The 2030 Project
We are cutting Michigan’s food waste in half by 2030 by leading engagement, coordinating with national partners, assessing data, and supporting recommendation development.
Upcycling Kitchens
We collect excess produce from farms, grocery stores, and various food distributors, along with unexpected and spare ingredients generously provided by local restaurants.
Educating Businesses
By joining The Pledge™️ or The Primer on food waste, restaurants commit to reducing their carbon footprints, saving money, and giving back to the community.