In October, Urban Green Lab's Nashville Food Waste Initiative hosted the "Waste-Not" Cooling Demonstration in partnership with the James Beard Foundation and Mayor Cooper's Food Saver Challenge. Chef Julia Sullivan of Henrietta Red prepared Butternut Squash Salad and Roasted Cauliflower with Squash and Macha using ingredients typically thought of as food scraps or waste. Jordan Rogers, Director of Culinary Operations at Vanderbilt University Campus Dining, also crafted a Tennessee Whiskey Sour for the occasion.
Check out some pictures from the event below and watch here if you missed it! Which recipe are looking forward to trying?
