Crain’s Detroit Business: Ilitch School alumna works to reduce Detroit food waste
Local Detroit restaurants and nonprofits have ramped up efforts to reduce food waste over the last few years. Mike Ilitch School of Business alumna Danielle Todd (M.B.A. ’10) launched a Detroit-based nonprofit Make Food Not Waste in 2017 to advocate and educate for better policies and practices. Todd sees food waste as a logistical problem that can be solved or minimized by learning and implementing best practices throughout the food system—from procurement to storage to cooking to composting. She'd like to see food waste training added to ServSafe certification and education around the meaning of "sell by dates," which don't mean the food is not safe to eat. "Many consumers throw away food on the 'sell by' or 'best by' date, believing it is an 'expiration date' while the food is safe to consume past that date," Todd said. "This is one of the biggest reasons consumers waste food."
