Danielle Todd founded Make Food Not Waste in 2017 and serves as its executive director. She has led the organization through the creation of two Upcycling Kitchens and the launch of The 2030 Project, a targeted approach to cutting Michigan’s food waste in half by 2030. Danielle is also an accredited consultant with The PLEDGE on Food Waste and a frequent local and national speaker on food waste reduction. Prior to Make Food Not Waste, Danielle worked in business development and marketing for over 15 years. She holds a master of business administration from Wayne State University and a bachelor’s degree from the University of Michigan.