Food And Drinks

Detroit focuses on businesses, urges restaurants to send food to Forgotten Harvest


Detroit restaurants can use a centralized system to donate additional food to Forgotten Harvest charities.

The City of Detroit has partnered with the Food Rescue Group to collect leftovers from food operations that are exposed to slow traffic or that have been closed due to measures to combat COVID-19. It is part of a variety of crisis response efforts the city government is undertaking to help floundering businesses.

Governor Gretchen Whitmer ordered the dining rooms to be closed for two weeks; Restaurants can provide delivery and execution, but business is still sluggish for many and others decided it wasn’t a viable option and closed their doors.

According to a press release, food donations are being distributed to local authorities to help those in need. Companies can find more information and register online. You will then receive instructions via email and will be able to track your donations.

Restaurants that donate more than £ 500 can have Forgotten Harvest collect it. Those with less who can’t transport it themselves can likely be connected to another van.

According to Charity Dean, Detroit’s director of civil rights, inclusion and opportunity, companies can calculate what they donate for a tax write-off.

Food that can be donated:

  • Ready meals that have been prepared, secured, labeled and properly refrigerated less than four days in advance
  • Perishable foods properly refrigerated
  • Non-perishable food with intact labels and packaging

Do not donate:

  • Food left open, out or not properly chilled
  • Raw or frozen seafood, or uncooked or unfrozen protein
  • Open and cut products
  • Ready meals that are not frozen and are at least four days old

Separately, a group of Detroit chefs and restaurant owners announced Thursday that they would group their perishable foods and prepare meals for the homeless or hungry Detroiters. Meals go to the non-profit neighborhood organization in Midtown and to COTS (Coalition On Temporary Shelter).

Participants are Maxcel Hardy, owner of Coop Caribbean Fusion; Ron Bartell of the recently reopened Kuzzo’s Chicken and Waffles; Stephanie Byrd of The Block and Flood’s Bar & Grille; Genevieve Vang, owner of Bangkok 96 Street Food; and Community Executive Chef Phil Jones of Ma Haru, according to a press release. They will use a commercial kitchen donated by the Horatio Williams Foundation in Lafayette Park.


Dusty Kennedy