Inspiring food
waste prevention

Explore the Make Food Not Waste blog and read news stories about us below.


In the press

Logo for Planet Detroit
“There is a direct link between landfilled food and a hotter planet,” Danielle Todd, founder and executive director of the local nonprofit advocacy group Make Food Not Waste, said. “Decomposing food in landfills releases methane, a powerful gas that traps heat in the atmosphere. And because we throw away so much food into the garbage, we’re essentially constantly pumping methane into the atmosphere.”
Organizations like Make Food Not Waste, which operates Upcycling Kitchen, a food distribution manned by professional chefs who prepare 1,000 meals each week, are seeing increased need for provided meals — with less food resources available to prepare said meals.
Logo for SBN Detroit
Founded in 2017 by Danielle Todd, Make Food Not Waste is at heart an environmental organization whose impetus is twofold – first to prevent food from going into landfills to help save the climate, and second to make use of this food by feeding people who need it.
Taste the Local Difference logo
New this year, Make Food Not Waste partnered with Food Rescue US – Detroit to be the first organization in the US to offer The PLEDGETM. This pledge is part of an international certification system that instructs restaurants, hotels, and other institutions to rethink the food they waste.
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.”
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.
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.