Are you ready
to take the challenge?
Locally, restaurants are second only to households in their generation of food waste in Memphis.
The Process
Challenge accepted! A waste cart will be delivered to your restaurant on the day prior to the planned waste assessment. Restaurants will hold one day of food waste, and the Project Green Fork team will separate it into six categories: edible, inedible, plate waste, compost, recycling, and landfill.
Restaurants are provided with a report and photographs to let them know how much and what types of waste they are generating and diverting. With input from Project Green Fork, establishments will select and implement food waste reduction measures within their restaurants for a period of thirty days. These measures may include prevention tactics, surplus food donation, and/or composting.
A follow-up snapshot assessment will be conducted after the thirty-day challenge. Immediately following the challenge month, Project Green Fork will compile and present data gathered from each restaurant. Based on what we have learned, we will also include additional recommendations on food-saving techniques for individual establishments.
Get to know Project Green Fork
Project Green Fork contributes to a more sustainable mid-south by helping reduce environmental impacts with a focus on strengthening homegrown restaurants.
Did you know?