Forgotten Harvest and the City of Detroit Team up for a “Food Rescue”

The City Has Partnered With Forgotten Harvest to Ensure No Food From Detroit Restaurants Goes to Waste During the COVID-19 Crisis

DETROIT MID WINTER, Downtown Detroit

The City of Detroit and the nonprofit, Forgotten Harvest, have announced a partnership aimed at working with Detroit restaurants to ensure no food goes to waste during the shutdown of service ordered by Michigan Governor Gretchen Whitmer. The partnership aims to support families in need by delivering them much needed food and supplies, while also assisting restaurants in this time of need by allowing them to unlock tax credits.

In a press release sent out to the city, Charity Dean, Director of the City’s Department of Civil Rights, Inclusion & Opportunity stated, “These are unprecedented times and we need to find creative solutions to all work together and support those in our community that are most in need, This approach works for everyone. It helps get food to those who need it and it helps businesses get rid of surplus food and support their bottom line by receiving a tax credit.”

Restaurants that are looking to take part in the program can sign up here, and any with over 500lbs of food that they are seeking to donate are able to coordinate pick up with Forgotten Harvest and should indicate so when they fill out their sign up form. Restaurants with donations available under 500 lbs but are unable to coordinate transport should also be sure to indicate on the signup form so that delivery assistance From the City or Forgotten Harvest can be coordinated.


  • Prepared food that can be donated:
    • Prepared less than 4 days from today’s date
    • In foil pan with either secured foil lid or covered in film wrap with foil on top
    • Properly labeled
    • Properly cooled
    • Perishable/non-prepared food must be refrigerated at 41°F or below
    • Any non-perishable food with labels and packaging intact
  • Food that cannot be donated:
    • Food that is open, left out for sampling or not properly cooled
    • Any fish or seafood (raw or frozen)
    • Uncooked or unfrozen protein
    • Open cut produce
    • Non-frozen prepared food that is 4 days or older
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