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 NRDC Food Matters team is excited to announce the next phase of our work to reduce food waste in cities. We are expanding the Food Matters Regional Initiative into the Great Lakes region with the goal of furthering larger-scale change related to food waste at a regional level.
This Christmas it’s so easy to focus on what we don’t have, that often we take for granted the things we do have. “Before this we were fine. I was fine, I was making good money," said Detroit single mother of three Jeanetta Riley. "But this right here? This pandemic? We’re not fine right now.”
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.
We’re Make Food Not Waste–a nonprofit organization working to keep food out of landfills and slow climate change by creating lasting solutions to food waste through education, food upcycling and advocacy.