Danielle (she/her) founded Make Food Not Waste in 2017 as a vehicle to reduce the amount of food waste in households. Since then, the organization has become a leading voice for food waste reduction in the state of Michigan. Make Food Not Waste currently provides city-wide food waste reduction programming, operates two Upcycling Kitchens in Detroit, and offers technical training for food service operations. Danielle is a frequent speaker on the topic of food waste and holds an MBA from Wayne State University and a BA from the University of Michigan.

Make Food Not Waste is leading the charge to keep food out of landfills and combat climate change by creating lasting solutions to food waste. Through education, food upcycling, and strategic advocacy, we help communities reduce waste to make a substantial impact on the environment. By converting surplus food into nutritious meals and championing food conservation, we are driving transformative change for a sustainable future.