MAKE FOOD NOT WASTE

MAKE FOOD NOT WASTE
'Feeding People, Not Landfills'
Exclusive Interview with Danielle Todd
Featured in 'Innerviews'
Hosted by Allié McGuire

​Food connects us all, yet so much of it ends up wasted—along with the resources, energy, and human effort that brought it to our tables. Make Food Not Waste isn’t just tackling that problem; it’s redefining how we think about what’s possible when purpose meets practicality. At the heart of it all is Executive Director Danielle Todd, whose vision is turning leftovers into lasting change and proving that every bit truly counts.

ALLIÉ: Let's get started this way. Make Food Not Waste is more than a statement—it’s a call to action and an organization with an inspiring mission. So to get started, in your own words, Danielle, please share that mission with us. For anyone who has not yet heard of Make Food Not Waste, why are you doing what you're doing?

DANIELLE: It always comes back to the why, and my why is really about respect—respect for the land, respect for the resources that go into growing our food, whether it's our farmers, the water, the energy—and really, respect for our environment in terms of keeping greenhouse gases out of the atmosphere. Every time we throw food into a landfill, it creates methane, which is one of the most harmful greenhouse gases, and it’s unnecessary. It's common sense to treat our resources right, make sure that we're getting food to people, not throwing it away, and protecting the environment that sustains us.

ALLIÉ: Yeah. It sounds like it’s something that provides a solution not just one way, but in multifaceted ways.

DANIELLE: It absolutely does. And you asked about my why—people who work on this issue come to it for many different reasons. Some are really driven by the economics of it—the fact that when we throw food away, it’s a waste of money. That’s true for residents and for businesses. Some come to it from the social side—being driven by making sure we’re getting food to people who need it. Others come to it again from that environmental side. It speaks to people in many different ways. It’s bipartisan—one of the few things everyone agrees on. It’s just unnecessary to throw food away. And the benefits—the list just goes on and on.

​ALLIÉ: For sure. Well, let's talk about goals. Goals set for sustainable change are often sparked by a story, as movements are ignited by simple moments. What was the story? Is there a moment that first convinced you Michigan could and should cut waste in half by 2030? Where did that goal come from?
​
DANIELLE: I was raised on a farm in New Jersey, and for us, we didn’t really talk about waste so much. Food was just important to us, and I was always raised to believe that your actions have consequences. When I learned that food waste is one of the biggest causes of climate change, it all came together for me. I was shocked to realize that something so basic, so obvious, and so easy to address had such a huge impact.

We don’t have to buy anything. We don’t have to invent new technology. We simply have to buy less food or use what we buy and not throw it in the garbage. I was at a point in my life where I wanted to make a real impact on climate, and when I learned that this was so straightforward and tangible, I thought, oh my gosh, this is the answer. I’ve been doing this work for about seven years now, and it’s been thrilling to see how it’s caught fire around the state, the country, and even the world. The goal of cutting food waste in half is shared by the federal government and the United Nations. Michigan follows that same goal. For me, my goal is zero. Fifty percent would be great—but why not go further? If we need to start with fifty, then I’ll take that.

ALLIÉ: You build practical solutions that feel so human—upcycling kitchens, feeding people instead of landfills, and partnering with restaurateurs to prevent waste at the source. So, take us right into the thick of it. If we were standing in one of these kitchens or inside a pledged restaurant during busy service, what would we see and feel that proves prevention beats disposal every time?

DANIELLE: I think you would see creativity, thoughtfulness, and presence—the things we want to see everywhere in our lives, but often don’t. In our kitchens, when food comes in—when it’s donated—we never know what we’re going to get. It changes week to week. And the chefs, through sheer creativity and talent—they’re all amazing—look at what comes in each week and figure out what they’re going to make. It’s like an episode of Chopped. Every single week is a surprise. At restaurants, it’s a little different because they have a set menu. But it’s about looking at food with new eyes—breaking patterns of, “Let me just get the food out as efficiently as possible,” and instead caring for it through the whole process. Whether it’s our kitchens or food service or restaurants, it’s about intentionality—looking at food completely and asking, How can I make the most of this? How can I stretch it and make it go as far as possible?

​ALLIÉ: I love that. There’s a shift from, What do I need from this food? to, What can I create with this food? Every bit counts—as all of us, from home cooks to schools to businesses, pull on the same rope. What’s the most surprising behavior shift you’ve witnessed when a community decides to see surplus food as an opportunity to serve rather than a chore to discard?

DANIELLE: That’s a great question because I think you’ve really hit on what people experience in their day-to-day. A lot of times when people hear about opportunities related to the environment or climate, their first thought is that it’s a chore—more work, more cost, more time. But what they come to find, when they start looking at their food differently—whether at home or in a professional kitchen—is that it’s actually an opportunity. It’s an opportunity to save money, to be creative, to have a delicious dish they might never have thought of.

One of my favorite examples is a local restaurant that served filet. When trimming the meat, they used to discard the scraps. Because of our conversations, they pushed themselves to see what they could do instead—and created meatballs from the trimmings. They put the meatballs on their menu as an appetizer, and now it’s their number one seller, generating tens of thousands of dollars a year in revenue—all from what used to be thrown away.

People get excited when they’re challenged to think that way. Even home cooks discover that the “scraps” can become something new. Maybe it’s fried rice or a creative pasta dish. It snaps people out of their routine and gives them a little spark of joy and pride. One of the first steps is separating food scraps from regular garbage for composting. When people actually see how much food they’re throwing out, they’re shocked. That realization makes them more aware—and often inspired to do better. They tell us it’s fun, it’s cool, and it makes them feel good to learn new ways to approach food.

ALLIÉ: One more thing for you today—and this is personal. On the days when the mission feels heavy, what simple meal or small ritual—maybe a perfect fried egg on leftovers—reminds you why this work matters? And what do you want people to try in their own kitchens tonight to be part of the solution?

DANIELLE: Yes! I do love putting a fried egg on everything, as you rightfully called out. One of the things I’ve been challenging myself to do is take a day each week to see what I can come up with from what’s already in my pantry and refrigerator. Can I make a meal tonight without another grocery trip? Can I use up those weird bits—the half box of pasta, the bag of beans I bought because they looked pretty but never used? I’d challenge others to do the same.

Look at what you have on hand. If you need inspiration, there are plenty of online tools where you can type in ingredients—like “half a box of pasta, a lemon, and…” (maybe not ketchup)—and get recipe ideas. Try it. See if you can put together something unexpected and new. It’s fun, it’s low-stakes, and it reminds you how much you already have to work with. ∎

Learn more about Make Food Not Waste:
www.makefoodnotwaste.org
Find & follow on Instagram:
​@makefooddetroit