Southfield Counts
Food scraps don’t belong in the trash. Southfield is making it easier to turn them into something useful. Be part of the new Food Scrap Drop Off program—sign up today.
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.
I will buy less
So glad this is getting some attention! I compost my food scraps already. But not all residents can do that. And drop-off is not a practical solution for residents. A serious commitment to composting from the city would include curbside pickup, not drop off.
Prepare food as much you need
If not now When? Let’s go
Sounds great our home will domit
I will compost my scraps.
I pledge to always eat my leftovers!
Unfortunately, for health and safety reasons, leftover food from private events can’t typically be donated.
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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.
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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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A worm composting bin, known as a vermicomposter, can be fairly inexpensive and easy to maintain—plus, there are several ways to vermicompost!
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Olio is the app for finding what you need and sharing what you don’t with local people.
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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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The 6-1 method helps people reclaim time spent shopping and navigate rising grocery costs by shopping intentionally and prioritizing fresh ingredients and meals made with whole ingredients,” Coleman tells The Kitchn.
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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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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.
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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.
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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
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.
FAQ
This can be picked up on the following dates/times __TBD__, and this optional starter kit includes a counter top caddy, BPI compostable liners, “Use it Up” tape, (a fridge magnet?), and a helpful quick start guide.
The use of BPI compostable bag liners is optional. We will provide some in the starter kid.
For individuals receiving a starter kit, one carbon filter is included in the counter top caddy. The manufacturer recommends this is replaced every 3 months. You can purchase a replacement here: replacement. Please note that the caddy can be used to collect food scraps without the carbon filter, but regular emptying food scraps is recommended to prevent unwanted fruit flies.
Google Play , Apple App Store. Search “Bigbelly Smart Compost”
Food scraps collected will be transported by My Green Michigan to a registered site where they will be made into compost and sold. Materials are composted thermophilically, which allow for materials such as meat, bones and dairy to be composted (that cannot be properly composted in backyard compost bins). Moldy and spoiled food is also accepted.
Composting can happen on many different levels using a variety of techniques – Approaches to Composting | US EPA
This pilot is focused on keeping food scraps out of landfills, and composting food scraps should be considered a last resort. Ideally, we reduce edible food waste and primarily compost food scraps (the inedible parts of food such as bones, peels, and pits). We are addressing food rescue and composting food scraps in particular because of the methane gas that is released when sent to a landfill.
NOTE: The only other material accepted for this pilot is BPI compostable bags/liners as they are perfecting safe to use and help users adjust to the new habit of separating food scraps from the trash.
The Institute for Local Self-Reliance (ILSR) highlights that composting offers environmental, economic, and social benefits, including reducing greenhouse gas emissions by diverting organic waste from landfills, rebuilding and enriching soil, sequestering carbon, creating green jobs, and improving local food systems. Composting also enhances soil’s ability to retain water, which helps protect against floods and droughts, and it lessens the need for synthetic fertilizers and pesticides, fostering more sustainable agriculture and community resilience.
Additional information: Benefits of Composting – Institute for Local Self-Reliance & Food Waste and Methane: What’s the Connection?
Compost is the product manufactured through the controlled aerobic, biological decomposition of biodegradable materials. This product has undergone temperature changes, which significantly reduces the viability of pathogens and weed seeds and stabilizes the carbon such that it is beneficial to plant growth.
Additional information: MGM-Compost-101.pdf
Yes, you may use a traditional plastic bag to transport your food scraps to the drop off site if it is absolutely necessary. HOWEVER, the plastic bag MUST NOT be placed into the Big Belly collection bin. It is crucial that you throw the plastic bag in the garbage after emptying your food scraps into the bin.
BPI compostable bags are designed to break down completely into organic matter in a commercial composting environment, while conventional plastic bags persist in the environment, breaking down into microplastics and toxic polymers that contaminate soil and water. The key difference is their end-of-life fate: BPI bags need a commercial composter to break down within a specific timeframe, whereas plastic bags do not decompose and are environmentally damaging.
The Biodegradable Products Institute (BPI) certifies bags that meet ASTM International standards for compostability, ensuring they break down in a commercial composting facility within a specific timeframe.
This pilot is limited to Southfield residents. We encourage you to connect with your city officials to inquire about a food scrap drop off program in your community.
List examples of food scrap drop off locations: Royal Oak, Ferndale, Wixom, Canton, Farmington. Share MFNW resources that they can use.
info@makefoodnotwaste
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