Thanks to the support of our incredible community, in 2016 The Nashville Food Project shared more food than ever before! Through a new partnership with St. Luke’s Community House and the addition of eight new meal partners, we doubled our annual meals production from 50,000 to 16 partners in 2015 to over 114,000 to 23 partners in 2016!
“Our students have been more open to trying new foods. We see a better attitude, more even energy & well balanced moods on TNFP food days. Our community suppers have helped us unite our families & staff.”
“[The Nashville Food Project’s meals have] allowed us focus on independent skill-building by treating this as restaurant/learning opportunity. Our clients have had access to new, nutrient dense foods that they have loved.”
In 2016, we increased our food recovery efforts, recovering over 108,000 pounds of food that would otherwise be thrown away. About one quarter of all recovered food was shared with new partner organizations. These partners used the food in their own kitchens and helped stock refrigerators for their residents and clients. This ensured that even more families had reliable access to fresh, healthy food.
