Media Inquiries
- 615-322-6397 Email
Latest Stories
- Service road between Rand, Sarratt halls and Powerhouse to be impacted Thursday
- Vanderbilt Health and Wellness health fair at Heard Library June 7
- Curated Casting: Alum creates Castability app to aid actors in the subjective process of auditioning
- Southeastern Collegiate Recovery Community Summit strengthens ties, promotes collaboration
- Healthier You presentation: ‘Better Posture for Better Health’
As part of its commitment to sustainability and Zero Waste, Vanderbilt University Campus Dining collaborated with the James Beard Foundation, the Nashville Food Waste Initiative and the Mayor’s Food Saver Challenge to host the “Waste-Not” cooking demonstration on Oct. 15 at the E. Bronson Ingram Dining Hall. Featuring local Nashville chef Julia Sullivan of Henrietta Red, the event highlighted cooking techniques that make use of ingredients that typically are considered food scraps or waste. The ultimate goal was to demonstrate how rethinking food waste can not only save money, but also help mitigate hunger and protect the environment. By highlighting innovative ways to incorporate food scraps into restaurant-quality cooking, this event raised awareness of the problem of food waste—and of its many creative solutions.
