Todd points out that most produce rescued by Make Food Not Waste and their partners are plant-based, meaning that each meal is loaded with the nutrients that people need and often miss in their diets. She adds that producing an entire meal mainly from reclaimed plant-based food demonstrates that delicious and nutritious food is within reach, whatever your economic situation.

The business of getting food on our plates, and the paths it takes to get there, have been disrupted by COVID-19 in ways that require flexibility and adaptation at all levels of the industry. This month’s Crain’s Michigan Business examines how that is playing out in food transportation, restaurant business models and even in food waste.

The coronavirus pandemic has exacerbated the scourge that is food insecurity for millions of Americans. These needs are especially real for many metro Detroiters.

A handful of chefs are cooking up holiday cheer at Marygrove College for a number of families who could use a helping hand. "A lot of folks don’t know they’re loved and this is an act of love," said Chef Phil Jones.