Nashville restaurants commit to wasting less food

Last updated on June 15th, 2017 at 11:44 am

Fifty-five restaurants from all over Nashville have joined Mayor Megan Barry’s initiative to reduce the amount of food wasted in kitchens. Restaurants such as Etch, Hattie B’s Hot Chicken, Dozen Bakery and Opry Entertainment are pledging to donate surplus food, compost food scraps and offer more flexible portions, among other measures during the Challenge that runs until May 31. Participating restaurants include a wide range of local favorites and hot spots, coffee shops, and nightlife establishments.

“These restaurants have committed to a variety of food-saving practices, and we are eager to tout their success,” Mayor Barry said. “From fine dining to classic Nashville hot chicken, I’m proud that such a wide range of chefs and restaurants are coming together in an effort to waste less food.”

“We are fortunate to have a staff that is already very cognizant of food waste,” said Merchants Chef Nick Hertel. “During the Challenge, we plan to focus on this topic during lineups, and we hope to empower our staff to be more aware of food-saving practices. One of our goals is to partner with an organization to donate surplus food.”

The Mayor’s Food Saver Challenge is a joint project with the Natural Resources Defense Council’s (NRDC) Nashville Food Waste Initiative. Nationally, 40% of all food in America goes uneaten, with 95% of that wasted food ending up in landfills or incinerators, according to NRDC. Cities play a critical role in mitigating America’s food waste. In 2015, NRDC selected Nashville as its pilot city for developing high-impact local policies and on-the-ground actions to address food waste. In partnership with the Mayor’s Livable Nashville Committee, Metro departments and other local stakeholders, the Nashville Food Waste Initiative is currently developing strategies and practical tools to serve as models for other U.S. cities. Learn more about the Mayor’s Food Saver Challenge.

“Nashville is leading the way for restaurants across the country to implement all types of food-saving practices,” said Darby Hoover, senior scientist at NRDC. “We look forward to learning from their experience and expanding this Challenge.”

Participating restaurants include: Acme Feed & Seed, Amerigo, Bacon & Caviar Gourmet Catering and B & C BBQ, Cabana, Care Kitchen Outreach, Chauhan Ale & Masala House, Commerce Street Grille, Country Music Hall of Fame, Creation Gardens, Dozen Bakery, Eighth & Roast, Etc, Etch, Fenwick’s 300, Fin & Pearl, Green Door Gourmet FARM, Hattie B’s Hot Chicken, Henrietta Red, Hilton Garden Inn, Homegrown Taproom & Marketplace, Karla’s Catering, Kayne Prime, Killebrew, Las Paletas, Le Sel, Lockeland Table, Margot Cafe and Bar, Mason’s, Merchants, Midtown Café, Miel Restaurant, Moto, Opry Entertainment, Pinewood, {PUB}licity, Saffire Restaurant & Bar, Saint Anejo, Scout’s Pub, Second Harvest Food Bank Middle Tennessee, Silo, Sinema, Sloco, Table 3 Restaurant & Market, Tavern, The Farm House, The Listening Room Café, The Loving Pie Company, The Old School Farm to Table, The Southern, Tin Angel, Tinwings, UrbanGrub, Virago, Watermark Restaurant, and Whiskey Kitchen.