Brought to you by Project Green Fork, a program of Clean Memphis that fosters sustainability within the Mid-South’s culinary landscape.
The 901 Save the Food Challenge: Restaurant Edition aims to increase awareness of the overall impact of surplus and wasted food, offer meaningful and tangible resources for reducing food waste, and build a culture of reducing food waste with a partnership among participants.
Leading Food Saving Strategies
Repurposing Surplus Ingredients
Rethinking Produce Storage
Snapshot Waste Assessments
How It Works
Make an impact. By joining the 901 Save the Food Challenge, you can build a culture of reducing food waste. Have a story you want to share?
Participating restaurants are poised to make an impact like never before.
Project Green Fork partners with local restaurants to perform a snapshot food waste assessment prior to the challenge.
Restaurants will hold one day of waste, and our team will provide an assessment separated into edible, inedible, plate waste, compost, recycling, and landfill.
Detailed reports and photographs let restaurants know how much and what types of waste they are generating and diverting.
Over the course of thirty days, participating restaurants will actively select and implement food waste reduction measures – with Project Green Fork providing insight into strategies and best practices along the way.
At the challenge’s culmination, we conduct a follow-up waste assessment that offers insights into each location’s accomplishments and potential areas of growth.
Did you know?
Up to 40% of the food supply in the U.S. is wasted, and up to 21% of Tennessee landfills are made up of wasted food.