Media Inquiries
- 615-322-6397 Email
Latest Stories
- Vanderbilt University to host Clinton Global Initiative University annual meeting in 2023
- Heard Libraries and Wild Bunch to co-host panel on data privacy Oct. 6
- Churchwell expands role with new title, position at Vanderbilt University
- LGBTQI History Month begins Oct. 1
- Michigan state Sen. Mallory McMorrow to lead panel discussion on faith and politics Oct. 3
- NEW FACULTY: Discovery and research tackling real-world issues
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.
