National studies indicate that approximately 1.5 lbs. of trash are produced for each restaurant meal served- meaning that the average restaurant produces 50,000 lbs. of garbage annually. Typically, close to 95% of this waste is recyclable or compostable.

Project Green Fork was founded specifically because of these statistics, and our goal is to create a more sustainable Mid-South by helping reduce environmental impacts, with a focus on strengthening homegrown restaurants.

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