Make Food Not Waste

Danielle Todd is the Founder and Executive Director of Make Food Not Waste, a Michigan-based nonprofit she launched in 2017 to advance practical, community-driven solutions to food waste. Under her leadership, the organization developed the Upcycling Kitchen in Detroit, a community meal production program, and launched Every Bit Counts, an initiative focused on cutting Michigan’s food waste in half by 2030. Danielle is a frequent local and national speaker on food waste reduction and systems-level sustainability. Prior to founding Make Food Not Waste, she spent more than 15 years in business development and marketing. She holds an MBA from Wayne State University and a BA from the University of Michigan.Danielle Todd is the Founder and Executive Director of Make Food Not Waste, a Michigan-based nonprofit she launched in 2017 to advance practical, community-driven solutions to food waste. Under her leadership, the organization developed the Upcycling Kitchen in Detroit, a community meal production program, and launched Every Bit Counts, an initiative focused on cutting Michigan’s food waste in half by 2030. Danielle is a frequent local and national speaker on food waste reduction and systems-level sustainability. Prior to founding Make Food Not Waste, she spent more than 15 years in business development and marketing. She holds an MBA from Wayne State University and a BA from the University of Michigan.