We're thrilled to share that Co-Owner of Sheeco Events, Diana Andrew, was invited to participate in the recent "No Food Left Behind" summit held at Tennessee State University College of Agriculture the first week of April during Food Waste Awareness Week.

This summit brought together key players in the realm of food sustainability, including Environmental Law Institute, The Nashville Food Project, Open Table, Metro Nashville, and of course, Sheeco Events. It was an inspiring gathering where crucial discussions surrounding food waste took center stage.

Food waste is undeniably one of the most pressing issues of our time. Food waste contributes significantly to carbon emissions, exacerbating climate change and environmental degradation. Moreover, in a state like Tennessee, where food insecurity remains a prevalent issue, tackling food waste becomes even more urgent.

A Champion From Nashville, For Nashville

A Nashville native, Diana's educational journey has been instrumental in shaping her into a leading advocate for food sustainability. Starting from her formative years at Hume-Fogg High School, Diana showed a keen interest in environmental issues and their intersection with food systems. This passion led her to eventually pursue a master's degree in sustainable food systems from Lipscomb University, where she deepened her understanding of the challenges and opportunities in building a more sustainable food future.

Her holistic approach to food sustainability which prioritizes equity and inclusion, blending theory with hands-on experience, has equipped her to tackle complex issues with creativity and dedication.

Armed with these tools, Diana has dedicated herself to giving back to the community and championing initiatives that prioritize tackling food waste. Her commitment to creating a more sustainable and equitable food system shines through in her work, inspiring others to join her in making a positive impact on the world around them.

Diana previously held the position of Assistant Director of the Nashville Food Waste Initiative, a partnership alongside the National Resources Defense Council and Environmental Law Institute. Through this groundbreaking initiative, the conversation of food waste prevention was brought to the forefront of Nashville's sustainability efforts.

She led the creation of the first state standards-aligned sustainability curriculum for Tennessee public schools, featuring a comprehensive lesson dedicated solely to addressing food waste. This groundbreaking initiative earned her program prestigious accolades, including the 2019 Governor's Environmental Stewardship Award and the 2019 First Foundation Innovation in Action Award.

Diana's Commitment to Sustainability in Action

Diana's dedication to sustainability goes far beyond her professional responsibilities. She generously volunteers her time and expertise to several organizations that are deeply committed to environmental and social causes. Currently, she serves as the Treasurer of the Network for Sustainable Solutions, as a food systems advisor at Better Kitchen, and in the kitchen at Nashville Food Project.

Diana's unwavering efforts to create a more sustainable and inclusive world truly exemplify her commitment to being an agent of positive change across different spheres of society.

At Sheeco Events, we’re lucky to have Diana who is able to ensure food waste prevention is centered in everything we do. She crafted our workshop, "Cooking Up Change: Reducing Waste in the Kitchen," and ensures that all our events prioritize minimizing food waste. Her dedication to this cause is not just commendable; it's an integral part of our company ethos.

Bring Diana to Your Next Event

If you're considering bringing Diana's expertise and passion to your upcoming event as a speaker, or if you require assistance in organizing an event focusing on food waste prevention and sustainability, we are here to help.

Don't hesitate to get in touch with us at hello@sheecoevents.com to explore how we can collaborate to make your event a success.

Together, let's make a meaningful impact in fostering a more sustainable future with less food waste.