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.

Support Our Mission


  • Nick was one of the biggest supporters of @projectgreenfork and restaurant sustainability. He changed how we look at high-volume restaurants and showed that small, everyday changes really do make a difference.
#Repost @rendezvousmemphis
It is with the heaviest of hearts that - after a hard fought battle with cancer - we announce the passing of Nick Vergos - a restaurant icon, a philanthropist, an amazing chef, but, most importantly, a father, a son, a husband, a brother, an uncle, a cousin and a friend to many.  αἰωνία ἡ μνήμη
  • Cooling off with a Little Lily at @sweetgrassandnextdoor on the first day of summer! 🌞😅💚 vodka+grapefruit+lemon+aperol.
#sustainablememphis #projectgreenfork #pgfeats #sustainableeats #901eats #ediblememphis #pgfcertified #ilovememphis #choose901 #cleanmemphis #localmemphis #memphishappyhour

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