We're commited to feeding people, not landfills
Our values
We believe
that food is far too important to be thrown away into landfills.
We envision
a Michigan where no food creates methane emissions in landfills.
We work
to stop food waste before it occurs and give overlooked food a place to go.
Our history
Raising awareness and preventing waste
We held our inaugural Community Feast in 2018 at Eastern Market, welcoming 2,500 guests to sample dishes made by local chefs from food that would otherwise have gone to waste. We also donated an additional 1,000 meals to local shelters at the end of the day. We partnered with chefs and food suppliers from Mabel Gray, Selden Standard, Lady of the House, Keep Growing Detroit, Avalon International Breads, and more.
We held our second Community Feast in 2019, reaching even more people. Our partnering chefs served 3,500 attendees with an additional 1,500 serving donated to local shelters at the end of the day. We welcomed visiting James Beard Chefs Hari Pulapaka and Jennifer Hill Booker plus 17 local chefs who created dishes using unwanted produce and protein supplied by local partners.
After pausing the Community Feasts due to the COVID-19 pandemic, we resumed at the Southfield Pavilion in 2024. We served 2,500 dishes thanks to our 4 sponsors, 77 volunteers, 12 chefs, and 26 community partner exhibitors.
Meet our staff
Danielle Todd
Executive Director
A fried egg makes just about any leftover taste better.
Qing Tiffany
Community Engagement Director
Peter Bailey
Operations Director
Culinary Director
JBey Stevenson
Executive Chef
Dominique Black
Chef
Don’t make more than you can take, but if you do love your leftovers!
Shay Goudia
Chef
One thing I learned a long time ago… when in doubt, stock it out. Add stock in place of water to any dish to add flavor and depth.
Brandon Johnson
Chef
Meet our Board
Matt Naud
President
I am excited to be back in Detroit supporting all of the community, climate, and circular economy benefits that come with managing food waste well.
Calli Brannan
Vice President
Believing that a better world and a healthier planet go hand-in-hand has been the guiding force in my career, and I am excited to continue my work toward creating a waste-free future.
Eli Wolnerman
Treasurer
I’ve seen the impact that large manufacturers can have on reducing food waste. I’m excited to work with Make Food Not Waste to find the best solutions for everyone in the food chain, from manufacturers to consumers.
Rachelle Bonelli
Secretary
I am excited to support the mission of Make Food Not Waste. Protection of the environment and achieving food security for all are very important to me. I look forward to working with others on food waste reduction in support of healthy people and a healthy planet.
Stephanie Osborn
Member
I love the idea of Make Food Not Waste because it works to solve two problems that I am passionate about: mitigating climate change and feeding people. After spending time working on farms, I know how much hard work goes into growing food and want to make sure all of it can be enjoyed and not thrown away.
Tawnya Clark
Member
I began volunteering with Make Food Not Waste in 2019, and I am honored to serve on the board as we work toward our vision of zero food waste in Michigan food-related businesses and homes.
Brandon Seng
Member
Food waste is the issue of our time. It has undeniable economic, social and environmental impacts. I’m excited to be working with Make Food Not Waste, an organization critical in furthering the movement.
Katherine Fuller
Member
I’m drawn to Make Food Not Waste for its commitment to creating lasting solutions to care for people and the planet. They engage my passion for food and community, and I’m so proud to work with this dynamic group.
Le’Genevieve Squires
Member
I’m excited to join the board with Make Food Not Waste to help amplify empowering people through food education and feeding our communities how they deserve to be nourished. Food is medicine.
Stephanie Yeatts
Member
My favorite way to reduce food waste is leftover day. It usually happens on a weekend afternoon, and during football season, it turns into a fun way to make the most creative variety of nachos for the game!