The city was picked precisely because it wasn’t Portland or San Francisco, well-known hotbeds of environmentally-friendly policies.
“The problem is, when you go to a city in the Midwest, for example, and you say, ‘you need to try this,’ they say, ‘hey, we’re not Portland,’” says Linda Breggin, coordinator for the Nashville Food Waste Initiative. “The beauty of picking Nashville is if Nashville can do it, cities across the country can do it.”
Mayor Megan Barry has issued a Food Saver Challenge to restaurants to kick-start the initiative, and chefs are being asked to reduce, reuse and recycle food scraps and leftovers.
At Miel Restaurant in West Nashville, chef Andrew Coins says he juiced leftover carrot scraps and smoked broken up pieces of scallop to create an amuse bouche, a small bite of food the chef sends out to whet the appetite of the diners.
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