pictures of your team workspace
  • Idea Parkers
    Shared a picture of your teams unique “idea parking”
  • Global Foodies
    Posted three facts about global food issues learned in the Explore mode
  • Insight + Insight + Insight
    Shared three new insights your team formulated in the Define mode
  • On Time, On Target
    Shared your Design Statement created during the Define mode
  • Post-it Fiends
    Shared pics of the chaos of the post-it filled Ideate work mode
  • Brain Food
    In the Ideate intro video, Richard shares an important tip while eating an apple. Share a team-apple-eating pic!
  • Expert Input
    Shared three pieces of expert feedback on your concept
  • GIF Masters
    Shared a GIF of the prototype building frenzy
  • Live Testing
    Shared a video of a user testing your concept
  • Way To Go
    Shared a picture of your plan for iterating your project
  • Etch-A-Sketch
    Shared your logo sketching session on your team blog
  • WE DID IT!!
    Submitted Final Pitch, including videos and concept details
  • Introduction
    Completed the Introduction section of the Design Lab
  • Explore
    Completed the Explore section of the Design Lab
  • Define
    Completed the Define section of the Design Lab
  • Ideate
    Completed the Ideate section of the Design Lab
  • Conceptualize
    Completed the Conceptualize section of the Design Lab
  • Prototype
    Completed the Prototype section of the Design Lab
  • Test
    Completed the Test section of the Design Lab
  • Iterate
    Completed the Iterate section of the Design Lab
  • Pitch
    Completed the Pitch section of the Design Lab
The information contained here represents student project ideas developed as the result of brainstorming activities during Round 1 of the TFF Challenge. It does not represent any final business plans or commercial products.