Wholesome Crave

This just in! Two NEW soups launched this week at Wholesome Crave: Butternut Ginger and Green Chile Posole. That means we now have *nine* chef crafted, plant-based soups available! We’re excited to spotlight the two Impact Board members behind the bowl, Chef Maneet Chauhan and Chef Sean Sherman. Both worked hard with Chef Michel over the last several months to infuse their cultural heritage and culinary expertise into truly authentic recipes that hold fast to our values: ???Chef Maneet's Butternut Ginger brings the vibrant warmth of South Indian flavors to life, inspiring a bold twist on a comforting classic. ???Chef Sean’s Green Chile Posole reflects his commitment to honoring indigenous foodways, with every ingredient contributing to its rich texture and smoky, hearty flavor. These chefs exemplify why we created the Impact Board: to ensure every soup we serve reflects a commitment to equity, sustainability, and cultural authenticity. By being an active part of Wholesome Crave, Maneet and Sean also share in our mission to make the culinary world more inclusive and just. We’re proud to work alongside such incredible talent—and to show that real change starts when diverse voices come together. At Wholesome Crave, our Impact Board isn’t just about creating incredible recipes—it’s about driving meaningful change in the foodservice industry. #ChefCrafted #CulinaryInnovation #SustainablyDelicious #SoupSeason #Foodservice

As the leaves start to turn, we’re reflecting on an incredible summer of growth and connection here at Wholesome Crave. We stayed busy through the warm months sharing our mission and delicious soups with our partners from coast to coast. Fordham University - Ram Dining Activation: We kicked off the summer by sampling our soups at Fordham’s Rose Hill campus, where students got a taste of what’s to come in their dining halls this fall just before finals were over. The response was phenomenal, and we’re thrilled to support their foodservice with culturally authentic, plant-forward menu options. University of Massachusetts Amherst Chef Culinary Conference: Wholesome Crave made a splash at the annual UMass Chef Culinary Conference in June. Aside from being featured in various meals and events throughout the conference, Chef Michel spearheaded their inaugural Food As Medicine track as well. We even made a few friends along the way! A huge thanks to Impact Board member Chef Alexander Ong for the opportunity to showcase our soups and our impact-driven mission. Jamac Frozen Food Corp. Employee Appreciation Food Show: We wrapped up the summer by connecting with foodservice professionals at the Jamac Food Show in NYC. It was a fantastic opportunity to share how our soups can elevate any menu with ease and authenticity. And the excitement doesn’t stop there! Founder Chef Michel Nischan has been hard at work with our Impact Board developing two new SKUs launching this fall. Stay tuned for a new soup from Chef Maneet Chauhan, inspired by her rich culinary heritage, and one from Chef Sean Sherman, honoring indigenous food traditions. We’re ready for soup season—are you? ?? #SoupSeason #ChefCrafted #PlantBased #Foodservice #Sustainability #WholesomeCrave

Our founder, Chef?Michel Nischan,?is featured alongside?Dave Matthews?on this week’s episode of the?Farm Aid?#AgainstTheGrain?podcast: Connecting Farmers and Eaters. Tune in to hear from Chef Michel about how he’s made fresh produce more affordable and more accessible to communities across America through his work with our nonprofit partner,?Wholesome Wave.

Some pictures from last week's President's Council on Sports, Fitness & Nutrition event where Chef Michel accepted his Lifetime Impact award. We're going to be celebrating this accomplishment for a long time!

We are thrilled to announce that our founder, Chef Michel Nischan, has been awarded the prestigious 2024 President's Council on Sports, Fitness & Nutrition Lifetime Impact Award! Presented by Chef Jacques Pépin, this recognition honors his extraordinary career and relentless commitment to improving food equity and nutrition across the U.S. Chef Michel Nischan co-founded Wholesome Wave in 2007 with the late Gus Schumacher. Since then, they have worked to end food and nutrition insecurity for millions in America by ensuring that fresh, nutritious produce is accessible to all—especially those facing challenges related to affordability and access. Their programs and advocacy have secured groundbreaking legislation, such as the Food Insecurity Nutrition Incentive (FINI) and Gus Schumacher Nutrition Incentive (GusNIP) programs, which are now a permanent part of all future U.S. farm bills. He also pioneered the Food as Medicine movement with the advent of produce prescriptions, which are aimed at helping doctors improve patient health outcomes for diet related diseases by prescribing free fruits and vegetables to patients struggling with access. This movement is reshaping the landscape of healthcare and the culinary industry as we know it—and will continue to for generations to come. At Wholesome Crave, we are proud to extend this mission through our plant-forward, responsibly crafted soups that are good for you, good for the planet, and all while directly funding Wholesome Wave’s ongoing efforts. Every bowl we serve reflects Chef Michel's vision: to change the world through food. Join us in celebrating Chef Michel and the impact that Wholesome Crave and Wholesome Wave continue to have on nutrition, health, and access to good food for all! #WholesomeCrave #MichelNischan #WholesomeWave #FoodEquity #LifetimeImpact #PlantBased #NutritionForAll #ChangeThroughFood #FoodAsMedicine

We are thrilled to announce that our founder and CEO, Chef Michel Nischan, was awarded the prestigious Visionary Award by Food Rescue US. This accolade recognizes his innovative efforts through our nonprofit partner Wholesome Wave to solve food insecurity and promote sustainable food systems that benefit everyone regardless of race, ethnicity, income, or location. Chef Nischan's dedication to transforming the way we think about food has not only enriched countless lives but also set a benchmark for culinary leadership in sustainability. Join us in celebrating this remarkable achievement!

As we observe Earth Day, we're reminded that every choice in the kitchen has a ripple effect. According to think tanks like Environmental Working Group, adding plant-based options to your menu isn't just a health choice; it's a sustainability choice. That's why Wholesome Crave's soups were designed by renowned chefs to satisfy eaters while reducing our carbon footprint. We source organic where possible, use upcycled ingredients from Matriark Foods to minimize food waste, and only make our products with 100% clean, plant-based ingredients. Have you tried incorporating more plant-based foods on your plate or menu? Join us today - and every day - in lowering our collective impact on the environment so we can make a better world for tomorrow. #EarthDay #PlantBased

At the recent Food Tank All Things Food Summit during SXSW 2024, our founder Michel Nischan sat on the thought-provoking Food is Medicine panel as an expert behind the pioneering produce prescription work of our nonprofit partner, Wholesome Wave. The conversation explored the vital intersections of sustainability, healthcare, and culinary innovation. A truly enlightening discussion for those passionate about the future of food and wellness! Watch the full panel here: https://loom.ly/vK9W60g

Holi, the Indian Festival of Colors, marked the arrival of spring and the victory of good over evil. Celebrated with vibrant colors, delicious foods, and joyful gatherings, it’s a time for renewal and togetherness. Yesterday, we joined in the festive spirit inspired by our Impact Board Chair Maneet Chauhan's exuberant celebration! Maneet and her family embrace this special holiday every year by crafting colorful recipes, embodying the essence of Holi's vibrant traditions. #HappyHoli to all who celebrated! May your spring be bright and full of joy.

We're live at the NACUFS Continental-Pacific Conference in Tacoma! Our Dir. of Sales Brette Waters is currently at the Natural Source Sales booth sampling our sustainably delicious Chana Masala Cauliflower and Fiery Veggie Chili. If you're at the conference, swing by to meet Brette and discover why our soups are a must-have in your C&U dining program. #NACUFS