How Nashville is Becoming a More Sustainable City
From Nashville Lifestyles
By Erin Murray
On an unseasonably warm day in late January, two dozen of the city’s top chefs sat inside the barn at Miel, an event space behind the West Side restaurant, discussing a very unsexy side of their businesses: trash. Levon Wallace of the new Gray and Dudley, John Lasater of Hattie B’s, and Deb Paquette of Etch and etc. sat alongside Sylvia Ganier of Green Door Gourmet and Seema Prasad, owner of Miel, among others. The discussion veered from working with local composting companies to the costs of installing an organic refuse conversion alternative, or ORCA, machine.
The James Beard Foundation, a national culinary organization that doles out the “Oscars of the food world” awards and strives to educate chefs on a broad range of food topics, organized the meeting of chefs. This particular “chef boot camp” was put on in partnership with the Natural Resources Defense Council (NRDC), which has tapped Nashville as a pilot city for its efforts to instigate more action and conversation around fighting food waste.