Michigan disposes of more than one million tons of food waste each year. Food waste is the single largest source of material disposed of in the state’s landfills and waste-to-energy facilities.

This waste equates to an enormous loss of economic and environmental value. But that value could be retained with less-wasteful, money-saving practices among growers, manufacturers, retailers, and food service businesses. 

With this in mind, the MI Healthy Climate Plan has recommended that Michigan adopt and pursue the joint USDA/EPA goal to cut food loss and waste in half by 2030. 

A coalition of Michigan Sustainable Business Forum, Make Food Not Waste, and the Center for EcoTechnology has partnered with the Michigan Department of Environment, Great Lakes and Energy to identify barriers to the 50% reduction goal and highlight potential solutions and opportunities.

Make Food Not Waste’s role on this coalition is to lead engagement in Southeast Michigan, coordinate with national partners, assess data, and support recommendation development.