Southfield Counts
Throwing away good food just doesn’t add up. It wastes money and resources—all while people go hungry. Fixing it? That’s just common sense.
When food ends up in landfills, our water, land, work, and transportation are wasted.
By stopping food waste, we can:
Working together as a community to reach zero food waste provides a clear, measurable goal and is something we can all contribute to easily, cheaply, and quickly.
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Wow, what a great cause. I’m donating today!
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Can I donate leftovers from a party I had at my house? Unfortunately, for health and safety reasons, leftover food from private events can’t typically be donated.
Or spread the word:
You can post on apps like NextDoor or a local Buy Nothing group to give it away. Another option is to cook the food, freeze, or preserve it before you leave!
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Cutting down on food waste in your kitchen starts with a simple approach: buy less, eat what you buy, and compost the rest!
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Planning food for a gathering can be tricky, but Guestimator (a tool by Save The Food) helps prevent overbuying and waste. As a rule of thumb, plan about 1 pound of food per adult and ½ pound per child.
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Leftovers don’t have to be an afterthought—they’re a chance to get creative! Store them in clear, labeled containers so they don’t get forgotten. Reheat within 3–4 days, or freeze for longer storage. If you’re short on time, repurpose leftovers into new meals—roast veggies can top a salad, last night’s pasta can become a frittata, and extra rice makes the perfect fried rice.
Or spread the word:
Keeping food fresh starts with proper storage. Set your fridge to 37–40°F and your freezer to 0°F to slow spoilage. Store dairy and eggs on shelves, not the door, where temperatures fluctuate. Keep fruits and vegetables in separate crisper drawers—some, like apples and onions, should be stored apart to prevent early ripening. For dry goods, use airtight containers to keep pests and moisture out. A little organization goes a long way in making food last!
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Many labels, like “Sell By” and “Best By,” are about quality, not safety. “Sell By” is meant for stores to manage inventory, while “Best By” suggests peak freshness—but the food is often still good after this date. “Use By” is the only label related to safety, and even then, common sense is key. Trust your senses—if something looks, smells, and tastes fine, it’s likely still good to eat.
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Buy Nothing offers people a way to give and receive, share, lend, and express gratitude through a worldwide gift economy network in which the true wealth is the web of connections formed between people. We believe that communities are more resilient, sustainable, equitable, and joyful when they have functional gift economies.
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When high-quality food looks a little different than normal — produce that’s too big or small, less familiar cuts of meat, or pantry items with outdated packaging — Imperfect Foods sources these healthy options directly and delivers them to you at a discount.
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We’ve identified the simplest, most effective system for meal planning and broken it down into three key steps: selecting recipes, shopping for ingredients, and prepping your meals. These steps might seem pretty obvious, and for the most part they are, but there’s critical strategy within each of them. It’s this strategy that makes meal planning worth its weight in gold — or maybe just the money it saves you!
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RESOURCES
Reducing food waste in your business can lower costs, improve efficiency, and support a more sustainable community. Make Food Not Waste offers guidance, resources, and connections to food rescue and composting partners to help your business make a real impact. Contact us today to get started!
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Yes! Companies like Harp offer a range of aerobic food waste converters, capable of digesting 1,000 up to 50,000 litres/5.5 tons of food waste a week, reducing its volume by an average of 70%. In a short 24-hour period, the bio-digesters produce a nutrient-rich, premium output that can be used as a soil enhancer, biomass fuel, or anaerobic digestion feedstock
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The federal government offers a tax deduction to businesses donating food in order to support businesses in diverting food to the community; while Michigan does not. Click the link to see details on calculating your tax deduction, or consult an accounting professional.
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Too Good To Go‘s marketplace connects your business with 95 million registered users across 18 countries—all eager to buy surplus food. You’ll unlock revenue from unsold food and welcome customers into your store.
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If you’re looking to keep food scraps out of landfills, organizations like RRRASOC, RRS, and CoSustainability can help. They provide guidance and services for recycling, compost collection and aerobic digestion, turning food waste into valuable resources like nutrient-rich compost.
Or spread the word:
Donating surplus food is a simple way to reduce waste and support the community. Make Food Not Waste makes it easy to ensure your extra food feeds people, not landfills. Whether you have surplus ingredients or prepared meals, these groups will help redistribute food to those who need it most.
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RESOURCES
Whether you’re in middle school, high school, or college, you can make a big impact as a Student Ambassador. Share ideas with your classmates, lead food waste reduction projects, or host events to inspire change in your school and community.
Or spread the word:
Your actions count
Every bit of food saved makes a difference, and as part of our ambassador program, you’ll be a key player in reducing food waste and building a stronger, more sustainable community.
When you sign up, you’ll gain access to these exclusive benefits:
As an ambassador, you’ll gain full access to our action guides, with step-by-step instructions on how to:
Your actions count
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Join thousands of food waste champions commited to stopping food waste here in Southfield.