Danielle Todd

Danielle founded Make Food Not Waste in 2017 as a vehicle to reduce the amount of landfilled food in Detroit. She has led the organization’s annual large-scale event, The Community Feast, the creation of two Upcycling Kitchens, and the partnership with the National Resources Defense Council’s Great Lakes Food Matters cohort. She is also an accredited consultant with The PLEDGE on Food Waste. Danielle is a frequent local and national speaker on the topic of food waste reduction. Prior to Make Food Not Waste, Danielle worked in business development and marketing in the nonprofit and for-profit industries for 15+ years. Danielle holds an MBA from Wayne State University and a BA from University of Michigan.

A Full-Use Urban Food System, where all food grown and brought into a city is eaten or recycled, is both possible and necessary. It is a luxury to not use food to its fullest potential and that luxury will be going away in the near future.