Sixteen restaurants. Twenty-five soups. More than 600 tasters.

That’s what it took for the seventh annual Souper Bowl to raise $10,000 this year on Sunday, Jan. 27.

It’s the only fundraiser for Campus Kitchen at Washington and Lee, a chapter of the national organization that seeks to combat hunger and food insecurity through repurposing food that would otherwise be wasted.

Profits from Souper Bowl contributes a third of the total funds needed for the Backpack Program. The program partners with local schools to send home backpacks filled with food to almost 700 children each weekend.

Students, professors and community members paid ten dollars for access to all the different soups in Evans Dining Hall. One of them was Annie Talton, ‘21, who said she loves that the event brings people together.

“[Souper Bowl is] an awesome way for local businesses to come together and share what they do and what the love with the community,” Talton said.

For Campus Kitchen volunteer Laura Peck, ‘21, the event is “a lot of fun.”

“A bunch of restaurants…and community members come in and just eat soup,” she said.

Maggie Hardin, ‘22, said the event makes her feel more connected to the Lexington community.

“It’s really fun because I think it’ll help students get downtown,” Hardin said.

Jenny Davidson, the Assistant Director of the Shepherd Program which oversees Campus Kitchen, said the event embodies the Campus Kitchen mission: to engage students with the community by addressing issues of nutrition and hunger.

“Although Campus Kitchen provides meals locally, its effort to educate students has national and global significance,” she said.

To get involved, contact [email protected].