How to Feed Bellies, Not Landfills

Danielle Todd is the founder and Executive Director of Make Food Not Waste. Founded in 2017, Make Food Not Waste operates a commercial kitchen in Detroit where it prepares 1000 meals each week from food that would otherwise be wasted, offers technical training to restaurants on how to prevent food from going to waste, and teaches home cooks how to make the most of their food. Danielle received an MBA from Wayne State University and a BA from University of Michigan. She lives in Birmingham with her husband and two children.