Upcycling Kitchens

Each year, Michigan sends roughly 2 billion pounds of food to landfills, while 1.2 million residents face food insecurity. Much of this discarded food is perfectly good and comes from businesses, but it often requires cooking before it can be shared with the community. Meanwhile, many people relying on food pantries may lack the time, kitchen tools, or cooking skills to prepare these ingredients. And when fully prepared meals are available, they’re often unhealthy or unappealing.

Make Food Not Waste employs professionally trained chefs with the creativity and skill to transform surplus food into delicious, nutritious meals. Each week, donated food arrives from rescue partners including farms, pantries, distributors, and grocers. Our chefs collaborate to design weekly menus that make the best use of these deliveries, freezing or preserving any items that can’t be used immediately.

Finished meals are packaged in individual containers or in large pans for groups. Individually packaged meals, sealed in clear containers, are distributed directly to the community every Friday at Jefferson Avenue Presbyterian Church—no proof of need required. Some visitors take meals home for themselves, while others deliver meals to neighbors with transportation or health challenges. Group meals are provided to communal settings such as senior centers, group homes, and shelters.