Fighting Two Crises at Once: How Make Food Not Waste is Tackling Hunger and Climate Change

Rescuing surplus food creates a ripple effect of environmental and social benefits.

In a world where nearly 1 billion people face hunger while 40% of food goes to waste, some problems seem too big to solve. But Make Food Not Waste (MFNW), a nonprofit organization dedicated to rescuing surplus food and fighting hunger, proves that innovative thinking can tackle multiple crises simultaneously.

Their approach is simple: intercept perfectly good food before it becomes waste, then distribute it to communities in need using completely sustainable packaging. The result? They’re simultaneously fighting hunger and climate change, one meal at a time.

Stop Looking for Climate Villains – Check Your Fridge

Food waste isn’t just a social justice issue, it’s one of the most significant contributors to climate change that most people don’t know about. In the United States alone, 30-40% of food is wasted each year, and food waste is responsible for 58% of methane emissions from U.S. municipal landfills. When food waste decomposes in landfills, it releases methane, a greenhouse gas that’s 25 times more potent than carbon dioxide.

The numbers are staggering: if food waste were a country, it would be the third-largest emitter of greenhouse gases after China and the United States. Every year, wasted food generates roughly 4.4 billion tons of CO2 equivalent—that’s more than the entire annual emissions of most countries.

Meanwhile, the resources used to produce that wasted food—water, energy, fertilizer, transportation—represent a massive squandering of our planet’s resources. As MFNW Executive Director Danielle Todd puts it: “Landfilled food is one of the biggest sources of climate change. It’s also a huge waste of natural resources like land and water, and a waste of our financial resources. The average family of four spends $3,000 a year on food they don’t eat!”

We’re essentially destroying the environment twice: once to produce food that never gets eaten, and again when that food rots in landfills.

Make Food Not Waste: A Solution That Multiplies Impact

This is where the Detroit-based Make Food Not Waste steps in with a model that’s as effective as it is logical. Rather than letting surplus food from food distributors, grocery stores, and farms head to landfills, they rescue it and redirect it to families and individuals facing food insecurity through innovative programs like their Upcycling Kitchens.

Since launching in January 2021, Upcycling Kitchens has leveraged chef-driven creativity to achieve remarkable results: 250,000 meals cooked and 300,000 pounds of food rescued from landfills. The chef team transforms rescued ingredients like potatoes, mangos, beets, cabbage, strawberries, and whatever else shows up, into ready-to-eat meals. They recognize that many people facing food insecurity don’t have the time, equipment, or stable housing needed to cook raw ingredients.

Take their delicious potato hash as an example. The potatoes came from a local farm with surplus yield, volunteers prepped alongside the kitchen team, and Chef Shanel Dennard worked her magic to create a hearty meal. Instead of rotting in a landfill, those potatoes were transformed into nourishment; feeding people, honoring the farmers’ labor, and supporting a healthier environment. This single dish illustrates how food rescue creates a cascade of positive outcomes that extend far beyond the kitchen.

Every meal they distribute creates multiple positive impacts:

• Fighting Hunger: Free nutritious meals reach people who need them most, addressing food insecurity directly in their communities.
• Reducing Emissions: Each pound of food rescued prevents methane emissions that would have been generated in landfills.
• Conserving Resources: The water, energy, and land that went into producing that food suddenly serves its intended purpose instead of being wasted.
• Building Community: Their distribution networks strengthen local food systems and create connections between neighbors.

A Holistic Approach to Impact

Make Food Not Waste’s commitment to environmental responsibility extends throughout their entire operation. As Danielle explains: “As an environmental organization, we look to incorporate best practices in sustainability and minimize waste wherever we can.”

From rescue to distribution, every decision reflects their understanding that fighting food waste requires attention to all aspects of the food system. Their thoughtful approach includes using compostable packaging for meal distribution, ensuring that even the smallest details align with their environmental mission.They recognize that true sustainability requires considering the entire lifecycle of their work, not just the food rescue itself.

The Ripple Effects of Rescue

The impact of Make Food Not Waste extends far beyond the immediate beneficiaries. When surplus food finds its way to families instead of landfills:

• Local Economies Benefit: Families save money on groceries, which they can then spend on other necessities, supporting local businesses.
• Access to Nutritious Food Increases: Families gain more opportunities to put healthy meals on the table, strengthening household food security.
• Environmental Justice Advances: Many low-income neighborhoods face a double challenge: limited access to affordable, nutritious food and higher exposure to pollution from waste facilities. By redirecting surplus food away from landfills and into these communities, food rescue both expands healthy food options and helps ease the environmental burdens they often carry.
• Food System Efficiency Improves: As more organizations join food rescue efforts, the entire food system becomes more efficient and less wasteful.

Beyond the Kitchens

Make Food Not Waste understands that food waste is a climate emergency, which is why they’re not content with just meeting immediate needs through their Upcycling Kitchens. They’re thinking systemically, leading Michigan’s charge to cut food waste in half by 2030 through their Every Bit Counts campaign.

This isn’t just ambitious, it’s essential. Their plan to prevent one billion pounds of food waste over the next four and a half years, starting in Michigan’s fifteen most populated cities, represents the kind of bold, coordinated action our climate crisis demands. They’re mobilizing everyone: home kitchens, schools, businesses, and municipalities. When the planet is heating up this much, we need all hands on deck and every solution on the table. Imagine the impact and possibilities if every US state adopted this goal? This kind of statewide coordination represents more than just scaling up, it’s a fundamental shift in how we think about waste, resources, and community resilience.

The Bigger Picture: Systems Change Through Local Action

Make Food Not Waste represents something larger than food rescue. They’re part of a growing movement toward circular economy thinking. Instead of the linear “take, make, dispose” model that creates waste, they demonstrate how to create closed loops where one person’s surplus becomes another’s sustenance.

This shift in thinking has implications far beyond food. It challenges us to look at all forms of waste and ask: where else can we turn problems into solutions? Where else can we create a positive impact that multiplies rather than simply reducing harm?

Taking Action: How You Can Join the Fight

The work of Make Food Not Waste shows us that fighting climate change and hunger doesn’t require waiting for policy changes or technological breakthroughs. It requires recognizing the solutions that already exist and scaling them up through community action.

Whether you’re a business owner looking to redirect surplus food, a community member interested in volunteering, or an organization seeking sustainable packaging solutions, there are ways to contribute to this model of change. Here are some ideas:

• Support MFNW. Donate to fuel their transformative impact.
• Explore ReFed’s food waste solution database to amplify efforts in your own industry and community.
• Use FIFO at home.
• Explore this resource to reduce food waste at your restaurant
• Eat what you have. Create a “must eat now” drawer in your fridge so nothing gets forgotten.
• Educate your circle. Share what you know since conversations spread awareness.
• Compost at home. Even a small bin keeps food scraps out of landfills.
• Use recipe apps. Let them inspire meals with what’s already in your pantry. Examples: SuperCook, BigOven, and

Every time you rescue food from your own fridge, you’re part of this movement. Every time you support organizations doing this work at scale, you’re investing in climate solutions that work. But individual action alone isn’t enough—we need systemic change, and that means demanding that every state, every city, every community adopt the kind of bold targets Michigan has set in alignment with the United Nations Sustainable Development Goal 12: Responsible Consumption and Production.

Make Food Not Waste continues to prove that the most effective climate solutions are the ones that strengthen communities, and restore our planet simultaneously. Join them. Support them. Replicate them. Our future depends on it.