Local organizations join forces to teach Detroit how to reduce food waste

Make Food Not Waste, Tostada Magazine and Planet Detroit are hosting a Waste-to-Table Dinner to teach the community innovative ways to keep food out of landfills.

someone slices mushrooms on a green cutting board

PizzaPlex regularly changes their menu to reduce food waste.

One food issue that truly defines us in the United States is the amount of it that we waste daily. The U.S. is the global leader in food waste, with Americans discarding nearly 40 million tons of food every year.

But it doesn’t have to be this way. Local organizations like Make Food Not Waste and publications like Planet Detroit and Tostada Magazine are determined to change our food consumption habits.

On Thursday, Dec. 8, these three groups are partnering for a Waste-to-Table Dinner to teach the community innovative ways to keep food out of landfills. Guests will also enjoy an intentionally-curated meal crafted by PizzaPlex and Make Food Not Waste chefs.

Tostada founder Serena Maria Daniels and Make Food Not Waste executive director Danielle Todd joined CultureShift to talk about how reducing food waste can be better for the planet and for your budget.

“Wasting food is a luxury, let’s be honest. And that’s a luxury, I think that we’re not going to be seeing for too much longer.” — Danielle Todd, Make Food Not Waste

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Author

  • Amanda LeClaire

    Amanda LeClaire is an award-winning host and producer of CultureShift on 101.9 WDET-FM Detroit’s NPR station. She’s a founding producer of WDET’s flagship news talk show Detroit Today, and a former host/reporter for Arizona Public Media. Amanda is also an artist, certified intuitive and energy healer, and professional tarot reader.