The Center for Science in the Public Interest’s Engagement Team recently journeyed to the vibrant city of Detroit, immersing themselves in conversations with local community organizations that are passionately advocating for food, health, and social justice. Each organization offers a unique vision, weaving together approaches that not only enhance food accessibility but also uplift entire neighborhoods through policy reform, advocacy, and hands-on service. We deeply appreciated the insights gained through these discussions, and we’re eager to share the inspiring narratives that emerged.
Danielle Todd, the visionary founder and executive director of Make Food Not Waste, has set forth an ambitious yet tangible plan to halve food waste across Michigan in just five years.
Picture this: After a successful grocery trip, you leave the store carrying five bags brimming with groceries. Yet as you stroll to your car, you pass individuals in need who ask for help with food. Instead of sharing, you tuck three bags into your trunk and abandon two on the ground, believing it’s just the norm. If this scenario plays out repeatedly, the cost of that wasted food skyrockets to a staggering **$760 per year**.
This unfortunate trend leads to a grim reality: abandoned food piles up, attracting rodents and lingering unpleasant odors, transforming the parking lot into a wasteful public nuisance. As a child innocently wonders, “Why do we leave food here when others could use it?” the harsh truth is often dismissed as “just the way things are.”
Such wastefulness is mirrored on a larger scale—**40% of food produced in the U.S. is wasted annually**, while **13.5% of households endure food insecurity**. This staggering mismanagement costs our society billions and is a significant contributor to climate change.
Nevertheless, the silver lining is that food waste offers one of the most **feasible environmental and societal challenges** we can tackle. Many solutions are straightforward and incredibly cost-effective—think about your own **clean-plate club**. Others, such as enhancing composting infrastructure and prolonging food shelf life, are already within our grasp. What remains is the imperative to take action and implement change.
A Visionary Five-Year Plan: Halving Food Waste in Michigan
Make Food Not Waste is on a mission.
At **Make Food Not Waste**, we have dedicated the past four years to rerouting edible food away from landfills and into the hands of our community. Our two **Upcycling Kitchens** in Detroit skillfully transform surplus food into **100,000 delicious and nutritious meals** each year, all sourced from what would otherwise go to waste.
Simultaneously, we are laying a solid foundation for **long-term systemic change** in Michigan. With a statewide goal to cut food waste by **50% by 2030**, we must act swiftly and purposefully over the next five years.
Strategic Focus: Tackling Waste Where It Happens
In Michigan alone, **2 billion pounds** of food find their way to landfills each year. To reach our ambitious goal, we must divert **1 billion pounds** of food waste. Given that almost half of Michigan’s population resides in Southeast Michigan—centered around Detroit—this region generates the majority of our food waste.
The **15 most populous cities** in Southeast Michigan account for approximately **750 million pounds** of food waste annually. By honing in on these cities, we can make swift, impactful strides toward our goal.
Three Pillars of Food Waste Reduction
To effectively combat food waste, we must adopt a **three-pronged approach** throughout these 15 cities:
- Reduce the volume of food waste generated.
- Enhance food donations to empower those in need.
- Facilitate access to food scrap recycling for all.
These initiatives must work in harmony. Residents, businesses, schools, and institutions must be motivated, informed, and equipped to take action. A fragmented approach will fall short of creating the meaningful change we seek.
Charting the Path Forward: The Blueprint for Success
In 2024, we joined forces with the **City of Southfield** and 17 local and national partners to generate a comprehensive **Blueprint** aimed at laying out the steps necessary to achieve our goals—from implementation to cost calculations.
Spoiler alert: The cost is more manageable than you might imagine!
This Blueprint serves as our launchpad—a scalable model designed to guide the remaining 14 large cities and townships in Southeast Michigan on their journey toward waste reduction.
Empower Yourself: How to Slash Food Waste Everywhere
Meals prepared with love and purpose.
The time has come to transition from planning to action! It’s crucial to commence with the implementation of our Blueprint across the region. Additionally, individuals across the globe can contribute by adopting these simple yet impactful changes:
- Minimize food waste at home. Discover practical tips to lessen waste in your kitchen.
- Advocate for residential curbside food scrap pickup in your area.
- Get involved! Raise awareness and inspire action within your community.
The Time to Act is Now!
Food waste represents an enormous cost—not just to consumers, but also to our planet and our communities. **Ending this crisis is simpler than we think.** We possess the knowledge and tools; what remains is our commitment to act.
Curious to learn more? Visit makefoodnotwaste.org or follow us on Instagram at @makefooddetroit.
