Ann Arbor Times

Heather Hutchins-Wiese, a professor at Eastern Michigan University, is spearheading a significant effort to reduce food waste in Southeast Michigan. Hutchins-Wiese, co-director of the Dietetics and Human Nutrition program at the university, is collaborating with Make Food Not Waste, a nonprofit organization based in Detroit that aims to cut food waste by 50% in Michigan by 2030.

This collaboration is targeting six cities in the Metro Detroit area: Southfield, Dearborn, Livonia, Farmington Hills, Westland, and Canton. The aim is to create food waste prevention blueprints specific to each community. Hutchins-Wiese pointed out the broader implications of the initiative, stating, “This is more than a waste issue—it’s a people issue. We’re working to redirect food from landfills back into homes and onto plates.”

Hutchins-Wiese, a registered dietitian and a member of the EMU Sustainability Commission, plays a key role in collecting community data and evaluating the program's outcomes. Her work is geared towards making the blueprints community-informed and data-driven, in line with Earth Day's message on climate and environmental justice.

The partnership with Make Food Not Waste employs a comprehensive strategy. The organization also operates a professional kitchen, where surplus food is turned into meals for individuals and families facing food insecurity. In 2023, the organization managed to serve thousands of meals and significantly reduce food waste.

Danielle Todd, the executive director of Make Food Not Waste, emphasized their mission: “Our goal is simple—make sure edible food feeds people, not landfills.” With Hutchins-Wiese's support, the endeavor aims to trigger prevention and recycling actions across six cities, impacting over 600,000 people in Southeast Michigan.

The blueprint already completed for Southfield offers guidance on reducing waste in households, grocery stores, restaurants, and institutions. The initiative, supported by the Michigan Department of Environment, Great Lakes, and Energy, focuses on community education, food rescue, redistribution, and expansion of composting infrastructure, among other priorities.

To learn more about the project, interested parties can visit makefoodnotwaste.org or explore the EMU’s Office of Sustainability website.

Eastern Michigan University, founded in 1849, is the second oldest public university in Michigan. It is recognized for its educational excellence and diversity, offering over 300 programs across multiple colleges. More information can be found at emich.edu.