Memphis Project Greenfork celebrates fourth year - Action News 5 - Memphis, Tennessee

Memphis Project Greenfork celebrates fourth year

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Project Greenfork (PGF) held their 3rd Annual Loving Local Fall Fundraiser Sunday to celebrate their 4th year. Project Greenfork (PGF) held their 3rd Annual Loving Local Fall Fundraiser Sunday to celebrate their 4th year.
Founder Margot McNeely started PGF in 2008. Founder Margot McNeely started PGF in 2008.
Restaurants average 50,000 pounds of trash each year, and roughly 95% of that can be recycled or composted. Restaurants average 50,000 pounds of trash each year, and roughly 95% of that can be recycled or composted.
MEMPHIS, TN -

(WMC-TV) Now in its fourth year, Memphis' Project Greenfork (PGF) has a lot of reasons to celebrate.

Founder Margot McNeely started the PGF in 2008 to help restaurants cut down an average of 50,000 pounds of trash each year.  Roughly 95% of that can be recycled or composted.

"So we feel like we've made a great impact to keeping a lot of trash out of the landfills and turning it into something more productive like recycled content," said McNeely.  "So what we've done is we've helped them set up a system of recycling, composting doing away and three other steps that help them be less wasteful and more sustainable," she added.

On Sunday PGF held their 3rd Annual Loving Local Fall Fundraiser featuring homegrown fruits and vegetables, signature sauces, locally produced beer and wine.

Even homegrown music.

"So we have our Project Greenfork certified restaurants about 6 of them here today that are serving food," McNeely stated.

Thanks to a new city ordinance clearing the way for food trucks to do business in Memphis, home grown restaurants are adding to the list of PGF's certified restaurants.

Ian and Elizabeth Lemmonds is a participant in Project Greenfork.

"Like a lot of things in Memphis this started out small and turned into something huge and we have a lot of respect for Project Greenfork for that," said Ian.  "The piles of trash we leave behind have to go somewhere,"

"She's kind of inspired us to even do this at home, we even have our own backyard compost now haha," Elizabeth stated.

"And it's just a fun way to celebrate a beautiful fall day and the success of Project Greenfork," said McNeely.

In order to become PGF certified restaurants must also use non toxic cleaning products, reduce energy and water consumption and pollution.

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