Why Outdoor Organizations Trust Wholesum for Menu Planning

For organizations running multi-day expeditions, outdoor programs, and group dining, food is a logistics problem before it is a cooking problem. Wholesum exists to make that problem smaller, and the organizations using it range from university outdoor programs to sailing charters.

Who uses it

REI, Princeton, Harvard, L.L.Bean, Sierra Club, Moenkopi Riverworks, YMCA of Seattle, and OARS all plan menus, generate shopping lists, and handle dietary restrictions with Wholesum.

What they tell us

Alzar School says ordering food got easier and waste dropped, and they can now hire food shoppers without prior experience. Wild Rockies Field Institute moved off a tangle of Excel spreadsheets and points to the time saved. Mackay Bar Outfitters says once recipes and menus are entered, planning is effortless and shopping time falls sharply. Ironwood Tree Experience, Inspiring Girls Expeditions, Lewis & Clark Trail Adventures, and L.L.Bean Outdoor Discovery Programs describe the same pattern: less time, less waste, and food that is neither over- nor under-packed.

Where it makes the difference

One place for everything

Recipes, menus, and shopping lists live together and adjust to group size and dietary needs, replacing the spreadsheet and the handwritten notes.

Less waste, lower cost

Precise ingredient calculations mean you buy what the trip needs. Alzar School measured the difference in both efficiency and sustainability.

Logistics at scale

Plan ahead so every meal is balanced and accounted for, whether it is a backcountry trip or a summer camp feeding hundreds.

Dietary restrictions handled

Flag a restriction once and let substitutions carry through every meal on the plan.

If that sounds like your operation, the free trial is 14 days with no credit card required.