Bringing people together to grow, cook
and share nourishing food, with the goals
of cultivating community and alleviating
hunger in our city.
In our gardens, we grow organic food intensively and share resources with others interested in growing their own food.
In our kitchens, we use recovered, donated and garden-grown food to prepare and cook made-from-scratch meals.
In our community, we share nourishing meals in partnership with local poverty-disrupting nonprofits and community groups.
Hot Out of the Oven
This Thanksgiving, Americans are projected to waste upwards of 316 million pounds of food. But it doesn’t have to be this way. If every household in America made small, intentional changes, we could make it a day of celebration for people and planet. Here are a few tips to reduce food waste that Chief Culinary Officer Bianca Morton has learned and adapted during her years at the Food Project.
Earlier this year, volunteer Jenn Crimm wrote, photographed, edited, and designed her own cookbook — a labor of love that aimed to preserve the meals that got her through a tough season. Food has always been central to Jenn’s life, from growing up in a close-knit Italian family to forging friendships around the table in Nashville. Her grandmother's cheesecake, a cherished but undocumented recipe, inspired her to create a cookbook to ensure her own recipes could be passed on to her loved ones.
Join Our Newsletter
Have you ever imagined what it would be like to live in a version of Nashville where there was food growing everywhere? In every neighborhood, at city parks, churches and public offices, vacant lots, schools, your neighbor’s yard, and everywhere in between? As 2024 comes to a close and we look ahead to 2025, we’re excited to announce that we are embarking on a journey to transform our current network of three gardens and farms into a citywide hub-and-spoke model of community agriculture.