Campus Dining hosts James Beard Foundation and Nashville Food Waste Initiative event
View Event Livestream Here
Each year, up to 40% of food produced in the United States goes uneaten while over ten percent of Americans are food insecure.
Locally, organics are the largest source of landfill content in Nashville. When it comes to cooking, a little creativity can prevent a lot of waste—thereby saving money, mitigating hunger and protecting the environment. On October 15, the James Beard Foundation and the Nashville Food Waste Initiative will host a “waste-not” cooking demonstration in partnership with Mayor Cooper’s Food Saver Challenge.
The demo will feature local Nashville chef Julia Sullivan of Henrietta Red preparing delicious dishes using ingredients typically thought of as food scraps or waste. The event, hosted at Vanderbilt University, will include opening remarks and a 30-minute demonstration, followed by a reception and a chance for members of the Nashville community to taste the dishes. By highlighting innovative ways to incorporate food scraps into restaurant-quality cooking, this event is intended to raise awareness of the problem of food waste—and its many creative solutions as well.
The event will be partially outdoors (weather dependent). Per Vanderbilt COVID health and safety protocols, visitors are required to wear masks in all indoor spaces.
Event Details
Friday, October 15, 2021
4:00pm – 6:00pm Central
E. Bronson Ingram College Dining Hall Vanderbilt
2211 West End Ave.
Nashville, TN 37212
Parking and valet provided at Kirkland Hall
Event Sponsors