We grow food for our meals in two urban gardens using sustainable farming methods. The food that we grow is combined with food recovered from local farmers, grocers and restaurants. This food comes together in delicious, made-from-scratch meals that are loaded onto our two food trucks and shared in some of Nashville's most vulnerable neighborhoods. We produce more than 3000 meals every week and share them with 27 partners. We compost everything that is not usable and use the resulting material as fertilizer for our gardens.
We engage over 150 volunteers every week in all aspects of our work. Volunteers help in all aspects of our work from growing food, prepping it for our meals, cooking meals, and delivering and sharing them.
The mission of The Nashville Food Project(TNFP) is bringing people together to grow, cook and share nourishing food, with the goals of cultivating community and alleviating hunger in our city. Our work is guided by two national statistics - that one in six people do not have access to enough food to constitute a healthy lifestyle; and over 40% of all food in the U.S. gets wasted. We are trying to bridge the gap between these two statistics by moving food from where it is in excess to areas where there is little.
TNFP uses two food trucks to share nutritious, made-from-scratch meals and fresh produce to nine low-income/food desert locations within Davidson County. Isolation is often a factor for people living in poverty. TNFP facilitates social connectivity using meals as a tool for bringing people together and creating interaction.
The Nashville Food Project:
- provides reliable access to healthy foods/fresh produce for low-income neighborhoods
- involves community members in meaningful service through volunteer opportunities
- grows food in urban areas using sustainable methods
- recovers food from farmers, markets, and grocery stores