Prepared Food Division

Often caterers, event planners, restaurants and others prepare more food than they can serve. We work with them to identify perfectly good food that would otherwise go to waste if we didn't “rescue” it. It is of utmost importance to us that we only work with certified food handlers ensuring that time and temperature are properly maintained. Our team picks up that food and quickly delivers it to soup kitchens, shelters and other large scale organizations providing nutritious, delicious food to those they serve.

We work with a growing list of partners; The NFL Draft, The Michigan Grand Prix, Ford Field, The Book Cadillac, Oakland University, Lawrence Tech , Alia’s Catering and more. If you know about large quantities of food from caterers, event halls or other venues that we might be able to rescue, give us a call at 248- 677-1746.

A word about food donation and potential liability: In short YOU ARE COVERED!
The Bill Emerson Good Samaritan Food Donation Act requires states to adopt legislation to protect those who donate food in good faith from civil or criminal liability should such donated food later cause harm to recipients


In addition the Attorney Generals Office was not able to find a record of any lawsuit filed as a result of donated food. If interested in more detailed information please click the below link for a PDF with specifics guidelines for Food Businesses from the Michigan Department of Agriculture and Rural Development


WHAT WE RESCUE:

-Prepared food from a commercial kitchen that has been kept according to ServSafe guidelines

-Produce that is whole and uncut, or cut and stored according to ServSafe guidelines

-Meat that has been frozen by its expiration date

-Dairy before its expirations date

-Unopened packaged food such as cheese, lunch meat, bread, dry goods and other perishables

WHAT WE DONT RESCUE:

-Prepared food NOT kept according to ServSafe guidelines

-Any food offered to the public or served

-Expired dairy or meat products

-Any food NOT Kept according to ServSafe guidelines