Compostable Bowls and In‑Store Composting: How Radish Kitchen Keeps Lunch Green

In a city that values sustainability as much as flavor, Nashville residents are increasingly looking for clean ways to eat, from the items in their food to how it is served. At Radish Kitchen, our commitment doesn't stop at fresh ingredients. We have reimagined everything that leaves the kitchen, from salad dressings to the serving container. 

Every month, through earth-friendly materials and composting our food waste on-site, our kitchens are helping divert thousands of pounds of waste. We make all our food in-house, using avocado oil instead of seed-oils in most of our recipes. We also prioritize a low-waste project from start to finish. 

We wanted to share with you what goes into reducing waste at Radish Kitchen. From eco-friendly materials we source to daily composting, Radish Kitchen is committed to keeping your lunch green.

What Makes Our Compostable Bowls Different?

Since the 1950s, packaging has undoubtedly changed the way we eat while on the go. What started as a convenience revolution quickly transformed into an environmental liability, as single-use containers would sometimes outlive their contents by hundreds of years. 

Nowadays, the push for sustainable practices is changing how restaurants do business, from what ingredients we buy to where our food waste goes after lunch.

One interesting change is the use of compostable bowls, not only in terms of their packaging, but also in terms of their environmental impact. These bowls do not leave plastic residue in the environment.

At Radish Kitchen, we are proud to prepare all our food in-house, including every one of our dressings, marinades, and dips. We take pride in the quality of our ingredients, which include sourcing our proteins from local and sustainable farms. 

We also use avocado oil in most recipes instead of seed-oils, making every effort to use biodegradable materials wherever possible. 

When food is prepared from fresh, whole ingredients, even the scraps can be composted into rich soil. Hence, we also compost all food scraps in our kitchen. 

The result? A meal designed to nourish you, and when the scraps get composted, help sustain the planet too.

From Plastic Pain Point to Eco‑Friendly Packaging Solution

While single-use plastic once seemed like a revolutionary solution, it now accounts for over 380 million tons of waste produced globally each year, with a considerable amount lasting up to hundreds of years in our oceans or landfills. That's why there is a dire need to rethink the materials that we use and ensure that all aspects of operational decisions align with more sustainable alternatives.

At Radish Kitchen, shifting to an environmentally friendly packaging system was about more than just what is right for the environment; it was also about building long-term trust. Guests notice the difference. We have even found that sustainable practices bring like-minded communities together who also value quality and transparency. 

Additionally, it’s also important to mention that environmentally friendly practices have an added cost-savings edge: less waste leads to less landfill fees, which ultimately ensures more efficiency. 

How an In‑Store Composting Restaurant Works

Ever wondered what happens behind the scenes after you toss your bowl in the bin? At a composting restaurant, the journey doesn't stop at the trash can; the journey begins.

The cycle looks like this:

• Guest Scraping Station: After your meal, you will locate an easy-to-read marked area where you will scrape any remaining food scraps and bowl material.

• Green Bins: These items will go to a specially designated compost bin, kept separate from landfill and recycling waste.

• Daily Pick-Up Service: Our local composting partner visits daily to pick up the bins, ensuring no buildup, pests, or odors.

• Composting Facility: Everything is transported to a commercial facility and made into nutrient-rich soil in 90 days.

The beauty of the system is in the transparency. 

Being a composting restaurant allows us not only to provide good food, but also to do good by taking responsibility for where the waste goes. 

Radish Kitchen is cleaner, smarter, and better for the planet, one bowl at a time.

Bowl Showcase: Sustainability in Every Bite

At Radish Kitchen, we believe sustainability extends beyond waste to the food itself. All of our food is made with ingredients you can trust, from locally sourced produce to house-made marinades. Here are two of our guest favorites, made with clean material and a clean conscience.

West Coast Radish

Fresh and floral, this SoCal-inspired bowl contains gluten-free soy-glazed salmon, cherry tomatoes, edamame, avocado, and a carrot ginger miso dressing.

Chicken Mamacita

A hearty and healthy bowl with sustainably grown grilled chicken thighs, corn and black bean salsa, cotija cheese, avocado, and our signature tangy tomatillo-lime dressing.

Bring Your Appetite, Leave Only Compost

From our house-made dressings to our local produce and our low-waste packaging, we approach all aspects of food-making with intention. Collectively with our guests, regional partners, and team, we are making daily meals just a little better for the planet. 

Whether you order online, dine in, or book an in-person tour for your group, it is heartening to know that good food can also support low-waste living.
Let’s choose better for the environment. Choose Radish Kitchen.