DYK: One in seven Nashvillians don’t have access to the food they want or need.
Enter The Nashville Food Project — an organization bringing people together to grow, cook, and share nourishing food in hopes of alleviating hunger in our city. TNFP was incorporated as an independent nonprofit in September 2011, but began assisting Nashville residents as early as 2007.
The organization has between 50 and 70 partners in 2023, varying from senior and after-school programs to nonprofit organizations — think: MNPS, Fifty Forward, and the YMCA, to name a few. Chief Culinary Officer Bianca Morton answers some FAQs so you can learn more about TNFP, find volunteer opportunities, and donate resources.
What volunteer opportunities are available with The Nashville Food Project?
Currently, we do volunteer opportunities in our garden and in our kitchen. We do some best prep opportunities, where they’re processing glean items that we have. In our garden, they’re able to sign-up for groups or individual to help tend to the garden and get it ready for anything the on-site staff needs.
How does The Nashville Food Project receive its resources?
It’s kind of like an inverted pyramid. I would say 80% of our resources that we get have been donated or are gleaned items. We purchase probably 15-20%. These donations are coming from local farmers, local grocery stores, lots of different food service outlets, individual donations, and food drives.
What are three small changes Nashvillians can make daily to practice food sustainability in their homes?
I think those would be to think before you react. Is there another way I can use this? How many different times can I use this? What could I have done with this before it gets to “that point.” Be more intentional, think before you act, and just reuse.
Bonus: In a recent Innovator Dinner Series, Morton also suggested picking the “not as pretty” produce. These items, if they even make it to the floor, are oftentimes looked over.
