Darraugh Collins leads an army of Detroit-area volunteers to rescue millions of pounds of surplus food for those in need.
“What happens when there’s a snow day and school cafeterias have a surplus of perishable food? What if food is in danger of spoiling during a power outage? Can anything be done to save it? How do grocery stores, hotels, restaurants, and convenience stores repurpose food that can’t be served or sold but is still safe to eat?” – Read the full SEEN Magazine article
