In this special episode of People Places Planet, host Dara Albrecht and ELI Senior Attorney Linda Breggin take us to Nashville for Food Waste Prevention Week, where local leaders across sectors are driving innovative efforts to reduce food waste. With nearly one-third of U.S. food going uneaten each year—impacting the environment, economy, and communities—this conversation showcases how one city is tackling the challenge head-on.
Linda speaks with four inspiring guests whose work spans K-12 education, higher ed, hospitality, and professional sports:
- Todd Lawrence (04:28), Executive Director of Urban Green Lab, explains how training teachers and conducting school cafeteria waste audits are empowering the next generation to take action.
- David ter Kuile (18:32), Associate Vice Chancellor at Vanderbilt University, walks us through how campus dining hit its zero waste goals through composting, waste tracking, and student engagement.
- Tyler Lee (34:44), Executive Chef at 1 Hotel Nashville, shares how local sourcing, zero-waste cocktails, and creative kitchen strategies are changing the hospitality landscape.
- Haley Davidson (49:48), Chief of Staff for the Tennessee Titans, describes how Nashville’s NFL team is designing a new LEED Gold stadium with food waste reduction in mind—and how it’s already making a difference at Nissan Stadium.
From teaching tools to technology to teamwork, this episode explores scalable strategies for reducing food waste and building more resilient communities. Whether you're in a school, university, restaurant, or stadium, there's something here for everyone.
Related Links:
- ELI's Center for State and Local Governance, Food Waste Initiative
- Urban Green Lab resources on food waste reduction
- Food Waste Warrior Audit
- James Beard Foundation and Nashville Food Waste Initiative Food Scrap Cooking Demonstration
- Waste Not Cooking Competition
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