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

2017: Our founding

Make Food Not Waste was founded in July 2017 with support from the Detroit Food Policy Council and Chef Phil Jones.

2018: Our first Community Feast

We welcomed 2,500 people to sample dishes made by local chefs from food that would otherwise have gone to waste. We also donated 1,000 meals to local shelters at the end of the day.

2019: Our second Community Feast

This time we reached even more people. Our partnering chefs served 3,500 attendees with an additional 1,500 servings donated to local shelters at the end of the day.

2020: Holiday meal distribution

We distributed 5,000 Thanksgiving meals and 1,000 Christmas meals for free to the community through a CARES Act grant.

2021: Upcycling Kitchen opens

We opened our Upcycling Kitchen at Detroit’s Jefferson Avenue Presbyterian Church and began distributing free meals to the community, using ingredients that would otherwise have gone to waste.

2022: Bringing The PLEDGE to the U.S.

We brought the international food waste certification program, The PLEDGE on Food Waste, to the U.S., helping Detroit area restaurants become the first in the U.S. to receive certification

2023: Upcycling Kitchen expansion

The second Upcycling Kitchen opened in the Salvation Army Harborlight location, doubling our capacity to create delicious, nutritious meals for the community.

2024: Every Bit Counts launches

Every Bit Counts, our plan to cut Michigan’s food waste in half, launched with an initial focus on the City of Southfield.

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 team

Danielle Todd

Executive Director

A fried egg makes just about any leftover taste better.

Qing Tiffany

Community Engagement Director

While leftovers are a rare occurrence in my home; adding pasta, rice, or veggies transforms leftovers into a brand new meal

Shanel Dennard

Culinary Director

You can prevent waste by reducing the amount of non biodegradable products you use in your everyday life.

Dominique Black

Chef

Don’t make more than you can take, but if you do love your leftovers!

Brandon Johnson

Chef

Unlock savings and reduce food waste! Before shopping, check your fridge to save money and use what you have. Let’s shop smart together!

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.

Sweet Beet

Lead Ambassador

Let’s beet food waste!

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.

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.

Ryan Elfline, CPA

Treasurer

As a proud Detroiter working in the produce industry, I see firsthand how food connects communities and how much potential is lost when it goes to waste. I’m excited to bring my experience to the board and support MFNW in their mission to turn that potential into positive impact.

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.

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.

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!

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.