How Nashville Is Becoming A More Sustainable City

On an unseasonably warm day in late January, two dozen of the city’s top chefs sat inside the barn at Miel, an event space behind the West Side restaurant, discussing a very unsexy side of their businesses: trash. Levon Wallace of the new Gray and DudleyJohn Lasater of Hattie B’s, and Deb Paquette of Etch and etc. sat alongside Sylvia Ganier of Green Door Gourmet and Seema Prasad, owner of Miel, among others. The discussion veered from working with local composting companies to the costs of installing an organic refuse conversion alternative, or ORCA, machine.   Full Article Here

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