2023 has been a dynamic year for Project Green Fork, resulting in increased commitment to environmental sustainability and community support from neighbors and partners.
We launched our 901 Save the Food Challenge: Restaurant Edition, an initiative to revolutionize food waste management in Memphis. Over the course of 30 days, participating restaurants have selected and implemented food waste reduction measures, with our team providing insights, strategies, and best practices along the way.
Midtown restaurants – Café Eclectic, Crosstown Art Bar, Ecco on Overton Park, Global Café, Lucy J’s Bakery, Mad Grocer and Deli, Tonica, and Tuyen’s Asian Bistro – led the charge in September. Followed by downtown eateries in October, including The Blue Monkey, Comeback Coffee, Cordelia’s Market, Dos Hermanos Kitchen, Feast & Graze, Good Fortune Co., and McEwen’s, these establishments have collectively embraced innovative strategies to minimize waste and maximize resources.
The 901 Save the Food Restaurant Challenge has served as a catalyst for change, with participating restaurants undergoing comprehensive food loss assessments. The process involved sorting discards into edible, inedible, plate waste, compost, recycling, and landfill categories. Through meticulous assessment and collaboration with PGF, these eateries received tailored insights and strategies to enhance their waste management systems. Plus, to measure the true impact of these changes, we returned to the sites for a post-challenge assessment.
Another of the year’s highlights was our annual Reharvest Memphis event, where PGF showcased the transformative power of sustainable practices within the culinary domain. This immersive experience unfolded with an array of PGF-certified local chefs crafting inventive dishes from surplus ingredients, generously provided in part by the Mid-South Food Bank and Cordelia’s Market. The event stood as a testament to our dedication to minimizing discarded food while supporting local communities.
Leftover food from this event found a meaningful destination at Room at the Inn, more than 80 pounds of food were composted and 98.74 lbs recycled. Overall, 91% of excess food was successfully redirected, showcasing an achievement in sustainable waste management. This diversion from landfills not only minimized environmental impact but also embodied our ethos of supporting communities through responsible waste handling.
The ripple effect of these initiatives extended beyond the confines of the dining table. Our efforts minimized food loss and amplified awareness about sustainable practices among restaurants and communities. By partnering with local establishments, we have facilitated a network committed to reducing surplus food, paving the way to a greener and more responsible future.
Our ability to increase donation rates was made possible in part by the implementation of CareIt. This food donation and rescue software makes it easy for businesses and institutions to donate surplus food and goods directly to local nonprofits. CareIt is a free mobile app that allows donors and nonprofits to give and receive food, as well as track the donation’s details and weight. This software has already made a tangible impact in the local community, ensuring surplus food goes to our neighbors in need.
As we look back on 2023, we are proud of our achievements and the collaborative efforts made to drive change. The strides taken in waste diversion, community engagement, and culinary sustainability have laid a solid foundation for our ongoing commitment to reshaping the food landscape. With a dedication to fostering partnerships, influencing mindsets, and championing sustainable practices, we remain steadfast in our mission to carve a path toward a more environmentally conscious and community-centric future for the Mid-South.
Stay tuned… You don’t want to miss what we have in store for 2024!
