Eastern Michigan University Drives Sustainability Through Food Waste Reduction in Southeast Michigan

Eastern Michigan University Drives Sustainability through Food Waste Reduction

In a significant regional endeavor aimed at sustainability, Heather Hutchins-Wiese, a professor at Eastern Michigan University (EMU), is spearheading a project focused on reducing food waste in Southeast Michigan. This initiative aligns with the state's goal of cutting food waste by 50% by the year 2030, as outlined by the nonprofit organization Make Food Not Waste, based in Detroit.

In collaboration with cities such as Southfield, Dearborn, Livonia, Farmington Hills, Westland, and Canton, Hutchins-Wiese's mission is to create tailored strategies for food waste prevention. She emphasizes the holistic nature of the effort, stating, "This is more than a waste issue—it’s a people issue. We’re redirecting food from landfills back into homes and onto plates, helping combat food insecurity while nurturing our environment."

Her initiative brings a multi-faceted approach to the table. It prioritizes understanding community needs through data gathering and analysis, ensuring that the subsequent food waste blueprints are not only actionable but tailored to fit the specific dynamics of each community. In line with Earth Day's call for environmental justice, her work is focused on building sustainable systems that address food insecurity.

The partnership with Make Food Not Waste further enhances this initiative through unique capabilities. This nonprofit operates a professional kitchen that utilizes surplus food to prepare nutritious meals for families grappling with food insecurity. By converting what would be wasted into meals, the organization has made a notable impact—serving thousands of meals in 2023 alone, while also preventing substantial greenhouse gases from entering the atmosphere and redirecting thousands of pounds of food away from landfills. Danielle Todd, the executive director of Make Food Not Waste, aptly summarizes their objective: "Make sure edible food feeds people, not landfills." Through this strategic alliance, Hutchins-Wiese and her team are working to implement effective prevention, food rescue, and composting practices across the involved communities, impacting over 600,000 residents.

The blueprint already created for Southfield serves as an exemplar of these sustainable strategies. It outlines actionable recommendations aimed at curbing waste across various sectors, including households, grocery stores, and restaurants. This initiative is backed by support from the Michigan Department of Environment, Great Lakes and Energy, emphasizing the importance of community education, infrastructure for composting, and the overall ecological impact of food waste.

EMU's commitment to sustainability is reinforced through the hands-on work of Hutchins-Wiese, who is also a registered dietitian and a dedicated member of EMU's Sustainability Commission. With her leadership, the university strives not only for academic excellence but also for impactful societal contribution. Founded in 1849, EMU is the second oldest public university in Michigan, serving over 13,000 students in a variety of fields. Furthermore, the university is recognized nationally for its commitment to applied education, inclusivity, and robust academic offerings across numerous disciplines. For those interested in learning more about Hutchins-Wiese's initiative, the food waste reduction strategies, and the essential role of community engagement in sustainability, further details can be explored at Make Food Not Waste and EMU’s Office of Sustainability.

Hutchins-Wiese’s efforts mark a proactive step toward cultivating sustainable communities while addressing food waste and insecurity head-on, paving the way for a greener future in Southeast Michigan.