Did you know that up to 40% of food served to patrons never gets consumed?
This staggering statistic sheds light on the pressing issue of food waste affecting our communities. While in the United States, 38% of the food grown ends up in landfills, over 103,00 people in Shelby County are food insecure. These numbers paint a grim picture of the challenges we face in ensuring access to nutritious food for all.
At Project Green Fork, we’re on a mission to create a sustainable food system for all Memphians and reduce food waste through connecting local partners and socializing green dining practices. Throughout Food Waste Prevention Week (April 1-7, 2024), we sought to raise awareness about this critical issue and inspire action in our communities.
At the end of Food Waste Prevention Week on Saturday, April 6, we hosted our highly anticipated event, Love Food Hate Waste Memphis, at Memphis Made Brewing Co. This free, fun-filled, family-friendly celebration was aimed at raising awareness about food waste and promoting sustainable practices in our homes and communities. As a zero waste event, we diverted from landfills over 90% of the materials generated, thanks to the support of The Compost Fairy and Get Green Recycleworks.
Guests enjoyed complimentary specialty craft beer, courtesy of Memphis Made, while exploring various exhibits and demonstrations throughout the venue. One of the highlights was a live culinary demo, where members of the PGF team showcased creative and practical ways to minimize food waste in our kitchens. Entertainment for the whole family was also abundant, with games and activities such as food waste trivia educating and engaging attendees.
Love Food Hate Waste Memphis also served as a platform to showcase the important work that local organizations are doing to combat food waste and food insecurity. Black Seeds Urban Farms, Blue Cross Blue Shield of Tennessee, The Works, and The Compost Fairy were on-site, providing valuable information and resources to guests. PGF partner rescue organizations, including Sunshine and Daisy, The Love Hub, Room in the Inn, and Knowledge Quest, were also present, highlighting their initiatives and how attendees can get involved in supporting their efforts.
One of the most innovative aspects of the event was the bread-to-tap concept, which highlighted the creative techniques that breweries are using to tackle food waste. Brewers across Tennessee are partnering with local bakeries to transform unsold bread into delicious brews, demonstrating the potential for creative solutions to address food waste. This year, bread from Lucy J’s Bakery, a participant in the 901 Save the Food Challenge, was used for this purpose.
Love Food Hate Waste Memphis was made possible by the generous support of our sponsors, including Clean Memphis, Memphis Made Brewing Co., and the Tennessee Department of Environment and Conservation. Their commitment to sustainability and community engagement helped make this event happen. Project Green Fork’s celebration of Food Waste Prevention Week was an unequivocal success. By bringing individuals, organizations, and communities together, we’re working towards a future where food waste is minimized, and everyone has access to nutritious meals.
