Make Food Not Waste, with Danielle Todd - Ep 11

Updated: Dec 11, 2020

Food waste reduction is the number one solution to climate change. It’s also easier than you think.

Episode 11 Summary

Wasted food is the food that can otherwise be eaten but is thrown away. This waste costs money — estimates are that families of four can save anywhere from $1600 – $2200 a year by not throwing as much food away. And it costs our environment because food that rots in landfills turns into a greenhouse gas that makes the earth hotter. In this episode we talk with Danielle Todd, founder and director of Detroit-based Make Food Not Waste to hear more about the creative programs and initiatives underway in the Detroit area, and ways we can do more in own communities.

Let’s Make Food Not Waste this September!

We’re trading our annual September event at Eastern Market this year for a cooking series featuring Detroit chefs, mixologists and bakers who share how to make food go further.

Highlighting new (and old) recipes that cross cultures, this six-episode series will show how delicious it can be to waste less. Experience the rich diversity of the city’s food scene and learn how you can spark creativity in your home kitchen.

A Star-Filled Line-Up

Host Amanda Saab takes viewers on a journey across Detroit in search of great recipes.

Reserve your seat now at https://www.makefoodnotwaste.org/events

Episode 1: “Creativity”

Mixologists Raven Love of Double Strained Collective and David Martinez of Two James Distillery

Episode 2: “Family”

Chef Hamisi Mamba of Baobab Fare and Chef Asty Acosta of Asty Time

Episode 3: “Comfort” September 20 Ale Carreon of Pizza Plex and Chefs Brittiany Peeler and Legenevieve Squires of Experience Relish

Episode 4: “Balance” September 21 Chef Omar Anani of Saffron De Twah and Chef Ederique Goudia of Gabriel Hall

Episode 5: “Love” September 27 Baker Sara Reid of Flavorful Creations and Baker Manal Hussein of For the Love of Sugar

Episode 6: “Community” September 28 Live Q&A with all

About our Guest

Danielle Todd is the founder and director of Detroit-based Make Food Not Waste. Founded in 2017, Make Food Not Waste helps businesses and individuals gain the skills needed to prevent sending food to landfills. Through partnerships with local and national organizations, Make Food Not Waste supports a variety of prevention, recovery, and diversion efforts to help build a waste-free future. Danielle also serves as the co-vice president of Impact100 Oakland County, a women’s collective philanthropy organization, and as the co-chair of Detroit’s Green Task Force Event Waste Reduction committee. Danielle holds an MBA from Wayne State University and a BA from the University of Michigan.

Connect on Linkedin https://www.linkedin.com/in/danielle-todd/

About Make Food Not Waste

Make Food Not Waste helps businesses and individuals prevent food from ending up in landfills. Through partnerships with local and national organizations, we support a variety of prevention, recovery, and diversion efforts to help build a waste-free future. Visit the Resources page for quick videos on everything you need to know to keep food out of the trash.

Follow on Instagram https://www.instagram.com/makefooddetroit/

Follow of Facebook https://www.facebook.com/makefooddetroit/

Follow on Twitter https://twitter.com/makefooddetroit

Connect on Linkedin https://www.linkedin.com/company/make-food-not-waste/

Contact at https://www.makefoodnotwaste.org/contact-us/