A simple boxed lunch became part of a larger conversation at Schoolcraft College during the No Food Left Behind Food Waste Awareness Event on March 31 in the Vistatech Center.
Hosted by the Hinkle Student Resource Center, the event brought together students, staff, faculty and local community partners to discuss food waste, food insecurity and what can be done when perfectly usable food is treated like trash. The event was Schoolcraft’s first food waste awareness program and focused on practical ways people can reduce waste at home, on campus and in the community.
The room was filled with attendees ready to learn, ask questions and hear from people who work with food every day. Some came from the sustainability side. Others came from food rescue, pantry work, nutrition and campus culinary operations. Together, the panel showed that food waste is not just an environmental issue. It is also connected to hunger, money, dignity and access.
Rhonda Donovan, coordinator of the Hinkle Student Resource Center, welcomed guests and explained that the center’s work with food insecurity naturally connects to food waste. She shared that any extra boxed lunches from the event would be given to students who needed food access, making the event’s message visible before the panel even began.
The discussion was moderated by Theresa from the National Kidney Foundation of Michigan, who also works with the Western Wayne County Food Policy Council. Panelists included Danielle Todd, founder and executive director of Make Food Not Waste; Chad Tyner, founder and CEO of Metro Food Rescue; Angela Wolf, executive director of Redford Interfaith Relief; and Chef Steve Yu, executive chef of Culinary Operations at Schoolcraft College.
Each panelist brought a different view of the same problem.
Todd spoke about food waste as a climate issue, explaining how food that ends up in landfills produces methane. Her organization works to keep food out of the trash by turning surplus food into meals and helping people understand that waste prevention can begin with small choices at home.
Tyner discussed the food rescue side of the issue. Metro Food Rescue collects food that would otherwise be discarded and redirects it to people who can use it. What started with one person picking up food in a Subaru has grown into a larger operation moving millions of pounds of food. His examples made it clear that much of what is thrown away is still usable, but it needs the right system to get it to the right place in time.
Wolf focused on the dignity of food assistance. As someone who works closely with food pantries, she explained that rescued food must still be safe, respectful and appropriate for families. The goal is not just to give people whatever is left over, but to make sure they have access to food in a way that preserves choice and respect.
Chef Yu brought the issue back to campus. In food service, waste can happen quickly because kitchens often have to prepare for uncertain numbers. If there is too little food, people go without. If there is too much, food may be wasted. Yu spoke about the balance culinary teams face and also connected the issue to students who may be struggling quietly with hunger, housing or transportation.
One of the strongest parts of the event was how ordinary the solutions felt. Panelists encouraged attendees to look in their own refrigerators before shopping, freeze food before it spoils, understand food date labels and compost scraps when possible. They also explained the difference between food that can still be donated and food that should be composted instead.
The discussion also cleared up confusion around “best by,” “sell by” and “use by” labels.
Panelists explained that many dates on food packages are about quality or store inventory, not necessarily safety. That misunderstanding leads many people to throw away food too early.
Audience members also joined the conversation by asking about composting options, local municipal programs and how communities can make food waste reduction easier. The panelists emphasized that individual action matters, but larger systems matter too. Cities, schools, restaurants, grocery stores and local governments all play a role in making food donation and composting more accessible.
By the end of the event, the conversation had moved beyond leftovers. It became a reminder that food carries value long before it reaches a plate and long after people are tempted to throw it away.
The event closed with boxed lunches, beverages and resource tables where attendees could learn more. Leftover lunches were set aside for students facing food access needs, reinforcing the purpose of the program in a direct and meaningful way.
For students, the takeaway was simple: reducing food waste does not require a perfect lifestyle. It starts with noticing what is already in front of us and making better choices one meal at a time.
As Donovan reminded attendees, everyone can do something to make a difference starting today.
