Food Waste Reduction: Tools for a Sustainable Future
Schedule
Thu Apr 23 2026 at 09:00 am to 11:30 am
UTC-04:00Location
The Corner Social | South Lyon, MI
About this Event
“To stop food from going to waste, we need to make changes across the whole food system. That means all of us – the home cooks, the schools, the businesses – need to use every solution possible.” - Danielle Todd (Executive Director, Make Food Not Waste)
As cities and organizations implement Materials Management Plans (MMPs) to improve recycling, composting, and sustainability outcomes, food waste reduction remains one of the most impactful (and often overlooked) opportunities. This discussion will explore how businesses, institutions, and municipalities can take actionable steps to reduce waste, lower costs, and contribute to a more resilient local economy.
Join us in conversation with Danielle Todd, Executive Director of Make Food Not Waste for a discussion on reducing food waste and building more sustainable communities. Danielle is a leader in advancing practical strategies for waste reduction and circular economy initiatives, helping EGLE create their Michigan Food Waste Roadmap to identify strategies to meet Michigan’s food waste reduction goal of 50% by 2030.
Gain insight into how everyday operational decisions, from food purchasing and inventory management to composting and donation programs, can significantly cut waste while enhancing efficiency and brand reputation. Learn how organizations of all sizes, from small businesses to large school districts, are adopting zero waste practices and seeing measurable benefits.
Municipal leaders and sustainability professionals will also discover how to integrate food waste reduction into broader zero waste and circular economy plans, ensuring alignment with city-wide sustainability goals.
What You’ll Learn:
- Proven strategies for reducing food waste in business and institutional settings
- How food waste reduction supports circular economy and sustainability goals
- Ways municipalities can implement zero waste programs at every level
- The business case for waste reduction: cost savings, efficiency, and community impact
- Practical steps for organizations to become part of the food waste solution
Be part of the movement toward smarter materials management and a more sustainable future, starting with food.
Agenda
🕑: 09:00 AM
Doors Open
Info: Enjoy light refreshments provided by The Corner Social, courtesy of the EMA. Additional breakfast items can be purchased from The Corner Social.
🕑: 09:30 AM
Introduction: Environmental Management Association (host organization)
🕑: 09:45 AM
Guest Speaker: Danielle Todd, Make Food Not Waste
Info: Danielle Todd is the Executive Director of Make Food Not Waste. Danielle is a leader in advancing practical strategies for waste reduction and circular economy initiatives, helping EGLE create their Michigan Food Waste Roadmap to identify strategies to meet Michigan’s food waste reduction goal of 50% by 2030.
🕑: 10:45 AM - 11:30 AM
Open Forum: Q&A with Attendees
Info: Attendees will be able to ask any questions or voice any concerns they may have regarding food waste efforts, their relation to MMPs, Michigan's Food Waste Roadmap, etc. We encourage any attendees who may have answers to questions asked to please speak up; we are all in this together!!
Where is it happening?
The Corner Social, 101 South Lafayette Street, South Lyon, United StatesEvent Location & Nearby Stays:
USD 0.00
