The MI Healthy Climate Plan sets an ambitious goal of reducing food waste in Michigan by 50% by 2030. Recognizing that food waste significantly contributes to greenhouse gas emissions, the plan outlines strategies to prevent food loss at every stage of the supply chain, from farm to table. This includes initiatives to improve food donation and recovery systems, support composting and anaerobic digestion, and educate consumers on food waste reduction practices.

CLC Fellow Shwetha Govindan designed educational materials and a policy toolkit to launch Sterling Heights’ city-wide food waste reduction program. The deliverables include materials tailored for foodservice and retail establishments, as well as a detailed policy report outlining actionable strategies for city government. Although specific to Sterling Heights, these materials provide a transferable model for other Michigan communities and businesses, offering relevant information, adaptable resources, and a comprehensive bibliography for future use.

• Location: Sterling Heights, MI
• Project Team: Shwetha Govindan (Fellow, University of Michigan), Ryan Fox & Alexis Richards (Mentors, City of Sterling Heights), Paul Green (Technical Advisor, Make Food Not Waste)
• Project Presentation (PDF)
• Project Deliverables:
  • Food Waste Management Guide for Grocery Stores (PDF)
  • Food Waste Management Guide for Restaurants (PDF)
  • Beyond the Landfill: A Food Waste Reduction Policy Toolkit for Local Governments (PDF)