CONTRIBUTED BY LEANN EDWARDS, PROGRAM MANAGER—PROJECT GREEN FORK
Project Green Fork has issued a call for local restaurants: Curb your food waste through participation in the 901 Save the Food Challenge.
Did you know that 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?
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.
