LIFE-CHANGERS:
SOULMUCH
INSPIRATION While working in a San Diego restaurant, Reyanne Mustafa and Kristian Krugman witnessed an overwhelming amount of food waste being discarded at the end of each day. Most notably was the leftover cooked rice and quinoa that had not had the chance to get to hungry customers. As forward-thinking, sustainability-minded individuals, this did not sit right with them and they wanted to find a solution to the wastage.
99
w w w . i n t r a p r e n e u r m a g a z i n e . c o m
