"Sustainability to me started with learning not to take more than I gave.
I was raised with a garden that fed our family. Being a farmer's granddaughter was full of lessons to tend the gardens, but those lessons -- conserving, honoring the hard work of all, having ingenuity -- also carried over into life.
Sustainable living practices were core values to my family and have carried over as values that guide my business decisions. Recycling, composting, and knowing that my choices were my voice became a more conscious decision. If a process or system does not sustain itself, then there must be a different or better way to behave."
Seema Prasad is the proprietor of Miel Restaurant, where she supports a greener Nashville through composting, recycling and sourcing meat, dairy & produce from local farmers.