This year, we extend our gratitude to Sylvan Table for graciously hosting the event and welcoming us with open arms. Guests experienced a delicious five-course meal, including a carrot amuse-bouche from Chef Vlad, and an array of unique plates from Chefs Shanel, JBey, Shay, Chris, and Dom. Each chef showcased their immense skills; alongside the quality, versatility, and flavor of ingredients that would have otherwise gone to waste.

We were honored to welcome Allena Williams from Bethel Community Transformation Center and Mark Covington of Georgia Street Community Collective. It was a privilege to hear about the impact our donated upcycled meals have on the children in their programs.

We offer a huge thanks to our sponsors of the evening who made this lovely event possible: Nothing Bundt Cakes, Nissan, MyGreen Michigan, Giffels Webster, and Casey Sign Company. Your charitable support granted us the opportunity to bring folks together and continue our work to prevent wasted food. Next, our auction sponsors: Wheel House, Sepia, Mama Mucci’s, DCD, Casamara Club, and Apparatus Room. Thank you for generously donating your goods and services for the silent auction. Your combined support helps push our goals further and create joyful disruption in the fight against food waste.

Last but certainly not least, we offer our gratitude to you, our readers. You are the reason we were able to sell out this event. Thank you for spreading the word, inviting friends and family, participating in our auction, and displaying your persistent commitment to preventing wasted food. You are so important to our fight against climate change and do not go unnoticed.

We are ecstatic and proud to announce that we raised $18,205 via sponsorships, ticket sales, silent auction, and day-of-donations. These funds will be directly used to organize stakeholders, educate communities, cut food waste, feed those in need, and create a greener future. We are humbled and honored by the donations from our patrons.

All in all, Too Good To Waste was a huge success. We end with a quote from our Development Director, Paul Green, as he recalls a cherished part of the evening:

“Just after the fourth course was served, an electrifying storm illuminated the sky and showered us with cooling rain. Undeterred, we huddled together and enjoyed the candlelight of the tent while waiting out the storm. The Sylvan Table staff were heroic in shuttling dessert under umbrellas from the barn to the dining area. The night finally ended when a break in the rain allowed everyone to dash back to their cars, but the laughter and camaraderie we shared will not soon be forgotten.”