The 901 Save the Food Challenge, a program of Project Green Fork (PGF) that aims to increase awareness of the overall impact of surplus and wasted food, today announced that its partners have donated more than 5,000 pounds of surplus food that would have previously been wasted. Through this initiative, PGF has been collaborating with local restaurants and event centers to help reduce food waste and promote sustainable practices throughout the community.
Donations are measured and tracked through CareIt, a renowned food-sharing platform that connects surplus food from businesses with local charities. The user-friendly app has made it seamless for restaurants and organizations to contribute to the fight against food insecurity in Memphis.
“By diverting surplus food that would have otherwise gone to waste, our partners have provided nourishment and hope to countless individuals and families in need,” said Leann Edwards, Project Green Fork Program Manager. “Donations typically consist of fresh produce, prepared meals or baked goods, and packaged ingredients – ensuring a variety of nutritious options.”
Among the participating restaurants are beloved Memphis establishments such as Good Fortune Co, Lucy J’s Bakery, and Ecco on Overton Square – including many others that span from Crosstown to Downtown. These dining hotspots have been an integral part of the city’s culinary scene and are equally committed to making a positive social impact. Special event centers, including the Renasant Convention Center and FedExForum, have participated by donating leftover food from special events and catering programs.
“The success of this initiative would not have been possible without the dedication and hard work of each organization involved,” said Ali Manning, PGF Program Consultant. “The impact of these donations extends beyond the numbers.”
To learn more about the 901 Save the Food Challenge goals and partners, click here. Participating businesses receive access to a range of tools, resources, and expert guidance to help them implement effective strategies for reducing food waste.
