Memphis Food Scientist Drives Food Waste Reduction

Article published at: Mar 14, 2025 Article author: Rebecca Beloin
Memphis Food Scientist Drives Food Waste Reduction
All Sustainably Memphis

Ali Manning is no stranger to playing with her food. She started her career as a food scientist, founded her own food consulting company, and even published a children's book teaching kids about the intersection between food and science. Now, the lessons she's learned are helping Memphians dine more sustainably. 

Ali, you have a fascinating relationship with food. Tell us your story about becoming a food scientist. 

I received my degree in Food Science & Technology from Alabama A&M University in Huntsville, AL (my hometown) in 2010. Upon graduating, I moved to Memphis and fell in love with the city as well as the people. I began working in the food industry as a food chemist after graduation and then moved into a food scientist role, working in the sector (nearly ten years) on products for national brands like McDonald's, Dunking Donuts, Chipotle, etc. When I met my husband, I decided that this was the place to establish roots within the community, not just the food industry. I created Umami Food Consulting in 2020 for local food entrepreneurs, but have served clients all over the globe. I recognized a need for support in the food space (especially with businesses of color), so I decided to utilize my background to help food entrepreneurs grow. I assist clients with product development, nutritional analysis, regulatory standards, and sustainability through Project Green Fork.

Photo credit: B. Manning @photos.bybe

What is the craziest thing you learned when studying to become a food scientist?

I began my career in food manufacturing for one of the largest corn oil companies in the world. I learned the ins and outs of how to mass produce food, create food safety plans, and develop corn by-products that we all use today, for example; starch, oil, and animal feed. Food is essential for sustaining life, yet we often misunderstand the costs of production, shipping, storage, and consumption. 

You launched your own company, Umami Food Consulting, in 2019. What do you do as a food consultant and what sets your company apart? 

A food scientist applies chemical and physical disciplines to food through methods of quality control and innovation to culinary arts, manufacturing, and regenerative agriculture. What sets me apart is that I am a global food science ambassador with national appearances on Netflix and News Channel 3 as “The Food Scientist” on WREG’s Live at 9. I work alongside fellow food scientists and activists to provide resources, connections, and opportunities that are “transforming community”- Kontji Anthony. I am also a published author and the founder of Food Science 4 Kids, a food educational program that teaches grade school children to love food and explore science.

When people ask me, “What is a food scientist?” I would respond, “I play with food for a living.” Naming my book Can I Play with My Food felt right. We find inspiration and follow curiosity when we play, which uncovers our most authentic gifts. 

You also work with Project Green Fork. Please tell us more about this organization and its mission.

Project Green Fork (PGF), a program of Clean Memphis, is a leader in sustainable practices, working to reduce food waste, promote environmental stewardship, and enhance food recovery systems. Through its certification program, PGF helps restaurants and food service establishments implement sustainable practices in waste reduction, water and energy conservation, and responsible sourcing. Project Green Fork contributes to a more sustainable mid-south while focusing on strengthening homegrown restaurants. PGF continues to broaden food recovery networks, certify sustainable restaurants, and engage the public in waste reduction efforts that drive lasting environmental and social impact in Memphis and nationwide.

Photo credit: B. Manning @photos.bybe

What is Can I Play with my Food about?

Can I Play with my Food? is an early-reader picture book that explores food and science through the eyes of sisters Nema and Lexi. The girls let their imaginations run wild as they discover where food comes from and how a simple experiment can shape their dreams. This story shows children that food can be fun and educational, but it also highlights the importance of accepting those with differences. This book is for young readers from about age 5-8, parents reading to their kids, teachers, and parents who have children with special needs. I was inspired to create a character loosely based on my sister Alexis, who has Down’s Syndrome. I wanted to create an inclusive book where children who aren’t typically represented in literature can see themselves.

Photo credit: B. Manning @photos.bybe

How do food science and sustainability relate?

Data shows that up to 40% of the food supply in the U.S. is wasted, and up to 21% of Tennessee landfills are made up of wasted food. The methane gas produced due to food waste is causing a significant threat to our environment. Food is the ultimate science, and it starts with a seed, and the cycle continues until it reaches our plate. Each seed creates nutrient-rich foods that we (humans and animals) need for survival, so we must take a more complex look at how we sustain it.

If you were to suggest one thing that everyone could do to take better care of our planet, what would it be?

I would suggest everyone do a food waste audit in their homes, schools, and work environments. Use the simple method of sorting one week's worth of trash into these categories; food scraps (inedible), plate waste (edible), compostable, recycling, landfill, and then determine how you can implement better strategies at diverting your waste streams. Get the kiddos involved as well!

Where can people get more information about you and Project Green Fork? www.projectgreenfork.org Or email me ali@cleanmemphis.org. If you'd like to learn more about food science, visit ali-manning.com

At Boshi Botanicals, we proudly partner with some amazing people who prioritize the health of our communities and our planet. This blog series shares their inspiring stories and the work they do to help us all live more sustainably. 

Share: