Brandon Lane

“Our project, 'Soup'd,' will get student's 'suped' by growing and harvesting the produce needed to serve a daily plant based soup at lunch. Soup'd participants grow their own vegetables in a greenhouse, sell their product for profit to the school’s food service and work with the kitchen staff to serve a healthy plant based meal that meets USDA lunch reimbursement guidelines. Student efforts, methods and results will be documented in a cookbook to serve as a resource for scalable impact.”