Transforming Waste: How Michiganders Can Save Billions by Rethinking Food Disposal

For years, we’ve looked to big organizations—corporations, governments, and global communities—to tackle climate change. We saw agreements formed, corporations making promises, and new policies introduced. But while we made small local changes like reusing bags and eating less meat, it often felt like our individual actions didn’t matter much.

Now, with the impacts of a warming planet hitting closer to home, it’s clear we need to take charge. A simple and effective starting point is reducing food waste.

In Michigan, nearly two billion pounds of food end up in landfills every year. That’s a jaw-dropping figure, and it’s not just about the food itself. When food decomposes in landfills, it emits methane, a greenhouse gas much more harmful than carbon dioxide. This methane contributes to climate change, leading to problems like flooding, power outages, and air pollution.

The waste doesn’t just stop at food. The resources put into growing and transporting that food go to waste as well, which affects future generations. Expanding landfills also cause air and water pollution and create unpleasant odors in communities.

Think about how it affects your wallet, too. The average person in Michigan throws away $782 worth of food each year. Restaurants are even worse off; they lose about 7% of their food budgets to waste. A restaurant that spends $500,000 on food tosses about $35,000 in the trash. Altogether, Michigan households lose a staggering $80 billion annually due to uneaten food, while restaurants incur losses of around $700 million.

Given these numbers, it’s no wonder Project Drawdown lists reducing food waste as the top climate solution. Michigan has responded by aiming to cut food waste in half by 2030, recognizing the benefits it brings to our health, economy, and environment.

Groups like Make Food Not Waste are taking action in Michigan. Their Upcycling Kitchens in Detroit transform thousands of pounds of food that would otherwise be wasted into tasty community meals. Their Every Bit Counts campaign helps cities in Southeast Michigan create the infrastructure needed to divert food from landfills. They’re showing that food can be a valuable resource rather than just waste.

You can be part of the solution, whether you grow, sell, or serve food, or simply enjoy eating it. Communities across Michigan are stepping up—volunteers are rescuing surplus food, municipalities are setting up composting sites, and home cooks are learning to use all their groceries.

Every action counts, and we’re in this together. We need to continue pushing for change to keep food out of landfills and help those in need. It’s time to see food as a resource—not waste.

For insights into how food waste affects our climate and what we can do about it, check out the work of the MIT Environmental Solutions Journalism Fellowship. This initiative explores local solutions that can help us create a more sustainable future, from farms to compost bins.

If you’d like to dive deeper, visit Make Food Not Waste for guides and tools to help reduce food waste in your community.

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