At TNFP, we are always seeking creative ways to use the food in our care to better support our community. The result? Over 30 unique partnerships, each formed to match the needs of that unique community, from a fresh market set-up at a retirement community, to stocking comfort food for children waiting for placement in a foster or kinship home. In this post, our Food Donations Coordinator reflects on the diverse ways food can foster health and healing.
Much of our food recovery efforts are through ongoing Food Donation Partnerships with local grocers, farmers, markets and restaurants. Every day, we’re astounded by the generosity and creativity of these partners…
We’ve all been there before - the broccoli stems left over after a dinner party, strawberries that you meant to eat but didn’t get to - all thrown out and wasted. 40-percent of all food produced is wasted while at the same time 1 in 7 children are struggling with hunger according to Feeding America. Believe it or not, there are some staggering nutritional benefits to lowering your food waste…
How do you create a community? It’s a big question with a complex answer. At The Nashville Food Project we believe it happens one meal and one relationship at a time. St. Luke’s Community House and TNFP are teaming up to paint a future filled with connection and meals for even more Nashvillians by sharing a space at St. Luke's called the Mural Room.
This spring, staff from local garden care company, The Weeding Woman, led TNFP's garden staff in a workshop on... you guessed it... weeds! Our Production Garden Assistant, Jacob Siegler, reflects on the experience.
There may not be a more beloved dessert here at TNFP than hummingbird cake. This is one of those recipes that just keeps following us through the years, with different hand-written versions tucked away in kitchen drawers…
Truck #1, our original food delivery truck, has rolled its wheels out of the Woodmont Christian Church parking lot for the last time. Tallu reflects on all the meals Truck #1 carried down the streets of Nashville, taking some time to look back -- and to look ahead.
Just as a garden feels constantly in motion, so too is the Growing Together program itself evolving and growing. This year our program has exciting news to share -- the Growing Together farmers will be growing for a Community Supported Agriculture (CSA) program for the first time!
It is with much joy that we share the news that three TNFP volunteers were recognized during at the 2018 Mary Catherine Strobel Volunteer Awards! Read on for profiles of the two awardees, Cheri Ferrari and Media Star, and nominee Warren White.
Last month, Nashville schools announced a scale back of a program which for the past 4 years has provided free lunch to all Metro school students, regardless of income. We reached out the The Tennessee Justice Center to help us understand the changes and what is at stake.
National Volunteer Week, April 15th - April 21st, is a time to honor the volunteers that work by our side every day. This week we will celebrate each individual who has impacted our mission of bringing people together to grow, cook and share nourishing food!
Inspired by John T. Edge’s book The Potlikker Papers, our meals team has pulled together several southern-inspired menus for two classes on cooking to reduce food waste. Check out the menu and story behind our first class.
A few weeks ago, our staff spent time reading and reflecting together on the life of Fannie Lou Hamer, a legendary civil rights activist and founder of the Freedom Farm Cooperative, an effort to combat hunger, poverty, and racism in the community…
Our newest meal partnership uses a nourishing meal as a space to build community between two unlikely groups: senior residents of Wedgewood Towers and students from the University School of Nashville.
One day this past September, we were having a day like any other when we got an exciting call at The Nashville Food Project office. It was a producer from Food Network saying the network was interested in featuring us in one of their shows, and we were thrilled!
A simple ingredient - tomato, lettuce, carrots - can touch thousands of lives once it comes through the doors of TNFP. Today, we’re following the journey of one ingredient in our meals last week: big, beautiful, leafy kale.
Recent proposed changes to the Supplemental Nutrition Assistance Program (formerly known as food stamps) suggest a shake-up may be in store for one of our country’s most important safety net programs. This has a team talking about what we believe to be essential ingredients of effective food support.
Bridget grew up helping her grandfather in his garden, harvesting black eyed peas and picking flowers with her grandmother. But her community garden plot with TNFP was the first growing space that she was able to call her own, where she’s learned lessons from the garden are lessons for life!
Looking ways to get the kids in your life to try new foods? TNFP serves nutritious meals and snacks to about 370 different children each week, so we’re right there with you! We’re sharing highlights on what we’ve learned about how to (and how not to) introduce new, nutritious foods to children.
Some of our staff and volunteers have been reading Salt, Fat, Acid, Heat by Samin Nosrat. This charming, readable book has taught us even more about the basic elements of good cooking — without a recipe!