In the article, Danielle Todd (founder of Make Food Not Waste) discusses her organization’s goal of reducing Michigan’s food waste by half within five years. With programs like Upcycling Kitchens in Detroit, which produce 100,000 meals from food that would otherwise go to waste, they have been preventing food from going to landfills. The plan aims to address food insecurity, reduce environmental impact, and promote sustainability by implementing these solutions. This plan is a necessary step towards addressing food waste, but its success will depend on community engagement and support. 

https://www.cspinet.org/cspi-news/make-food-not-wastes-game-changing-plan-michigan